Rositas Fine Mexican Food

Inspector's notes

Observed containers stacked and stored as clean with dripping water inside. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. PIC ran through the wash, rinse, sanitize, and airdry process at time of inspection. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed can opener with metal shavings coming off the blade. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. PIC stated they will replace blade. Correction Action: Correct prior to next routine inspection.

Inspector's notes

Observed chlorine chemical dishwasher in use with 0ppm of chlorine. PIC tried to prime machine and was unsuccessful. PIC switched to three compartment sink until dishwashing machine gets fixed. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the small refrigerator unit next to the back door with an internal temperature of 50*F measured with a min max thermometer. Per employee the temperatures earlier in the morning showed at 40*F and less. Observed employee's thermometer at time measuring low and requested employee to calibrate thermometer. The thermometer was observed to be broken at time of inspection. Employee used a different probing thermometer and the TCS items were observed to be at 45*F to 50*F at time of inspection. Per person in charge (PIC) the items in the unit that were in the unit for less than 4 hours were the shredded jack and shredded cheddar cheese. TCS items in the unit for more than 4 hours were embargoed and employee voluntarily discarded. The TCS items were jack cheese with cooked spinach, cut lettuce, Chile relleno, and masa. Discussed with PIC to utilize different adequate refrigeration until unit can hold 41*F or less. Also discussed except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Observed mop sink by the office not draining properly. Discussed with PIC all plumbing must be maintained in good repair at all times. PIC called a plumber at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed milk, cheese stuffed olives, and half and half packets with internal temperatures ranging 44*F-47*F located in the fridge below the cashier stand in the host station. The internal temperature of the unit was 46.9*F, measured using min/max thermometer. PIC informed that the milk had been in the unit for about 2 hours and the rest had been in the unit since at least the day prior. PIC voluntarily discarded the olives and half and half. Olives and half and half were embargoed. The milk was moved to an alternate refrigeration unit. Instructed PIC to discontinue use of the unit for TCS products until it is capable of holding them at 41*F or below. PIC agreed to not use the unit for TCS food products until it is fixed. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the left wall of the mop sink to have holes and water damage causing the paint to peel off the walls around the drainage pipe and faucet inlets. Informed PIC that the wall needs to be repaired so that the holes are closed and damage is gone. Informed PIC that the wall should be repaired so that it is nonabsorbent, smooth, and easily cleanable. Physical facility must be maintained in good repair at all times. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several large buckets originally used for sour cream, currently being used for seasoning, salsas and dried foods. Discussed with PIC Single use containers are not designed to be washed and reused for food storage. PIC discussed utilizing food grade bags or phasing out the use of the large containers. Corrective Action: Correct prior to next routine inspection 2nd Consecutive Violation

Inspector's notes

Observed front double door propped open. Discussed with Person in Charge (PIC) Outer openings of a food establishment shall be protected against the entry of insects and rodents. PIC closed doors at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several large buckets originally used for sour cream, currently being used for seasoning, salsas and dried foods. Discussed with PIC Single use containers are not designed to be washed and reused for food storage. PIC discussed utilizing food grade bags or phasing out the use of the large containers. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

>>>Observed hand wash sink on the server line, next to the kitchen wooden door entrance and exit, without soap. Discussed with Person in Charge (PIC) requirements for handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

>>>Observed hand wash sink in the kitchen next to the wooden doors on the server line without cold water. Water temperature exceeds 100*F. There is other adequate handwashing sink available at the other end of the server line available as well. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Cold holding unit ambient air checked in between 55-58 degree F. with red salsa storing in the unit which probed internally between 42-43 degree F. Manager transferred all red salsa back to the back refrigerator and shall have unit checked and restored to 41 degree F. or lower prior to re-inspection. Correct By: Correct Prior To Reinspection