CASITA TEJAS MEXICAN REST

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pinto beans (61F - Cold Holding) at reach in cooler across microwave. As per cook since the day prior to the inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pinto beans (61F - Cold Holding) at reach in cooler across microwave. As per cook since the day prior to the inspection.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands In the three compartment sink. Coach employee.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting board has cut marks at preparation table. Manager discarded cutting board. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink blocked with black containers. Manager removed black containers Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed in dry storage closet. Coached manager.

Basic - Floor soiled/has accumulation of debris. Observed floor soiled with food debris. Observed floor soiled under cooking equipments. Observed floor soiled under reach in freezer and reach in coolers.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed near cook line. Coached manager.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at white chest reach in freezer in the dinning area. Employee cleaned reach in freezer. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with heavy grease accumulation.

Basic - Working containers of food removed from original container not identified by common name. Observed container of rice not label at dining area dry storage. Manager labeled product. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter: tomato salsa (46F - Cold Holding). As per operator; less than 2 hours. Operator added more ice to fully submerge. Corrective Action Taken

Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry food racks.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in both bathrooms.

Basic - Bowl or other container with no handle used to dispense food. Observed in bouillon container; styrofoam cup.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed in dry storage closet. Operator secured with rope 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 hat and purse stored above flour container. Operator removed items. Corrected On-Site

Basic - Food stored on floor. Observed bouillon on floor next to reach in freezer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezers in lobby.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed on prep table across reach in freezer.

Basic - No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via email. Corrective Action Taken

Basic - No copy of latest inspection report available. Observed no copy available.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen entrance.

High Priority - Toxic substance/chemical improperly stored. Observed chlorine sanitizer bucket stored on top of the reach in cooler by the front counter. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Employee removed and took it to the 3 compartment sink. Corrective Action Taken Repeat Violation

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/ Repeat Violation

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked rice inside the reach in freezer not date market.

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

Basic - Soiled dry wiping cloth in use. Observed on preparation table.

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed stuffed jalapeños date marked on 9/5/2024. Stop sale was issued. Warning - From follow-up inspection 2024-09-18: Observed beans (50 F Cold Holding), ground beef at 51°F, pico de gallo 51°F (cold holding) and cheese 50°F ( cold holding) inside the reach in cooler. As per operator beans were cooked yesterday and ground beef was date marked 9/15. Pico de gallo and cheese stored inside reach in cooler yesterday evening .Stop sale was issued. Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chile rellenos (52 F - Cold Holding); pork (50 F - Cold Holding); tamales (51 F - Cold Holding); diced tomatoes (47 F - Cold Holding); pork (52 F - Cold Holding); beans (50 F - Cold Holding); chicken (50 F - Cold Holding); beef (52 F - ambient); diced tomatoes (52 F - Cold Holding); pico de gallo (52 F - Cold Holding); cheese (52 F - Cold Holding); guacamole (52 F); sour cream (54 F - Cold Holding) inside the reach in cooler ( ambient temperature was 59F) .As per employee all foods were stored yesterday night and this morning at 11:00 am. Stop sale was issued. Warning - From follow-up inspection 2024-09-18: Observed beans (50 F Cold Holding), ground beef at 51°F, pico de gallo 51°F (cold holding) and cheese 50°F ( cold holding) inside the reach in cooler. As per operator beans were cooked yesterday and ground beef was date marked 9/15. Pico de gallo and cheese stored inside reach in cooler yesterday evening .Stop sale was issued. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chile rellenos (52 F - Cold Holding); pork (50 F - Cold Holding); tamales (51 F - Cold Holding); diced tomatoes (47 F - Cold Holding); pork (52 F - Cold Holding); beans (50 F - Cold Holding); chicken (50 F - Cold Holding); beef (52 F - ambient); diced tomatoes (52 F - Cold Holding); pico de gallo (52 F - Cold Holding); cheese (52 F - Cold Holding); guacamole (52 F); sour cream (54 F - Cold Holding) inside the reach in cooler ( ambient temperature was 59F) .As per employee all foods were stored yesterday night and this morning at 11:00 am. Stop sale was issued. Warning - From follow-up inspection 2024-09-18: Observed beans (50 F Cold Holding), ground beef at 51°F, pico de gallo 51°F (cold holding) and cheese 50°F ( cold holding) inside the reach in cooler. As per operator beans were cooked yesterday and ground beef was date marked 9/15. Pico de gallo and cheese stored inside reach in cooler yesterday evening .Stop sale was issued. Admin Complaint

Basic - - From initial inspection : 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. Observed all foods stored inside the reach in cooler were out of temperature. Warning - From follow-up inspection 2024-09-18: 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. Observed 4 foods stored inside the reach in cooler were out of temperature. Operator was advised to stop using this equipment until it is fixed.Admin Complaint Admin Complaint

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler in front of the grill is not working properly. Warning - From follow-up inspection 2024-09-18: Equipment in poor repair .Observed standing water at the bottom of the reach in cooler in front of the grill. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at the reach in cooler. Warning - From follow-up inspection 2024-09-18: Reach-in cooler shelves with rust that has pitted the surface. Observed at the reach in cooler. Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Employee washed it. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed stuffed peppers inside the reach in cooler not date marked. Employee date marked the food. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at the hand wash sink located in the kitchen area.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at both bathrooms. Repeat Violation

Basic - Dumpster rusted out on bottom.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the men's bathroom. Sign was provided. Corrected On-Site

Basic - Open dumpster lid.

