LA COSTA BY BUTLER

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. Chlorine sanitizer 0 ppm at the bar area. Sanitizer was corrected chlorine 100 ppm. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed bar dishmachine with chlorine sanitizer 0 ppm. Dishes were inside. Machine was calibrated with chlorine 100 ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken above cooked chicken inside reach in cooler located in front of the cook line. Employee inverted the food position immediately. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing test kit to check the chlorine sanitizer at the bar dishmachine.

Intermediate - No soap provided at handwash sink. Missing soap at the buffet area. Soap was added it. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the bar area. Employee moved it out and placed the correct mat. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Sign was provided by email. Corrective Action Taken Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Restaurant open to the public with an expired license.

Intermediate - Handwash sink used for purposes other than handwashing. Observed bar hand sink used to discard leftover garnishes . Employee was coached about the use of the hand sink.

Intermediate - No monitoring of buffet/salad bar by employee trained in safe operating procedures.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen hand sink. Employee restocked the station. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - No Heimlich maneuver/choking sign posted.