TIJUANA FLATS

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut lettuce 44 f

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

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting. -floors soiled under 3 compartment sink -under soda boxes

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken 120f,cheese sauce 108f- 110f employees reheating Chicken reheat 165f,cheese sauce reheat 167f Corrected On-Site

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents rusty by 3 compartment sink

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

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

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

Basic - Plumbing system in disrepair. -cold water handle stripped at hand sink by prep table

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind three compartment sink

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Handwash sink not accessible for employee use at all times. -trash cans blocking handsin' ,prep area Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -towels stored in hand sink next 3 compartment sink Corrected On-Site

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

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -rice Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. -prep area Corrected On-Site

Basic - Shelf under prep table with rust that has pitted the surface.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind storage shelves

Basic - Wet mop not stored in a manner to allow the mop to dry.

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. -provided

Intermediate - Handwash sink not accessible for employee use at all times. -cookline handsink blocked by trash can Corrected On-Site

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

Basic - Cutting board has cut marks and is no longer cleanable. -cookline cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drinks on ice machine

Basic - Equipment in poor repair. -shelf under prep table rusted

Basic - Floor soiled/has accumulation of debris. -under prep table , employee cleaning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. - main reach in cooler on cookline

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind 3 compartment sink -behind storage shelves

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -top of grill heavy build up of grease

Intermediate - Handwash sink not accessible for employee use at all times. -by trash can

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -Chlorine

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. -some employees

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drinks on ice machine -drinks on counter next to chip containers Corrected On-Site

Basic - Equipment in poor repair. -gasket torn on walk-in cooler

Basic - No handwashing sign provided at a hand sink used by food employees. -mens room

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -build up of grease on fryers -hood filters soiled with grease -Cookline handsink soiled -top of burns soiled with grease -walk in cooler gaskets soiled -inside of sauce cabinet

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken wings and cooked onions 45f to 46f

High Priority - Toxic substance/chemical improperly stored. -chemical bottle hanging on shelf with clean pans. -chemical spray bottles stored with soda boxes Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -trash can in front of handsink at beer station

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/

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. -some employees

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -onions ,beef chicken

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

Basic - Bowl or other container with no handle used to dispense food. -flour Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -shirt on box of rice

Basic - Equipment in poor repair. -gasket torn on walk in cooler

Basic - No handwashing sign provided at a hand sink used by food employees. -prep area and by 3 compartment sink -mens room

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up on fryers and around grill -grease on hood filters

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind 3 compartment sink

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 41-44F containers stacked in makeline unit at wait station . Operator reduced amount and placed to cool at bottom of unit. Corrective Action Taken

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board stained with food debris at cookline Makeline unit.

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can placed in front of cookline . Corrected On-Site

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.

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

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

Basic - Food stored on floor. Frying oil stored on kitchen floor.

Basic - No conspicuously located ambient air temperature thermometer in cook line make-line cold holding unit.

Basic - No handwashing sign provided at wash ware hand sink used by food employees.

Basic - Side of kitchen wall and steam table wall, plastic cover piece is detaching .

Basic - Standing water in bottom of wait station beer reach-in-cooler.

Basic - Wash ware wall soiled with accumulated grease, food debris, and/or dust.

Basic - Working containers of food removed from original container not identified by common name. Sugar container not labeled by wait station. Corrected On-Site

Intermediate - - From initial inspection : 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/ 2 servers 4 prep/cook 1 pic Warning - From follow-up inspection 2022-09-20: Time Extended - From follow-up inspection 2022-09-21: Time Extended - From follow-up inspection 2022-11-21: Time Extended - From follow-up inspection 2022-11-29: Per manager states that is certificate is in the the mail Admin Complaint

Basic - - From initial inspection : Basic - Floor/wall soiled/has accumulation of debris. - three compartment sink area - walk in cooler flooring - under shelving. Warning - From follow-up inspection 2022-09-20: Improvement but soil still present. Time Extended - From follow-up inspection 2022-09-21: Time Extended - From follow-up inspection 2022-11-21: Time Extended - From follow-up inspection 2022-11-29: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. - handsink outside walk in cooler - three compartment sink handsink Warning - From follow-up inspection 2022-09-20: Time Extended - From follow-up inspection 2022-09-21: On order Time Extended - From follow-up inspection 2022-11-21: Time Extended - From follow-up inspection 2022-11-29: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - handsink next to fryers, handle areas slimy buildup Warning - From follow-up inspection 2022-09-20: Time Extended - From follow-up inspection 2022-09-21: Time Extended - From follow-up inspection 2022-11-21: Time Extended - From follow-up inspection 2022-11-29: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomatoes 45f,shredded cheese 52f advised to keep a lower level

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 1 certificate. Manager states training on order

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -prep area

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -shredded cheese

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - grease on hood filters -shelf under prep table soiled with food debris

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind cookline

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed a knife..

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

Basic - No conspicuously located ambient air temperature thermometer in the front line cooler.

Basic - Stored food not covered. Shredded chicken, walk in cooler.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Prep area. Corrected On-Site