Food Inspection Reports “Dirty In Deerfield” Tijuana Taxi 24 Violations Requires Reinspection and Extension!

Deerfield-News.com-Deerfield Beach,Fl-While as we reported last week Taco Bell on Federal and Baja Cafe had perfect inspections.

We missed Tijuana Taxi had a bad report and needed reinspection.Below is the State of Florida official DBPR report.
Licensee

Name: TIJUANA TAXI CO License Number: SEA1623407
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 1015 S FEDERAL HWY
DEERFIELD BEACH, FL 33441

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 06/16/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
13 4 7
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
24-05-4 Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner in dishwashing area shelving. **Warning**
12B-07-4 Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored above ice bin in servers station. Drink moved. **Corrected On-Site** **Warning**
12B-02-4 Basic – Employee eating in a food preparation or other restricted area. Employee drinking from open container at cook line. Employee stopped drinking.**Corrected On-Site** **Corrected On-Site** **Warning**
13-07-4 Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server wearing bracelet and ring both engaged in food prep. Jewelry removed. **Corrected On-Site** **Warning**
13-03-4 Basic – Employee with no hair restraint while engaging in food preparation. Server prepping food with no hair restraint. **Warning**
10-17-4 Basic – In-use knife/knives stored in cracks between pieces of equipment at cook line. Knife removed. **Corrected On-Site** **Warning**
23-05-4 Basic – Soil residue build-up on nonfood-contact surface. Exterior of chip storage container soiled at outside wait station. Container cleaned. **Corrected On-Site** **Warning**
03D-02-4 High Priority – Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked wings 45-48° F, cooked ground beef 45-48° F, BBQ beef 44-45° F, cooked chicken 44° F, rice 45-47° F, black beans 44-45° F, beans 47° F, lobster sauce 52° F, chicken soup 46° F all cooling at walkin cooler ranging In time since last night to 2 days ago. Containers have not been used or pulled out of walkin since cooling process began. Foods discarded. See Stop Sale. **Repeat Violation** **Warning**
12A-18-4 High Priority – Employee dried hands on soiled towel then engaged in food preparation. Employee washed hands. **Corrected On-Site** **Warning**
12A-04-5 High Priority – Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Dishwasher went from clean dishes without washing hands first. Hands washed. **Corrected On-Site** **Repeat Violation** **Warning**
12A-17-4 High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands for approximately 3 to 4 seconds. Employee properly washed hands. **Corrected On-Site** **Warning**
12A-20-4 High Priority – Employee washed hands with no soap. Employee washed hands with soap. Employee washed hands with soap. **Corrected On-Site** **Warning**
22-45-4 High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cutting board contaminated by dirty rag used for cleaning and wiping hands hanging from cooks waist. **Warning**
22-50-4 High Priority – Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Bartender washing glasses at bar dipping the glasses in sanitizer for approximately 2 seconds. Reviewed proper sanitization at 3 compartment sink. **Corrective Action Taken** **Warning**
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw beef in unopened packages at 44° F in walkin cooler. Moved to walkin freezer. Chicken soup 60° F , chimichurri sauce 58° F, butter 56° F at cook line flip top cooler in front of steam table. Food has been stored in cooler overnight. Not maintaining 41° F or below for longer than 4 hours. See Stop Sale. **Warning**
03D-06-4 High Priority – Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Salsa verde 44° F, salsa 46° F, raw chicken 46° F , raw beef 46° F, raw beef 48° F, beef 56° F, beef 58° F, raw chicken 45-48° F, raw beef 48° F, raw chicken 45° F, margarita salsa 44-45° F, culebra sauce 44° F, salsa verde 45° F , culebra sauce 51-52° F, and ranchera sauce 44° F all ambient cooling in walkin cooler. Foods ranging in cooling time from 4.5 hrs up to a day . Foods discarded. See Stop Sale. **Warning**
03B-01-4 High Priority – Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Plantains 11° F and fries 110° F both on warmers at cook line. Food discarded. Cooked beef in oven at 96-98° F . Reheated on grill to 165° F and held on top of grill. Cooked beef 92° F stored under grill at room temperature in cook line. Reheated on grill to 165° F and held on top of grill. **Corrected On-Site** **Warning**
