COSTAS MEDITERRANEAN CAFE health score and inspection history

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Storage shelves and other equipment throughout the establishment had debris accumulation.

Store food wrapped, in packages or in covered containers to prevent contamination. // Several food items in storage were stored unwrapped and/or uncovered.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Floors,walls, and ceilings throughout the entire establishment had debris accumulation or damage.

Store scoops left in TCS foods with handles above the top of the food of the container.// The tong handles of the tongs were stored directly in a pan of pasta.

3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation. // Cooked noodles exceeded the date mark period of 7 days. The noodles were date marked for 8-4-2026 until 8-10-2026.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floors, walls, and ceilings throughout the establishment had debris accumulation.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. // Air ducts and ventilation hoods had debris accumulation throughout the establishment

Label all toxic items not in original containers with the common name of the product (Pf).// A chemical spray bottle was not labeled.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Several plates being stored on the clean dish shelf with food debris.

Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// There was no paper towels at the hand sink behind the bar.

3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation. // Cooked ground beef did not have a date on them. The PIC stated the beef was cooked 6/7/2026.

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.// None of the CFSM certificates have been registered with JCDH.

Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated.// Employee drinking a beverage over the food prep area.

4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations. 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Several pieces of equipment had debris accumulation on the interior or exterior throughout the establishment.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.) 5-205.15(B) Repair condensate leak in refrigeration units. // There is a leak at the three compartment sink and a condensate leak in the WI freezer.

Provide food grade containers for storing all foods. // Fish and other food items stored directly in grocery bags inside the freezer.

(A)(2) Maintain TCS food at 41 F or below.// Cut lettuce and house made ranch sauces using buttermilk were ranging between 47-54 F.

3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation. // Cooked noodles date marked for an 8 day limit. The PIC fixed the date limit to meet the 7 day requirement.

Provide an appropriate chemical test kit that accurately measures the concentration of sanitizing solutions.// The establishment did not have the appropriate test strips for the three compartment sink. The pink sanitization solution was either Quat or lactic acid. The only test strips provided were Chlorine, which were used for the low temp Chlorine dish machine. 4-601.11 Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Plates on the clean dish shelf had rice and food debris on them (not properly cleaned).