Casa Bonita Mexican Grill
PASSWednesday, September 24, 2025 at 11:23 AM
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.
590.004/4-703.11-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.
590.003/3-501.15-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.
590.005/5-501.113-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.