MI CASA MEXICAN RESTAURANT

4 findings recorded on Oct 9, 2026.

1. Inspector observationItem 4-2B ↗

   Food-contact surface sanitation

   Observed black mold like substance in the interior of the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Inspector’s full note

   Inspection item: Inspection item 4-2B

   Code .05(7)(a)1

   Observed black mold like substance in the interior of the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Official report · Item 4-2B ↗

   Correction status not recorded

2. Inspector observationItem 6-1C ↗

   Cooling time and temperature

   Observed containers of salsa not cooling at a fast enough rate to reach 41F or less (see temperature log). **3rd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Approved cooling methods were provided.

   Inspector’s full note

   Inspection item: Inspection item 6-1C

   Code .04(6)(d)

   Observed containers of salsa not cooling at a fast enough rate to reach 41F or less (see temperature log). **3rd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Approved cooling methods were provided.

   Official report · Item 6-1C ↗

   Correction status not recorded

3. Inspector observationItem 11A ↗

   Cooling methods and equipment

   Facility using improper methods for cooling salsa. Salsa cooling in deep, plastic containers, while covered and stacked in the walk in cooler. **3rd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions:…

   Inspector’s full note

   Inspection item: Inspection item 11A

   Code .04(6)(e)

   Facility using improper methods for cooling salsa. Salsa cooling in deep, plastic containers, while covered and stacked in the walk in cooler. **3rd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Recommended using ice wands for cooling soups and salsas. Discussed using the vegetable sink for ice baths and cooling foods in metal containers while stirring.

   Official report · Item 11A ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.