TIJUANA FLATS BURRITO CO Inspection – September 12, 2024

High Priority 1

#8High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table; shredded lettuce (51F – Cold Holding); shredded cheese (53F – Cold Holding); diced tomatoes (50F – Cold Holding); cut cabbage (52F – Cold Holding); pico (52F – Cold Holding); guacamole with tomatoes (48F – Cold Holding) per operator less than 3 hours. Operator put everything in make table on ice. **Warning**

Warning

Intermediate 1

#9Intermediate53B-14-5

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic 7

#1Basic22-20-5

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

#2Basic32-04-4

Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**

Repeat Violation

#3Basic36-68-5

Basic – Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

#4Basic10-01-5

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in shredded cheese make table in kitchen **Corrected On-Site**

Corrected On-Site

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of bins for chips and Lids to bins that store chips in back storage area

#6Basic16-46-4

Basic – Old labels stuck to food containers after cleaning.

#7Basic14-17-4

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

Repeat Violation

Florida Food Watch