CASA TEQUILA, LLC

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef handle raw chicken then began to handle clean utensils at flat top grill; no hand wash. Chef cleaned and sanitized utensils and washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked chicken (131F - Hot Holding) As per operator, stored 30 mins. Stored double panned. Operator placed to reheat to 165+F. cooked pinto beans (132F - Hot Holding) As per chef, stored 1.5hrs. Operator reheated to 198F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler unit: diced tomatoes (47F at 3:30pm; 47F at 4:00pm - Ambient Cooling) As per operator, cooling since 1 hour. At current rate of cooling, item will not cool to 41F in a total of 4 hours. At walk in cooler: cooked ground beef (102F at 3:20pm;96F at 3:50pm- Cooling) As per chef, cooling since 30 mins. At current rate of cooling, item will not cool from 135F to 70F in a total of 2 hours. Advised operator to quick chill both items. Repeat Violation Admin Complaint

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu does not identify Ceviche with shrimp containing raw shrimp that is covered by the consumer advisory. Operator started to correct some menus during inspection. Corrective Action Taken

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. Manager employed less than 2 weeks with no proof of training. Emailed for to manager. Repeat Violation Admin Complaint

Basic - Fly sticky tape hanging food preparation area and food-contact equipment. Operator removed. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator corrected: Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

High Priority - Employee handled soiled towel and then engaged in food preparation without washing hands. Employee washed hands Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Cooler across from flat top grill , queso 50F cold holding, flan 50F cold holding Per operator stored overnight. Per operator not prepared or portioned today. See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Cooler across from flat top grill , queso 50F cold holding, flan 50F cold holding Per operator stored overnight. Per operator not prepared or portioned today. See Stop Sale

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Flat top grill cook line right side turned off. beef stock 120F hot holding . Per operator stored for approximately 1 hour. Operator moved to hot side of flat top grill to reheat to 165F + Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler Deep covered container with Diced tomatoes at 12:13pm(56F cooling) since 9 am at 12:47same, At this current cooling rate product will not cool to 41F within 4 hours. Operator moved to walk in freezer Corrective Action Taken

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. For 2 employees recently hired. Emailed form to operator

Intermediate - No soap provided at handwash sink.cook line Operator provided Corrected On-Site

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

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 6 flies flying around in dish wash area of kitchen and landing on soiled dishes. Admin Complaint - From follow-up inspection 2024-12-05: 3 live, small flying insects in kitchen, food preparation area near slicer. Admin Complaint

High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. Dented #10 can of tomato base. - From follow-up inspection 2024-07-30: Dented #10 can of tomato purée. Admin Complaint

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At lower section of flip top cooler: raw shelled eggs stored above French fries. Operator stored properly. Corrected On-Site - From follow-up inspection 2024-07-30: At lower section of flip top cooler: raw shelled eggs stored above cilantro. Employee removed eggs. Admin Complaint Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer: raw portioned chicken in pan stored over raw open bag of crab. Operator corrected. Corrected On-Site - From follow-up inspection 2024-07-30: At walk in freezer: raw ground beef stored over raw open bag of crab. Employee stored properly. Admin Complaint Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top reach in cooler: sour cream (44F - Cold Holding) Flip top cooler close to walk in cooler: raw steak (46F - Cold Holding); raw shrimp (48F - Cold Holding); raw chicken (45F - Cold Holding) As per operator, all 4 items were transferred from walk in cooler to flip top cooler 3 hours prior. Not prepped or portioned today. Operator discarded sour cream and placed raw animal foods to quick chill. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2024-07-30: Flip top cooler close to walk in cooler: raw steak (46F - Cold Holding); raw shrimp (48F - Cold Holding); raw chicken (45F - Cold Holding) Stored at flip top cooler for 2 hours from walk in. Stored double panned. Not prepped or portioned today. Advised employee to quick chill. Admin Complaint

Basic - - From initial inspection : Basic - Dead roaches on premises. 3 dead cockroaches under dry storage shelves in dry storage area near triple sink. Advised operator to clean area. Repeat Violation - From follow-up inspection 2024-07-30: 1 dead cockroach under dry storage shelves in dry storage area near triple sink. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo line; triple glass door reach in cooler: cheese dip (49F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. At Flip top cooler:#1; shredded white cheddar (49F - Cold Holding); shredded mixed cheddar (52F - Cold Holding); sour cream (47F - Cold Holding) At Flip top cooler:#2: ; raw shrimp (51F - Cold Holding); raw seasoned chicken (51F - Cold Holding); raw steak (50F - Cold Holding) As per operator, all items from both flip top cooler units were removed from walk in cooler and stored in flip top cooler since 11am. Not prepped or portioned today. See stop sale.d Warning - From follow-up inspection 2024-04-12: At Flip top cooler:#2: ; raw shrimp (44F - Cold Holding); raw seasoned chicken (44F - Cold Holding); raw steak (45F - Cold Holding) Removed from walk in cooler 1hour 42mins prior. Not prepped or portioned today. Advised operator to quick chill. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cheese sauce (92F - Hot Holding) As per operator item held more than 4 hours. Item stored double panned. See stop sale. Warning - From follow-up inspection 2024-04-12: At steam table: black beans (112F - Hot Holding) As per operator item held 1.5 hours. Operator removed to reheat. Admin Complaint Corrective Action Taken

Basic - - From initial inspection : Basic - Food stored on floor. In walk in cooler: Box of shrimp stored on floor. Warning - From follow-up inspection 2024-04-12: In walk in cooler: Bucket of condenser stored on floor. Time Extended

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. Dishwasher (Chlorine 0ppm) operator fixed to 100 ppm Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee started sweeping and afterwards touched tamales placed in the container and moved to microwave without changing gloves and washing hands; educated; employee washed hands and changed gloves; Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment- rice spatula stored on top of dirty food cart Operator removed Corrected On-Site

Basic - Soiled dry wiping cloth in use at cook line Removed Corrected On-Site Repeat Violation

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.at 200 ppm chlorine. Operator corrected to 100 ppm. Chlorine Corrected On-Site

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. Operator has forms but are not signed or filled.

