CASA MONARCA MEXICAN RESTAURANT AND TEQUILA BAR

Violations (4)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Expo - ice bath - salsa (45-46F). Per operator items holding approximately 3 hours.

  High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Expo - ice bath - salsa (45-46F). Per operator items holding approximately 3 hours. Observed water/ice level too low. Item not prepped or portioned today. Operator placed in larger pan to submerge items in ice/water bath. 2. Cookline - grill drawers -raw chicken (45-47F); raw beef (45-47F); raw fish (45-47F). Per operator items in unit almost 4 hours. Observed grill drawer slightly open. No items prepped or portioned today. Operator moved items to walk in to quick chill. **Corrective Action Taken** **Warning** - From follow-up inspection 2026-07-28: 1. Expo - no ice bath 2. Cookline - grill drawers - raw chicken 48-49F, raw beef 48-49F, raw fish 40-45F, scallop 40-42F. Per operator items placed in unit almost 4 hours ago. Operator immediately moved items to freezer to quick chill. **Admin Complaint**

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - steam table - rice (120-128F - Hot Holding). Per operator item holding approximately 3 hours.

  High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - steam table - rice (120-128F - Hot Holding). Per operator item holding approximately 3 hours. Observed vent from hood blowing directly into product. Reviewed proper hot holding. Operator voluntarily discarded. **Corrected On-Site** **Warning** - From follow-up inspection 2026-07-28: Cookline - steam table - rice (122-125F - Hot Holding). Per operator item placed out 1/2 hour ago. Observed item stored on top of container of rice in steam unit - lower container of rice 160-175F - also vent from hood blowing directly into product. Reviewed proper hot holding. Operator voluntarily discarded upper tray of rice. **Admin Complaint**

  High Priority

• 31A-10-4

  Equipment drain line draining into handwash sink. AC drain line draining into Cookline hand sink. -

  Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. AC drain line draining into Cookline hand sink. **Warning** - From follow-up inspection 2026-07-28: Observed same. **Time Extended**

  Intermediate

• 11-26-1

  No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A\00A0 -

  Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A\00A0 **Warning** - From follow-up inspection 2026-07-28: Reviewed food reporting agreements. **Time Extended**

  Intermediate