12A-02-4 High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee washed hands. **Corrected On-Site** **Warning**
12A-09-4 High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched dirty rag and failed to wash hands and change gloves before handling food. Employee washed hands and changed gloves. **Corrected On-Site** **Warning**
01B-02-4 High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken soup 60° F , chimichurri sauce 58° F, butter 56° F at cook line flip top cooler in front of steam table. Food has been stored in cooler overnight. Not maintaining 41° F or below for longer than 4 hours. Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked wings 45-48° F, cooked ground beef 45-48° F, BBQ beef 44-45° F, cooked chicken 44° F, rice 45-47° F, black beans 44-45° F, beans 47° F, lobster sauce 52° F, chicken soup 46° F all cooling at walkin cooler ranging In time since last night to 2 days ago. Containers have not been used or pulled out of walkin since cooling process began. Foods discarded. Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Salsa verde 44° F, salsa 46° F, raw chicken 46° F , raw beef 46° F, raw beef 48° F, beef 56° F, beef 58° F, raw chicken 45-48° F, raw beef 48° F, raw chicken 45° F, margarita salsa 44-45° F, culebra sauce 44° F, salsa verde 45° F , culebra sauce 51-52° F, and ranchera sauce 44° F all ambient cooling in walkin cooler. Foods ranging in cooling time from 4.5 hrs up to a day . Foods discarded. **Warning**
03D-15-4 Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Lettuce from 48-54° F to 48-51° F within 1 hour cooling in walkin cooler in covered containers near door.At current rate of cooling food will not reach 41° F or below within 4 hours. Moved to walkin freezer to quick chill. Tomatoes from 47-48° F to 45-47° F within 1 hour cooling in covered container at walkin cooler. Food will not reach 41° F or below within 30 minutes left at current rate of cooling. Moved to freezer. Breaded chicken from 51-52° F to 50-52° F within 1 hour cooling at walkin cooler in covered container. Moved to freezer. At current rate of cooling food will not reach 41° F or below within 4 hours. Beef from 51-52 to 49-50° F within 1 hour cooling in covered container at walkin cooler. At current rate of cooling food will not reach 41° F or below within 4 hours.. Crab from 50-52° F to 50-52° F within 1 hour cooling at walkin cooler in covered containers. At current rate of cooling food will not reach 41° F or below within 4 hours. Moved to freezer to quick chill. Cooked onions from 54° F to 54° F within 2 hours cooling at cook line flip top cooler near grill. Food cooked at 11 AM . Moved food to walkin cooler. Cole slaw from 48° F to 47° F within 1 hour and cut cabbage from 48° F to 46-47° F within 1 hour cooling in covered container in lowboy cooler in rear prep area. At current rate of cooling food will not reach 41° F or below within 4 hours. Removed cover. **Warning**
31A-12-4 Intermediate – No handwash sink for employees. No accessible hand wash sink to ice machine installed outside. **Warning**
51-16-5 Intermediate – No plan review submitted and approved – renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Ice machine moved from inside establishment to outside of establishment. No hand wash sink accessible. **Warning**
02B-02-4 Intermediate – Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed advisory to operator. Advisory posted. **Corrected On-Site** **Warning**

Follow Up Inspection-icensee
Name: TIJUANA TAXI CO License Number: SEA1623407
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 1015 S FEDERAL HWY
DEERFIELD BEACH, FL 33441

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 06/17/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
0 2 0
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
31A-12-4 Intermediate – – From inspection on 2017-06-16: Intermediate – No handwash sink for employees. No accessible hand wash sink to ice machine installed outside. **Warning** – From follow-up inspection on 2017-06-17: **Time Extended**
51-16-5 Intermediate – – From inspection on 2017-06-16: Intermediate – No plan review submitted and approved – renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Ice machine moved from inside establishment to outside of establishment. No hand wash sink accessible. **Warning** – From follow-up inspection on 2017-06-17: **Time Extended**

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