CASA MEXICO RESTAURANT

High Priority - Dented/rusted cans present. See stop sale. Chipotle adobo whole

High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored over onions in walk in cooler .

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All items cold holding for six hours on reach in cooler located across from ovens : Aguachiles 46F, milk 50F, cooked chicken 48F, shredded cheese 51F, pico 40F, diced tomatoes 48F, guacamole 48F, fries 52F Flan kept cold holding overnight in reach in cooler across from walk in cooler with temperature of 45 Tres leches cold ho,ding overnight with temperatures of 45F Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items cold holding for six hours on reach in cooler located across from ovens : Aguachiles 46F, milk 50F, cooked chicken 48F, shredded cheese 51F, pico 40F, diced tomatoes 48F, guacamole 48F, fries 52F Flan kept cold holding overnight in reach in cooler across from walk in cooler with temperature of 45 F, tres leches cold holding overnight with temperature of 45F . Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Container inside hand sink in bar area. Removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on hand sink located in cook line. No paper towels on hand sink located in dish area Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No prof for some employees Repeat Violation

Intermediate - No soap provided at handwash sink located in dish area Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles on cook line have debris

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. Reach in cooler in cook line and Reach in cooler across from walk in cooler with temperature of 47F.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna thawed in package

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee water cup in cook line next to queso.

Basic - No conspicuously located ambient air temperature thermometer in holding unit on reach in cooler located in cook line next.

Basic - Standing water in floor drain/floor drain draining very slowly. Standing water in front of walk in freezer

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

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Shrimp Aguachile and Ah\005C00C3\005C00AC tuna not identified as raw. Warning - From follow-up inspection 2025-02-12: Time Extended - From follow-up inspection 2025-02-13: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items kept overnight in reach in cooler located in cook line : Pico 54F, diced tomatoes 54F, sour cream 54F, birria empanadas 54F, shrimp 56F, Warning - From follow-up inspection 2025-02-12: Pico 50F, diced tomatoes , sour cream 46F,, birria 50F, empanadas kept , macaroni and cheese 60F, lettuce 48F, cheese 48F , guacamole 48F, shrimp 46F Time Extended** Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items left in reach in cooler located in cook line , kept overnight : Pico 54F, diced tomatoes 54F, sour cream 54F, British empanada 54F, shrimp for aguachile 56F. Shredded cheese 57F, Mac and cheese 62F, tenders 57F. Kept in reach in cooler for less than 4 hours, cook moved to walk in cooler. Warning - From follow-up inspection 2025-02-12: Pico 50F, diced tomatoes 46F, sour cream 48F, shrimp 48F , Mac and cheese 60F, All items kept in cooler for 4 hours Time Extended** Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Shrimp Aguachile and Ah\00C3\00AC tuna not identified as raw. Warning - From follow-up inspection 2025-02-12: Time Extended

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. Reach in cooler located in cook line with temperature of 52F. Warning - From follow-up inspection 2025-02-12: Reach in cooler with ambient temperature of 46F Time Extended

High Priority - Dented/rusted cans present. See stop can of chocolate syrup and a can of condensed milk. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items kept overnight in reach in cooler located in cook line : Pico 54F, diced tomatoes 54F, sour cream 54F, birria empanadas 54F, shrimp 56F, Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items left in reach in cooler located in cook line , kept overnight : Pico 54F, diced tomatoes 54F, sour cream 54F, British empanada 54F, shrimp for aguachile 56F. Shredded cheese 57F, Mac and cheese 62F, tenders 57F. Kept in reach in cooler for less than 4 hours, cook moved to walk in cooler. 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. Inspector provided for to owner . Corrective Action Taken Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Shrimp Aguachile and Ahì tuna not identified as raw. Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof for some employees . Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl use to scoop black beans Corrected On-Site Warning

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. Reach in cooler located in cook line with temperature of 52F. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored over steam table . Corrected On-Site Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On-Site Warning

Basic - Food stored on floor. Containers of sauces and shredded lettuce stored in walk in cooler floor. Warning

Basic - Walk -in cooler interior/shelves have accumulation of soil residues. Reach in cooler gasket in server station have debris. Warning

Basic - Water leaking from pipe and/or faucet/handle. Leak from hand sink faucet located in dish area, leak from pipe under hand sink located at cook line. Warning