COSTA ELIS CAFE

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Observed at cook line.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Kitchen.

Basic - Floors not constructed to be easily cleanable. Observed at kitchen.

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at cook line.

Basic - Standing water in floor drain/floor drain draining very slowly. Kitchen.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee in the cook line manipulating money and back to work without handle washing or change gloves.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs at room temperature. Operator discarded the eggs( 6 pieces). Corrective Action Taken

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in freezer at cook line.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at cook line.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook at cook line.

Basic - Buildup of food debris/soil residue on equipment door handles. Units at kitchen.

Basic - Floors not constructed to be easily cleanable.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. At main reach in cooler.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic - Working containers of food removed from original container not identified by common name. Container at reach in cooler with cooked food not labeled ( more than 24 hours).

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment or utensils not designed or constructed in a durable manner. Observed gaskets broken at reach in cooler at cook line.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at Cook line missing thermometer.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid the license while conducting the inspection. Corrected On-Site** Corrected On-Site Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs over packaged ham at cook line. Operator placed egg on unit's bottom. Corrected On-Site

High Priority - Server handled money and then picked up plated food, served food, or prepared a beverage without washing hands.

Basic - Floors not constructed to be easily cleanable. Soiled under the equipments at cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

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.

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Basic - Ice scoop handle in contact with ice.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Single-service articles improperly stored. Disposable containers stored on floor. Operator placed SS on shelves. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Working containers of food removed from original container not identified by common name. Observed containers with cooked food ( lamb) with more than 24 hours not labeled. Operator put a label to item, reach in cooler at cook line.

Basic - Buildup of food debris/soil residue on equipment door handles. Handles soiled.

Basic - Cardboard used to line food-contact shelves.

Basic - Clean utensils stored between equipment and wall. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Buildup of food debris/soil residue on gaskets.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Working containers of food removed from original container not identified by common name.

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use wet wiping cloth/towel used under cutting board.