CASA GRANDE BAR AND GRILL #1 Inspection – April 30, 2024

High Priority 3

#5High Priority41-07-4

High Priority – Container of medicine improperly stored. Bottle of vitamins on shelf at cook line.

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes on guacamole cart at 89°, unknown time, discarded by operator. salsa at 55° less than 4 hours per operator, Iced during inspection **Corrective Action Taken**

Corrective Action Taken

#7High Priority29-34-4

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On cook line.

Intermediate 3

#8Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Hose hanging across handsink.

#9Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 4 containers of queso.

#10Intermediate27-16-5

Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot or cold water at sink by ice machine.

Basic 4

#1Basic22-20-5

Basic – Accumulation of pink mold-like substance in the interior of the ice machine.

#2Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf at cook line.

#3Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wallet on shelf at cook line.

#4Basic08B-12-5

Basic – Stored food not covered. Pan of shredded cheese in walk-in cooler.

Florida Food Watch