TIJUANA FLATS BURRITO CO

High Priority - Employee washed hands with no soap. Employee entered establishment and washed hands before starting shift work. Inspector immediately washed hands in same sink and dispenser was empty. Manger replaced soap. Employee rewashed hands. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-2025 Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cookline fliptop upper cooler, diced tomatoes (54F - Cold Holding). Per employee unknown when prepped and placed in unit after lunch rush. Observed tomatoes double panned and above chill line of unit. Employee changed pans and replaced tomatoes in cooler to rechill. Corrective Action Taken

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In salsa fliptop unit upper, portioned sour cream (46F - Cooling from 11-11:30am) and lower - portioned sour cream (47F - Cooling from 11-11:30am). Manager removed lids from cups and placed in walk in cooler to continue chilling to 41F. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In holder by chip container, queso cheese sauce (108F - Hot Holding). Per manager in unit from approximately 11:00-11:30am. Manager placed in steamer to reheat to 165F and increased temperature to holder. Corrective Action Taken

Intermediate - No soap provided at handwash sink. At back hand sink by walk in cooler. Manager replaced. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by mop sink. Manager labeled as general cleaner. Corrected On-Site Repeat Violation Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on shelf above open boxes of to go containers in back storage area.

Basic - Standing water in bottom of reach-in-cooler. Water in bottom of cookline fliptop cooler. Corrected On-Site Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelving units in walk in cooler. Repeat Violation

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink tested at 0ppm quaternary. Sanitizer empty. Operator replaced and retested at 400ppm quaternary. Operator re sanitized wares initially in sanitizer Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee used spray nozzle at ware washing area with gloved hands, then proceeded to handle bag of raw shrimp for cooking then removed gloves and washed hands. Discussed proper times to wash hands with employee Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing purple substance not labeled, operator labeled degreaser Corrected On-Site

Basic - Accumulation of dead insects in control devices. Observed at UV control device installed above back door. Not over any food preparation/storage areas

Basic - Standing water in bottom of reach-in-cooler, in flip top cooler on cook line. Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Operator remade sanitizer after replacing sanitizer. Retested at 400ppm quaternary Corrected On-Site

High Priority - Container of medicine improperly stored. Observed container of medicine stored on shelf above prep table. Operator properly stored Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at area around soda nozzles at front counter

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager on duty unable to provide proof of manager certification

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand wash sink. Operator refilled Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hat Corrected On-Site

Basic - Food stored in a prohibited area. Pan of taco shells stored on top garbage can on cook line. Operator removed Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed at cook line flip top, keg cooler at front counter

Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing in standing water in prep area. Operator turned on cold running water Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Exterior of rice cooker soiled. Operator cleaned and sanitized. Area around soda nozzles at front counter drink station soiled Corrective Action Taken

Basic - Cove molding at floor/wall juncture broken/missing. Observed throughout Repeat Violation

Basic - Equipment in poor repair. Ice machine door in poor repair

Basic - Floor soiled/has accumulation of debris. Observed under cook line equipment

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Rice scoop stored on top of soiled rice cooker exterior. Operator removed scoop, cleaned and sanitized rice cooker Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed in prep area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove burners soiled

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked beef cooling for approximately 1 hour at 1:30 (79F-93F - Cooling); cooked beef 2:10 (73F-81F - Cooling). Item being cooled on speed rack at room temperature. Speed rack moved to walk in cooler during inspection. Corrective Action Taken

Basic - Accumulation of dead insects in control devices. Observed at UB light above back door. Not above any food storage/prep areas

Basic - Cove molding at floor/wall juncture broken/missing. Observed at corner under hood on cook line

Basic - Food stored on floor. Containers of raw beef stored on floor in prep area. Employee moved to shelf Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed at front counter keg cooler

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - - From initial inspection : Basic - Baseboard tile missing behind stove and in disrepair. Warning - From follow-up inspection 2024-05-07: Observed same. Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Warning - From follow-up inspection 2024-05-07: Observed same. Time Extended

Basic - - From initial inspection : Basic - Light shield missing at light fixture in dishwashing area. Warning - From follow-up inspection 2024-05-07: Observed same. Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice hot held at 123F in steam table. Per operator, rice reheated in microwave to over 165F and then transfer to steam table 1.5 hours before the inspection. Operator reheat to 172F.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed additional vacuum breaker needed at mop sink where splitter added.

