COSSE'S PLACE

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 level for dish machine reading 0 ppm. Operator set up triple sink with quaternary ammonium in lieu of dish machine. Reading 200 ppm. Corrective Action Taken

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling warping above dish machine.

Basic - Floor soiled/has accumulation of debris. Floor behind cooking equipment soiled with debris.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cook line soiled. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 100f for one hour. Manager added rice to steam well to reheat to proper temperature Corrective Action Taken

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. Milk opened over 24 hours ago not date-marked. Manager added date mark during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for black pepper. Manager removed bowl during inspection. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cookline and wall around dish machine soiled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 45° less than two hours. Operator added ice to rapidly cool. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener and slicer soiled at time of inspection.

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. Some employee training expired.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles in kitchen area.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean pans wet nesting on shelf.

Basic - Equipment in poor repair. Gaskets for pull out drawers in disrepair

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Debris on bottom of pull out drawer cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in dishmachine area soiled