Su Casa Cafe LLC

Year by year

Inspections

1. Aug 21, 2025 Routine · 4 priority, 1 priority foundation, 1 core, 3 repeat
   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. An employee added cheese to the top of an egg skillet with their bare hands that was not going to be further cooked. The food was discarded. The employee washed their hands and began properly using gloves.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Chicken and Tomato Soup in the Kitchen Norlake walk In Cooler is cold held at 45°F and 45.5°F respectively. The food was discarded during this inspection.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Cooked Ground Beef dated 8/13 in the Kitchen Walk In Cooler has exceeded its date mark. The food was discarded during this inspection.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     A container of sanitizer observed above 200 Parts Per Million (PPM) and is not being used according to manufacturer’s use directions. The sanitizer was re-mixed and observed at 200 PPM.

     Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use.

     Code 7-202.12 (A)

   • Not serious Priority Foundation Repeat Corrected on site

     RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

     Mayonnaise from a food processing plant in the Kitchen Norlake Walk In Cooler was not date marked once the container was opened. The container was marked with it's open date during this inspection.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food from a food processing plant is date marked when the container is opened. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (B)

   • Not serious Core Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     French Toast Mix and Strawberies in Syrup, not part of a cooling process, in the Kitchen Arctic Air 1 Door Prep Top were observed to be uncovered. The food was covered during this inspection.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

2. Sep 12, 2024 Re-inspection · No items found

   No violations cited.

3. Sep 4, 2024 Routine · 3 priority, 4 priority foundation, 5 core, 4 repeat
   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

     Raw pork is stored above cooked shredded beef in the kitchen area Norlake walk in cooler. The food items were rearrnged and stored correctly during this inspection.

     Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

     Code 3-302.11 (A) (2)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     French toast mix stored out of refrigeration for approximately 3 hours near the kitchen stove and flat top grill is cold held at 73°F. Cooked sausage links stored in the Atosa 3 Door Kitcjhen Cooler was observed at 58°F. Both items were discarded during this inspection.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     SEWAGE - BACKFLOW PREVENTION

     A direct connection exists between the sewage system and a drain from the guest area soda dispenser ice bin.

     Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection and provide an air gap between the ice bin and the sewage system.

     Code 5-402.11

   • Not serious Priority Foundation Repeat Corrected on site

     THAWING

     Raw chicken in the kitchen area 3 C sink is being improperly thawed, being out at ambient temperature and is not under 70°F or less running water. The chicken was moved to refrigeration during this inspection.

     Correction: Adjust procedures or methods to properly thaw foods. TCS food must be thawed under refrigeration or completely submerged under 70°F or less, running water.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation Repeat Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     A hotel pan of refried beans in the kitchen area Norlake Walk In Cooler is not date marked and is used for more than 24 hours. House made margartia mix in the front waitstation Arctic Aire 2 Door Cooler is not date marked. Both items were correctly date marked during this inspection.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Corrected on site

     RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

     Cream cheese in the kitchen True 1 Door Cooler from a food processing plant was not date marked once the container was opened. The container was correctly date marked during this inspection.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food from a food processing plant is date marked when the container is opened. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (B)

   • Not serious Priority Foundation

     HANDWASHING FACILITIES - LOCATION AND PLACEMENT

     A handwashing sink is not conveniently located for easy access to food employees in the back storage prep area. There is currently only one handwashing sink at the east side of the kitchen, which is a considerable distance form the back storage prep area near the back entrance to the back bar at the west end of the establishment.

     Correction: Relocate or provide a handwashing sink to facilitate handwashing by food employees within 12 months of today, which is 9/4/2025.

     Code 5-204.11

   • Not serious Core Corrected on site

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Ice cream in the back storage area Kenmore Upright Freezer and sausage links in the Atosa 3 Door Undercounter Cooler were observed to be unwrapped or uncovered. The containers were covered during this inspection.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Corrected on site

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Multiple squirt bottles of food in the kitchen are stored in unlabeled containers. The containers were properly labeled with their common name during this inspection.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST

     The south facing hot holding unit is next to the kitchen hand washing sink, and is not protected by a guard from splashing water by handwashing activities.

     Correction: Store food in areas not exposed to splash, dust, or other contamination. Provide a guard or barrier to protect the food from splashing or move the hot holding unit so that it is not subject to splashing water from the handwashing sink.

     Code 3-305.11 (A) (2)

   • Not serious Core Corrected on site

     EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR

     Several food items including sliced jalapenos and tomato puree in the kitchen area Norlake Walk In Cooler are stored opened in their #10 can container. The items were moved to appropriate storage containers during this inspection.

     Correction: Discard equipment and utensils that are not: corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleanable, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition.

     Code 4-101.11 (B) - (E)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     There is excessive ice buildup in both the kitchen storage area Gibson Upright Freezer and in the garage right side chest freezer. The garage area right hand chest freezer has damaged gaskets and the inner plastic lid surface is detaching from the lid frame and is not maintained in good repair.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

4. Oct 17, 2023 Routine · 2 priority, 3 priority foundation, 4 core, 1 repeat
   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

     Raw hamburger patties are stored above shell eggs in the 3 door prep cooler. Raw meat stored above raw onions in walk in cooler. Items were re-arranged during inspection.

     Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

     Code 3-302.11 (A) (2)

   • Serious Priority Corrected on site

     REHEATING FOR HOT HOLDING

     Cheese sauce was improperly reheated. The cheese sauce was 115F in the cook area steam table. Cheese was re-heated to 165F on stove top.

     Correction: Adjust procedures and methods to properly reheat food. [Explain]. Unsafe food shall be discarded.

     Code 3-403.11

   • Not serious Priority Foundation Corrected on site

     THAWING

     Multiple meat products were observed being improperly thawed. Observed on cart at room temperature, and in prep sink without running water. Items were moved to cooler during inspection.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for chicken soup in walk in cooler. Chicken soup was observed covered in cooler before reaching 41F or below. Removed and put in ice bath.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     Raw chicken and sliced tomatos in 1 door prep are improperly date marked. Tomatos were missing a date mark and the chicken was improperly marked. Correct date marking added during inspection.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on cutting boards and counters. Wipping cloths were moved to sanitizing solution during inspection.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Bags of beans, fresh tomatillios, and numerous other food and food related supplies are stored on the floor in back storage room and garage storage areas.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Frozen raw meat product was uncoverd and visibly freezer burnt with condensation. The stand up Kenmore freezer had excessive ice build up. Defrost at a frequency to eliminate frost build up. Meat product was discarded during inspection.

     Correction: Discard food item.

     Code 3-307.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The 3 door prep cooler is not maintained in good repair. Observed having damaged seals, and it is leaking water onto base of cooler, with cardboard used to soak up water. Racks were also visibly soiled.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)