MRS ROSA RESTAURANT ( BASE OF OPERATION )

4-2B: .05(7)(a)1Observed several food dishes stored with clean dishes that were not clean (contained food debris). Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Dishes were moved to warewashing for re-cleaning.

4-2B: .05(8)(a)Observed employee use a ladle to scoop a corn mixture into a food storage container. The ladle and container not been properly and sanitized. Sanitizer was applied by pouring from a sanitizer bucket onto the dishes. This method did not ensure that all surfaces were sanitized. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: Corn mixture discarded. Utensils and storage container re-washed, rinsed and sanitized by submersion.

17D: .07(4)(b)Observed employee keys stored on a prep surface. Observed employee food stored above facility equipment on a shelf in the kitchen. Observed employee food stored among dry goods. Observed an employee bag sitting on a box of single service paper towels. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: Personal items moved to designated areas.

6-1A: .04(6)(f)Observed multiple TCS foods cold holding at 43F in a reach in cooler (see cooler). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Pork discarded.

10D: .04(4)(d)Observed several food containers (sauces) stored in containers in prep coolers and dry storage that were not labeled with the common name of the food or were not labeled in English. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Foods were labeled with the common names.

10D: .04(7)(d)Facility was not able to demonstrate a written notification declaring which major food allergens are present in the facility. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)

12B: .03(5)(j)Observed two employees in the kitchen working with food (cooking, handling) that were not wearing hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Person-in-charge provide employees with hair nets.

12C: .04(4)(m)Observed a wet wiping cloth sitting out on a prep surface. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wet wiping cloth moved to dirty cloth area.

14B: .05(10)(a)Observed an employee using paper towels to dry a food container. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; (C) and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: Container was re-washed and sanitized.

15A: .05(6)(a)Observed a prep cooler that was not able to keep foods 41F. Several foods in the cooler did not cool to 41F. External and internal temperature measuring devices for the cooler were reading 46F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: TCS foods removed from cooler and placed in another cooler.

15C: .05(7)(a)2,3Observed several bottles stored as clean with stickers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Bottles were moved to warewashing for for sticker removal and re-washing.

1-2A: .03(2)No designated person in charge (PIC). // There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: The CFSM arrived at time of inspection. Designated as PIC. //

2-2A: .03(2)(m)Employees onsite not informed of health policy in a verifiable manner. // Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: PIC reviewed the health policy reporting agreement and employees signed the form. //

2-2B: .03(5)(j)1&2Personal water bottle on prep table. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Water bottle discarded. //

2-2E: .03(6)Disinfectant used for cleaning up vomit and diarrhea not approved for Norovirus. // A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Updated written procedures to use bleach, which was on-site. //

6-2: .04(6)(h)Shredded beef (2 containers) date-marked 01.03.2025 in refrigerator. // A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Meat discarded. //

8-2B: .07(6)(c)Glass cleaner and hand soap stored above single use items like cups. // Poisonous or toxic materials shall be stored and displayed for retail sale so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: Chemicals relocated to an approved area. //

12C: .04(4)(m)Multiple wet in use cloth towels stored on counter tops. // Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Towels moved to hamper. //

17A: .06(5)(h)Trashcan with a lid not provided in the women's restroom. // A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. (C)

18: .07(2)(m)Door that opens to the exterior of the building (by restrooms) not tight-fitting and self closing (closer detached). // Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)