CASA TULIA
334 20 STREET
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/13/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled at kitchen. Observed ceiling tiles soiled at kitchen. - From follow-up inspection 2025-02-13: Observed ceiling tiles soiled at kitchen. **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with cut marks at preparation table. - From follow-up inspection 2025-02-13: **Time Extended**
Food safety inspection conducted on 2/13/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 2/13/2025
High Priority
0
Intermediate
1
Basic
2
Total
3
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled at kitchen. **Repeat Violation**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in 3 compartment sink with no running water. Employee placed them under running water. **Corrected On-Site**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Food safety inspection conducted on 2/13/2025 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 11/15/2024
High Priority
1
Intermediate
6
Basic
6
Total
13
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled at kitchen. Observed ceiling tiles soiled at kitchen.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates stored above preparation area not inverted. Employee inverted plates. **Corrected On-Site**
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with cut marks at preparation table.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout reach in coolers at kitchen.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe at handsink located next to reach in cooler at kitchen.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves without washing hands. Instructed employee on proper method and he removed gloves and washed hands. **Corrected On-Site**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage stored in front of handsink located next to reach in cooler at kitchen.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed spoon stored inside handsink located next to reach in cooler at kitchen. Employee removed it. **Corrected On-Site**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment served Burgers, eggs not linked to consumer advisory on menu.
- 11-26-1: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. Provided via email to employee.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed fettuccine and baked potatoes not date marked at reach in cooler across cook line held more than 24 hours.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at handsink with a temperature of 75F.
Food safety inspection conducted on 11/15/2024 revealed 13 total violations (1 high priority, 6 intermediate, 6 basic).