- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food storage container/container lid cracked or broken. Multiple **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In chest freezer by back door
- Basic - Paper towel used as liner for food container.
- Basic - Reuse of single-use articles. Gallon milk jug reused for horchata
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. In white reach in freezer **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Refried beans 148°. Corrective action-reheated to 165 in microwave
- High Priority - Raw animal food stored over ready-to-eat food. Raw egg on tomato container, reach in cooler on cook line. Inside white reach in also **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. Chicken over beef, chest freezer by back door
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Certificates are photocopies **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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09/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food storage container/container lid cracked or broken. On chicken
- Basic - Soiled reach-in cooler gaskets. On cook line
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. In white reach in freezer
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Bowl of beef 90° on shelf under steam table. Voluntarily discarded
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Menudo dated 1/25/14 voluntarily discarded
- High Priority - Toxic substance/chemical stored by or with food. Lighter on food containers in top of reach in cooler
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Certificates are photocopies
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2/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/12/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Rear prep table
- Basic - No copy of latest inspection report available.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Taco bowls
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked items in cooler at cookline at 46-50°f
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. At 70° f in standing water : improper thawing
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Cooked meats at dated 7-27-13
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked foods in cooler . Fish at70°f
- Intermediate - Employee rinsed utensil in handwash sink. Large spoon
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in kitchen **Corrected On-Site**
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8/9/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Bowl, rice
- Basic - Cloth used as a food-contact surface. Paper towels under taco shells
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- Basic - Food stored in kitchen not covered. Tortilla shells
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 74? **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. Upright units
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Seafood soup dated 3/8/13 voluntarily discarded.
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3/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Observed food being cooled by nonapproved method. two containers of rice 107-117 on bottom shelf under steam table. Corrective action=iced.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 80'F Repeat Violation.
- Critical - Observed towel used as a food-contact surface. multiple
- Observed utensils stored in crevices between equipment. knife at make table
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10/11/2012 | Routine - Food | Inspection Completed - No Further Action |
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