Tijuana Flats Burrito Co

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed

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. Reach in cooler on prep line in cheese and tomato's operation removed Corrected On-Site

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

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

High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0 ppm retested to 100 ppm Corrected On-Site Repeat Violation

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Cold holding: raw shrimp 53 f cook rice 44 f operator placed in freezer

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 – Manager or person in charge lacking proof of food manager certification. Michael Williams

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

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 for management. Manager signed and multiple employees signed. Corrective Action Taken