Mi Casita Restaurant & Bar
429 Wyandotte St E Windsor ON N9A 3H8 · Restaurant (Full Service)
12 inspections
- Required
7 infractions
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- (a) Article or equipment is NOT of sound and tight construction [S]
- All food is protected from contamination and adulteration
- (b) Food is NOT processed in a manner that makes food safe to eat [C]
- Ice is made from potable water and is stored and handled in a sanitary manner
- (a) Ice is NOT made from potable water and stored or handled in a sanitary manner [C]
- Every operator and food handler who comes in contact with food and or utensils does so in a proper manner
- (e) Food handler does NOT wash hands as often as necessary to prevent the contamination of food or food areas [C]
- Mechanical dishwashing equipment is properly constructed, designed, and maintained
- (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]
- Other sanitizing agents are approved and used appropriately.
- (a) Other sanitizing agents are NOT approved for use by Health Canada, Canadian Food Inspection Agency, or the Medical Officer of Health for the intended purpose [S]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- Required Re-Inspection
0 infractions
- Required
5 infractions
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
- Levels of illumination is maintained during all hours of operation
- (a) Levels of illumination is NOT maintained during all hours of operation [O. Reg. 332/12 (Building Code)] [N]
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
- Other sanitizing agents are approved and used appropriately.
- (b) Other sanitizing agents are NOT used in accordance with the manufacturer’s instructions [S]
- Adequate protection against pests is provided
- (a) Premises is NOT free from visible evidence of pest infestation [C]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- Required Re-Inspection
0 infractions
- Required
2 infractions
- Adequate storage space is provided for potentially hazardous food
- (a) Adequate refrigeration space is NOT provided for the safe storage of potentially hazardous food [S]
- Mechanical dishwashing equipment is properly constructed, designed, and maintained
- (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]
- Adequate storage space is provided for potentially hazardous food
- Required Re-Inspection
2 infractions
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
- Mechanical dishwashing equipment is properly constructed, designed, and maintained
- (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- Required
5 infractions
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
- Separate handwash stations are provided with the required supplies
- (b) Handwashing stations are NOT adequately supplied [S]
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- (b) Article or equipment is NOT kept in good repair [S]
- (c) Article or equipment is NOT made of a material that can be readily cleaned and sanitized [S]
- Mechanical dishwashing equipment is properly constructed, designed, and maintained
- (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]
- Adequate protection against pests is provided
- (b) Adequate protection against the entrance of pests is NOT provided [S]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- Required Re-Inspection
0 infractions
- Required
3 infractions
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
- The ventilation system is adequately maintained
- (a) Ventilation system is NOT maintained to eliminate odours, fumes, vapours, smoke and excessive heat [S]
- Adequate protection against pests is provided
- (c) Records of pest control measures are NOT maintained for at least a year [N]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- Required
1 infraction
- Mechanical dishwashing equipment is properly constructed, designed, and maintained
- (a) Wash water is NOT sufficiently clean at all times or maintained between 60°Celsius (140°Fahrenheit) and 71°Celsius (160°Fahrenheit) [S]
- Mechanical dishwashing equipment is properly constructed, designed, and maintained
- Required Re-Inspection
1 infraction
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- Required
4 infractions
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
- All equipment or utensils that come in direct contact with food are adequately maintained
- (b) Equipment or utensils are NOT free from cracks, crevices and open seams [S]
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
- Adequate protection against pests is provided
- (b) Adequate protection against the entrance of pests is NOT provided [S]
- (c) Records of pest control measures are NOT maintained for at least a year [N]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises