CASA TEQUILA, LLC
12795 W FOREST HILL BLVD STE 11A
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/12/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. In walk in cooler: Box of shrimp stored on floor. Warning - From follow-up inspection 2024-04-12: In walk in cooler: Bucket of condenser stored on floor. **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo line; triple glass door reach in cooler: cheese dip (49F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. At Flip top cooler:#1; shredded white cheddar (49F - Cold Holding); shredded mixed cheddar (52F - Cold Holding); sour cream (47F - Cold Holding) At Flip top cooler:#2: ; raw shrimp (51F - Cold Holding); raw seasoned chicken (51F - Cold Holding); raw steak (50F - Cold Holding) As per operator, all items from both flip top cooler units were removed from walk in cooler and stored in flip top cooler since 11am. Not prepped or portioned today. See stop sale.d Warning - From follow-up inspection 2024-04-12: At Flip top cooler:#2: ; raw shrimp (44F - Cold Holding); raw seasoned chicken (44F - Cold Holding); raw steak (45F - Cold Holding) Removed from walk in cooler 1hour 42mins prior. Not prepped or portioned today. Advised operator to quick chill. Admin Complaint
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cheese sauce (92F - Hot Holding) As per operator item held more than 4 hours. Item stored double panned. See stop sale. Warning - From follow-up inspection 2024-04-12: At steam table: black beans (112F - Hot Holding) As per operator item held 1.5 hours. Operator removed to reheat. Admin Complaint **Corrective Action Taken**
Food safety inspection conducted on 4/12/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 4/11/2024
High Priority
5
Intermediate
1
Basic
7
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. At cook line: 3 dead roaches observed -2 roaches were under hot box and 1 roach under hand wash sink on cook line As per operator, fumigation was done yesterday. Operator cleaned and sanitized area. Warning
- 08B-38-4:Basic - Food stored on floor. In walk in cooler: Box of shrimp stored on floor. Warning
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled with food debris and grease. Warning
- 29-08-4:Basic - Plumbing system in disrepair. Walk in cooler vent pipe dripping on box with jugs of milk. Operator removed jugs of milk from boxes and stored properly. Warning
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water in flip top cooler #1 near cook line. Warning
- 08B-12-5:Basic - Stored food not covered. At walk in cooler: Container of chopped onions and peppers stored uncovered. Operator covered. Corrected On-Site Warning
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine sanitizing solution had a strength of 0ppm. Advised operator to prepare a solution of 100ppm. Warning
- 22-11-5:High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Microwave heavily soiled with food debris and grease; as per operator, microwave is cleaned every 2-3 days. Operator advised that they will clean today. **Corrective Action Taken** Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Flip top cooler:#1; pico de gallo (46F at 3:30pm; 46F at 4:11pm- ambient Cooling) As per operator, cooling for more than 4 hours. Item did not cool to 41F within 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo line; triple glass door reach in cooler: portioned cheese dip (49F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. At Flip top cooler:#1; shredded white cheddar (49F - Cold Holding); shredded mixed cheddar (52F - Cold Holding); sour cream (47F - Cold Holding) At Flip top cooler:#2: ; raw shrimp (51F - Cold Holding); raw seasoned chicken (51F - Cold Holding); raw steak (50F - Cold Holding) As per operator, all items from both flip top cooler units were removed from walk in cooler and stored in flip top cooler since 11am. Not prepped or portioned today. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cheese sauce (92F - Hot Holding) As per operator item held more than 4 hours. Item stored double panned. See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo line; triple glass door reach in cooler: cheese dip (49F - Cold Holding) As per operator stored overnight. Not prepared or portioned today. See stop sale. At Flip top cooler:#1; shredded white cheddar (49F - Cold Holding); shredded mixed cheddar (52F - Cold Holding); sour cream (47F - Cold Holding) At Flip top cooler:#2: ; raw shrimp (51F - Cold Holding); raw seasoned chicken (51F - Cold Holding); raw steak (50F - Cold Holding) As per operator, all items from both flip top cooler units were removed from walk in cooler and stored in flip top cooler since 11am. Not prepped or portioned today. See stop sale.d Warning
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Flip top cooler:#1; pico de gallo (46F at 3:30pm; 46F at 4:11pm- ambient Cooling) As per operator, cooling for more than 4 hours. Item did not cool to 41F within 4 hours. See stop sale. Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cheese sauce (92F - Hot Holding) As per operator item held more than 4 hours. Item stored double panned. See stop sale. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to cookline used for other purposes as evidenced by steel scour pad stored in hand wash sink. Warning
Food safety inspection conducted on 4/11/2024 revealed 13 total violations (5 high priority, 1 intermediate, 7 basic).
Inspection on 9/14/2023
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment- rice spatula stored on top of dirty food cart Operator removed Corrected On-Site
- 21-10-4:Basic - Soiled dry wiping cloth in use at cook line Removed Corrected On-Site 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. Dishwasher (Chlorine 0ppm) operator fixed to 100 ppm Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee started sweeping and afterwards touched tamales placed in the container and moved to microwave without changing gloves and washing hands; educated; employee washed hands and changed gloves; Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
Food safety inspection conducted on 9/14/2023 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).