Chesterfield County Health Department
9501 Lucy Corr Cir, Chesterfield, VA 23832 | Visit Official Website

Rosita

1580 Koger Center Blvd North Chesterfield, VA 23235
Status: Permitted

Full Service Restaurant | Routine

October 18, 2019
Observations & Corrective Actions

08: 0180 The female food worker is observed using a sanitizing bucket as a hand dip, then dry her hands on her apron prior to donning gloves to prepare a customer order ( the hand dip measured 0 ppm quat. and the solution appeared cloudy).
Corrective Actions: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.

09: 0450 Food workers were observed plating observed plating customer orders and applying garnishes with their bare hands.
Corrective Actions: Employees must avoid bare hand contact with RTE food by using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food and prevent contamination from hands.

20: 0800 Roasted tomatoes and roasted onions prepared 10/17/19 and stored in a plastic bucket in the walk-in cooler measured 48 degrees F and 50 degrees F, respectively
Corrective Actions: Cooked time/temperature control for safety food shall be cooled: (1) Within 2 hours from 135 F to 70 F; and/or within a total of 6 hours from 135 F to 41 F or less

22: 0820 (A2) Portioned chicken in the line Imbera reach-in cooler measured 46 degrees F.
Corrective Actions: Cold hold time/temperature control for safety (TCS) food at 41°F or below to inhibit the growth of harmful bacteria.

28: 3340 A bottle of Steramine Tablets is observed stored in the same location with spices and seasonings, above the rear prep table.
Corrective Actions: Store containers of chemicals, sanitizers and hazardous products in an area that is not above food, equipment, utensils, linens or single service items.

35: 0790 Vacuumed packed raw fish is observed stored in the cookline maketable unit.
Corrective Actions: Remove fish that has been packaged in a reduced oxygen environment prior to thawing in a refrigerator that maintains food temperature at 41 F or less, or immediately upon completion of thawing if thawed by completely submerging the package(s) under running water at a temperature of 70 F for a time period that doesn't allow the thawed portions of the fish to exceed 41 F for more that 4 hours including the time to cool back down to 41 F in the refrigerator if not immediately cooked.

37: 0480 Bulk dry containers are observe unlabeled in the rear prep/storage area.
Corrective Actions: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee.

51: 2350 (ii) A leak is observed under the wash compartment of the three compartment warewashing sink.
Corrective Actions: Plumbing systems and components shall be maintained in good repair.

Additional Comments

No comments

Food Temperatures
Description Temperature State of Food
tomatillo sauce 148 °F Hot Holding
pico 43 °F Cold Holding
tomato sauce 200 °F Hot Holding
pork & cheese mix 40 °F Cold Holding
cooked yucca/cooked beef 42 °F Cold Holding
chicken tamales 162 °F Hot Holding
shredded chicken 182 °F Hot Holding
shredded cabbage mix 41 °F Cold Holding
pork chorizo 192 °F Cooking
rice 156 °F Hot Holding
bean & cheese mix 39 °F Cold Holding
commerially prepared chicken 43 °F Cold Holding
cheese sauce 149 °F Hot Holding
portioned chicken 46 °F Cold Holding
cooked beans 160 °F Hot Holding
salsa 38 °F Cold Holding
meat sauce 146 °F Hot Holding
ribs 197 °F Cooking
cooked chicken & rice 40 °F Cold Holding
raw beef 43 °F Cold Holding
fried plantains 178 °F Hot Holding
roasted onions ( prepared 10/17) 50 °F Cooling
roasted tomato (prepared 10/17) 48 °F Cooling
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
chemical 200 Steramine Tabs quaternary ammonia
No records found
Equipment Temperatures
Description Temperature
line MUT 36 °F
FS Avantco RIC 40 °F
FS ice cream freezer -2.6 °F
WIC 38 °F
FS small MUT 50 °F
WIF 10 °F
Imbera RIC 32 °F
No records found
Observations
Demonstration of Knowledge
IN
01 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
02 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
03 Management awareness, policy present.
Compliant
Observations
IN
04 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
05 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygienic Practices
IN
06 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
07 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands (0 points)
OUT
08 Hands clean & properly washed.
Observations
OUT
09 No bare hand contact with RTE foods or approved alternate method properly followed.
COS
Observations
IN
10 Adequate handwashing facilities supplied & accessible.
Compliant
Observations
Approved Source
IN
11 Food obtained from approved source.
Compliant
Observations
NO
12 Food received at proper temperature.
Compliant
Observations
IN
13 Food in good condition, safe, & unadulterated.
Compliant
Observations
NA
14 Required records available: shellstock tags, parasite destruction.
Compliant
Observations
Protection from Contamination
IN
15 Food separated & protected.
Compliant
Observations
IN
16 Food-contact surfaces: cleaned & sanitized.
Compliant
Observations
IN
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Compliant
Observations
TCS Food Time/Temperature
IN
18 Proper cooking time & temperatures.
Compliant
Observations
NO
19 Proper reheating procedures for hot holding.
Compliant
Observations
OUT
20 Proper cooling time & temperatures.
COS
Observations
IN
21 Proper hot holding temperatures.
Compliant
Observations
OUT
22 Proper cold holding temperatures.
COS
Observations
IN
23 Proper date marking & disposition.
Compliant
Observations
NA
24 Time as a public health control: procedures & record.
Compliant
Observations
Consumer Advisory
NA
25 Consumer advisory provided for raw or undercooked foods.
Compliant
Observations
Highly Susceptible Populations.
NA
26 Pasteurized foods used, prohibited foods not offered.
Compliant
Observations
Chemical
NA
27 Food additives: approved & properly used.
Compliant
Observations
OUT
28 Toxic substances properly identified, stored & used.
COS
Observations
Conformance with Approved Procedures.
NA
29 Compliance with variance, specialized process, & HACCP plan.
Compliant
Observations
Food Temperature Control (0 points)
OUT
35 Approved thawing methods used.
Observations
Food Identification (0 points)
OUT
37 Food properly labeled, original container.
COS
Observations
Physical Facilities (0 points)
OUT
51 Plumbing installed, proper backflow devices.
Observations
Clean Air Act Compliance
IN
99 Clean Air Act Compliance
Compliant