Cooked?✕
Casa Bonita Mexican Grill
September 15, 2025 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings18
- critical findings5
Failed findings
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(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: On the serving line queso fresco was temped at 44F and shredded lettuce was temped at 53F. Hold TCS at or below 41F.
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(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: There was queso inside a hot holding device on the serving line that temped at 128F. Hold hot TCS at or above 135F.
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Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)criticalInspector note: 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.
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Backflow Prevention (P)criticalInspector note: 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.
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Sanitizers Criteria-Chemicals (P)criticalInspector note: 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.
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(C)(2) (3) and (17) Demonstration (Pf)Inspector note: 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.
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Clean-up of Vomiting and Diarrheal Events (Pf)Inspector note: 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.
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(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)Inspector note: 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.
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Using a Handwashing Sink-Operation and Maintenance (Pf)Inspector note: 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.
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Common Name-Working Containers (Pf)Inspector note: 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.
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In-Use Utensils Between-Use Storage (C)Inspector note: 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.
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(B) Cooling Methods (C)Inspector note: When in the walkin I observed cooling pork in hotel pans that were covered. I instructed the staff to uncover the hotel pans so the pork could properly cool. Cool foods in shallow pans loosely or uncovered for proper cooling. There was cooked rice inside an oven that was temped at 72F that had been cooked earlier in the morning. Cool TCS foods properly to prevent foodborne illnesses. The cooked rice was discarded voluntarily by the person in charge and denatured.
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Nonfood Contact Surfaces (C)Inspector note: Floors of the walkin cooler are heavily soiled. Clean and sanitize of soils.
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(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)Inspector note: 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.
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Covering Receptacles (C)Inspector note: Exterior trash receptacle has doors open on top and on the side. Ensure doors for trash receptacle are closed at all times.
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Maintaining Refuse Areas and Enclosures (C)Inspector note: 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.
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Outer Openings Protected (C)Inspector note: 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.
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Handwashing Signage (C)Inspector note: In the unisex restroom there is no employee must wash hands signage. Provide proper hand washing signage at all hand sinks.
What changed since the previous inspection?
Compared with Pass on April 16, 2025: 18 findings appeared for the first time.
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About this record
This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.
Source: Analyze Boston.