CASA MASA

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 dish machine at approximately 10 ppm chlorine after several attempts. Warning

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. Printed and emailed to operator. Corrected On-Site

Basic - Open dumpster lid.

High Priority - Displayed food not properly protected from contamination. Observed glass bottles of water uncovered at the server station in front of the restroom.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed cooked pork belly packaged on site using the reduced oxygen method of packaging with no date marking. The person in charge was unable to verify the packaging date. The potentially hazardous food was discarded. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottles stored near packages of sweetener near the ice machine. Corrected On-Site

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed added reach in cooler and reach in freezer add added to additional storage area located at an address other than the address associated with the license. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. The person in charge was unable to provide proof of employee food handler training. Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked pork belly packaged on site using the reduced oxygen method of packaging date marked 8/18. The potentially hazardous food was discarded. Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic ramekin with no handle used as a scoop for sugar. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed spoons stored with the food contact surface up at the server station in the dining room and near the ice machine.

Basic - Uncleanable knife block in use to store knives. Observed a knife stored in a wooden sheath.

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 the chlorine sanitizer solution at 0ppm. The operator set up the three compartment sink. Corrective Action Taken Warning

High Priority - Nonfood-grade bags used in direct contact with tortillas.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw quail eggs stored over cucumbers in the reach in cooler at the entrance to the cook line. The operator properly stored the quail eggs. Observed raw salmon stored in the same container as cooked lobster in the 2-door cooler in the kitchen. The operator properly stored the raw salmon. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked octopus (47F - Cold Holding); cooked pork (44F - Cold Holding); raw quail eggs ambient (49F - Cold Holding) in the reach in cooler at the end of the cook line. The ambient temperature of the cooler read 39F. The operator will monitor temperatures. Corrective Action Taken Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed sunny side up quail eggs offered on the menu with no disclaimer alerting the public to an undercooked menu item. Warning

Intermediate - No color/concentration comparison chart available for chemical test kit used to check quaternary sanitizer.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. The operator printed and posted a consumer advisory. Corrected On-Site

Basic - Cloth used as a food-contact surface with tortillas.

Basic - Ice scoop handle in contact with ice behind the bar. The operator properly stored the ice scoop handle. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses on the cook line. The operator properly stored the tongs. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handles for raw beef and cooked chicken not stored above the food. The operator properly stored the scoop handles. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons stored in 44F standing water in the reach in cooler. The operator removed the spoons from the standing water. Corrected On-Site

Basic - Spoons stored upright with the food-contact surface up. The operator properly stored the spoons. Corrected On-Site