Casa 16 Restaurant

Inspector notes: Observed a container of crema and a container of red cream sauce stored in the walk-in past the seven-day date mark. Observed the containers date marked for 8 days instead of 7 days. Informed PIC that the sauces need to be discarded. PIC discarded the sauces at time of inspection. Sauces were embargoed. Observed multiple items date marked with 8 or 9 days instead of 7 days throughout the kitchen. Instructed PIC to go through and mark the items with the correct dates. All items were correctly date marked at time of inspection. Provided date marking documents at time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. All RTE/TCS foods were properly date marked at the time of inspection

Inspector notes: Observed no quat test strips onsite at time of inspection. Establishment used quat for sanitizer buckets and three-compartment sink. Informed PIC that test strips are required for all chemicals used with food-contact surfaces. PIC obtained test strips from chemical company at time of inspection. Test strips are required for any sanitizers used with food contact surfaces

Inspector notes: Observed a large container of salsa with an internal temperature of 98*F, sitting in a shallow container of ice. Cook stated to PIC that the salsa has been cooling for about an hour. Informed PIC that the salsa needs to be cooled down in a shallower container, under refrigeration, a deeper ice bath, or with ice as an ingredient to reach cooling parameters. PIC instructed cooked to separate the salsa into smaller containers and move them into the walk-in. Salsa was cooled using proper cooling methods at time of inspection. Provided cooling parameters and methods via email. Observed sliced tomatoes, pico de gallo, and three salsas in the top of the prep table with internal temperatures ranging 46*F-51*F. PIC stated that these items were prepped and placed into the unit about 3 hours prior to inspection. Discussed with PIC TCS foods prepped at room temperature need to be cooled down to 41*F or below under refrigeration prior to being placed into the prep units. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling

Inspector notes: Observed a small metal container of non-continuously cooked chicken in the bottom of the prep table. PIC stated that the cook grilled the chicken quickly, pulled it off the chop, and then put the chicken into the container in the unit. PIC stated that the chicken is normally grilled, chopped, and then finished on the flat top, all in one step. PIC stated that the uncooked chicken should not have been saved. PIC discarded the chicken at time of inspection. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department

Inspector notes: Observed a molcajete bowl with guacamole residue left inside stacked at the ware washing area. PIC stated that the guacamole is served directly inside of the molcajetes. Explained to PIC that the molcajetes' surface is rough, porous, and not easily cleanable. For these reasons they cannot be used as a food contact surface. PIC stated that they will discontinue use of the molcajetes for food service. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable

Inspector notes: Observed thawed halibut filets in ROP stored in the bottom of the prep table. Informed PIC that fish in ROP must be removed from packaging before thawing under refrigeration or removed from packing immediately after thawing under running water. PIC had employee removed the fish from ROP at time of inspection. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection

Inspector notes: Observed drainpipes throughout the entire establishment fallen below the flood rim of the floor drains. Informed PIC that an air gap of at least one inch is required to be between the outlet of the drainpipes and the top of the floor drain. Observed the drainpipe at the bar from the leftmost beer keg cooler to not be gradually sloped to the drain. Drainpipes must be gradually slanted to the drains. Bring plumbing back into good repair by next routine inspection. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection