TIJUANA FLATS

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Whiter cutting boards in the kitchen soiled. Fryer baskets soiled. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent to the left of steam table Ceiling tiles in ware washing area soiled.

Basic - Floor soiled/has accumulation of debris. Floor at the end of cook line soiled. Floor under three compartment sinksoiled

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

Basic - Standing water in bottom of reach-in-cooler. Cooler At prep area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on line

Basic - Cutting board has cut marks and is no longer cleanable. - green cutting board

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. - prep person

Basic - Equipment or utensils not designed or constructed in a durable manner. - black serving trays

Basic - Light not functioning. -1 light in hood system

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. - bottle drink stored in app station cold holding unit. Corrected On-Site

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

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 2 fly insects in prep area. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on line - fry baskets - chip hot holding unit - tomato dicer

Intermediate - No soap provided at handwash sink. - hand sink next to ice machine Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. - wrong expiration date. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle of purple liquid hanging on rack next to mop sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site

Basic - Condensation or other drainage not disposed of according to law. Walk in cooler draining on the floor in prep area. Pipe disconnected.

Basic - Drain cover(s) missing. -Mop sink

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment and utensils not rinsed between washing and sanitizing.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Equipment in poor repair. -plastic 3rd pans, lid, - walk in gasket - black serving trays

Basic - Floor area(s) covered with standing water in prep, cooks line. Corrected On-Site

Basic - In-use ice buckets stored on soiled surface between uses on ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - floor drain in dish area. -walk in gasket -Hood filter

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Plumbing system in disrepair. - water will not turn off at mop sink

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed romaine over sour cream Corrected On-Site

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

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 flying insects at mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - green cutting board in prep area.

Intermediate - Handwash sink not accessible for employee use at all times. - Hand sink at front counter block with trash can. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - drink stored on chip preparation table. Corrected On-Site

Basic - Equipment in poor repair. - Broken handle on steamer.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. - containers on drying rack. Repeat Violation

Basic - Open dumpster lid.

Basic - Working containers of food removed from original container not identified by common name. - bulk sugar Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Cleaning products stored above food in prep area. Corrected On-Site

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

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Bulk chickens nuggets opened prior day. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Front counter hand sink blocked with trash can. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Front counter hand sink used as dump sink.

Intermediate - Records/documents for required employee training do not contain all of the required information. Expiration date no completed.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook with watch and bracelet. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee serving food.

Basic - Food-contact surface not smooth and easily cleanable. Cutting board stored in above 3 compartment sink. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauté onions and peppers Prepared portioned bagged of chicken Operator place items in reach in freezer for quick chill. Corrective Action Taken

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

Intermediate - Handwash sink used for purposes other than handwashing. Ice dump in hand sink on cooks line.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Basic - Buildup of food debris/soil residue on equipment door handles. All cooling units in kitchen area.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooling unit on cooks line.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink next to ice machine. Hand sink in prep area. Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris. -flat top grill has accumulation of food debris

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in prep area

Intermediate - Spray bottle containing toxic substance not labeled. -blue solution spray bottle on lower shelf of prep table at entrance to kitchen

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee keys, cell phone, beverage on shelf above prep table

Basic - Floor soiled/has accumulation of debris. -underneath ice bins on front counter

Basic - In-use tongs stored on equipment door handle between uses.

Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink next to ice machine -handwash sink in prep area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -tops of fryers significantly soiled with grease -walk in cooler fan covers souled

Basic - Plumbing system in disrepair. -faucet attached to handwash sink next to fyer is loose

Basic - Working containers of food removed from original container not identified by common name. -sugar container lacking label

High Priority - Container of medicine improperly stored. By wait station cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 48f, Cut tomato 50f. Less than 4 hours. Advised to rapid chill.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Black beans 123f, Refried beans 119f. Manager turned up heat. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Floor cleaner over onions. Corrected On-Site

Basic - Drain cover(s) missing. At mop sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys on prep table. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under flat grill.

Basic - Stored food not covered. Sugar. Corrected On-Site