Casa Bonita Mexican Grill
PASS W/ CONDITIONSThursday, September 18, 2025 at 2:29 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
On compliance visit inside the walkin observed raw chicken stored directly next to cooked rice and directly above cooked chorizo and raw chicken stored directly next to raw ground beef. Store foods by their cooking temperatures.
Why This Matters
DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.
Code Requirements
REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
On the serving line queso fresco was temped at 44F and shredded lettuce was temped at 53F. Hold TCS at or below 41F. 9/18/25: On compliance visit chopped lettuce on the line was 55F. PIC had staff removed lettuce to walkin to cool.
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
There was queso inside a hot holding device on the serving line that temped at 128F. Hold hot TCS at or above 135F.
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.004/4-501.114-P
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
At the red bucket on the floor underneath the front hand sink there are cloths stored in the liquid and the liquid tested at 0ppm with the sanitizer strips from the restaurant. Sanitizer should be at 200ppm per the instructions on the locaton's sanitizer directions.
Why This Matters
INEFFECTIVE SANITIZATION: Below 50ppm chlorine or 200ppm quat, bacteria survive on 'clean' dishes. Above 200ppm chlorine leaves toxic residue causing chemical burns, nausea. 70% of restaurant outbreaks linked to improper sanitization.
Code Requirements
Maintain sanitizer at: Chlorine 50-100ppm, Quaternary Ammonium 200-400ppm, Iodine 12.5-25ppm. Test every 2 hours with test strips. Change solution when cloudy/dirty. Train all staff on mixing procedures.
590.004/4-703.11-P
Hot Water and Chemical-Methods (P)
On compliance visit observed employee dunking cleaned and washed wares in the sanitizer basin of the three compartment sink for less than the 60 second contact time directed by the location's sanitizer which calls for at least 60 seconds of contact time to properly sanitize. Retrain staff on how to correctly wash rinse and sanitize at the three compartment sink.
Why This Matters
CROSS-CONTAMINATION: Skipping steps leaves bacteria and food residue on 'clean' dishes. Studies show improper warewashing spreads bacteria to 73% of dishes. Major cause of Norovirus outbreaks affecting hundreds.
Code Requirements
Follow 5-step process: 1) Scrape/pre-rinse, 2) Wash in 110°F water with detergent, 3) Rinse in clean water, 4) Sanitize for 30 seconds minimum, 5) Air dry (no towel drying). Post procedure at sink. Train all staff.
590.005/5-402.11-P
Backflow Prevention (P)
At the prep sink there is no air gap. Have a licensed plumber submit a report on cost and viability of installing an air gap at the prep sink and pull proper permits. 9/18/25: On compliance visit there was plumbing work done but it is an air brake. PIC states they will contact the plumber pull permits and do work to have a proper air gap installed.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.007/7-204.11-P
Sanitizers Criteria-Chemicals (P)
In a red sanitizer bucket under the hot line using the location's test strips it tested over 400ppm. Per the location's instructions on their sanitizer bottle ppm of the sanitizer should be 200ppm.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.002(B)/2-102.11-PF
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
There are multiple risk based violations from today's inspection. Provide a certified food protection manager that is on site that is knowledgable that can monitor and train staff. Per PIC who is a CFPM on phone they are on site 1-3 hours per day. Staff must be able to take corrective actions as the health inspector had to take corrective actions for at risk foods during today's inspection.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(B). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002/2-102.11-PF
(C)(2) (3) and (17) Demonstration (Pf)
Person in charge could not answer questions about foodborne illnesses or prevention of foodborne illnesses. Person in charge and staff must be knowledgable about when to restrict or exclude staff based on symptoms.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002/2-501.11-PF
Clean-up of Vomiting and Diarrheal Events (Pf)
Location has a V/D cleanup kit but procedures are limited and there is no caution tape. Provide caution tape and detailed procedures on how to clean up a V/D event.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
At the hand sink next to the warewashing area there was dumped food inside the basin of the hand sink. Hand sinks must be used for only hand washing and nothing else.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.007/7-102.11-PF
Common Name-Working Containers (Pf)
Inside the mop closet there was a spray bottle with blue liquid in it but was unlabled. Label in use containers with chemicals after moving from bulk containers.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
In two ice containers the handles of the ice scoops are stored so that they are touching the ice. Store scoops so that the handles are not touching food.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.003/3-501.15-C
(B) Cooling Methods (C)
9/18/25: On compliance visit there was chopped lettuce per PIC was cooling in the walkin that had been taken off the cold line but the hotel pans were covered. Cool foods using proper methods.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Floors of the walkin cooler are heavily soiled. Clean and sanitize of soils.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-903.11-C1
(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
In the prep area utensils and food contact items are stored upright that allows for contamination. Store cleaned and sanitized wares inverted so that they are protected by contamination.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.005/5-501.113-C
Covering Receptacles (C)
Exterior trash receptacle has doors open on top and on the side. Ensure doors for trash receptacle are closed at all times. 9/18/25: On compliance visit the PIC states they have contacted their trash removal company to replace their dumpster as the doors are broken.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.005/5-501.115-C
Maintaining Refuse Areas and Enclosures (C)
At the outside refuse area there is excessive dumped items next to the dumpster and a trash bag stored on top of discarded items. Clean area of excess items to disuade pests. 9/18/25: On compliance visit PIC states they will have a discussion with their landlord because they items stored on the ground next to their dumpster is not theirs and will have it removed by the landlord or the owner of the dumped items.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-202.15-C
Outer Openings Protected (C)
There is a gap in the front door where sunlight is visible through. Provide a door sweep or repair doors so that no light is visible to prevent pest entry. 9/18/25: On compliance visit per PIC they have purchased a door sweep but it has yet to arrive or be installed.
Why This Matters
PEST INVASION: Open doors allow entry of flies (carry 100+ pathogens), rodents (35+ diseases), and airborne contaminants. One fly can contaminate entire prep area in minutes, landing on 30+ surfaces spreading E. coli, Salmonella.
Code Requirements
Install self-closing devices on ALL exterior doors immediately. Doors must close completely within 3 seconds. No gaps over 1/4 inch. Consider air curtains for frequently used doors. Keep doors closed when not in active use.
590.006/6-301.14-C
Handwashing Signage (C)
In the unisex restroom there is no employee must wash hands signage. Provide proper hand washing signage at all hand sinks.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.