Casa Mexicana

Year by year

Inspections

1. Aug 27, 2026 Routine · No items found

   No violations cited.

2. Aug 24, 2026 Second Re-inspection · No items found

   No violations cited.

3. Jul 1, 2026 Re-inspection · 4 priority foundation, 4 repeat
   • Not serious Priority Foundation Repeat

     DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding refrigeration storage, hot holding, reheating and cooling.

     Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (7)

   • Not serious Priority Foundation Repeat

     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 Repeat

     PERSON IN CHARGE - SANITIZATION

     The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment. There was no bleach bucket made up for the cook in kitchen when inspector entered the kitchen.

     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

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No chlorine test kit is available for monitoring sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

4. May 29, 2026 Routine · 3 priority, 6 priority foundation, 5 core, 1 repeat
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Queso in steam table is hot held at 119°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Queso was reheated to 165 on stove then put back on steam table.

     Code 3-501.16 (A) (1)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Horchata in True 1 door bar cooler is cold held at 43.5°F. Pineapple in fajita prep table in kitchen is held at 42 degrees F. Creamer in True 2 door drink cooler is cold held at 42.8 degrees 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

     DATE MARKING - DISPOSITION

     Carnitas and Pastor in walk in cooler have exceeded its date mark or is not provided with a date mark.

     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)

   • Not serious Priority Foundation Repeat

     DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding refrigeration storage, hot holding, reheating and cooling.

     Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (7)

   • 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

     PERSON IN CHARGE - SANITIZATION

     The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment. There was no bleach bucket made up for the cook in kitchen when inspector entered the kitchen.

     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

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No chlorine test kit is available for monitoring sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink in kitchen observed to have dried up food and other things in the sink during inspection and is unavailable for proper handwashing.

     Correction: Keep handwashing sink clean and free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Core

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

     Wiping cloth used for wiping surfaces stored on kitchen counter.

     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 LABELS - PROVIDED

     Packaged sugar is not labeled.

     Correction: Packaged foods shall be labeled as required by law.

     Code 3-602.11 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - WOOD, USE LIMITATION

     Wood shelving in dish cleaning area are damaged beyond repair.

     Correction: Replace these old damaged shelves with something smooth and easily cleanable and in good repair.

     Code 4-101.17

   • Not serious Core

     KITCHENWARE, TABLEWARE AND SINGLE-USE ARTICLES - HANDLED TO PREVENT CONTAMINATION

     It was observed that eating utensils are stored or displayed in bins by kitchen window behind bar where the food or lip contact surface could be contaminated.

     Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface. Food contact surface should be faced down so employees touch the handle with their bare hands.

     Code 4-904.11 (A)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The ice machine is dirty and needs to be thoroughly cleaned more often. Ventilation hood is also past due on cleaning.

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

     Code 6-501.12

5. May 22, 2025 Routine · 3 priority foundation, 2 core
   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding cooling.

     Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees. All cooling foods should be stored in a shallow metal pan no more than 3 inches in height and get from 135 to 41 degrees F within 6 hours.

     Code 2-102.11 (C) (7)

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS - NOT MARKED

     Salsa cups using time as a public health control for 4 hours is not properly marked or identified with a discard time.

     Correction: Food items shall be marked or otherwise identfied with a time that is 4 hours past the point in time when the food was removed from temperature control. Discard food item.

     Code 3-501.19 (B) (2)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine 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 Core

     PROPER COOLING METHODS - IN EQUIPMENT

     Cooked chicken and other meats are not in a container that facilitates heat transfer or is tightly wrapped or covered.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at staff handwashing sinks.

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

     Code 6-301.14

6. May 30, 2024 Routine · 1 priority, 2 priority foundation, 3 core
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     In Turbo Air Cooler in kitchen, raw fish is stored over salsa, diced onions, etc. In Walk In Cooler, eggs are stored over diced onions. In grill prep cooler, raw fish is stored over sauce and steamed vegetables.

     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)

   • Not serious Priority Foundation

     RTE/TCS FOOD - DATE MARKING METHODS

     Date marking method for milk in bar cooler, diced onions in coolers, steamed vegetables in prep cooler is 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 an approved method of date marking. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (D)

   • Not serious Priority Foundation Corrected on site

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink in kitchen. Hand soap dispenser at bar is also empty. Employee states they use the dish soap.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Replace and check regularly.

     Code 6-301.11

   • Not serious Core Corrected on site

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Salsa at the bar, cilantro in the walk in cooler, sauces in the kitchen coolers, steamed vegetables in the prep cooler were observed to be unwrapped or uncovered.

     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

     FOOD LABELS - BULK FOODS LABELED

     Horatcha, sugar, cinnamon sugar was not labeled on the container. Please label flour in kitchen.

     Correction: Bulk food label or placard information shall include: common name of food, ingredients in order of predominance, and food allergens.

     Code 3-602.11 (C)

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The pre-wash sink is not maintained in good repair and is leaking constantly.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

7. May 31, 2023 Re-inspection · No items found

   No violations cited.

8. May 17, 2023 Routine · 1 priority, 1 priority foundation, 3 core, 3 repeat
   • Serious Priority Repeat

     TCS FOOD - HOT HOLDING

     Observed chicken and beef sitting out for service at 72-77°F

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

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Observed pans of meat in wlak in cooler with dates older than 7 days. Staff indicated they had forgot to put a new date when new product is made.

     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

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Walk in cooler, both kitchen prep coolers, and front pepsi refrigerators had broken thermometers or missing thermometers.

     Correction: Replace thermometers in refrigeration equipment.

     Code 4-204.112 (B)

   • Not serious Core

     EQUIPMENT- COMPARTMENTS - DRAINAGE

     Walk in cooler observed with pans of standing water catching drips from condensor.

     Correction: Repair walk in cooler condensor so there is no drips from condensor

     Code 4-204.120

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Inside of cook line prep table needs cleaning, front prep table observed with build up of water and towel inside, Door to walk in cooler has accumulation of grease.

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

     Code 4-601.11 (C)