LA CASITA MEXICAN RESTAURANT

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open raw shrimp stored over corn in stand up reach-in freezer in kitchen.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with pink liquid in men's restroom. Employee identified contents as Fabuloso cleaner and labeled spray bottle. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's and women's restroom doors are not self-closing.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed in stand up reach-in freezer in kitchen and second chest freezer in back storage. Repeat Violation

Basic - Open dumpster lid. Left dumpster lid is open.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth solution in kitchen tested at 0ppm quaternary ammonium. Employee remade solution and retested at 200ppm. Corrected On-Site

High Priority - Live, small flying insects found. One live flying insect by handwash sink at front counter.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ground beef on the stove with no heat applied at 113F. Employee states beef has been left out for approximately 25 minutes and heated ground beef to 207F. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from threaded faucet with attached hose outside front exit.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution at front counter tested at 200ppm chlorine. Operator remade solution to 100ppm chlorine. Corrected On-Site

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No cove molding behind cooking equipment, under triple sink and under dishmachine. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed in far right stand up reach in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle.

Basic - Standing water in bottom of reach-in-cooler. Standing water observed in bottom of flip top reach in cooler in kitchen.

High Priority - Nonfood-grade bags used in direct contact with food. Two grocery bags with raw chicken in direct contact with the bags in freezer on grocery side storage.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cut tomatoes in flip top reach in cooler in kitchen. Cook moved eggs to bottom shelf. Also, In reach in cooler across from prep table in kitchen, raw chorizo and shell eggs stored over cheese, avocados and sour cream. Also, two bags of opened raw chicken stored on top of raw beef in reach in freezer in grocery storage area. Employee moved chicken to proper storage. .Corrected On-Site Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sautéed onions at 118F in pan on table next to stove with no heat applied. Cook states prepared approximately 15 minutes prior. Cook heated onions to 184F and held in pan o flat grill to maintain temperature. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink in kitchen. Employee replenished paper towels. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Gaskets torn on reach in freezer across from kitchen prep table, right side door of stand up reach in cooler across from dish machine and on right door of reach in cooler in back grocery storage area.

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Cove molding missing along wall under dishmachine. Repeat Violation

Basic - Self-closing device on bathroom door disconnected/broken/missing. Both the women's and men's restrooms at side dining room are missing a self closing device and doors do not self close.

Portable fire extinguisher missing from its designated location. For reporting purposes only. Fire extinguisher missing from wall at signage indicating a fire extinguisher should be there at left back exit door in kitchen. Also, fire extinguisher at swing kitchen door on the floor is in the recharge zone.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef at 73F and chorizo at 94F on stove top with no heat applied. Cook states both were taken out of the refrigerator approximately 40 minutes prior to prepare an order. Cook placed both in reach in cooler. Temperature taken approximately 15 minutes later with beef at 67F and chorizo at 68F. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken on steam table at 122F. Chicken was double panned. Cook removed extra pan and temperature approximately 15 minutes later was 162F. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available for quaternary ammonium used in three compartment sink and some sanitizer buckets.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen. Employee replaced towels. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent and surrounding tiles at front prep area are soiled.

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle for ladies restroom on restaurant side.

Basic - Equipment and utensils not properly air-dried - wet nesting. Water observed between clean stacked stainless steel inserts on rack beside dish room. Manager spoke with employee to properly air dry. Corrective Action Taken

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No cove molding along wall behind dishmachine.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in container with water on prep table by dish room. Running water placed over thawing chicken. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at front service station tested at 0ppm chlorine. Manager remade solution to 50ppm chlorine. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed multiple grocery bags using as storage for opened food in reach in freezer at back of kitchen. Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler, raw chicken stored above raw pork. Employee rearranged products to proper storage. Corrected On-Site

High Priority - Tracking powder pesticide used inside establishment. Observed powder along wall in service station. Inspector inquired about the substance, operator stated it was tracking powder.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution near kitchen prep table tested at 200+ppm chlorine. Operator remade solution to 50ppm chlorine.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedures available. Provided DBPR Form HR 5030-104 and DBPR Form HR 5030-204 to operator. Corrected On-Site

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided DBPR Form HR 5030-103 and DBPR Form HR 5030-203 to operator. Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training for Elizabeth B. expired 1-11-2022. No training proof for Rafael L. hired over 60 days.

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used as a scoop in garlic powder. Operator removed soufflé cup. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in kitchen. Employee moved to proper storage. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in chest freezer by back exit in kitchen has ice build up.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing signs at hand wash sink by stove in kitchen, men's restroom on the restaurant side and men's restroom on grocery side. Provided DBPR Form HR 5030-111 and DBPR Form HR 5030-211 to operator.

