Casa Amigo Mexican Kitchen

The inspector came back, found the problems fixed and allowed the business to reopen.

• Food-contact surfaces designed and maintained
  • Basic: Ice buildup in walk-in freezer.
• Food-contact surfaces clean and sanitized
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Handwashing and hygienic practices
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on make table cooler
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. In rice in steam table
  • Basic: Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Prep table storage shelf used to store clean pots heavily rusted
  • Basic: Ice buildup in walk-in freezer.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Wall and ceiling inside ice bin
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor drain in prep area has old food debris
• Sewage and wastewater disposal
  • High priority: Sewage/wastewater backing up through floor drains. Observed wastewater coming up from floor drain when toilets are flushed in women's restroom. Men's restroom toilet backing up from base of toilet when flushed. Cook line floor drain is backed up with standing water on floor and is not draining. Floor drain is under cook line cooler. Standing wastewater is isolated to under cook line equipment. Employees are able to walk around. 2nd floor drain on cooks line has standing water but is not backing up onto floor. Person in charge states issue started last night and plumber has been contacted and is supposed to come out today.
• Handwash sinks and supplies
  • Intermediate: No soap or paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to coo
  • Basic: No handwashing sign provided at a hand sink used by food employees. Cooks line
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 10 dead roaches under dish machine
  • High priority: Roach activity present as evidenced by live roaches found. 1 live roach under dish machine.
• Floors, walls, ceilings and ventilation
  • Basic: Floor area(s) covered with standing water. Prep area along walls. Cook line near floor drains. In Men and women's restroom. Dry storage area in corner under bulk bins. In storage closet.
  • Basic: Floor soiled/has accumulation of debris. Throughout kitchen and inside walk in coolers
• Chemicals and toxic substances
  • Intermediate: Spray bottle containing toxic substance not labeled.
• Manager certification and employee training
  • Intermediate: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/