- Basic - Plumbing system in disrepair. Replace the missing hot-water-faucet handle, at the three-compartment sink, in the rear kitchen.
- Basic - Water leaking from faucet/faucet handle. Repair the leaking cold-water faucet at the three-compartment sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on the counter tops; store them in sanitizing buckets between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Label the bulk-food-storage bins with the common names of their contents.
- Intermediate - Accumulation of food debris on food-contact surface. Clean the flour and sugar, from the food-prep tables, in the rear kitchen.
- Intermediate - Buildup of soiled material on racks in the reach-in freezer. Clean the food splash from the inside surfaces of the reach-in freezer.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Label the open carton of milk with the date it was originally repackaged.
- Intermediate - Handwash sink not accessible for employee use at all times. Do not block access to hand-washing sink, in the rear kitchen, with the roll-away freezer. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provide paper towels, at the hand-washing sink, in the dish-washing area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label containers of repackaged, refrigerated foods with the dates they are originally repackaged.
- Intermediate - Torn packages/bags of food exposing the contents to contamination. Transfer sugar and flour (from open bags) to clean, covered containers.
|
08/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
5/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Food stored in dry storage area not covered. Transfer flour and corn starch, from the open bags, to clean, covered containers.
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Do not block access to the mop sink. It must be maintained empty, for the emptying of dirty-mop water.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses.
- High Priority - License expired within 30 days after expiration date. Remit $312 to Tallahassee, for renewal of the state license, before 3/01/2014 - or $362 after 3/01/2014. Visit www.MyFloridaLicense.com to renew online. **Warning**
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Do not dump mop water out the back door; dump it into the mop sink after each use.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided copy of "Employee Restrictions" handout.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided copy of "Big Five" handout.
|
2/24/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of soil/debris on the floor under shelving. Clean the food debris, from the floor, beneath the shelves in the dry-storage area.
- Basic - Food stored in dry storage area not covered. Transfer dry beans from open bag to a covered container.
- Basic - Food stored on floor. Store bag od dry beans off the floor in the kitchen.
- Basic - Garbage in dumpster not covered. Securely bag all garbage, before placing it into dumpster.
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Empty dirty-mop water, into mop sink, after each use.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Provide a numerically-scaled thermometer inside each refrigerator.
- Basic - Packaged food has no English labeling. Label bulk-food storage containers with their common names.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Store wiping cloths in sanitizing buckets between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Do not store sanitizing buckets on the floor, nor on a counter top.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Shredded lettuce (50°F) must be kept at 41°F, or colder.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Diced tomatoes (50°F) must be kept refrigerated at 41°F or colder.
- High Priority - Potentially hazardous (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. Label shredded lettuce and diced tomatoes with four-hour-time labels. Discard any unserved portions at the end of four hours.
- High Priority - Raw animal food stored over cooked food. Inside the refrigerators: store raw meats on the bottom shelves, cooked foods on the middle shelves, and raw fruits and vegetables on the top shelves.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. When cooling foods (frijoles, rice and tomales) place foods in pans, no more than two inches deep. Allow to stand at room temperature until steam stops rising (135°F). Place them into cooler uncovered. Stir foods often to speed the cooling process. Allow foods to cool uncovered until they reach 41°F. Must fall from 135°F to 70°F within two hours, and 41°F within the next four hours - six hours total. Use numerically-scaled probe thermometer to verify temperatures. An ice bath will speed the cooling process still further. Failing to reach benchmark temperature within allowed time limits, reheat food to 165°F and repeat the cooling process. **Corrected On-Site**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. Provide numerically-scaled probe thermometers to verify food temperatures.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provide paper towels, at the hand-washing sink, in the dish-washing area. **Corrected On-Site**
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection. Obtain Food Manager Certification by 8 October 2013. See comment section for phone numbers.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees must pass food safety training by next inspection visit. Keep proof of completed training on the premises.
|
8/8/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Rositas Mexican Restaurant, 741 N Wabash Ave, Lakeland, FL »