COSTA DEL SOL

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed only one shellfish tag for oysters in the last 90 days. PIC indicated that other tags were accidentally discarded. CDI- by educating PIC on proper shellfish tag retention requirements.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed carrots, potatoes, zucchini, plantains and cabbage cooling on counter upon arrival. All items were cooked at approximately 10:15-10:30am. PIC placed items over ice on counter. Ice bath was insufficient to properly cool foods in required time parameters. CDI- items placed in shallow pans in walk in cooler to ensure parameters were met. Repeat violation. If violations occur at next inspection a risk control plan will be required to be implemented. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all foods in steam table below 135F. Steam table was not on due to breaker tripped. CDI- steam table turned back on and all foods reheated to above 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed dates on several items not being carried through to working containers on line. Pico, queso and cooked onion carrot mix were labeled with today’s date in prep units but products were prepared yesterday. CDI- items allowed to be redated with yesterday’s date. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked carrots, zucchini, cabbage and potatoes cooling on counter in kitchen upon arrival with no active method for cooling. Air temperature in kitchen was above 85F. Ambient air cooling will not meet cooling parameters. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed onions showing signs of rot in prep area during inspection. CDI - PIC voluntarily discarded. 0 pts.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a multitude of containers in RIC and prep units not properly covered during inspection. Ensure all items are covered to protect from possible contamination while not in the cooling process. Repeat. 1.5 pts. Point escalation reflective of repeat of 3-302.11(A)(4). Previous inspection’s point deduction reflective of repeat of 3-302.11(A)(1).

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed red sauce being cooled since 12/29 maintaining a temperature of 47F during inspection. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - Sauce voluntarily discarded. Repeat. 3 pts. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed pupusas in appetizer prep and WIC baring a prep date of 12/23 during inspection. Observed cooked potatoes in appetizer prep baring prep date of 12/21. CDI - All items voluntarily discarded. Repeat. 1.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed red sauce in RIF cooling while in a deep plastic container. Sauce had missed cooling window. CDI - PIC voluntarily discarded. EHS recommended utilizing ice wand to hasten cooling. Repeat. 0.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed multiple cracked floor tiles throughout kitchen during inspection. Repair or replacement necessary. Repeat. 1 pt.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage being stored on prep unit, and in line RIC above customer foods during inspection. Ensure all employee beverages are stored in a manner that does not promote contamination. Repeat. 0.5 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed raw pork being stored above RTE foods in WIC. Observed various containers of food throughout entire facility being stored with no lids or wrappings to protect from contamination. CDI - PIC reordered storage in WIC and began placing lids on all food containers. Repeat. 3 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed chicken cooked at 9:00am maintaining 95F at 12:10pm during inspection. Observed mondongo soup in main RIC, and chicken sauce, cut lettuce, shredded queso fresco, and blocks of queso fresco in WIC prepped or cooled on 7/20/25 holding above 41F during inspection. See temperature chart. CDI - All items were voluntarily discarded. EHS provided cooling posters in Spanish. 1.5 pts. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed various TCS foods baring a date label of 7/21/25, despite PIC stating they were prepared on 7/20/25. PIC stated they are already aware of this problem and are addressing with kitchen staff. CDI - PIC corrected all incorrect date labels. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed mondongo soup cooled in main RIC while in a deep plastic container. Observed chicken sauce, cut lettuce, shredded queso fresco, and blocks of queso fresco prepared on 7/20 being cooled while in deep, covered plastic containers. Observed cooked chickens being held at ambient temperature going in and out of the preparation process while simultaneously in the cooling process. All items had missed the proper cooling window. CDI - All items were voluntarily discarded. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

5-205.15 Maintain a plumbing system in good repair. Observed handsink on main line leaking greywater from the pipes during use. Repair necessary. 0 pts.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed various cracked floor tiles throughout kitchen during inspection. Repair or replacement necessary. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings being stored in conjunction with customer foods and single service items in kitchen during inspection. Ensure all employee belongings are stored in a manner that does not promote contamination. 0.5 pts.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an employee water bottle stored on top of a prep cooler cutting board.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a chemical spray bottle and a dish scrubber inside of the front kitchen hand sink. CDI - Items were removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish and shrimp stored above bananas in the reach-in cooler. Observed raw steak stored above salsa in the walk-in cooler. CDI - All items were moved to the correct order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 88 degree fried chicken next to the steam well. CDI - Chicken was voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed soap bottles stored above fryer oil in the back storage area. CDI - Soap was moved to the bottom shelf.

REPEAT 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed beef thawing on a counter. CDI - Items were moved to the reach-in cooler to thaw.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed the back door cracked open during the entire inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets for wiping cloths well above 200ppm chlorine. CDI - Buckets were diluted with water.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a cup being used to scoop rice.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors. Dumpster is shared with the entire complex.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 44 degree salsa in the small prep cooler due to it frequently being opened. Items were voluntarily discarded. CDI - Small prep cooler will not be used until it is repaired. Improvements from previous inspection.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf Observed one spray bottle of chemical with a label that had rubbed off. CDI - Manager labeled during inspection. Improvements from previous inspection.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed fish and beef thawing on a counter. CDI - Items were moved to the reach-in cooler to thaw.

REPEAT 3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed shrimp being stored in undrained ice water.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee preparing food while wearing a bracelet.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “house hold use only” blender.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build-up of food debris on the walk-in cooler shelves.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors. Dumpster is shared with the entire complex.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored above beef in the walk-in cooler. Observed raw meat stored above soup in the walk-in cooler. Observed raw burgers stored above ready-to-eat items in the reach-in freezer. CDI - All items were moved to the correct order. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a cut watermelon and other dishes of food with no lid in the walk-in cooler. Compressor is dripping into a pan next to food products.

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of the ice machine flap.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 45 degree salsa in the small prep cooler. Items were voluntarily discarded. CDI - Small prep cooler will not be used until it is repaired.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed soup in the walk-in cooler past the 7-day date mark. CDI - Item was voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf Observed one spray bottle of chemical without a label. CDI - Manager labeled during inspection.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one large container of salt or sugar without a label.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed shrimp being stored in undrained ice water. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on the floor of the walk-in cooler.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths being stored on prep surfaces.

3-302.15 Wash fruits and vegetables prior to use. Observed avocado's in the prep cooler with stickers still attached.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a bowl with no handle being used to scoop rice.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf - Observed no TPHC procedures in facility for fried chicken on 4 hour TPHC. 4 hour time stamps documented correctly on wall by grill area. CDI- TPHC procedures emailed to PIC to fill out. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple containers/pans wet stacked in clean dish storage area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep top. CDI- phone removed.