COSTA DEL SOL

12A: .04(4)(t)Dirty dishes being rinsed off in warewashing sink while fish is thawing in warewashing sink as well. During preparation, unpackaged food shall be protected from environmental sources of contamination. (C) Corrective Actions: Rinsing discontinued. All dirty dishes removed from sink. Bowls containing dirty dishes were cleaned and sanitized.

13A: .02(1)(d)Most recent inspection report not displayed. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: PIC displayed today's report.

2-2B: .03(5)(j)1&2Observed 2 employee drinks in to go cup without lid or straw on prep surfaces. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Drinks discarded.

6-1A: .04(6)(f)Several foods in walk in cooler not maintaining 41F or below such as cooked pork, cooked chicken, cut lettuce, cut cabbage, cheese, flautas, dressing made with milk. Egg stored on prep table above 41F or below. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Egg placed back into cooler to cool down. Other foods discarded.

10D: .04(8)(b)Observed two gallon milks expired on 10/23 and another gallon milk expired 10/27. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: Milks discarded.

11D: .05(3)(g)Facility does not have thermometer to measure foods. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. (Pf)

14B: .05(10)(e) 1,2,4Clean containers stacked together wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers separated to allow air drying.

16B: .06(2)(r)Outside mop sink not draining. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

2-2B: .03(5)(j)1&2Employee drink in to go cup without lid or straw and opened water bottle stored on prep table. Another opened water bottle stored on another prep table across from warewash area. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Drinks discarded.

4-2A: .04(4)(c)1(iv)Several containers of food in walk in cooler not covered including several containers of soups. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: Covers added to all foods.

6-2: .04(6)(g)Several foods in walk in cooler prepared over 24 hours without date marks such as soups prepared Saturday and Sunday, beef prepared Friday, and Lentils prepared Sunday. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Date marks added to containers of food.

12A: .04(4)(q)Several foods stored on floor in walk in cooler such as limes, plantains, and raw chicken. 2ND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Foods moved off of floor.

15A: .05(1)(i)Wooden pallet holding mixer is in disrepair; Replace with plastic or metal stand. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)

15A: .05(6)(a)Ice machine leaking. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

3-1A: .04(2)(e) 1,2,3Facility purchasing green shell mussels from vendors not listed on the Interstate Certified Shellfish Shippers List. Molluscan shellfish received in interstate commerce shall be from sources that are listed in the Interstate Certified Shellfish Shippers List. (P) Corrective Actions: Mussels were discarded.

11C: .04(6)(c)Facility thawing meat in standing water. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Cold, running water added to meat.

12A: .04(4)(q)Several foods stored on floor in walk in cooler. Plantains stored on floor inside kitchen. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Foods moved off of floor.

12D: .04(4)(g)Cut avocado and cut banana with stickers still remaining. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Foods discarded.

14B: .05(10)(e) 1,2,4Clean plates and bowls not protected from overhead contamination in cooking area. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Plates inverted.