La Casa Catracha

Basic – Current Hotel and Restaurant license not displayed.

Basic – Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic – Dead roaches on premises. 1 dead roach in kitchen near hand sink and prep reach-in-cooler. Operator discarded, cleaned and sanitized area.

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

Basic – Hood filter missing from automatic fire suppression/exhaust system. Repeat Violation

Basic – In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease and outside of microwave on cooksline line. Repeat Violation

Basic – Working containers of food removed from original container not identified by common name.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over cooked rice on glass reach-in-cooler

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Microwave on cooksline

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Hand sinks in back kitchen area

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

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