LA COSTA

6-2: .04(6)(h)Observed gallon of milk with expiration of 4/19 in reach in cooler A food that requires datemarking shall be discarded if it is inappropriately marked with a date or day that exceeds 7 days. (P) Corrective Actions: Milk discarded

2-2B: .03(5)(j)1&2Observed multiple open water bottles on food prep counters throughout the kitchen Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: All water bottles discarded

6-2: .04(6)(g)Observed multiple ready to eat items in reach cooler prepared more than 24 hours ago bearing no date mark 2ND REPEAT OF VIOLATION, IF VIOLATION MARKED OUT ON NEXT INSPECTION PERMIT MAY BE SUSPENDED. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: All items marked with prep and discard date

10D: .04(4)(d)Observed bulk containers of sugar and flour bearing no labels. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Both items labeled with common name.

13A: .02(1)(d)Observed most recent inspection report not posted in facility The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: provided a copy of todays inspection report via email

14A: .04(4)(k)observed bowls being used as scoops During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: bowls removed and discarded

12B: .03(5)(g)Observed employee prepping food while wearing jewelry on hands and wrists. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: All jewelry removed from hands and wrists.

12D: .04(4)(g)Observed onions being washed in a sink other than the designated fruit/vegetable sink Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Onions removed from initial sink and rewashed in the fruit/vegetable sink