GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:
La Rosita Mexican Restaurant
Address:
130 Green Street
City:
SWAINSBORO
Time In:
02
:
00
PM
Time Out:
03
:
00
PM
Inspection Date:
03/24/2021
CFSM:
Julian Cortez Cruz
Purpose of Inspection:
Routine
Followup
Initial
Issued Provisional Permit
Temporary
Risk Type:
1
2
3
Permit#:
FSP-053-000130
Risk Factors are food preparation practices and
employee behaviors most commonly reported to the
Centers for Disease Control and Prevention as contributing
factors in foodborne illness outbreaks.
Public Health Interventions are control measures to
prevent illness or injury.
Good Retail Practices are preventive measures to control
the introduction of pathogens, chemicals, and physical
objects into foods.
Last Score
100
Grade
A
Date
02/09/21
Prior Score
Grade
Date
CURRENT SCORE
CURRENT GRADE
66
U
SCORING AND GRADING:
A=90-100
B=80-89
C=70-79
U≤69
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS (Mark designated compliance staus (IN, OUT, NA, or NO) for each numbered item. For items marked OUT, mark COS or R for each item as applicable.)
IN=in compliance
OUT=not in compliance
NO=not observed
NA=not applicable
COS=corrected on-site during inspection
R=repeat violation of the same code provision=2 points
4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food
4 points
4-2A. Food stored covered
4-2B. Food-contact surfaces: cleaned & sanitized
Compliance Status
COS
R
5
IN
OUT
NA
NO
Cooking and Reheating of TCS Foods, Consumer Advisory
9 points
5-1A. Proper cooking time and temperatures
5-1B. Proper reheating procedures for hot holding
4 points
5-2. Consumer advisory provided for raw and undercooked foods
6
IN
OUT
NA
NO
Holding of TCS Foods, Date Marking of TCS Foods
9 points
6-1A. Proper cold holding temperatures
6-1B. Proper hot holding temperatures
6-1C. Proper cooling time and temperature
6-1D. Time as a public health control: procedures and records
4 points
6-2. Proper date marking and disposition
7
IN
OUT
NA
NO
Highly Susceptible Populations
9 points
7-1. Pasteurized foods used: Prohibited foods not offered
8
IN
OUT
NA
NO
Chemicals
4 points
8-2A. Food additives: approved and properly used
8-2B. Toxic substances properly identified, stored, used
9
IN
OUT
NA
NO
Conformance with Approved Procedures
4 points
9-2. Compliance with variance, specialized process and HACCP plan
GOOD RETAIL PRACTICES
(Mark the numbered item OUT, if not in compliance. For items marked OUT, mark COS or R for each item as applicable. R = Repeat Violation of the same code provision = 1 point)
Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Compliance Status
COS
R
10
OUT
Safe Food and Water, Food Identification
3 points
10A. Pasteurized eggs used where required
10B. Water and ice from approved source
10C. Variance obtained for specialized processing methods
10D. Food properly labeled; original container
11
OUT
Food Temperature Control
3 points
11A. Proper cooling methods used: adequate equipment for temperature control
11B. Plant food properly cooked for hot holding
11C. Approved thawing methods used
11D. Thermometers provided and accurate
12
OUT
Prevention of Food Contamination
3 points
12A. Contamination prevented during food preparation, storage, display
17C. Physical facilities installed, maintained, and clean
17D. Adequate ventilation and lighting; designated areas used
18
OUT
Pest and Animal Control
3 points
18. Insects, rodents, and animals not present
Person in Charge (Signature)
(Print) Julian Cruz
Date: 03/24/2021
Inspector (Signature)
Follow-up:
YESNO
Follow-up Date: 03/26/2021
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2)(h) and (i).
Establishment La Rosita Mexican Restaurant
Permit # FSP-053-000130
Date 03/24/2021
Address
130 GREEN STREET
City/State SWAINSBORO GA
Zipcode 30401
TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Hot Holding, , , , chicken
174.0 ° F
Hot Holding, , , , rice
172.0 ° F
Cold Holding, , , , chicken
58.0 ° F
Cold Holding, , , , cheese
58.0 ° F
Item Number
OBSERVATIONS AND CORRECTIVE ACTIONS
2-2D
Violation of Code: [511-6-1.06(2)(o)]
Hand sink blocked and not supplied with soap/papertowels. Hand sink should be available for use at all times and properly supplied. Corrected On-Site. New Violation.
3-1C
Violation of Code: [511-6-1.04(1)]
Cracked eggs in refrigerator. Discard any damaged foods. Corrected On-Site. New Violation.
4-2A
Violation of Code: [511-6-1.04(4)(c)1(iv)]
Cover cheese sauce that is cooling--all foods should be covered in kitchen to prevent contamination. If cooling, loosely cover with plastic wrap. Corrected On-Site. New Violation.
6-1A
Violation of Code: [511-6-1.04(6)(f)]
Foods in cooler in kitchen area not at 41 degrees or below. Cooler was cracked open when I walked into kitchen. Employee was loading cooler with both doors wide open for a long period of time. Make sure cooler doors are tightly shut and do not hold doors open for long periods of time. Cooler temperature was 60 degrees according to thermometer inside. Temperature went down to 50 degrees before end of inspection. Corrected On-Site. New Violation.
6-2
Violation of Code: [511-6-1.04(6)(g)]
No date marking on foods in cooler in front kitchen area--all TCS foods opened/prepared but not consumed within 24 hours should be dated to be discarded within 7 days. Corrected On-Site. New Violation.
12C
Violation of Code: [511-6-1.04(4)(m)]
Cloths observed on prep tables--keep cloths in sanitizer in between uses. Corrected On-Site. New Violation.
15A
Violation of Code: [511-6-1.05(3)(j)]
Observed employee washing dishes in 2 compartment sink. Dishes/utensils should only be washed in 3 compartment sink or dishwasher. Corrected On-Site. New Violation.