- Basic - Food stored in a location that is exposed to splash/dust. Rolling rack foods next to hand wash sink without splashguard on same side, cook line.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 53°, on cooling rack above hot foods put in this morning possibly heating chicken up out of holding temp. Chicken moved off of rack to chill separated from hot foods in cooling stage.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep side. **Corrected On-Site**
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08/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Male employee restroom fluctuating from 98-80°, female employee restroom 78-84°.
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another, tightly wrapped. Beef, rice 98-110° less than 2 hours. All removed for speed rack cooling.
- Intermediate - Spray bottle containing toxic substance not labeled.glass cleaner.
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. One bucket at server staion. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At male restroom used by employees, female restroom used by employees. Reached 89° after running continuously for 3-5 minutes.
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9/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Space between hood filters.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Fluctuating water temperatures at hand wash sinks as three compartment sink is used, water temp. from 84-118?.
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4/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed unlabeled spray bottle. cleaners.
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10/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... walk-in=rice, beef, chicken 43f
- Critical - Prep table/foods not protected from hand sink splash by splashguard, prep area.
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6/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures... make table and walk-in ambient above 40f.
- Dumpster not on site.
- Critical - Food not properly protected from contamination... splashguard not provided between hand sink/hot table.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment... new licensee.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable... door frame by mop sink.
- Oil disposal bin not available.
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4/13/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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