CASABLANCA SEAFOOD BAR & GRILL Inspection – August 21, 2025

High Priority 3

#5High Priority12A-07-5

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food.

#6High Priority12A-10-4

High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

#7High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions and peppers (97F – Hot Holding) located on cooked line area. As per operator less than 30 minutes. Operator stored inside hot holding unit. **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

#8Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards.

#9Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Observed metal containers inside hand wash sink located near three compartment sink. Operator removed during inspection. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

Basic 4

#1Basic14-74-7

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. Located cooked line area. **Repeat Violation**

Repeat Violation

#2Basic36-11-4

Basic – Floors not maintained smooth and durable. Kitchen.

#3Basic05-09-4

Basic – No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler cook line area.

#4Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler. Located at cook line area.

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