High Priority - Dented/rusted cans present. See stop sale. Dented-along seam and near top-can of jalapeños on dry storage shelf.

High Priority - Nonfood-grade bags used in direct contact with food. Multiple grocery bags in multiple areas being used for food storage.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw portioned bagged beef stored above ready-to-eat soup and cheese sauce in stand up reach in cooler in kitchen. Raw pork and portioned bagged beef stored above portioned bagged vegetables in reach in freezer in kitchen. Shell eggs stored on top of fresh vegetables in back room reach in cooler. All products moved to proper storage during inspection. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof available. Provided and discussed DBPR Form HR 5030-103 with operator.

Basic - Damaged/spoiled/recalled food not properly segregated. Can of jalapeños on shelf in dry storage not segregated. Operator segregated can. Corrected On-Site

Basic - Equipment in poor repair. Torn gaskets on stand up reach in cooler, stand up reach in freezer and reach in cooler at back of kitchen.

Basic - Food stored on floor. Buckets of cooking lard stored on the floor in back storage room. Employee moved all off the floor. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Container of salt on kitchen storage shelf has bowl in product. Employee removed. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No thermometer in flip top reach in cooler top reach in cooler in kitchen. Employee provided new thermometer for unit. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in kitchen tested at 0ppm chlorine. Employee remade solution to 100 ppm chlorine. Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In double door silver reach in cooler in back storage room by door. Bacon, ham, cheese 49-51F. Person in charge states has been in and out of unit, observed torn gasket and ice at top of unit, person in charge began moving item to another unit. Corrective Action Taken Warning - From follow-up inspection 2023-04-17: Stand up reach in cooler near back exit showing ambient temperature of 48F. Observed torn gasket and ice build up on back of cooling fans. All time and temperature controlled for safety foods temperatures between 48F-50F. Manager states all products in cooler over 24 hours. See stop sale. Admin Complaint

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed ant killer stored at server wait station. Operator moved pesticide during inspection. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three compartment sink, (Quaternary 0ppm). Operator remade sink and observed (Quaternary 200ppm). Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed pan of raw beef stored over buckets of ready to eat sauces in reach-in cooler near back door. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. At dish machine observed the spray nozzle hanging below the rim of sink.

Basic - Employee eating in a food preparation or other restricted area. On shelves near kitchen entry to dining room observed multiple employee drinks stored over stacks of plates and containers of seasoning. Operator removed drinks during inspection. Corrected On-Site

Basic - Equipment in poor repair. Observed torn gasket on door of reach-in cooler near three compartment sink.

Basic - Single-service articles not stored inverted or protected from contamination. Observed multiple stacks of togo boxes store not inverted along cook line. Operator turned boxes over during inspection. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Observed multiple wooden pieces on wall behind dish machine spray hose not sealed or painted.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (45°F - Cold Holding); raw bacon (44°F - Cold Holding); milk (45°F - Cold Holding) in standing reach in cooler in back storage room, per employee cooler was constantly opened for the last two hour. chorizo (46°F - Cold Holding); cheese (45°F - Cold Holding) in standing reach in cooler in grocery area, per manager items where placed in cooler approximately one hour ago. shredded cheese (44°F - Cold Holding); chicken tortilla (44°F - Cold Holding); ground beef (48°F - Cold Holding); pico de gallo (53°F - Cold Holding); cut lettuce (45°F - Cold Holding); rice (49°F - Cold Holding) in standing reach in coolers in kitchen, per manager doors have been constantly opened for approximately two hours. cooked peppers and pork (50°F - Cold Holding) on plate sitting above containers in top sections of reach in cooler on cook line, food discarded. Repeat Violation Admin Complaint - From follow-up inspection 2021-09-14: raw chicken (39°F - Cold Holding); raw beef (41°F - Cold Holding); salsa (38°F - Cold Holding) in standing reach in coolers in prep and storage room. Shredded cheese (43°F - Cold Holding); Tres leches cake (44°F - Cold Holding) in standing reach in cooler on grocery area. Shredded lettuce (45°F - Cold Holding); pico de gallo (45°F - Cold Holding); diced tomatoes (45°F - Cold Holding) in standing reach in cooler in kitchen, per manager cooler has been consistently opened for approximately 45 minutes during prep. Milk (48°F - Cold Holding); cheese (48°F - Cold Holding) in standing reach in cooler with glass doors in storage room, per manager cooler has been consistently opened for the past 30 minutes while putting deliveries away. Admin Complaint