CASA TUA REST

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef over asparagus in the upright refrigerator. The chef moved the asparagus to the top shelf. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed carpaccio de carne on the menu not identified as raw. As per the chef it is severe raw. The chef printed new menus. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

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. Observed an open water bottle next to a cutting board on a prepperation table.

Basic - Food stored on floor. Observed 3 plastic containers with different grains on the floor next to the walk-in cooler. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a knife between the wall and sink by the kitchen entrance. The cook removed it. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Basic - Food stored on floor. Observed 3 plastic containers with different grains on the floor next to the walk-in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed between a sink and the wall. The chef removed it. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed at the cook line. The chef removed it. 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. Observed in a container of salt. The chef inverted it. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several utensils in water at 91°F. The chef removed the utensils. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed in the ladies restroom.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a green bucket in the hand washing sink by the walk-in cooler. The cook removed it. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Form sent via email. The manager printed it and posted it during the inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. The manager put up a sign during the inspection. Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at the ware washing room.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over beef in the reach in cooler. The chef moved the chicken to the bottom shelf. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the triple sink dispenses quaternary and the establishment has a chlorine test kit.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - No handwashing sign provided at a hand sink used by food employees. The manager put up a sign. Corrected On-Site

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The chef moved the straws behind the bar. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dishwasher touch soiled dishes with gloves on and remove the clean dishes with the same gloves.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell and liquid eggs over vegetables in the walk-in cooler. The manager moved the eggs to another cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. The manager took the can opener to the warehouse washing area to be cleaned.Repeat Violation Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed the sink half full of water with vegetable scraps inside.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Basic - Food stored on floor. Observed several cases of water bottles on the floor. The manager moved the bottles to a shelf. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw octopus over greens in the reach in cooler. The chef put the octopus in the bottom drawer and the greens on the top drawer. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.

Basic - Employee eating in a food preparation or other restricted area. Observed the dish washer eating between washing dishes.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Observed the reach in cooler torn in the pastry area.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in water temperature of 78° F. The chef poured out the water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled. Observed the walk-in cooler gasket and fan guards soiled.

Basic - Old labels stuck to food containers after cleaning.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw beef inside reach in cooler. Chef stored raw chicken on bottom shelf and raw beef on shelf above raw chicken. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at ware washing area hand wash sink no paper. Employee provided paper towels. Corrected On-Site Repeat Violation

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean plastic containers stored on the floor at ware washing area. Employee stored clean food containers six inches above the floor. Corrected On-Site

Basic - Food stored on floor. Observed containers with butter and sauces stored on the floor inside walk in cooler. Chef stored food co six inches above the floor. Corrected On-Site

Basic - Hole in or other damage to wall. Observed tiles missing on wall behind dish machine. Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed hood filter missing at kitchen. Repeat Violation

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

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed wet cardboard ceiling over kitchen dish machine. - From follow-up inspection 2022-12-28: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom used by food employees and customers. - From follow-up inspection 2022-12-28: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed or provided at the time of inspection. - From follow-up inspection 2022-12-28: Observed current license not displayed or provided at the time of inspection. Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed walls tiles in disrepair located behind kitchen dish machine. - From follow-up inspection 2022-12-28: Time Extended

Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system located at cookline/pasta station at kitchen area. - From follow-up inspection 2022-12-28: Time Extended

Intermediate - No soap provided at handwash sink located between prep counter and prep reach in cooler unit at kitchen area.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Establishment offers fresh oysters served raw, did not observed consumer advisory for raw/undercooked oysters displayed on menu, wall, table or other written means at the time of inspection. Provided oyster consumer advisory sign to Chef via email. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air vents with an accumulation of dust, above kitchen pastry station.

Basic - Food not stored at least 6 inches off of the floor. Observed food storage containers of sugar and flour stored on kitchen floor near large kitchen mixer. Employee removed food storage containers from kitchen floor. Corrected On-Site

Basic - Hole in or other damage to wall located next to handwash sink at kitchen pastry station.

Basic - No handwashing sign provided at a hand sink used by food employees located between prep counter and prep reach in cooler unit at kitchen area.

Basic - Working containers of food removed from original container not identified by common name. Observed food storage containers of sugar and flour not properly identified located near kitchen mixer. Employee labeled each food container. Corrected On-Site