COSTA DEL SOL receives B in Gwinnett County health inspection

1. 01

   Cooling time and temperature

   Item 6-1C ↗

   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.

   Inspector’s full note +

   Code .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.

   Official report · Item 6-1C ↗
   No correction or repeat marker recorded.
2. 02

   Cooling methods and equipment

   Item 11A ↗

   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.

   Inspector’s full note +

   Code .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.

   Official report · Item 11A ↗
   No correction or repeat marker recorded.
3. 03

   Food storage and contamination

   Item 12A ↗

   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)

   Inspector’s full note +

   Code .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)

   Official report · Item 12A ↗
   No correction or repeat marker recorded.
4. 04

   Utensil, equipment and linen storage

   Item 14B ↗

   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.

   Inspector’s full note +

   Code .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.

   Official report · Item 14B ↗
   No correction or repeat marker recorded.
5. 05

   Pest control

   Item 18 ↗

   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)

   Inspector’s full note +

   Code .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)

   Official report · Item 18 ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.