DELAND TIJUANA FLATS

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Food worker dried hands on apron. Educated operator. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line refrigerated drawer raw chicken (47F - Cold Holding); 3 hours. Operator placed in reach in cooler. Corrective Action Taken Repeat Violation

Intermediate - No Quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided to operator. Corrected On-Site

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 - Water pressure lacking at fixtures that require the use of water.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -At front line hand sink hot water valve off, operator turned on.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle on food preparation table. Operator relocated . Corrected On-Site

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

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Measuring Cup dispenser with handle on top of shredded cheese in food preparation area,. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen low boy freezer, gasket soiled with grime.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen food preparation area cold holding unit sour cream (44F - Cold Holding; sour cream placed on top of containers, 15 minutes. Operator placed in unit, Corrective Action Taken

Basic - Ice buildup in kitchen reach-in freezer .

Basic - Ice scoop handle in contact with ice, at front counter. Operator relocated . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food preparation make table unit Guacamole with tomatoes 48F , shredded cheese 48F, placed less than 4 hours. Operator placed ice on food. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Front counter hand sink, being used as a dump sink. Ice noted in sink.

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 personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack stored on top of box of chips, in food storage area. Operator relocated . Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs by cookline in container with standing water . Operator removed water. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa station cold holding unit salsa (52F - Cold Holding); guacamole with tomatoes (52F - Cold Holding), placed overnight, operator instructed to discard. 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. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Food preparation area hand sink .

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. 200ppm Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker wiped sweat from forehead in kitchen and continued to open make-table doors without first washing hands. Educated operator. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 3- flying insects at front counter and 1 - flying insect at mop sink.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server picked up container from floor and then proceeded to scoop chips without first washing hands . Educated operator . Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (44F - Cold Holding); overnight. Operator lowered unit thermostat. Corrective Action Taken

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Food worker scooping chips with fake nails. Educated operato. Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Kitchen salsa station area, Aloe Vera beverage and plastic container of food stored. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone placed at on top,of kitchen low boy unit, Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker scooping chip wearing watch and bracelet. Educated operator. Corrected On-Site

Basic - Employee with ineffective hair restraint while engaging in food preparation. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooker unwashed lettuce stored above refried beams. Corrected On-Site

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

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