COSTA DEL SOL

5 findings recorded on Sep 28, 2026.

1. Inspector observationItem 6-1C ↗

   Cooling time and temperature

   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

   Inspection item: Inspection item 6-1C

   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 ↗

   Correction status not recorded

2. Inspector observationItem 11A ↗

   Cooling methods and equipment

   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

   Inspection item: Inspection item 11A

   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 ↗

   Correction status not recorded

3. Inspector observationItem 12A ↗

   Food storage and contamination

   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

   Inspection item: Inspection item 12A

   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 ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.