Casa Mexicana

Year by year

Inspections

1. Dec 2, 2024 Follow Up · No items found

   No violations cited.

2. Nov 20, 2024 Re-inspection · 1 priority foundation, 1 repeat
   • Not serious Priority Foundation Repeat

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for refried beans and chicken. Items are cooled in rear kitchen prep area out at room temperature using ice paddles and ice bath. Ice bath only contacts bottom of pan and is not providing adequate cooling.

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

     Code 3-501.15 (A)

3. Oct 8, 2024 Routine · 3 priority, 3 priority foundation, 2 core, 1 repeat
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands after handling raw meat before handling plates or ready to eat foods (buns).

     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 Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Ready to eat chicken stored under raw shell eggs in the 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

     TCS FOOD - COLD HOLDING

     Lettuce & Peppers/onions stored at room temperature for service are cold held at 50 & 78°F.

     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 Repeat

     TCS FOOD - COLD HOLDING

     Cut tomatoes in the "raw" prep cooler are cold held at 50°F.

     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)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for refried beans and chicken. Items are cooled in rear kitchen prep area out at room temperature using ice paddles and ice bath. Ice bath only contacts bottom of pan and is not providing adequate cooling.

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

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine sanitizer test kit is not available for checking sanitizer concentrations.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Priority Foundation Corrected on site

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sinks in kitchen and prep area.

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

     Code 6-301.11

   • Not serious Core

     INSECT CONTROL DEVICES, DESIGN AND INSTALLATION - IMPROPERLY LOCATED

     The insect control device is located over food prep sink and food prep surface.

     Correction: Remove or relocate this device so that it is not over any food prep area.

     Code 6-202.13 (B) (1)

   • Not serious Core

     CONTROLLING PESTS - INSPECTING PREMISE

     Evidence of flies present in the kitchen and prep area.

     Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

     Code 6-501.111 (B)