Basic - Stored food not covered. Observed stuffed peppers inside the reach in cooler not covered. Employee covered the food. Corrected On-Site Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Observed a water leaking from the hot water pipe under the hand wash sink at the kitchen area.

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed at the reach in cooler in front of the fryer. - From follow-up inspection 2023-07-25: Standing water in bottom of reach-in-cooler. Observed at the reach in cooler in front of the fryer. Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed stomach soup (49 F - Cold Holding); beef soup (48 F - Cold Holding) (since three days ago), and chorizo (49 F - Cold Holding) as per operator since the day before, at reach in cooler located at kitchen area. Operator discarded the products. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed stomach soup (49 F - Cold Holding); beef soup (48 F - Cold Holding) (since three days ago), and chorizo (49 F - Cold Holding) as per operator since the day before, at reach in cooler located at kitchen area. Operator discarded the products. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tamales (126 F - Hot Holding); cheese sauce (120 F - Hot Holding) at steam table. As per the operator for less than two hours. Operator started to moved the products to be reheated.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a wet towel inside of hand wash sink located at front counter. Operator removed the towel. Corrected On-Site

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

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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beef soup and shrimp broth not properly date marked at reach in cooler kitchen area. As per operator since three days ago. Operator date marked the products. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured next to reach in freezer kitchen area. Operator secured the tank. Corrected On-Site

Basic - Food stored on floor. Observed oil container stored on floor next to fryers.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

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 chlorine sanitizer at 0 ppm. Operator changed the sanitizer container. Final concentration 100 ppm. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef over raw fish at reach in freezer. Manager relocated the products. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed chili container date marked 07-05-2022. As per the manager the product had the wrong date. Manager changed the sticker to 07/07/2022. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (49-50 F - Cold Holding) at reach in cooler. As per the manager since the day before. Manager discarded the rice. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (49-50 F - Cold Holding) at reach in cooler. As per the manager since the day before. Manager discarded the rice. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tomatoes sauce (110 F - Hot Holding) and spinach cheese sauce (110 F - Hot Holding) at steam table. As per operator for less than 30 minutes. Operator moved the products to the stove to be reheating to 165°F. Tomatoes sauce final (166°F - reheating) Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose installed under dishwasher machine.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked shredded beef not date marked at reach in cooler. As per operator from two days ago. Manager date marked the product. Corrected On-Site Repeat Violation

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

Basic - Food stored on floor. Observed an oil container stored on floor next to fryers. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with accumulation of grease.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on preparation table. Manager removed the wet wiping cloths. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (48 - Cold Holding) at reach in cooler preparation area. As per manager for less than three hours. Operator moved the raw beef to a reach in freezer for rapid cooling. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed cooked beef (156 - Reheating) at preparation area. Operator returned the product to reheating to 165°F. Final temperature 165°F. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tomatoes sauce (118 - Hot Holding); spinach cheese sauce (99 - Hot Holding) at steam table. As per operator for less than one hour. Operator moved the products to reheating to 165°F. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at preparation area. The paper towels was provided. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef at reach in cooler preparation table held more than 24 hours not properly date marked. As per operator from two days ago. Operator date marked the product. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed single service cup with no handle used to dispense chicken flavored base. Operator removed the single service cup. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor area(s) covered with standing water. Observed floor covered with standing water next to ice machine. Operator cleaned the floor. Corrected On-Site

Basic - Food stored on floor. Observed sugar and flour container stored on floor next to the entry of the kitchen.

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 dishwasher machine chlorine sanitizer at 0 ppm. Manager called Ecolab for maintenance of the dishwasher machine. Corrective Action Taken Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (from the day before 07-11-21) (49°F - Cold Holding) at reach in cooler located in front of fryers. Manager moved the products to discarded. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (from the day before) (49°F - Cold Holding) at reach in cooler located in front of fryers. Manager moved the products to discarded. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Chipotle sauce (113°F - Hot Holding); at steam table. As per operator for less than two hours. Operator reheating the product to 205°F. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed a operator wash her hand in a three compartment sink. Coached the operator that they need to wash her hands in the hand wash sink. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink located at kitchen area. Operator provided the paper. Corrected On-Site Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet at three compartment sink. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed containers rice and beans no identified by common name located at front counter.