Casa Mexico Restaurant

Year by year

Inspections

1. May 28, 2026 Routine · 2 priority, 1 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Two-drawer (pull out drawers) refrigerated unit located under the grill had ready-to-eat foods such as sliced tomatoes and other topping stored under raw meats / shrimp.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Drawers were reorganized so that ready-to-eat foods were in the top drawers and raw meats were located in the bottom drawer.

     Code 3-302.11 (A) (1)

   • Serious Priority Repeat Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Bottle of sanitizer was low on sanitizer and bottle was changed. Machine was primed and retested. Sanitizer checked at 100 PPM chlorine sanitizer. Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

2. Jun 19, 2025 Routine · 3 priority, 3 priority foundation, 7 core, 1 repeat
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Rice in the steam table is hot held at 86°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Rice was discarded.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Salsa on ice and beans and pork in the 3 door cooler is cold held at 46-52°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Foods were discarded and cooler was repaired during the inspection.

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

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine sanitizer in the bar sinks and the kitchen dishwasher is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Bar sinks were refilled and sanitizer added and the sanitizer container for the dishwasher was replaced and machine primed until both sanitizer concentrations reached 100 PPM.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     PERSON IN CHARGE - HOT AND COLD HOLDING

     The Person in Charge (PIC) is not monitoring the food temperatures for foods during hot and cold holding.

     Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

     Code 2-103.11 (I)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for cheese dip. Cheese dip was cooling on the counter in tall plastic containers.

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

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Foods in the prep table and 3 door True cooler are not date marked.

     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 Repeat

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Walkin cooler floors are rusted and in poor condition.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT

     Thermometer in the back of the waitress dessert/beverage cooler is not properly located.

     Correction: Reposition thermometer so that it is located in the warmest part of the refrigeration unit. Move thermometer to the front of the cooler.

     Code 4-204.112 (A)

   • Not serious Core Corrected on site

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     True 3 door cooler is not maintaining 41 degrees F or less.

     Correction: Repair equipment to good condition or remove from premise. Compressor was cleaned and temperature dropped to 40 degrees F.

     Code 4-501.11 (A)

   • Not serious Core

     FOOD CONTACT SURFACES - MICROWAVE CLEANED

     Cavity or door seals of microwave are soiled.

     Correction: Clean and maintain microwave at least every 24 hours.

     Code 4-602.12 (B)

   • Not serious Core

     GARBAGE/REFUSE - WASTE RECEPTACLE AT HANDWASHNG SINK

     No waste receptacle provided at basement handwashing sink.

     Correction: Handwashing sinks using single-use paper toweling for hand drying shall be provided with a waste receptacle. Provide a waste receptacle at the handwashing sink.

     Code 5-501.16 (C)

   • Not serious Core

     MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

     Equipment in the basement that is no longer used or functioning shall be removed.

     Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

     Code 6-501.114

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     Floors under the shelves and equipment in the dishwash room need addtional cleaning.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

3. Mar 27, 2024 Routine · 2 priority, 2 priority foundation, 5 core, 4 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Refried beans stored under raw chicken and beef.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Sour cream, pico, cheese, and ham in prep table is cold held at 55-59°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Food was discarded and then cooler was repaired.

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

   • Not serious Priority Foundation Repeat Corrected on site

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink in the basement food prep room.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Priority Foundation Repeat Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink in the basement food prep room for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Walkin cooler floors and shelves are rusty and in poor condition.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core Repeat

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Prep table is not equipped with an integral or permanently affixed temperature measuring device.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

   • Not serious Core Corrected on site

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Prep table is not maintained in good repair and is holding food at 55-59 degrees F.

     Correction: Repair equipment to good condition or remove from premise. Repair person was called. Compressors were cleaned and refrigerant added. Cooler temperature then 40 degrees F.

     Code 4-501.11 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Prewash sink faucet is leaking.

     Correction: Repair equipment to good condition.

     Code 4-501.11 (A)

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     Floor tiles throughout the kitchen are cracked and in poor condition.

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at men's bathroom handwashing sink.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

4. May 12, 2023 Routine · 2 priority, 5 priority foundation, 3 core, 2 repeat
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     .Refried beans in steam table are hot held at 96°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Beans had recently been reheated. Reheated more to 165 degrees F.

     Code 3-501.16 (A) (1)

   • Serious Priority Repeat Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine sanitizer in the dishwasher is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Tubes were changed, sanitizer was changed, and machine was primed to reach 50 PPM.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Repeat

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     Chicken and ground beef in the walkin cooler were dated 5/3/23 and 5/5/23.

     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. Food was discarded.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Corrected on site

     HOT AND COLD WATER - CAPACITY - QUANTITY AND AVAILABILITY

     The basement handwash sink does not have hot water.

     Correction: Provide an adequate water source or system that will meet the peak demands of this facility and also ensure that hot water generation will meet peak water demands as well.

     Code 5-103.11

   • Not serious Priority Foundation

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink in the basement.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying in the basement.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Walkin cooler floor is rusty and in poor condition.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Walkin cooler, bar cooler, and prep table are not equipped with an integral or permanently affixed temperature measuring device.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The bar cooler doors and equipement on the bottom shelf in the basement is not cleaned on a frequent basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13