LA COSTA

4 findings recorded on Oct 1, 2026.

1. Inspector observationItem 4-2B ↗

   Food-contact surface sanitation

   Observed mold like build up on interior of ice machine Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Inspector’s full note

   Inspection item: Inspection item 4-2B

   Code .05(7)(a)1

   Observed mold like build up on interior of ice machine Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Official report · Item 4-2B ↗

   Correction status not recorded

2. Inspector observationItem 6-1A ↗

   Cold holding

   Observed carton of eggs sitting out on food prep surface with temp greater than 41 Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Eggs discarded

   Inspector’s full note

   Inspection item: Inspection item 6-1A

   Code .04(6)(f)

   Observed carton of eggs sitting out on food prep surface with temp greater than 41 Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Eggs discarded

   Official report · Item 6-1A ↗

   Correction status not recorded

3. Inspector observationItem 11C ↗

   Thawing methods

   Observed porkchops thawing at room temperature in the sink Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: porkchops relocated to cooler

   Inspector’s full note

   Inspection item: Inspection item 11C

   Code .04(6)(c)

   Observed porkchops thawing at room temperature in the sink Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: porkchops relocated to cooler

   Official report · Item 11C ↗

   Correction status not recorded

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