3-501.16(A)(2) Maintain PHF at 41 F or below. PHF in cold holding unit > 41 F due to faulty equipment. Cease use of equipment until repaired and verified by JCDH.// make line upper RI & lower bottom cooler air temp. is 50F, pasta 50F stored since 11am. Staff placed pasta back in cooler to re chill. Steaks in bottom RI cooler under grill were in range 46-47F were re-stocked at noon with ice placed in vacuum packs to re-chill. Chicken & pork kabobs 55-60F in bottom pull out cooler under grill since 9:00am//Staff voluntarily discarded. 3-501.15 Cease wrapping or covering food until cooled// Food in WI cooler covered with plastic while cooling-greek potatoes 73F and meatballs 83F were prepared an hour prior to inspection. ADPH 420-3-22-.03(a) Discard potentially hazardous food requiring refrigeration when past the date limit placed by the manufacturer or packager.//3 gallons of buttermilk expired 08/29/2011. 4-202.16 Replace damaged gasket on cooler door.// Torn gasket on bottom RI cooler near display cooler. 4-901.11 Allow utensils to air dry before stacking. //Several items wet stacked. 4-903.11 Store clean equipment and utensils covered or inverted.// Clean plates on dish rack stored faced up in dish room . 4-903.11 Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination.// Pans stored on shelf with food residue.
3-501.16 Maintain potentially hazardous food at 135 F or above.// Grilled chicken breast 93F laying in pan on grill. //Staff reheated chicken to proper temperature. 3-501.16 Maintain potentially hazardous food at 41 F or below.// Two deep pans with lids of Alfredo sauce 58-67F which contains milk and was prepared on 1/29/2012 stored in display cooler with ambient temperature of 40F.//Meat sauce 47F stored in bottom RI cooler.// Staff voluntarily discarded Alfredo sauce and meat sauce. 3-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized.// Pans with food residue stored underneath prep table, dirty spoon stored on wall with clean utensils and some plates were observed with dry food residue after being washed,rinsed and sanitized stored on clean rack. 4-101.11 Cease the use of food contact surfaces which alter color, odor, or taste of food, or which allow migration of substances.// All cutting boards on make lines are heavily pitted. 2-402.11 Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles.// Staff with beard is not wearing hair restraint while handling and preparing food on make line. 3-501.15 Use shallow pans that facilitate heat transfer when cooling food.// Alfredo sauce stored in deep pans. 3-501.15 Cease wrapping or covering food until cooled.// Alfredo sauce stored in deep pans with lids. 4-601.11 Clean tops of stoves and inside ovens.// Heavy food residue on top and outter portion of stoves.4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. 4-202.16 Replace damaged gasket on cooler door.//Torn gasket on display cooler near salad prep station.
3-302.11 Store food wrapped, in packages, or in covered container to prevent contamination.//Open container of sugar with brown and black objects in sugar which was stored underneath drink station .//PIC voluntarily discarded sugar. 5-501.114 Provide drain plug for dumpster.// No plug 5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness.//. Debis food spills on ground around and behind dumpster.
1 User Review:
Steph
Added on Mar 21, 2022 4:43 PM
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Cleanliness:
Always so nasty. Salad is always brown. Inside is nasty. Had food poisoning twice from here. Too expensive
Would you recommend Costas Mediterranean Cafe to others? No
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