COSTA MED

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cooked beef at WIC. Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff not knowing minimum cooking temperature of ground beef. Coached staff on correct procedure. Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed operator conducting reduced oxygen packaging of raw beef. Coached operator on correct procedure. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at ware washing area. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIC gaskets soiled. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee partake in multiple task without changing gloves. Instructed employee on proper method.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed mussel tags not maintained in chronological order.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed Ceiling vents soiled at kitchen area.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area across cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand sink next to 3 compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter soiled at cook line.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed shelves at reach in cooler rusted.

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

High Priority - Nonfood-grade bags used in direct contact with food. Observed produce inside thank you bag inside walk in cooler.

Intermediate - No quaternary 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 chicken inside walk in cooler no date marked, as per operator for more than 24 hours prior.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board no longer cleanable on top of reach in cooler at kitchen entrance. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 93F on top of reach in cooler at cook line.

Basic - Cutting board has cut marks and is no longer cleanable. Manager removed cutting boards and will replace with new ones. Corrective Action Taken Repeat Violation

Basic - Soiled dry wiping cloth in use by chef on cook line. Chef removed cloth and stored it in sanitizer solution. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine soiled.

Basic - Accumulation of debris on exterior of warewashing machine.

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler shelves soiled.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed a water temperature at 110°F.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the mop sink.

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. Poster provided via email. The manager printed it. Corrected On-Site

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. Form provided via email. Corrective Action Taken

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed above the ice machine..

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Equipment in poor repair. Observed the preparation reach in cooler gasket torn.

Basic - Food stored on floor. Observed a case of bread on floor in the walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the preparation reach in cooler gasket soiled.

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

Basic - Floor area(s) covered with standing water. Observed in walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler shelves soiled with old food debris. Observed walk in cooler gaskets soiled.

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed blue cheese (48F - Cold Holding) at salad prep station.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink in prep area.

Intermediate - No soap provided at handwash sink. Observed at hand sink by prep area.

Intermediate - Packaged food not labeled as specified by law.

Basic - Accumulation of debris on exterior of warewashing machine.

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

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed walk in cooler gasket soiled.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over octopus.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine soiled.

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

Basic - Floor soiled/has accumulation of debris. Observed walk in freezer floor soiled.

Basic - In-use tongs stored on equipment door handle between uses.

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

Basic - Stored food not covered. Observed octopus stored in reach in cooler uncovered.

Basic - Time/temperature control for safety food thawed in an improper manner.