MEXICAN FOOD MI CASITA JALISCO
1010 15TH ST
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/28/2025
High Priority
2
Intermediate
1
Basic
3
Total
6
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.
- 35B-01-4:Basic - Exterior dry storage door has a gap around the top corners.
- 14-69-4:Basic - Ice buildup in walk-in freezer on cooling unit.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled clean plates without washing hands. Discussed with manager. Manager had employee wash hands and plates washed during inspection. Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At cook line hand wash sink. Roll of paper towels placed near hand wash sink at time of inspection. Corrected On-Site
Food safety inspection conducted on 1/28/2025 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 7/25/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/25/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/18/2024
High Priority
4
Intermediate
0
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Grease dripping from vents near soda machine. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on make table near flat top.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dishwasher tested at 0ppm chlorine. Establishment to use kitchen dishwasher until bar dishwasher is repaired. Repeat Violation Warning
- 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Observed n n-bis(3-aminopropyl)laurylamine sanitizing wash and walk connected to dish machine for sanitizing. Sanitizer is not approved for food contact surfaces. Operator connected chlorine to machine during inspection. Employee began rehashing all dishes in the establishment. **Corrective Action Taken**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Bread stored in grocery bags. Bread voluntarily discarded at time of inspection. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over potatoes and pico de gallo in prep cooler. Potatoes and pico relocated at time of inspection. Corrected On-Site
Food safety inspection conducted on 7/18/2024 revealed 6 total violations (4 high priority, 0 intermediate, 2 basic).
Inspection on 2/2/2024
High Priority
4
Intermediate
1
Basic
2
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above glass racks by ice machine.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of tortilla chip container soiled with grease, hair. Repeat Violation
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Refried beans 56F, cooling since yesterday per operator. See stop sale. Repeat Violation
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0 ppm. No sanitizer in bucket, replaced with new container and primed. Tested at 100ppm. Corrected On-Site
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On counter: raw shell eggs 84F ambient temp. Less than 2 hours, per manager. Discussed Time as a Public Health Control with operator and provided form. Eggs marked for time during inspection.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Refried beans 56F, cooling since yesterday per operator. See stop sale. Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle of fabuloso unlabeled. Labeled at time of inspection. Corrected On-Site
Food safety inspection conducted on 2/2/2024 revealed 7 total violations (4 high priority, 1 intermediate, 2 basic).
Inspection on 8/17/2023
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in cracks between cook line equipment. Knives removed at time of inspection. Corrected On-Site Repeat Violation
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Stone molcajete bowls used to serve food by lining with tin foil, surface porous and not smooth.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease/residue on doors to tortilla chip dispenser. Cleaned at time of inspection. Corrected On-Site Repeat Violation
- 35B-04-4:Basic - Outer openings of establishment cannot be properly sealed when not in operation. Gaps at top and bottom of back door to dry storage.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Molida ground beef 60F in walk-in cooler, cooling over night per manager. See stop sale.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Molida ground beef 60F in walk-in cooler, cooling over night per manager. See stop sale.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In prep area. Restocked at time of inspection. Corrected On-Site Repeat Violation
Food safety inspection conducted on 8/17/2023 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).