Return To Restaurant Listing | Return to Environmental Health Homepage

Facility: Mi Casa Restaurant
Address: 1236 Crowell St., Livingston, CA

The most recent inspection of this food facility resulted in a rating of
Unsatisfactory (Total Points: 16.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 2-26-2020: Unsatisfactory - reinspection required (Total Points: 16.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
2-26-2020 All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) 3.00 A food facility that prepares food shall not be operating if there is no method to properly clean and sanitize equipment or utensils. A food facility shall not be operating if there is gross contamination of food contact surfaces that may result in the contamination of food products. (1) Observed buildup of grey/pinkish residue on side wall and inner rim of ice machine. Increase cleaning frequency so as to prevent the accumulation of visible residue.

(2) Observed bucket with scorched looking rags and water with greasy residue in a bucket under the handwash sink. When asked, staff states those are the rags used at the end of the night to clean the grill. Cease this practice. Do not re-use food contaminated rags that have not been properly sanitized before reuse. Rags discarded, bucket dumped. Corrected during inspection.

(3) Observed significant debris buildup on the magnetic knife holder in the kitchen. Knife holder is being held up with protruding screws which are not smooth. Increase cleaning frequency so as to prevent the accumulation of visible residue, and/or replace the knife holder with a type that is smoother and easier to keep clean and debris free.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
2-26-2020 Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185, 114185.1, 11485.2, 114185.3) 1.00 Cloths used to wipe service counters, scales, and other surfaces that may directly or indirectly contact food shall be used only once until laundered or may be used repeatedly if held in a sanitizing solution, as described below. Cloths used with raw foods of animal origin shall be used only once until laundered or may be used repeatedly if kept in a separate container of sanitizing solution, as described below:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with the manufacturer's use directions.
Observed lack of rag buckets being used at the facility site. Explained how to properly set up and utilize rag buckets to minimize cross contamination potential. Rag bucket immediately set up, chlorine sanitizer tested / verified at 100 PPM. Corrected during inspection. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
2-26-2020 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 7.00 Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range. (1) Observed the temperature of the 'dipping beans' on the register area steam table were measured at 127 °F. Hold all hot potentially hazardous foods at or above 135°F. Item was voluntarily discarded and denatured. Corrected during inspection.

(2) Observed the crumbly cotija type cheese being held on the front line with ice instead of mechanical refrigeration. Cease this practice. Keep all cold PHF food stored in an approved manner, such as under mechanical refrigeration. Cheese relocated to beverage refrigerator. Corrected during inspection.

(3) Observed numerous items in the center True refrigerator and in the Victory unit measured at 33 - 60°F. Keep all cold potentially hazardous foods at or below 41°F. Adjust and / or repair these units; do not use them for the display of PHF (potentially hazardous food) items until they are shown to consistently capable of holding food at or below 41ºF at all times. Out of temperature items relocated to the leftmost True unit (usually used to store produce, whole uncut produce relocated out of refrigerator). Items out of temperature by more than 10°F were voluntarily destroyed and denatured. Corrected during inspection.

(4) Observed cook line flip top cooler bins are filled significantly above the 'max fill' lines on some of the bins. Top of food temps reading 50-60 degrees. Explained about max fill lines. Employee removed and discarded ~2" of food on the top of the cheese bin, now reading 39 degrees underneath. Do not overfill bins. Corrected during inspection.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
2-26-2020 Food shall be thawed under refrigeration, completely submerged under cold running water of sufficient velocity to flush loose particles, in a microwave oven, or during the cooking process. (114018, 114020, 114020.1) 1.00 Frozen potentially hazardous food shall only be thawed in one of the following ways:
(a) Under refrigeration that maintains the food temperature at 41°F or below.
(b) Completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain.
(c) In a microwave oven if immediately followed by immediate preparation.
(d) As part of a cooking process.
Observed ~16 lbs of previously frozen shrimp in standing water in the food prep sink. Center of mass on shrimp reading 70-75 degrees. When asked, employee stated shrimp had been in sink since at least noon. Shrimp voluntarily discarded and denatured. Do not use improper thawing techniques. See the corrective text above for approved thawing methods. Corrected during inspection. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
2-26-2020 A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility. (114380, 114381) 1.00 A person proposing to build or remodel a food facility shall submit complete, easily readable plans drawn to scale and specifications to the Division of Environmental Health and obtain approval prior to starting any project. Observed commercial ice machine has been added to this facility without equipment review or plan review. Obtain and submit specification sheet for the ice machine that is present in the facility for potential approval. In the future, BEFORE adding equipment or beginning remodel projects, submit plans / specification sheets to MCDEH and obtain approval in writing prior to adding equipment or beginning remodel projects.

Any construction, alteration, remodeling, or operation of a food facility shall be approved by the enforcement agency and shall be in accordance with all applicable local, state, and federal statutes, regulations, and ordinances, including but not limited to, fire, building, and zoning codes.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
2-26-2020 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 1.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. Observed food splash residue on multiple wall surfaces including by the left of the kitchen entrance, above and around the janitorial / handwash / three comp sinks, and near the pass thru window. Increase cleaning frequency so as to prevent the accumulation of visible residue. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
2-26-2020 Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom. (113953.5)

No smoking signs shall be posted in food preparation, food storage, and warewashing areas. (113978)

Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (114075)

Any food facility constructed before January 1, 2004 without public toilet facilities shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided. (113725.1, 114276, 114381 (e))
1.00 Post permit in a conspicuous place (It is recommended that the permit be in customer view.). Post a notice advising patrons that a copy of the most recent routine inspection report is available for review by interested parties. Keep a copy of the most recent health inspection report at the facility for customer review purposes.

Post and maintain a legible and conspicuous sign in each toilet room directing attention to the need to thoroughly wash hands after using the toilet.

Post and maintain a legible "No Smoking" sign in food preparation, food storage, and utensil washing areas.

Observed lack of a handwashing reminder sign being posted in the womens restroom. Post the required sign. Failure to post a handwashing sign in each toilet room. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
2-26-2020 All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c)) 1.00 Destroy all contaminated food. All food shall be prepared, stored, displayed, dispensed, placed, transported, sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.
If unpackaged food is displayed and sold in bulk in other than self-service containers, then it shall be served by an employee of the food establishment directly to a consumer and shall be displayed in clean, sanitary, and covered or otherwise protected containers.
For bulk customer self-service food items, such as salad bars, buffet type foods, and other ready-to-eat food, install sneeze guards that intercept a direct line between the customer's mouth and the food being offered, dispense from approved mechanical dispensers, or employ other effective means to protect ready-to-eat food from contamination.
Protect all cartons, boxes, or other materials used in the packaging of any food from dirt, vermin, and other forms of contamination or adulteration.
(1) Observed door of ice machine had been left propped open, no one actively scooping ice. Cease this practice. Keep food / ingredient items covered / protected when not under diligent preparation. Ice machine immediately closed. Corrected during inspection.

(2) Observed 'garnishing' shrimp in beverage cooler that are not covered. Shrimp immediately relocated to a container with a lid. Corrected during inspection.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)