COSTA VERDE A TASTE OF PERU

High Priority - Nonfood-grade containers used for food storage - direct contact with food. In walk in cooler observed a variety of foods inside non food grade containers.

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

Intermediate - Packaged food not labeled as specified by law. At front counter, several varieties of desserts in packaging and available to customers self service with no label or date marking. Educated operator about requirements for labels.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen has acoustic ceiling tiles

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulated grease and debris

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Flashlight was needed to observe date marking.

Basic - Time/temperature control for safety food thawed in an improper manner. Near walk in cooler, observed raw chicken and raw fish thawing at room temperature with no running water. Educated operator about proper thawing methods.

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles in kitchen and storage areas Warning - From follow-up inspection 2023-10-19: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. In back walk in cooler Raw shrimp and calamari stored over onion and leaf lettuce Warning - From follow-up inspection 2023-05-03: In walk-in cooler, raw seafood, raw chicken stored above onions and leaf lettuce Admin Complaint

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In back walk in cooler, bean soup, tomato sauce and vegetables. Operator discarded items 1-11-23 Repeat Violation Admin Complaint - From follow-up inspection 2023-05-03: In walk-in cooler three containers of tomatoes and vegetables dated 4-22-23. Operator discarded products Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In back walk in cooler, bean soup, tomato sauce and vegetables, 10 days old. Operator discarded items. 1-11-23 Repeat Violation Admin Complaint - From follow-up inspection 2023-05-03: In walk-in cooler three containers of tomatoes and vegetables dated 4-22-23. Operator discarded products. Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Ceviches on menu with no secondary designation, such as an asterisk to indicate consumer advisory applies. Warning - From follow-up inspection 2023-05-03: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-05-03: Time Extended

Intermediate - - From initial inspection : 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. Four food handling employees, hired over sixty days, have no proof of training. Warning - From follow-up inspection 2023-05-03: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In walk-in cooler, rice has a quart container as a scoop Warning - From follow-up inspection 2023-05-03: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2023-05-03: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dishwasher machine at 0 ppm.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed 1 pound of cooked guata container held over 7 days by operator.See stop sale

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed 1 pound of cooked guata container held over 7 days by operator.See stop sale

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 out of 3 food handlers certification expired.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items over rice containers. Operator removed items. Corrected On-Site

Basic - Observed tongs in grill door handle. In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in kitchen in standing water at 110F . Operator removed and replenished water to stove. **Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Observed old labels on containers.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over beef in reach in cooler by kitchen line. Operator moved chicken under beef. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed beef stew frozen thawed in reach in cooler not properly dated marked. Operator date marked food properly. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling not smooth easily cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open beverage container in reach in cooler. Operator discard beverage. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at over stove at 100F. Operator turn stove on. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw Swai (46°F - Cold Holding); Raw shrimp (45°F - Cold Holding); Raw octopus (46°F - Cold Holding) in the reach in cooler across from fryers. Operator placed items on ice to cool down. New temperatures were: Raw Swai (40°F - Cold Holding); Raw shrimp (37°F - Cold Holding); Raw octopus (38°F - Cold Holding). Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris. Observed accumulation of grease on floor under all cooking equipment.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in standing water at 102°F. Operator changed water and heated to 199°F. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease buildup on exterior of fryers.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler on cook line across from fryers.