CASA TINA MEXICAN GRILL

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles on bar soiled with debris. Soda nozzles on soda machine near bar soiled with debris. Cutting boards soiled with debris. Repeat Violation Warning - From follow-up inspection 2026-04-28: Soda nozzle on soda gun in bar soiled with debris. Soda nozzles on soda machine soiled with debris Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoop for beans in kitchen. Warning - From follow-up inspection 2026-04-28: Bowls used to scoop spices on cook line. Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on reach in deli coolers on cook line. Soda gun nozzles soiled in bar.

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

Intermediate - Spray bottle containing toxic substance not labeled. Quaternary spray bottle in bar area testing at 500+ PPM. Employee diluted chemical with water and quaternary is now testing at 200 PPM. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed next to rack with soda syrup boxes across from blast chiller in the outside backdoor kitchen area.

Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on reach in deli coolers on cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line in 75 F stand water.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice bucket stored on floor in bar area.

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

Basic - Food stored on floor. Cooking oil stored on floor in outside storage shed.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 3 employee cups on Cooks line above reach in cooler next to kitchen door

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at the bar has an accumulation of debris. Bartender cleaned gun during inspection Corrected On-Site

Basic - Floor area(s) covered with standing water. Kitchen area covered with standing water.

Basic - Food stored on floor. Walk in cooler- containers of food stored on floor. Discussed the need to store all food a minimum of 6" off the floor.

Basic - Raw fruits/vegetables not washed prior to preparation. Avocado in prep table containing stickers. Discussed with operator the need to wash avocado and remove stickers before bringing to prep table.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name. Discussed the need to label all food once removed from its original container

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. Chlorine was empty on sanitizer. Operator changed out chlorine. Corrected to 75ppm

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salsa Vetacruzana 50F cold hold, Arroz Cabezon 58F cold hold, ceviche regular 45F cold hold,Pozole 47F cold hold.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa Vetacruzana 50F cold hold, Arroz Cabezon 58F cold hold, ceviche regular 45F cold hold,Pozole 47F cold hold. Food held in unit over night, see stop sale. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line stained Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee on cutting board of cook line. Operator moved coffee Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on upper shelf above prep table.

Basic - Floor area(s) covered with standing water. Prep area, walk in cooler Repeat Violation

Basic - Food stored on floor. 5 gal bucket of sauce stored on the floor of walk in cooler. Operator moved sauce to shelf a minimum of 6" off the floor

Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler at the trance of the cook line. Unit not holding food at proper temperature

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wood food-contact surface not properly sealed. Low shelf in walk in cooler wood not sealed.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from its original container not labeled with common name.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef Pattie's 45F cold hold, beef 45F cold hold. Operator placed items on ice for quick cool Repeat Violation

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. Clean up hand out provided via email.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line

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

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. Employee awareness provided via email

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles of sanitizer not labeled with common name. Discuss the importance of labeling the spray bottle to remove from the original container with common name.

Basic - Floor area(s) covered with standing water. Standing water on floor on cook line, in walk in cooler and in prep areas

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. 0ppm operator has call in to repairman, will utilize 3 comp sink until machine is sanitizing properly

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area of cook line -Shredded cheese 45F cold hold. Other items in unit are at proper temperature Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sinks behind the bar- 1 sink has a strainer stored in it, the second hand wash sink behind the bar has ice . Discussed with bar tender and manager the importance of using hand wash sinks for hand washing only. Items removed from sinks Corrected On-Site

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

High Priority - Container of medicine improperly stored. Lidocaine on shelf in walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour Cream (50 - Cold Holding), plastic container of sour cream placed in metal pan unable to hold a temperature of 41F or below. Sour cream in unit less tha 4 hours operator placed sour cream directly in metal pan of unit Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash sink on cook line. Cook turned on hot water. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Plate of partially consumed food on cutting board of cook line. Employee removed plate. Corrected On-Site

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line Corrected On-Site

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed hand washing sign no longer legible at hand sink on cookline - From follow-up inspection 2022-01-26: Observed hand washing sign no longer legible at hand sink on cookline Time Extended - From follow-up inspection 2022-01-27: Observed no hand washing sign Time Extended