Inspection Report

Business Name
Casa 16 Restaurant

Business Address
1550 N 16 ST Phoenix AZ 85006

Permit Number
FD2500407

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/23/2026

Grade
C

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 18

Description: Proper Cooking Time and Temperatures

Comments:

3-401.14 (F) - Priority Foundation: Non-Continuous Cooking of Raw Animal Foods: Documentation. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4616/25575/AMC-Toolbox---Cooking. Addl Notes: Observed a small metal container of non-continuously cooked chicken in the bottom of the prep table. PIC stated that the cook grilled the chicken quickly, pulled it off the chop, and then put the chicken into the container in the unit. PIC stated that the chicken is normally grilled, chopped, and then finished on the flat top, all in one step. PIC stated that the uncooked chicken should not have been saved. PIC discarded the chicken at time of inspection. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. Corrective Action: Corrected at time of inspection.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources.

Addl Notes: Observed a container of crema and a container of red cream sauce stored in the walk-in past the seven-day date mark. Observed the containers date marked for 8 days instead of 7 days. Informed PIC that the sauces need to be discarded. PIC discarded the sauces at time of inspection. Sauces were embargoed. Observed multiple items date marked with 8 or 9 days instead of 7 days throughout the kitchen. Instructed PIC to go through and mark the items with the correct dates. All items were correctly date marked at time of inspection. Provided date marking documents at time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

3-501.15 (A) - Priority Foundation: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Addl Notes: Observed a large container of salsa with an internal temperature of 98*F, sitting in a shallow container of ice. Cook stated to PIC that the salsa has been cooling for about an hour. Informed PIC that the salsa needs to be cooled down in a shallower container, under refrigeration, a deeper ice bath, or with ice as an ingredient to reach cooling parameters. PIC instructed cooked to separate the salsa into smaller containers and move them into the walk-in. Salsa was cooled using proper cooling methods at time of inspection. Provided cooling parameters and methods via email. Observed sliced tomatoes, pico de gallo, and three salsas in the top of the prep table with internal temperatures ranging 46*F-51*F. PIC stated that these items were prepped and placed into the unit about 3 hours prior to inspection. Discussed with PIC TCS foods prepped at room temperature need to be cooled down to 41*F or below under refrigeration prior to being placed into the prep units. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

3-501.13 - Core: Thawing Addl Notes: Observed thawed halibut filets in ROP stored in the bottom of the prep table. Informed PIC that fish in ROP must be removed from packaging before thawing under refrigeration or removed from packing immediately after thawing under running water. PIC had employee removed the fish from ROP at time of inspection. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-202.11 - Priority Foundation: Food-Contact Surfaces-Cleanability. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed a molcajete bowl with guacamole residue left inside stacked at the ware washing area. PIC stated that the guacamole is served directly inside of the molcajetes. Explained to PIC that the molcajetes' surface is rough, porous, and not easily cleanable. For these reasons they cannot be used as a food contact surface. PIC stated that they will discontinue use of the molcajetes for food service. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Corrected at time of inspection.

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed no quat test strips onsite at time of inspection. Establishment used quat for sanitizer buckets and three-compartment sink. Informed PIC that test strips are required for all chemicals used with food-contact surfaces. PIC obtained test strips from chemical company at time of inspection. Test strips are required for any sanitizers used with food contact surfaces. Corrective Action: Corrected at time of inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed drainpipes throughout the entire establishment fallen below the flood rim of the floor drains. Informed PIC that an air gap of at least one inch is required to be between the outlet of the drainpipes and the top of the floor drain. Observed the drainpipe at the bar from the leftmost beer keg cooler to not be gradually sloped to the drain. Drainpipes must be gradually slanted to the drains. Bring plumbing back into good repair by next routine inspection. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
1. Discussed the commercially packaged items need to be date marked for 7 days once opened. 2. Discussed proper in-use utensils storage.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.