CASA MEXICANA RESTAURANT INC Inspection – August 16, 2024

High Priority 1

#5High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.raw chicken over raw beef in walk in cooler. Operator relocated at time of inspection. **Corrected On-Site**

Corrected On-Site

Intermediate 2

#6Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.

#7Intermediate53B-13-5

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic 4

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Bowl in bulk flour.

#2Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen. Operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

#3Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on prep table in kitchen.

#4Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting of clear containers on dish drying rack.

Florida Food Watch