CASA GRANDE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chorizo at 48°, less than 4 hours per operator Iced during inspection. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Bowl in shredded lettuce. Bowl removed. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp and sausage 48° less than 4 hours per operator transferred to walk-in. Corrective Action Taken

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. Reachin under grill.

Basic - Hole in or other damage to wall. In dish room by water heater.

Basic - No mop sink or curbed cleaning facility provided at establishment. Sink removed. Per manager new one ordered.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In dish room by water heater.

Basic - Bowl or other container with no handle used to dispense food. At prep table.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle in food.

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