CASA MAIZ RESTAURANT
7395 W 4 AVE
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 12/12/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. In preparation area.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in freezer floor.
- 08B-38-4:Basic - Food stored on floor. Observed yuca container on kitchen floor, operator properly stored it. **Corrected On-Site**
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Under hand sink located in between hot holding units.
- 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Raw chicken with raw ground beef. Operator properly stored it. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty dishes storage in hand sink located in preparation area.
Food safety inspection conducted on 12/12/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 8/16/2024
High Priority
1
Intermediate
1
Basic
8
Total
10
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 36-22-4:Basic - Floor area(s) covered with standing water. Kitchen area.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in freezer
- 36-17-5:Basic - Floor tiles missing and/or in disrepair.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand sink sign at the kitchen and dishwasher area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters soiled.
- 33-16-4:Basic - Open dumpster lid. Operator closed it. **Corrected On-Site**
- 29-08-4:Basic - Plumbing system in disrepair. Observed faucet in three compartment sink in disrepair, located at the grilled station.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ribs (122F - Hot Holding); sweet plantains (116F - Hot Holding in steam table for less than 4 hours. Operator reheated at 165°F. **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Food safety inspection conducted on 8/16/2024 revealed 10 total violations (1 high priority, 1 intermediate, 8 basic).