Rosita's Place

Inspector's notes

Observed packaged raw bacon above cooked chorizo and bowl of raw beef above cut lettuce in reach-in cooler on cook line. Observed bowl of raw beef above container of salsa in standing cooler behind prep table. Observed two containers of raw shrimp on shelves above boxes of celery and cabbage in walk-in refrigerator. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Person-in-charge (PIC) properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple TCS food items (cut tomatoes, menudo, pork tacos, cooked rice, cooked tamales, cooked potatoes, cooked chili, shredded chicken, cooked beef, and french fries) measured at 47-51'F in reach-in unit opposite of food prep table. PIC stated cut tomatoes were prepped less than 4 hours ago and was relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. All other TCS food items improperly cold held were embargoed and were voluntarily discarded by PIC at time of inspection. 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.

Inspector's notes

Observed large reach-in unit opposite of food prep table at an ambient temperature of 51.8'F. Coldholding units shall be equipped and maintained in good repair to support coldholding temperatures of 41'F or below. PIC put a work order in at time of inspection and agreed to not use unit in question until it has been repaired. Reinspection scheduled for 07/18/24. Corrective Action: Correct prior to re-inspection.

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources. --- Observed metal pan of meat ball soup in the walk-in cooler with no datemarking. Employee stated meat ball soup was made Saturday and PIC datemarked food item 03/02/24 at time of inspection. Observed metal pan of cooked chicken in walk-in unit datemarked 2/23/24. PIC stated it was an old datemarking and cooked chicken was made 03/03/24. PIC datemarked food item 03/03/24 at time of inspection. All RTE/TCS foods must be date marked within the first 24 hours of prep and sold or discarded after 7 days (including the day it was made as day 1). Discussed the importance of discarding all RTE/TCS foods after 7 days. Informed PIC the importance of datemarking to ensure establishment does not serve RTE/TCS food items that are past 7 days. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage --- Scoop with handle for bulk beans stored with handle in contact and covered by beans located under food prep table near bathroom entrance. PIC moved scoop in an upright position at time of inspection. Discussed importance of preventing cross-contamination from hands through proper storage of handle. Correct By: Corrected At Time Of Inspection

Priority Foundation-2-301.15, Pf: Where to Wash. 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/4573/AMC-Toolbox---Handwashing. --- Observed employee washing hands in the food prep sink located by the reach-in cooler after handling sanitizing solutions. Handwashing must be done at a handwashing sink and no handwashing at food prep sinks. Discussed PIC proper handwashing methods on when and where to wash hands. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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/4573/AMC-Toolbox---Handwashing. --- Observed no handwashing cleanser available at handwashing sink located by the 3-comp sink. PIC restocked handwashing cleanser at time of inspection. Informed with PIC that handwashing cleanser must be monitored and restocked regularly to ensure cleanser is available at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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/4573/AMC-Toolbox---Handwashing. No hand soap at hand wash sink by dish machine. PIC supplied soap and will maintain at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. 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/4614/AMC-Toolbox---Hot-Holding. Beef meatballs on stove were holding between 121-125*F. Per PIC they had just been moved off of the heat about 20 minutes prior. PIC re-heated meatballs to 165*F prior to placing them into hot holding at 135*F or above. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. Walk-in refrigerator was holding at an ambient temperature of 55*F. All TCS food inside unit was holding between 50-55*F. Per PIC no temperatures were taken on the day of the inspection. TCS foods included milk, raw shelled eggs, shredded pork, green chili beef, red pork tamales, cheese tamales, red chili sauce with beef broth, raw beef, masa, cooked jalapenos, guacamole with tomatoes, house made beef machaca, ranchero salsa with tomatoes and peppers, cooked rice, veggie tamales, beef meatballs, cooked shrimp, cooked chili rellenos, cooked beans, tacos with beef and potato. PIC discarded all items at time of inspection. Repair was called for unit so that it holds at 41*F or below. Establishment has ice machine, large walk-in freezer, and multiple other smaller refrigeration units to continue operation. Correct By: Corrected At Time Of 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. Establishment's only walk-in refrigerator was holding TCS foods between 50-55*F (see violation 20). PIC contacted repair for unit at time of inspection. Establishment has adequate alternative refrigeration to use until walk-in refrigerator is repaired to hold TCS foods at 41*F or below. Re-inspection will occur within 24 hours. Correct By: Correct Prior To Reinspection