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink at front line used as dump sink, evidence by waste ice found inside.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. Observed case with beef stored on walk in cooler floor.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop with handle stored in cheese containers. Operator removed scoops Corrected On-Site

Basic - Light shield damaged/in disrepair. Observed light shield missing in prep station.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided Vomit Diarrhea Clean Up Plan via email.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold-like substance at interior of ice machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed buildup of debris on equipment doors throughout.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed heavily soiled cardboard on floor at cook-line. Operator removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored at bar area prep area. Operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal speaker and vape on prep table next to open working bag of tortillas. Operator removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stacked containers wet nesting at equipment storage area. Operator separated to air dry. Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed tongs stored between use at area under grill with accumulated food debris. Operator placed in clean sanitized bin. Corrected On-Site

Basic - Single-service articles improperly stored. Observed boxes of single serve cups stored on floor at back kitchen area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of debris and dust on walls throughout.

Basic - Working containers of food removed from original container not identified by common name. Observed working containers of oil, sauce, seasoning not in original packaging not labeled. Operator printed and placed labels on each. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Main kitchen prep area at prep table- observed employee texting on cellphone with gloves on. Employee put cellphone inside his pocket and began to slice jalapeños with same gloves on. Employee removed gloves, washed, rinse and dry hands and pulled on clean gloves. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen hand washing sink at cook line- observed rubber gloves inside hand washing sink. Operator removed rubber gloves. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Main kitchen at flat top grill- observed squeeze bottles of oil and sauces with no labeling.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Main kitchen at flat top grill- observed soiled cardboard on the floor.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Main kitchen cook line cold holding unit- observed 4 ounce scoop with handle being stored inside shredded cheese.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen cook line cold holding unit cutting board- observed soiled wiping cloth on cutting board.

Basic - Working containers of food removed from original container not identified by common name. Main kitchen cook line- observed squeeze bottle of sauce with no labeling. Operator labeled sauce. Corrected On-Site

Marked exit/path to marked exit blocked. For reporting purposes only. Main kitchen rear exit door- observed exit door being blocked by trash can.

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the walk-in cooler, shredded chicken (46 - Cold Holding); ground beef (46 - Cold Holding); queso sauce (48 - Cold Holding); diced tomatoes (44 - Cold Holding); diced chicken (44 - Cold Holding); cilantro rice (46 - Cold Holding); chicken wings (45F - Cold Holding); pick de gallo (44 - Cold Holding). Per the manager all items were prepared yesterday or prior. Warning - From follow-up inspection 2021-12-29: Observed same. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the walk-in cooler, shredded chicken (46 - Cold Holding); ground beef (46 - Cold Holding); queso sauce (48 - Cold Holding); diced tomatoes (44 - Cold Holding); diced chicken (44 - Cold Holding); cilantro rice (46 - Cold Holding); chicken wings (45F - Cold Holding); pico de gallo (44 - Cold Holding). Per the manager all items were prepared yesterday or prior. See stop sale. Repeat Violation Warning - From follow-up inspection 2021-12-29: Observed refrigerant line frozen on back of cooling unit. Shredded chicken 44°F, ground beef 44°F, queso sauce 45°F, cilantro rice 47°F, chicken wings 44°F, pico de gallo 42°F, pico de gallo 46°F, Marinated raw beef steak 45°F. Per the manager all items prepared yesterday. Manager discarded all product. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the walk-in cooler, shredded cooked chicken (45°F); ground beef (45°F - Cold Holding); rice (46°F - Cold Holding); diced cooked chicken (47°F - Cold Holding); shredded cheese ambient temperature (41°F - Cold Holding). Per the manager a delivery arrived at 8:00am and the door to the walk-in was open for 45 minutes to 1 hour. Manager removed plastic wrap from items to and added bags of ice to aid in cooling. Corrective Action Taken Warning - From follow-up inspection 2021-07-30: Observed shredded chicken 45°F, rice 46°F, diced cooked chicken 46°F. Instructed operator to ice down food and not use cooler until it can maintain food temperatures at 41°F. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - Walter Villagran. Warning - From follow-up inspection 2021-07-30: Observed same. Time Extended