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 red sauce not dated marked. Per operator product prepared and stored for approximately 28 hour Operator dated marked Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks stored above flip top coolers on cook line. Operator removed Corrected On-Site

Basic - Floor area(s) covered with standing water.on prep area by dishwasher area. Advised operator to dry floor. Water leaking from under dishwasher machine

Basic - Floor soiled/has accumulation of debris. Throughout the kitchen area

Basic - Food stored in a prohibited area. Observed a container with cooking oil stored on the floor under hand washing sink drain pipe on cook line. Operator removed and stored at least 6" from the floor Corrected On-Site

Basic - Soiled dry wiping cloth in use by cooks Operator removed. Employee washed hands Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed a container with raw chicken stored above a container with raw beef inside walk-in cooler. Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside and top rail of Flip top cooler #1, raw chicken 60°F cold Holding, raw beef 60°F cold Holding, raw shrimp 60°F cold Holding, cheese sauce 60°F cold Holding . Per operator products removed from walk-in cooler to flip top cooler approximately 40 minutes ago. Per operator flip top cooler was off this morning when products where stored this morning, Per operator products not prepared or portioned today. Operator moved products into walk-in freezer . Advised operator to not stored products inside flip top cooler until cooler is At 41°F or below. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical ( soap bottles)improperly stored above bar fruit drinks on shelf by kitchen entrance Operator stored properly away from food Corrected On-Site

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

Basic - Floor area(s) covered with standing water. By prep table

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stainless steel wall under dishwasher area

High Priority - Dented/rusted cans present. See stop sale. Can of diced tomatoes. Operator discarded

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container with chopped lettuce 50°F cold Holding inside walk-in cooler. Per operator product left out cooler for approximately 30 minutes. Per operator product not prepared or portioned today. Operator iced down product Corrective Action Taken

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

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed a deep covered container inside walk-in cooler with diced tomatoes at 11am (50°F cooling) since 10:30am, rechecked at 11:30 am same temperature . At the current cooling rate product will not cooled to 41°F within 4 hours. Operator transferred product to shallow pan and uncovered Corrective Action Taken Repeat Violation

Basic - Employee beverage container above food preparation table or over/next to clean equipment/utensils.on cook line and expo . Operator removed Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water. Throughout the restaurant

Basic - Hole in or other damage to wall. Behind prep table next to can goods shelf

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed a deep covered container with cooked rice at 10:33am (49 - Cooling)inside walk-in cooler. Per operator product cooling since yesterday. Product did not cooled to 41°F within 6 hours. Operator discarded.See Stop Sale. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed a deep covered container with cooked rice at 10:33am (49 - Cooling)inside walk-in cooler. Per operator product cooling since yesterday. Product did not cooled to 41°F within 6 hours. Operator discarded.See Stop Sale. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed several containers overstocked inside Flip top cooler #2; with raw chicken (46 - Cold Holding); raw beef (46 - Cold Holding); cheese sauce (46 - Cold Holding); cooked shrimp (46 - Cold Holding). Per operator products stored for approximately one hour. Per operator products not prepared or portioned today. Operator moved products inside walk-in cooler and called for service. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No soap provided at handwash sink on salsa and chips station. Operator provided Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. On November 2021

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.on entrance of cook line. Hot water faucet broken Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside both flip top coolers on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above steam table on cook line

Basic - Plumbing system in disrepair. Cold water faucet broken on hand washing sink on men's restroom

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.both flip top cooler on cook line.

Basic - Stored food not covered. Observed cereal ice cream balls stored inside reach in freezer not covered. Operator covered Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar container Operator labeled Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed a deep container overstocked with cooked pork (48°F - Cooling)inside walk-in cooler. Per operator product cooling for more than 36 hours. Per operator product has not been removed from walk-in cooler . Product did not cooled to 41°F or below within six hours. Operator discarded. See Stop Sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed a deep container overstocked with cooked pork (48°F - Cooling)inside walk-in cooler. Per operator product cooling for more than 36 hours. Per operator product has not been removed from walk-in cooler . Product did not cooled to 41°F or below within six hours. Operator discarded. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed overstocked containers with raw chicken (48°F - Cold Holding); raw steak (48°F - Cold Holding)stored inside flip top cooler on cook line. Per operator products not prepared or portioned today, per operator products stored for approximately two hours. Products moved to walk-in cooler. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No water at all on hot side, only cold side dispensing water.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Food stored on floor. Observed a container with milk, a container with raw chicken portioned, a container with diced tomatoes and a container with red sauce stored on the floor inside walk-in cooler. Operator stored properly. Corrected On-Site Repeat Violation

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Operator transferred to 3 compartment sink under running water Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues on cook line.