CASA AZTECA MEXICAN RESTAURANT
101 N 2 ST
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/19/2025
High Priority
1
Intermediate
2
Basic
10
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Found at 0 ppm. Primed and reran. Found at 50 ppm. Corrected On-Site
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Dry storage bins.
- 32-04-4:Basic - Employee Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- 36-22-4:Basic - Floor area(s) covered with standing water. Where cracked tile is in front of three compartment sink.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. In front of three compartment sink.
- 08B-38-4:Basic - Food stored on floor. Tortilla chips in bulk white container. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. Repeat Violation
- 29-03-4:Basic - Water draining onto floor surface. Slow draining from glass dish machine in at bar.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. queso 53F cold holding. Employee voluntarily discarded. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back of kitchen. Repeat Violation
Food safety inspection conducted on 3/19/2025 revealed 13 total violations (1 high priority, 2 intermediate, 10 basic).
Inspection on 8/20/2024
High Priority
1
Intermediate
1
Basic
8
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Handle of utensil, in the ground beef container in cooler. Informed manager. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook in the Kitchen. Corrected On-Site
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Floor behind cooks line and in front of sinks. Walk in cooler floor.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under 3 compartment sink and around drain.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside of microwave on service line.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of two reach in cooler on cooks line.
- 08B-12-5:Basic - Stored food not covered. Pan of fish in reach in cooler. Informed cook. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on cooks line and table.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over cooked pan of beef. Informed Manager. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at back kitchen in dry storage. Informed Manager. Corrected On-Site
Food safety inspection conducted on 8/20/2024 revealed 10 total violations (1 high priority, 1 intermediate, 8 basic).
Inspection on 4/2/2024
High Priority
0
Intermediate
0
Basic
5
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Multiple cooler handles at cooks line.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Floor in front service line and behind dish wash station.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. In front of dish station.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of coolers on cooks line. Informed manager.
- 14-17-4:Basic - Walk-in cooler has fan guards soiled with debris and dust substance.
Food safety inspection conducted on 4/2/2024 revealed 5 total violations (0 high priority, 0 intermediate, 5 basic).
Inspection on 11/29/2023
High Priority
1
Intermediate
0
Basic
7
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Multiple handles on equipment at cooks line. Door handle on reach in cooler for service staff, walk-in cooler door and walk-in freezer door.
- 14-21-4:Basic - Can opener blade not readily removable for cleaning or replacement. One small individual can opener on cooks line soiled with food debris. Informed employee. Employee discarded can opener.
- 36-22-4:Basic - Floor area(s) covered with standing water. In the dish washing area and prep area.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. The floor in walk-in cooler has food debris and soiled with dirt.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of food debris and on handle, on cooks line. Informed employee. Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of limes and case of mushrooms stored over prepared food. Informed manager. Corrected On-Site Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One pan of steak meat at above on cold line 47F. Educate employees. Recommend chill down to 41 degrees or below. Corrected On-Site
Food safety inspection conducted on 11/29/2023 revealed 8 total violations (1 high priority, 0 intermediate, 7 basic).