LA CASITA

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0 ppm. Operator primed sanitizer. Rechecked concentration at 100 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce 113F hot hold less than 4 hours. Operator turned up heating element. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled bottle. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense sauce. Operator removed cup. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook. Educated operator on importance of wearing hair restraint when cooking or preparing food. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at bar. Educated operator on posting handwash sign at bar. Operator posted hand wash sign at bar. Corrected On-Site Repeat Violation

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator removed cloth. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed container of repackaged raw frozen chicken stored over boxes of frozen tilapia. Operator placed raw chicken on bottom shelf. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chicken stored over raw ground beef in walk in cooler. Operator placed raw chicken on bottom shelf. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed collander stored in hand wash sink in back food prep area. Operator removed collander. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation. Cook.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at bar. Educated operator on importance of having hand wash sign. Repeat Violation

Basic - Rice storage container lid cracked or broken.

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

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0 ppm. Educated operator on proper concentration. Operator changed, primed sanitizer, and called technician. Repeat violation from 11/17/23 and 07/25/24 Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Salsa 45F cold hold less than 4 hours. Operator added more ice and water. Corrective Action Taken

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Employee with no hair restraint while engaging in food preparation. Cook.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs. Operator removed tongs. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bean bin.

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

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at bar. Educated operator on importance of having hand wash sign. Repeat Violation

Basic - Stored food not covered. Observed sauces and meats not covered in walk in cooler. Educated operator on covering food after cooling. Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0 ppm. Educated operator on proper concentration. Operator primed sanitizer. Rechecked concentration at 50 ppm. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic containers stored in hand wash sink in back food prep area. Operator removed containers. Corrected On-Site

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Educated operator on importance of having test strips. Repeat Violation

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed bags of cooked/prepped corn not date marked.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed precooked sauces and precooked meats not date marked. Educated operator on importance of date marking. Operator date marked foods before leaving inspection. Corrected On-Site Repeat Violation

Basic - Accumulation of black/gray-like substance in the interior of the ice machine/bin.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knives. Corrected On-Site

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

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

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sinks in kitchen and at bar. Educated operator on importance of having hand wash sign at hand wash sinks Repeat Violation

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

Basic - Stored precooked meats and sauces not covered in walk in cooler.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0 ppm. Operator primed sanitizer. Rechecked concentration at 100 ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed cleaning chemical and strainer stored inside hand wash sink at bar. Operator removed chemical. Corrective Action Taken

Basic - Accumulation of debris on top exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled mold-like substance ar end of cook line.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored on shelving above food served to public in front reach in cooler near office area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed sweat shirt stored on top of rice bin in back dry storage area near walk in cooler.

Basic - Floor tiles missing and/or in disrepair. Cook line and dishwash area. Educated operator on replacing missing tiles. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed containers of lettuce, broth, and bottled water stored on floor in walk in cooler.

Basic - In-use ice scoop stored on top of boxed soda between uses in back near ice machine.

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

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in back food prep area, cook line, and hand wash sink at bar.

Basic - Observed water damage on floor/wall juncture in men's restroom.

Basic - Soiled dry wiping cloth in use. Cook line. Corrected On-Site

Basic - Toilet leaking. Women's restroom.

Basic - Wall soiled with accumulated mold-like substance in men's restroom.

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

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb above three compartment sink in dishwash area and hose bibb on side of establishment. Repeat Violation

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water temperature reaching 90F (waited 3 minutes).

Basic - Accumulation of gray-like substance in the interior of the ice machine.

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles missing at cook line. Repeat Violation

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment in back food prep area.

Basic - Food storage container/container lid cracked or broken. Observed rice bin plastic lid cracked.

Basic - Food-contact surface not smooth and easily cleanable. Observed interior roof of front silver microwave at bar rusting. Repeat Violation

Basic - Ice buildup in beer mug reach-in freezer at bar.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Upright reach in cooler near office/hallway. Operator placed beverage on bottom shelf. Corrected On-Site

Basic - Stored food not covered in walk in cooler. Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0ppm. Operator primed sanitizer. Rechecked concentration at 50ppm. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee placing lemon in drink with barehands. Educated employee. Employee used fork instead. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over container of salsa in walk in cooler. Raw shell eggs moved to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce 55°F cold hold, guacamole with chopped tomatoes 58°F cold hold less than 4 hours in reach in cooler across from fryers at cookline. Time/temperature control for safety foods double panned with ice. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed soiled glass storedin handwash sink at bar. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water temperature at handwash sink at bar reaching 87°F (waited 3 minutes).

Basic - Cloth used as a food-contact surfacewith tamales in walk in cooler. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purse stored on on top of the boxes of tortillas near walk in cooler. Corrected On-Site Repeat Violation

Basic - No copy of latest inspection report available.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed package of frozen raw shrimp thawing at room temperature. Corrected On-Site

Basic - Wall soiled with accumulated gray-like debris in underneath dishmachine and handwash sink near back kitchen exit.

Basic - Water leaking from pipe underneath handwash sink at cookline. Corrected On-Site