Mi Casa Restaurant, located at 745 Kings Bay Rd in Saint Marys, received a score of 58 points out of a possible 100 points during their 03/04/2024 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(a) – handwashing cleanser, availability (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: No soap and paper towels at bar hand sink/Make sure all hand wash sinks are stocked with soap and paper towels
Violation #2:
4-1A – food separated and protected
511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Raw shell eggs over cheese, vegetables, and other ready to eat foods/Moved to bottom shelf to be stored as raw meat, Large quantity of lettuce being prepared on prep table and cut lettuce piled against wall with no barrier/Discard any contaminated food and manager instructed employee to cover wall with foil before they prep that quantity
Violation #3:
4-2A – food stored covered
511-6-1.04(4)(c)1(iv) – packaged & unpackaged food, food stored covered(c)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Foods uncovered in freezer and coolers during slow times/Instructed to cover when not in use and during slow times,
Violation #4:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(6)(n) – manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: No sanitizer registering in dish machine/Instructed to use 3 compartment for sanitizing dishes until machine repaired, Drink nozzles with mold build up/Clean thoroughly and more frequently
Violation #5:
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Salsa in ice bath at 49F, Prep top cooler holding an ambient temp of 54F and the food at 51F-55F/Instructed to discard any foods holding temp over 41F for 4 hours or more and do not use cooler until repaired and holding temp at 41F or below
Violation #6:
6-1B – proper hot holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Rice holding temp on the steam line at 129F/Instructed to discard any left after 4 and to keep the rice covered when not in use to maintain temp at 135For above
Violation #7:
6-1D – time as a public health control: procedures and records
511-6-1.04(6)(i) – time as a public health control (tphc) (p, pf, c)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Facility manager states it is there procedure to leave cooked meats in containers on top of the grill at room temp until orders are placed and then the meat is reheated on flat top grill and they rotate them out about every 2 hours but there is no time recorded and no written procedures to instruct to discard at certain times within the 4 hour window of it being unsafe/Instructed to either hold at 135F or above or label the containers with time out of temp and time to discard within the 4 hours
Violation #8:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(b) – working containers, common name (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Windex bottle contains bleach for cleaning/Instructed to relabel with name of actual chemical
Violation #9:
10D – food properly labeled; original container
511-6-1.04(4)(d) – food storage containers identified with common name of food (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Bulk container unlabeled/Label with common name
Violation #10:
11A – proper cooling methods used: adequate equipment for temperature control
511-6-1.04(6)(e) – cooling methods (pf, c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Queso being cooled in large deep plastic container at room temp/Instructed to use smaller metal pans with smaller amounts to ensure cools to 41F within the 6 hours, Salsa in ice bath with ice level down and only surrounding bottom of the large plastic container/Instructed to bring ice level up to level of food and use smaller metal containers
Violation #11:
11D – thermometers provided and accurate
511-6-1.05(2)(x) – tmd, located in refrigerators/ hot holding (pf, c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Several coolers without thermometers/Replace
Violation #12:
14A – in-use utensils: properly stored
511-6-1.04(4)(k) – in-use utensils, between-use storage (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Knives being stored between equipment/Moved
Violation #13:
14B – utensils, equipment and linens: properly stored, dried, handled
511-6-1.05(9)(b) – specifications (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Bowl being used as scoop in salt/Instructed to use a scoop with handle
Violation #14:
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.05(1)(a) – materials, general requirements (p, c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Gaskets split on coolers and broken handles/Replace, Chest freezer lid rusted and broken/Replace or repair and refinish
Violation #15:
15B – warewashing facilities: installed, maintained, used; test strips
511-6-1.05(6)(p) – warewashing equipment, determining chemical sanitizer concentration (pf)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: No test strips for sanitizer/Replace
Violation #16:
15C – nonfood-contact surfaces clean
511-6-1.05(7)(a)2,3 – equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Debris build up on outside of equipment/Deep clean, Rust present on shelves/Clean and refinish or replace
Violation #17:
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(a),(b) – good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Splatter and build up on walls and under equipment/Clean, Ceiling tiles broken/Replace, Floor tiles broken/Replace
Violation #18:
18 – insects, rodents, and animals not present
511-6-1.07(2)(m) – outer openings protected (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Gaps of daylight showing around exterior doors/Seal with weather-strip to prevent pest entry