COSTA VERDE RESTAURANT

4-2B: .05(6)(n)Facility doing dishes in dish machine not dispensing enough chlorine concentration. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Dish machine was fixed during inspection.

3-1D: .04(3)(l)Facility has mussels received live in Ziplock bag. 1. Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Pf 2. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Pf 3. The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified under paragraph 2 of this subsection, by: Pf (i) Using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served. Corrective Actions: Mussels discarded.

12A: .04(4)(q)Container of raw chicken stored on floor. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Container removed from floor.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Eggs over ready to eat food, raw chicken over sausage, raw fish over ready to eat food, all in stand up cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Foods rearranged.

6-1A: .04(6)(f)Foods in prep cooler not maintaining 41F or below such as eggs, cooked potatoes, noodles, cooked yucca, etc. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Per Person in Charge(PIC), cooler stopped working 2 hours ago. Food put on ice to allow cooling.

15A: .05(6)(a)Prep cooler not maintaining 41F or below. See temp log. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)