Tijuana Flats Burrito Co

Basic – Ceiling tile missing

One missing in front of walk in cooler. Repeat Violation

Basic – Current Hotel and Restaurant license not displayed

Manager printed and posted license. Corrected On-Site

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

Opened drink on shelf over reach in freezer/ prep table. Moved. Corrected On-Site Repeat Violation

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Phone on prep table in server station

Glasses on shelf over prep table. nAll were moved. Corrected On-Site Repeat Violation

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food and/or has no hair restraint

Female employee scooping ice with multiple bracelets on arms

Also, male employee on cookline has no hair restraint.

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

Two ice scoop handles in ice at front counter. nHandle of scoop in cheese on cookline.

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

Around sliding doors of ice machine soiled with black substance. nAround doors of reach in make table soiled with slimy substance.

Basic – Outer openings not protected during operation and vermin and/or environmental cross contamination present

Back door has hole at bottom when closed. nBack door was not closed all the way. nAlso, back door is missing self closing mechanism.

Basic – Single-service articles improperly stored

Case of cups on floor at front counter.

Basic – Unwashed fruits/vegetables stored with ready-to-eat food

Case of zucchini and peppers on shelf over salsa on walk in cooler. Rearranged. Corrected On-Site

Basic – Wet wiping cloth not stored in sanitizing solution between uses

One wet towel on shelf over prep table.

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Female employee serving tray of food touched chips with bare hands.

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Three live flies in kitchen area.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

In reach in make table on cook line: shredded cheese 47-49F. Lettuce 46-49F. Employee stated items were placed in unit 1.5 hours earlier. Multiple bags stacked together on left side of unit, instructed manager to move items to different unit. Repeat Violation Admin Complaint

Intermediate – Employee with artificial nails/nail polish working with exposed food without wearing intact gloves

Female employee scooping ice and serving plated food with painted nails

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Interior of reach in freezer has food debris.

Intermediate – Handwash sink used for purposes other than handwashing

Male employee filled pitcher with water at hand sink. nAlso, pitcher in sink on cookline and pitcher in sink in ware wash area.