TIJUANA FLATS BURRITO CO. Inspection – March 22, 2024

High Priority 1

#5High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice per operator held approximately 2 hours 127° Operator put on flat top to reheat to 194° **Corrected On-Site**

Corrected On-Site

Intermediate 4

#6Intermediate11-27-4

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 operator with form **Corrected On-Site**

Corrected On-Site

#7Intermediate27-06-4

Intermediate – No hot running water at three-compartment sink. No hot water throughout facility. Water temped at 76° **Warning**

Warning

#8Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. No soap at hand wash sink by ice machine

#9Intermediate05-06-4

Intermediate – Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. During calibration digital probe thermometer only showed 35°

Basic 4

#1Basic23-03-4

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

#2Basic25-06-4

Basic – Single-service articles not stored inverted or protected from contamination. Single service plates on cook line not inverted Operator inverted plates **Corrected On-Site**

Corrected On-Site

#3Basic08B-12-5

Basic – Stored food not covered. Bin of chips on line not covered Operator covered chips **Corrected On-Site**

Corrected On-Site

#4Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. White container by registers no label

Florida Food Watch