CASA GRANDE BAR AND GRILL #1

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. 0 ppm. Sani bucket changed. 100 ppm. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Raid on prep counter. Properly stored during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Towels provided. Corrected On-Site

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Kitchen bathroom.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 46, cheese 47, on cook line , cooler door open.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Kitchen bathroom.

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.

Intermediate - Handwash sink used for purposes other than handwashing. Item, whip stored in sink.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Fixed during inspection. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Chef base and prep table on line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep counter.

High Priority - Container of medicine improperly stored. Bottle of vitamins on shelf at cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes on guacamole cart at 89°, unknown time, discarded by operator. salsa at 55° less than 4 hours per operator, Iced during inspection Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Hose hanging across handsink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 4 containers of queso.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot or cold water at sink by ice machine.

Basic - Accumulation of pink mold-like substance in the interior of the ice machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf at cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wallet on shelf at cook line.

Basic - Stored food not covered. Pan of shredded cheese in walk-in cooler.

High Priority - Displayed food not properly protected from contamination. Salt and garlic on guacamole cart. Properly stored during inspection. Corrected On-Site

High Priority - Food placed in soiled container/equipment. Soiled squeeze bottle of sour cream stored in pan of shredded lettuce. Properly stored during inspection. Corrected On-Site

Intermediate - Handwash sink does not provide hot or cold water. Water provided during inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Working containers of food removed from original container not identified by common name. Salmon labeled as queso.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No soap provided at handwash sink.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

High Priority - Toxic substance/chemical improperly stored. Windex on counter by chips.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer in walk-in cooler.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar.

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

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Food stored in a prohibited area. Bucket of tea stored under soap dispenser. Properly stored during inspection. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose under hand sink on line.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager brought in chlorine test strips. Corrected On-Site

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.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Food stored on floor. Bag of onions in stockroom.

Basic - Ice scoop handle in contact with ice.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door and wall by walk-in cooler has mold like substance.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.