LA CASA CATRACHA

High Priority - Live, small flying insects found. 1 fly in lobby area.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs stored outer top unwashed vegetables inside 4 door refrigerator in kitchen area.

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink has dishes, stored inside of it employee removed dishes from handwashing sink in kitchen area.

Basic - Equipment in poor repair. Gasket inside reach in cooler on cooks line are torn.

Basic - Food stored on floor. Fish thawing in bucket on floor in kitchen area. Employee removed bucket from floor.. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease buildup overtop grill.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink, stored in four-door refrigerator in kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing standing water. Employee placed fish under running water. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting on floor in kitchen area.

Basic - Working containers of food removed from original container not identified by common name. Plastic bottles of sauces used for cooking has no labeling of ingredients.

Intermediate - Handwash sink used for purposes other than handwashing. Observed metal strainer in hand wash sink on cooks line at time of inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed prepared foods in reach in coolers not date marked at time of inspection.

Basic - Bowl or other container with no handle used to dispense food. Observed metal bowl in bulk dried beans at time of inspection.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles are soiled at time of inspection.

Basic - Floor soiled/has accumulation of debris. Observed floor soiled around kitchen equipment at time of inspection.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in bulk sugar at time of inspection

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken being thawed in sink without running water at time of inspection

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in-cooler in back kitchen area Repeat Violation Warning - From follow-up inspection 2025-03-21: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2025-03-21: Time Extended

Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Self service foods in dining reach-in-cooler and freezers. Warning - From follow-up inspection 2025-03-21: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease Repeat Violation Warning - From follow-up inspection 2025-03-21: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation Warning - From follow-up inspection 2025-03-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in-cooler on cooksline and reach-in-cooler in prep area Repeat Violation Warning - From follow-up inspection 2024-11-20: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2024-11-20: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Boxes of cooking oil on floor in kitchen area on floor in kitchen area in dry storage area Warning - From follow-up inspection 2024-11-20: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease Repeat Violation Warning - From follow-up inspection 2024-11-20: Time Extended

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked food in reach -in-cooler

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal food not properly identified and segregated from food to be served to the public.

Basic - Hood filter missing from automatic fire suppression/exhaust system.

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

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over cooked rice on glass reach-in-cooler

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave on cooksline

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sinks in back kitchen area

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Dead roaches on premises. 1 dead roach in kitchen near hand sink and prep reach-in-cooler. Operator discarded, cleaned and sanitized area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease and outside of microwave on cooksline line. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut leafy greens 72 F. Diced tomatoes 68 F. Sitting on prep table at room temperature for an hour. Operator placing in reach-in-cooler Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Food drainer inside hand sink on cooksline Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Hood filter missing from automatic fire suppression/exhaust system.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In dry storage area

Basic - Wiping cloth sanitizing solution stored on the floor.