COSTA DEL SOL

Violations (5)

• 6-1CCritical

  Georgia Food Code .04(6)(d)Observed

  .04(6)(d)Observed foods not cooling at a fast enough rate, such as sliced tomatoes, and shredded lettuce. See temp log. 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) Corrective Actions: Person in charge (PIC) discarded sliced tomatoes, shredded lettuce, and shredded cabbage. PIC moved raw pork, raw steak, and raw beef to the walk-in cooler.

  Priority

• 18Critical

  Georgia Food Code .07(5)(k)Observed

  .07(5)(k)Observed numerous roaches across facility in paper towel dispenser, in dry storage, and in the oven. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C)

  Priority Foundation

• 11A

  Georgia Food Code .04(6)(e)Time

  .04(6)(e)Time/Temperature Control for Safety (TCS) foods were not cooling down at a fast enough rate due to it being in an active prep cooler Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: PIC moved raw beef, raw steak, and raw pork to the walk-in cooler.

• 12A

  Georgia Food Code .04(4)(q)Observed

  .04(4)(q)Observed packages of food underneath ice build-up in the freezer. 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)

  Core

• 14B

  Georgia Food Code .05(10)(e)

  .05(10)(e) 1,2,4Dishes were observed wet-stacked. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: PIC re-washed, sanitized, and allowed dishes to air dry.

  Core