CASA CATRACHA RESTAURANT

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Inspection history

1. Jan 12, 2026

   ✕
   6 violations

   • Improper use and storage of clean, sanitized equipment and utensils
   • In use food dispensing utensils improperly stored
   • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

2. Mar 3, 2025

   ✓
   5 violations

   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • In use food dispensing utensils improperly stored

3. May 21, 2024

   ✕
   6 violations

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • Pesticide application not supervised by a certified applicator
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • In use food dispensing utensils improperly stored

4. Mar 27, 2023

   ✓
   1 violation

   • Garbage storage areas not properly constructed or maintained, creating a nuisance

5. Mar 22, 2023

   ✕
   3 violations

   • Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
   • Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.

6. Feb 15, 2023

   ✕
   5 violations

   • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
   • Non food contact surfaces of equipment not clean
   • Critical:Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
   • Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.

7. Oct 13, 2021

   ✓
   1 violation

   • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed

8. Oct 4, 2021

   ✕
   8 violations

   • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
   • Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Non food contact surfaces of equipment not clean
   • Insects, rodents present
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing