CASAGRANDE CAFE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container with raw chicken,stored over cooked beef inside walk in cooler. Operator stored raw chicken on bottom shelf shelf away from cooked beef. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed a carton of shell eggs on top of preparation table, according to manager out for 30 minutes. Operator stored shells eggs inside reach in cooler for proper storage. Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water. Observed box inside walk in cooler. Repeat Violation

Basic - Food stored on floor. Observed box with shell eggs stored on the floor inside walk in cooler. Operator stored eggs on shelf Six inches of the floor. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Operator replaced soiled clothes with clean ones. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed pot lid on top of hand wash sink. Operator removed pot lid from hand wash sink. Corrected On-Site Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed frozen fish thawing inside ROP bag inside walk in cooler dusty, fish temperature 30F COLD HOLDING, OPERATOR REMOVED FISH FROM ROP Bags, for proper thawing. Corrected On-Site

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

Basic - Food stored on floor. Observed bucket with seasoning stored on the floor. Operator stored bucket with seasoning 6 inches above the floor. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cleaning towels on top of prep tables at kitchen.

High Priority - Nonfood-grade bags used in direct contact with food. Observed black trash bag used to store bread.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink by front counter, no paper towels. Manager provided paper towels. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

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

Basic - Food stored on floor. Observed sack with onions on the floor inside walk in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler observed raw chicken stored over steak. Instructed manager to reorganize raw food products. Corrective Action Taken

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shell eggs (87F - Cold Holding), on the shelf above the reach in cooler located at cook line, manager transfered eggs to reach in cooler to rapidly cool. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler observed Raw chicken (47F - Cold Holding); ham (46F - Cold Holding), as per manager products were outside earlier less than 3 hours. Instructed manager to add ice on product to help to rapidly cool. Corrective Action Taken

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unable to answered probe thermometer calibration temperature. Calibrated thermometer with operator during the inspection. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed Commercially processed fish in ROP not removed from packaged, as per manager fish was recently taken out of the walk inc cooler, manager removed fish from package on site. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed in the walk in cooler raw shell eggs, raw pork stored over unwashed produce.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler observed raw chicken breast over raw ground beef.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler located in the cook line observed sliced tomatoes (76F - Cold Holding), raw shell eggs (78F - Cold Holding), as per operation for less than 2 hours, operator placement the food items back in the reach in cooler for a rapid cool. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Observed container with cooking oil stored on the floor, at storage area. Manager stored cooking oil container six inches above floor. Corrected On-Site

Basic - Hole in or other damage to wall. Observed hole in the wall at storage area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside walk in freezer. Repeat Violation

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed container with frozen beef thawing in standing water, for about 30 minutes, manager put frozen beef inside walk in cooler for proper thawing. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container with raw chicken stored over cooked ground beef container inside walk in cooler. Manager stored raw chicken on bottom shelf under cooked ground beef container. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mix of oil and garlic on top of table at kitchen according to manager out for 2 hours. garlic and oil mix 83F. Manager put garlic and oil mix inside walk in cooler for rapid chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed silverware inside hand wash sink. Employee moved silverware from inside hand wash sink. 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. Observed containers with cooked chicken and cooked pork, and coleslaw prepared the day before no date labeled.

High Priority - Faucet at three-compartment sink does not reach all compartments.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled.

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

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flans and tres leches desserts prepared Sunday according to manager, no date labeled. Manager date labeled desserts. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowls used to scoop salt, and beans. Manager discarded bowls. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed on walk in freezer.