La Costilla Grill Authentic Mexican Restaurant

Observed multiple TCS food items stored in walk-in cooler and reach-in cooler above 41F. PIC placed items on ice to cool down items and discarded of whole Tilapia, rice and cooked chicken. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed dish machine and 3-compartment sink with chlorine sanitizer solution below proper concentration. Manager called to have maintenance performed on dish machine and remade 3-compartment sink sanitizer. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P

3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P

4. If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; P

5. If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions ;P and

6. If a chemical sanitizer is generated by a device located on-site at the food service establishment, it shall be used as specified in 1-5 of this subsection and shall be produced by a device that:

(i) complies with law as specified in sections 2(q)(1) and 12 of the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA), P

(ii) complies with 40 CFR 152.500 Requirement for Devices and 40 CFR 156.10 Labeling Requirements, P

(iii) displays the EPA device manufacturing facility registration number on the device, Pf and

(iv) is operated and maintained in accordance with manufacturer’s instructions. Pf.

7. On-site chemical sanitizer generating equipment with active ingredients, such as copper, must be registered as pesticides. The active ingredient may be part of the equipment or separately added.

Observed multiple boxed items stored under walk-in freezer refrigeration unit exposed to leaking from refrigeration unit (ice crystal formation). Employee removed items from boxes and moved items that may be exposed to leakage. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Observed 3-compartment sink and prep sink leaking into catch pans. Also observed refrigeration in walk-in freezer with evidence of leaking ( ice crystal formation on plumbing, food item boxes and shelving units) and walk-in cooler refrigeration unit leaking onto the floor. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed reach-in cooler door in bad repair; when opened door came off the hinge. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Observed both rear doors need self closures and a weather strip must be added to the door in the dining area by 10/10/2025

Observed the hot water not working in the three compartment sink located in the bar. PIC will place a work order to have the hot water knob repaired or replaced by 10/10/25

Observed dishes wet nesting above the three compartment sink. PIC corrected on site by removing and rewashing dishes. Also observed clean pans not properly inverted. PIC corrected on site by inverting pans.

Observed reach in cooler door in bad repair. The door was hanging off the hinge. PIC will repair the door by 10/01/25.

Observed ceiling above the walk in cooler door in bad repair. CA- PIC advised the damaged ceiling was due to repairs of the walk in freezer. PIC will have the ceiling repaired by 10/01/25

Cooked Time/Temperature Control for Safety Food (list food item here) was not cooled from 135F to 70F within 2 hours. Observed a pan of ground beef that was improperly cooled sitting on the preparation table at room temperature. The pan of ground beef began cooling at 11:00 am. At 3:55 pm, the pan of ground beef was observed at 128 degrees f. PIC discarded the pan of ground beef as a corrective action due to improper cooling.

511-6-1.04(6)(d) - Cooling (P) (d) Cooling.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P

3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P

4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P

Observed unlabeled spray bottle of chemical. Observed several bottles containing yellow and purple chemicals that were not properly labeled stored in the kitchen area. PIC discarded both chemical bottles. CA- PIC will ensure that all chemical bottles area properly labeled.

Observed the hot water not working in the three compartment sink located in the bar. PIC will place a work order to have the hot water knob repaired or replaced by 4/2/25.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed the current food permit was not available. The food permit that was posted expired in 2023. CA- PIC will contact our office to obtain a copy of the current food permit.

511-6-1.02(1)(f)(1) - Permit, Displayed (C)

1. Post the permit in a location in the food service establishment that is conspicuous to consumers

Observed TCS food (twenty pound container of cooked rice store at 49 degrees in the walk in cooler after being cooked and cooled on 9/22/24. The container of rice was discarded by the person in charge. Two 10 pound containers of cut lettuce was also observed above 41 degrees F. The lettuce was discarded by the person in charge.

The location does not currently have a Certified Food Safety Manager. PIC advised that he will obtain in 30 days.

Observed a fly crawling on beef sitting in an ice bath on the preparation table. The pan of beef was discarded by the person in charge. The person in charge was advised to keep the remaining product that was cooling covered while cooling in the ice bath as a result of my observation.

Presence of flies observed in the kitchen area. A self closure must be installed on the backdoor. Fans must be installed in the garage door area to prevent flies from entering the outer opening.

Observed employee drink (Can of Monster) stored next to food in the walk in cooler. PIC discarded the open can.

Fryer basket skimmer improperly stored with broken wires

Splash guard needed between the hand sink, ice bin, and three compartment sink

Observed raw beef stored above pork ribs in the walk-in cooler. Manager corrected on-site.

Observed multiple raw TCS food items cold held above 41F.