COSITAS RICAS GRILL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over hot dogs in reach in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Squeeze bottles in reach in cooler.

Intermediate - Spray bottle containing toxic substance not labeled with clear and purple liquid.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to coffee maker. Manager removed. Corrected On-Site

Basic - Stored food not covered. Chicken tenders in reach in freezer.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Above 50 ppm to 100 ppm

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale : cook chicken 102 f cook beef 93 f did not cool from 135 f to 70 f within 2 hours cooked at 11:30 am temped at 1:50 pm no temperatures taken.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing dishes in three compartment sink with soap and water only no sanitizer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over bread and liquid butter reach in cooler. Employee removed to proper storage Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touching phone while engaging in food preparation no gloves changed.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale : cook chicken 102 f cook beef 93 f did not cool from 135 f to 70 f within 2 hours

Intermediate - Handwash sink used for purposes other than handwashing. Container of dishes stored in handwashing sink. Employee removed Corrected On-Site

Intermediate - No soap provided at handwash sink. Cooks line. Employee restocked Corrected On-Site

Basic - Food stored on floor.Raw meat stored on floor under hand washing sink. Employee removed from floor Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in prep sink. Employee removed.

Basic - Working containers of food removed from original container not identified by common name. Sauces in squeeze bottles not labeled.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed plastic container with soap and water only discussed with management to use wash rinse and sanitize method

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to cheese reach in cooler

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. Missing for one employee

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for 1 employee

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee soup in reach in cooler by stove not separated..

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathrooms