Casa Amigos

Year by year

Inspections

1. Mar 2, 2026 Routine · 2 priority, 5 priority foundation, 2 core, 4 repeat
   • Serious Priority Repeat

     WHEN TO WASH

     Employee observed not washing hands after donning new gloves in kitchen area.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Repeat

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

     Both dish machines in facility unable to dispense sanitizer when tested (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.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     PERSON IN CHARGE - HANDWASHING

     The Person in Charge (PIC) is not monitoring the handwashing activities of employees.

     Correction: The person in charge shall ensure that employees are effectively cleaning their hands.

     Code 2-103.11 (D)

   • Not serious Priority Foundation Repeat

     PERSON IN CHARGE - SANITIZATION

     The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment as both dish machines were found unable to dispense sanitizer (0 ppm) for an unknown period of time.

     Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

     Code 2-103.11 (K)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Significant number of food pans in walk-in cooler and prep table cooler either lacked dates or were labeled with inaccurate dates.

     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 Repeat

     FOOD CONTACT SURFACES - SOILED

     Large number of washed hotel pans and other food containers observed with food debris and residue not removed during the washing process.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Corrected on site

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at kitchen employee handwash sink.

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

     Code 6-301.11

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Significant number of foods observed stored uncovered in walk-in coolers and prep table coolers which were not part of a cooling process.

     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

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Food-contact items such as metal hotel pans and drinking cups observed stacked together and available for next use prior to completion of air-drying.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

2. Feb 5, 2025 Routine · 2 priority, 3 priority foundation, 1 core, 3 repeat
   • Serious Priority

     WHEN TO WASH

     Employee observed working with food-contact surfaces in kitchen without washing hands after handling cell phone.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Repeat

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

     Front-of-house dish machine found not dispensing sanitizer, with 0 ppm obtained on three consecutive tests.

     Correction: Sanitize glasses and other items in sink or wash in the kitchen dish machine until repaired.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     PERSON IN CHARGE - SANITIZATION

     Staff is not monitoring sanitizer concentration in dish machines, allowing the front-of-house dish machine to operate without sanitization for an unknown period of time.

     Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed.

     Code 2-103.11 (K)

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Plastic and stainless steel hotel pans observed with food debris and residue from inadequate warewashing, and not fully air-dried.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     Both employee handwash sinks in the kitchen were observed to be out of paper towel.

     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 Corrected on site

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

     Condensation in walk-in freezer observed in contact with packaged food products.

     Correction: Store food in areas not exposed to splash, dust, or other contamination.

     Code 3-305.11 (A) (2)

3. May 7, 2024 Routine · 3 priority, 2 priority foundation, 5 core
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Pan of raw marinated beef found stored directly above large water cooler container of lemonade in walk-in cooler.

     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

     Top layer of portioned guacamole cups in open prep table cooler found to be approximately 49 to 50° F.

     Correction: Guacamole cups were within proper timeframe to cool. Switched to metal pan to better facilitate temperature regulation and placed stainless steel cover over entire unit (had previously been removed) to keep cold air in. Monitor temperatures of such items and ensure that they do not rise above the rim of the container.

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

   • Serious Priority

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

     Two sanitizer wipe buckets located at front-of-house prep area were cold to the touch and yielded no color change when tested, indicating a 0 ppm concentration, or total lack of sanitizer.

     Correction: 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)

   • Not serious Priority Foundation Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     A variety of non-shelf stable foods were observed to be lacking proper date marking in coolers, including pan of pork carnitas, hardboiled eggs, cooked shrimp, and various sauce and condiment containers.

     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

     FOOD CONTACT SURFACES - SOILED

     Numerous food-contact surfaces were found to be soiled: Ice machine scoop stored on top of machine on dusty surface, and numerous utensils and pieces of equipment were found to harbor dried food debris and residue including metal pans, scoops, spatulas, whisks, scrapers. Additionally a significant number of plates, cups, and glasses were found to have dry food debris.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

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

     Cooling unit in walk-in freezer leaking directly onto cases of raw meat products including beef (5), chicken (7), and fish (10).

     Correction: Move all food product away from cooling unit to prevent contact with non-potable water until repair can be made. Temporarily place a bucket or other suitable container to catch drips. Remove all ice from floors.

     Code 3-305.11 (A) (2)

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Large volume of tortilla chips found stored in non-approved plastic containers.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Various non-food contact surfaces observed to be soiled, including ice scoop with grime build-up on handle, tape and stickers not removed from exterior of metal pans during warewashing, clean side of dishwashing area strewn with food debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Cleaned metal pans, drink cups, and drink glasses found to be stacked without being air-dried, trapping water inside at room temperature.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

   • Not serious Core Corrected on site

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Kitchen handwash sink directly next to wire rack for storage of clean metal hotel pans such that handwashing activities cause splashes of water to contact the pans.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)

4. Apr 1, 2024 Pre-inspection · 1 priority, 2 core
   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided under ice bin behind the bar.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Core

     TOILET FACILITIES - RECEPTACLES - COVERED

     Women bathroom is not provided with a covered waste receptacle.

     Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.

     Code 5-501.17

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     Several tiles are missing from south wall of kitchen. Numerous areas of between tiles lack grout. Significant number of tiles cracked or chipped.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11