TIJUANA FLATS BURRITO CO

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -evidence of ceiling leak above 1 of back prep tables. 1 ceiling tile removed, 1 ceiling tile shows mold-like substance. No food prep done on table until repairs completed. - From follow-up inspection 2025-09-18: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. -no cover on trash can in unisex restroom. - From follow-up inspection 2025-09-18: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers extremely soiled. -shelves in walk-in cooler have white mold-like build up. - From follow-up inspection 2025-09-18: Time Extended

Basic - - From initial inspection : Basic - Shelves with rust that has pitted the surface. -bottom shelves of prep tables. - From follow-up inspection 2025-09-18: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -cook line hand wash sink. Work order submitted per operator. - From follow-up inspection 2025-09-18: Time Extended

High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. -queso on cook line 109 less than 4 hours. Water level low under product. Operator added water, will reheat.

Intermediate - Handwash sink used for purposes other than handwashing. -used to fill water pitcher.

Intermediate - No soap provided at handwash sink. -no soap at east end of cook line.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -approx 4 dead roaches on sticky trap next to back door. Operator removed trap. Corrective Action Taken

Basic - Covered waste receptacle not provided in women's bathroom. -lid missing from trashcan in unisex restroom.

Basic - In-use ice scoop stored on soiled surface between uses. -blue ice scoop holder soiled in bottom. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall dusty around back door, alarm box, WiFi router, bulk CO2.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 small flying insects on outside of cardboard boxes of single service items

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pico, salsa, cut tomato, corn (46-48F - Cold Holding) in make table less than 4 hours. Operator added ice to product, will monitor cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -shredded chicken (116-124F - Hot Holding) in steam table less than 4 hours. Unit possibly unplugged. Operator reheated product, will monitor.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -on hand wash sink in prep area. Operator discarded. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -build up on some walk in cooler shelves.

Intermediate - - From initial inspection : Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. -soap dispenser off wall, recommend alternative until replaced. - From follow-up inspection 2024-04-15: Time Extended

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/. -manager Nicholas expired.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing bracelet, removed. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -missing from black garden hose at mop sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -at hand wash sink next to 3 compartment sink.

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. -provided blank Employee Reporting Form to operator via email.

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle of blue liquid next to front hand wash sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -slight build up on and above gray deflector panel in ice machine bin.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent soiled above chip warmer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -gray plastic deflector in ice machine soiled.

Basic - In-use ice scoop stored on soiled surface between uses. -bottom of ice scoop holder interior slightly soiled. Manager washed, rinsed and sanitized. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Chicken breast made at 7:00 am with temperature of 58.F.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three bay sink with 0 ppm.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Chicken breast cook at 7:00 am and kept at walk in cooler cooling with temp of 58F.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomatoes in cook line prep table 46°f less than 4 hours. Tomatoes in 2nd pan to drain.

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Queso.

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. -large, deep, covered cambro of queso ambient cooling for 5 hours 51°f in center.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent above server station chips soiled.

Basic - In-use ice scoop stored on soiled surface between uses. -blue scoop holder soiled in bottom. Operator washed, rinsed and sanitized. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -cook line prep table.

Basic - Single-service articles not stored inverted or protected from contamination. -cups stacked at front counter not protected.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -cook line sanitizer buckets 0ppm. Container of quat sanitizer empty at dispenser.