Caza Restaurant Improves its Sanitary Rating

Critical - Violation: 02-13-2Required consumer advisory for raw/undercooked animal food not provided.

Critical - Violation: 05-08-1No thermometer provided to measure temperature of food product.

Critical - Violation: 05-09-1No conspicuously located thermometer in holding unit.

Critical - Violation: 09-04-1Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Corrected On Site.

Critical - Violation: 12A-16-1Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.

Critical - Violation: 22-19-1Observed interior of microwave soiled.

Critical - Violation: 31-13-1Observed less than 1 handwash sink or number required by law for employees.

Violation: 37-20-2Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.

Critical - Violation: 47-06-2Observed extension cord in use for non-temporary period. For reporting purposes only.

Critical - Violation: 50-08-1Establishment operating without a current Hotel and Restaurant license. CHANGE OF OWNER

Critical - Violation: 53A-01-2Manager lacking proof of Food Manager Certification.

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Critical - No thermometer provided to measure temperature of food product.

Critical - No conspicuously located thermometer in holding unit.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.

Critical - Observed interior of microwave soiled.

Critical - Observed less than 1 handwash sink or number required by law for employees.

Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.

Critical - Establishment operating without a current Hotel and Restaurant license. CHANGE OF OWNER

Critical - Manager lacking proof of Food Manager Certification.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro