SANTA ROSA MEXICAN RESTAURANT

High Priority - Nonfood-grade bags used in direct contact with food. - raw beef stored in retail bag in metalfrio solutions cold holding unit. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. - spray bottle of orange liquid stored in kitchen area. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - men's and women's restroom Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. - back door Repeat Violation

Basic - Faucet/handle missing at plumbing fixture. - mop sink

Basic - Ice buildup in reach-in freezer in hallway.

Basic - In-use ice scoop stored on soiled surface between uses. - ice scoop stored on ice machine. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - reach in cooler next to ice machine.

Basic - Water leaking from pipe and/or faucet/handle. - mop sink

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw chicken 49° - raw beef 48° - both items less 4 hours - operator placed in ice bath Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soda gun at front bar.

Intermediate - Handwash sink not accessible for employee use at all times. -sanitizer bucket stored in hand sink at front bar. Corrected On-Site Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - men's and women's restroom Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. - back door in kitchen area. - back door near restrooms Repeat Violation

Basic - No copy of latest inspection report available.

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -all raw meats including shrimp, beef, pork, and chicken. Stored on same shelf in containers stacked on top of each other. No adequate separation - From follow-up inspection 2025-04-23: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -shredded lettuce, operator states less than 1 hour after being removed from refrigeration - From follow-up inspection 2025-04-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink at bar inaccessible due to sanitizer bucket being stored in sink basin - From follow-up inspection 2025-04-23: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -woman's restroom door does not remain fully closed - From follow-up inspection 2025-04-23: Time Extended

Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. -silicone spatula blades damaged - From follow-up inspection 2025-04-23: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -rear door in kitchen -rear door by mop sink - From follow-up inspection 2025-04-23: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. -bins of chips stored on floor in ice machine room - From follow-up inspection 2025-04-23: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded lettuce 51F, operator states lettuce is thrown away every 45 minutes. Advised operator to put lettuce portions on time plan.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -green cutting board soiled

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -no time plan for lettuce left out at ambient air temperature, provided operator with time as a public health control form -helped operator complete time as a public heath control form Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tiles in dining room, 2 damaged 1 missing

Basic - Food not stored at least 6 inches off of the floor. -large drums of chips directly stored on floor

Basic - No handwashing sign provided at a hand sink used by food employees. -No handwashing sign as HWS next to dish pit

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - queso (94f-120f - Hot Holding) < 1 hour Manager put into deep pan to make contact with water in steam well. Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - ice bucket

Basic - Exterior door has a gap at the threshold that opens to the outside. - back door

Basic - No handwashing sign provided at a hand sink used by food employees. - hand wash sink next to triple sink

Basic - Old labels stuck to food containers after cleaning.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - quaternary ammonia test kit for bar triple sink

Basic - Buildup of food debris/soil residue on equipment door handles. - walk in cooler door handle

Basic - Cleaned and sanitized equipment or utensils not properly stored. - bar beverage items stored in closet in men's bathroom

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - two door reach in freezer

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Cook line drawers. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Next to clean food storage containers. Kitchen. Prep table shelf. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher racks soiled.

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2022-10-17: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door - From follow-up inspection 2022-10-17: Time Extended

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon milk open 2 days prior per operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb located next to dish machine

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door