LA COSTA HONDURAN AND MEXICAN RESTAURANT

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw pork cold held at 45F in true refrigerator. Per operator, item transfer to unit less than 3.5 hours prior to the inspection. Operator placed pork in freezer for quick chill Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooking steak hot held at 111F in front line steam table. Per operator, steak cooked and placed in unit 1 hour prior to the inspection. Operator increased the water temperature on the unit to enhance thermometer. Corrective Action Taken

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Establishment using 3 compartment sink.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. -Observed employee washing and rinsing dishes without sanitation. Manager instructed dishwashing person to set up 3 compartment sink to include sanitizer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. -Observed clean knife stored between wall and 3 compartment sink.

High Priority - Employee washed hands with no soap. Observed line cook wash hands with no soap.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chorizo, beef, and chicken, in reach in cooler, above ready to eat onions, carrots, cabbage. Operator relocated to bottom shelf. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided. Corrected On-Site

Intermediate - No soap provided at handwash sink at cook line Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers, cooked beef, chicken soup, beans, etc. with no date marks. Per operator all more than 24 hours.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - No conspicuously located ambient air temperature thermometer in multiple cold holding units.

Basic - No handwashing sign provided at front counter hand sink, used by food employees.

Basic - Stored food not covered. Observed stored food cold holding with no cover. Observed cooked beef, chicken, with no lids. Operator provided. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Beef (45- Cold Holding); chicken (44F - Cold Holding); pork (45F - Cold Holding) in refrigerator drawers. Per operator, all items transfer from reach in cooler to cookline drawer 1.5 hours prior to the inspection. Operator placed ice packs on items for quick chill. after 50 minutes, all items temps at 4o-43F Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed peas hot holding at cookline at 124F. Per operator, peas cooked 2 hours before the inspection. Operator reheat peas to 183F. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed bananas stored inside hand wash sink in kitchen. Operator removed and stored properly. Corrected On-Site

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator replenished. Corrected On-Site

Intermediate - No soap provided at handwash sink in kitchen.

Basic - Faucet/handle missing at plumbing fixture. Observed faucet handle at hand wash sink in disrepairs.

Basic - Food stored on floor . Observed cases with food items stored on kitchen floor.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork not date marked, as per manager, item was cooked more than 24 hours previously. Manager date marked. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In sugar. Manager removed. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Working containers of food removed from original container not identified by common name. Sugar, manager labeled. Corrected On-Site