MI CASITA MEXICAN RESTAURANT

Basic - Covered waste receptacle not provided in women's bathroom-unisex restroom. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Unisex restroom Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Displayed license expired 06/2025

Basic - Food stored on floor. Large container of uncooked beans stored on floor beside fryer in kitchen. Repeat Violation

Basic - Stored food not covered. Salt

Basic - Working containers of food removed from original container not identified by common name. Salt

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using handwashing sink for ware washing.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing sink with no hot water. Operator turned on hot water valve during inspection. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Observed unisex restroom without lid on waste receptacle. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable- Yellow Cutting Board.

Basic - Food stored on floor. Observed large plastic container of nacho chips stored on floor beside rear exit.

Basic - Covered waste receptacle not provided in women's bathroom, unisex restroom.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef thawing in standing water. Operator turned on cool water over beef during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed open employee can drink stored inside upright cooler beside food intended for customer service.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal drink stored inside upright cooler near back door and upright cooler beside make table. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Repeat Violation

Basic - Soiled floors/carpeting. Observed accumulation of debris behind upright cooler near make line.

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

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Observed trash outside back door. Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop used to serve chips Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers, in upright cooler. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface, upright cooler. Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food.tortillas stored in non food grade bags on make line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass upright- lettuce 55F, pico, 60F, salsa 55F.( prepped less than 2 hours per cook ). Make bar- guacamole 47F, diced tomato 44F, sour cream 47F, less than 2 hours per cook. Upright- chicken 67F, beef 45F, pico 45F, prepped less than 2 hours per cook. Cook placing all items on ice to reduce temperatures. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove hot holding- chicken 97F, beans 110F, beef 122F, less than 2 hours per cook. Cook heating items back to 165F. Corrective Action Taken

Basic - Accumulation of debris in three-compartment sink.

Basic - Carbon dioxide/helium tanks not adequately secured. Stored on front line next to white upright cooler.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen and back area near exit door.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In front kitchen, hallway to bathroom.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Lots hanging near 3 compartment sink.

Basic - Clean linens stored in improper location. Stored outside not covered.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone, radio on top of lid to reach in freezer. Cell phone on shelf next to serving bowls at expo.

Basic - Equipment in poor repair.door to reach in cooler at make bar does not close. Gasket torn and hanging on glass reach in cooler.

Basic - Floor not cleaned when the least amount of food is exposed.floor soiled through out kitchen and under equipment.

Basic - Food stored on floor. Can food goods stored on floor in hall leading to restroom and dining room.

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Multiple bags of trash Stored outside back door on ground.

Basic - In-use ice scoop stored on soiled surface between uses. Stored on side of tortilla bin.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in bin with beans. Spoon laying flat on top of pico in glass reach in cooler.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In upright reach in cooler.

Basic - Ripped/worn tin foil used as shelf cover. On cook line.

Basic - Shelves in multiple areas of kitchen rusted. Reach in cooler with rust that has pitted the surface.

Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened).

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. O ppm. Employee corrected solution to 100 ppm. Corrected On-Site

Observed electrical wiring in disrepair. For reporting purposes only. Above reach in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork over cooked ready to eat food inside the reach in cooler on the cook line. Manager removed items and stored items correctly. Corrected On-Site

Basic - Clean utensils stored between equipment and wall.

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

Basic - Food stored on floor. Observed cooking oil on the kitchen floor. Manager removed cooking oil and stored items correctly. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Manager removed mop and stored mop correctly. Corrected On-Site