Casa Vieja Mexican Restaurant

Observed employee drinks stored in single-use containers without a lid or straw that were stored with and above food and food contact surfaces. COS. All drinks moved. CA: Employee drinks shall be in single-use cups with a lid and a straw and shall be handled to prevent contamination.

Observed wet nesting of containers. CA: Containers shall be thoroughly air dried prior to stacking.

Observed single-use items stored upright without overhead protection (single-use cups without cover). COS. Lid placed on top cup. CA: Single-use items shall be stored covered or inverted to protect from overhead contamination.

Observed employee belongings stored above and on food and food contact surfaces. COS. Items moved. CA: Employee belongings and activities shall be in designated areas.

Observed that the facility has installed a tankless water heater; they have 5 hand sinks, 1 mop sink, 1 prep sink, 1 dishwasher, and 1 3-compartment sink. Based on GPM, the tankless water heaters meet the demand of the facility, but the facility lacks a holding tank that is properly plumbed to help reduce lag from the dishwasher. While on site, observed that the pressure of the system drops when the dishmachine is ran. CA: Facility shall ensure that they are able to meet the peak hot water demand of the facility.

Observed cold TCS food stored in the walk-in cooler and at the waiter station were being stored above 41 F (salsa, chicken, beef, pork, beans, cooked chilis, cheese, milk, sour cream, shrimp, fish). COS. All items were discarded by the PIC. CA: TCS food that uses cold holding as a control for safety shall be held at 41 F or below.

Observed hot TCS food that was stored below 135 F on the line (rice). COS. Discarded by the PIC. CA: TCS food that uses hot holding as a control for safety shall be held at 135 F or higher.

Observed several food borne illness risk factor and public health intervention violations. CA: It is the responsibility of the PIC to prevent and address violations as well as ensure that employees are properly trained in food safety.

Observed that there were employee drinks stored both in and not in single-use cups with a lid and straw that were stored with and above food and food contact surfaces. COS. All drinks moved. CA: Employee drinks shall be in single-use cups with a lid and a straw and shall be handled to prevent contamination.

Observed that the hand sink was being used to store items and was being used to fill pitchers and other things with water. COS. Employees were informed to only use the hand sink for washing hands. CA: Hand sinks shall only be used for washing hands.

Observed that the mechanical dishmachine was not dispensing sanitizer and the facility was actively washing dishes. COS. Machine was pulling from an empty sanitizer container; new container was placed and machine was primed; machine is now washing with the correct concentration of sanitizer. CA: Facility shall ensure that the dishmachine is properly working and dispensing sanitizer at the required concentration.

Observed a large quantity of food that was made on or before yesterday that were not date marked. CA: Food shall be labeled with the date of preparation.

Observed working containers of chemicals, spray bottles, that were not labeled with the common name of the product. COS. All bottles labeled. CA: Working containers of chemicals shall be labeled with the common name of the product.

Observed that medications were stored with and above food and food contact surfaces. COS. Moved. CA: Only medications that are necessary for employee health may be stored in the food areas and they shall be handled and stored to prevent contamination.

Observed wet wiping cloths stored on the counters throughout the kitchen and observed wet wiping cloths stored in water without sanitizer solution in the lobby. COS. Wet wiping cloths were placed into sanitizer buckets at the appropriate concentration.

Observed that the facility was storing dirty dishes in the produce sink and there was raw meat in the bottom of the basin as well. COS. All items removed from the vegetable sink and the sink was washed, rinsed, and sanitized. CA: Vegetable sinks shall only be used for washing vegetables.

Observed that the back door was open upon arrival; back door is not self-closing and has holes in it. CA: Exterior openings shall have self-closing and tight-fitting doors that are well maintained.

Observed that the facility was trying to cool foods by placing them in large, bulk containers with the food densely packed and covered. CA: Facility shall use proper cooling methods to ensure that food is properly cooled and brought to the correct temperature in the correct time frame.

Observed that the facility has installed a tankless water heater; they have 5 hand sinks, 1 mop sink, 1 prep sink, 1 dishwasher, and 1 3-compartment sink. The GPM demand and the lack of a water holding tank means that this facility does not have the ability to meet the peak water demand. CA: Facility shall ensure that they are able to meet the peak hot water demand of the facility.

Observed that employee handwashing signage was not at all hand sinks. CA: Handwashing signage shall be at all hand sinks.

Observed that utensils (spoons) at the waiter station were stored upright in a position that only allows for the wait staff to grab the use end of the utensils. COS. Inverted. CA: Utensils shall be stored inverted.

Observed single-use items stored upright without overhead protection. COS. Inverted. CA: Single-use containers shall be stored inverted or covered.

Observed that the facility was using plastic 5 gallon buckets that they have sawed/cut in half to store food. COS. Buckets discarded. CA: Utensils and equipment shall meet the requirements of the code and be maintained as intended.

Observed heavy accumulation of debris on shelves and on some accumulation on tops of equipment throughout. CA: Equipment shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation.

Observed that the refuse area had a lot of debris and litter on the ground. CA: Refuse area shall be maintained.

Observed accumulation of debris under shelves and equipment throughout the facility. CA: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation.

Observed employee belongings stored above and on food and food contact surfaces. COS. Items moved. CA: Employee belongings and activities shall be in designated areas.