TIJUANA FLATS

Violations (3)

• 50-17-3Critical

  Operating with an expired Division of Hotels and Restaurants license. -

  High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-07-11: Same. **Admin Complaint**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: sour cream in bag (49F - Cold Holding) As per employee, stored 1 hour on top of lids in cooler. Not prepped or portioned today. Operator placed item to quick chill. At walk in cooler: house made queso (46F - Cold Holding); cooked chicken (47F - Cold Holding) As per operator, employee left walk in cooler door open 30 mins prior for 5 mins. Not prepped or portioned today. Advised operator to quick chill. -

  High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: sour cream in bag (49F - Cold Holding) As per employee, stored 1 hour on top of lids in cooler. Not prepped or portioned today. Operator placed item to quick chill. At walk in cooler: house made queso (46F - Cold Holding); cooked chicken (47F - Cold Holding) As per operator, employee left walk in cooler door open 30 mins prior for 5 mins. Not prepped or portioned today. Advised operator to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-07-11: At walk in cooler: house made queso (46F - Cold Holding); cooked chicken (47F - Cold Holding); cooked beef (45F - Cold Holding); raw chicken (47F - Cold Holding); raw steak (46F - Cold Holding); cream cheese (45F - Cold Holding) As per operator stored in cooler overnight. Not prepped or portioned today. See stop sale. **Admin Complaint**

  High Priority

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: diced tomatoes (49F at 11:10am; 49F at 11:55am- Cooling) As per operator, prepped and cooling since 20 mins then employee left walk in cooler door open 30 mins prior for 5 mins. At current rate of cooling, product will not cool to 41F in a total of 4 hours. Advised operator to quick chill. -

  Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: diced tomatoes (49F at 11:10am; 49F at 11:55am- Cooling) As per operator, prepped and cooling since 20 mins then employee left walk in cooler door open 30 mins prior for 5 mins. At current rate of cooling, product will not cool to 41F in a total of 4 hours. Advised operator to quick chill. **Warning** - From follow-up inspection 2026-07-11: At walk in cooler: cooked chicken(56F at 6:20pm- Cooked Cooling) As per operator, cooling since 11:15am; cooked beef (56F at 6:20pm- Cooked Cooling); house made queso (55F at 6:20pm- Cooked Cooling) As per operator, cooling since 12:15pm. Products did not cool from 135F to 41F in a total of 6 hours. See stop sale. At walk in cooler: diced tomatoes (47F at 6:30pm- Ambient Cooling); red salsa (46F at 6:30pm- Ambient Cooling); raw chicken (45F at 6:30 pm- Ambient Cooling) As per operator, cooling prior to 1pm Products did not cool to 41F in a total of 4 hours. See stop sale. **Admin Complaint**

  Intermediate