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.)
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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
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Compliance Status |
COS |
R |
1 |
IN |
OUT |
NA |
NO |
Supervision |
4 points |
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1-2A. PIC present, demonstrates knowledge, performs duties |
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1-2B. Certified Food Protection Manager |
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2 |
IN |
OUT |
NA |
NO |
Employee Health, Good Hygienic Practices, Preventing Contamination by Hands |
9 points |
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2-1A. Proper use of restriction & exclusion |
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2-1B. Hands clean and properly washed |
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2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed |
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4 points |
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2-2A. Management knowledge, responsibilities, reporting |
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2-2B. Proper eating, tasting, drinking, or tobacco use |
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2-2C. No discharge from eyes, nose, and mouth |
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2-2D. Adequate handwashing facilities supplied & accessible |
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2-2E. Response procedures for vomiting & diarrheal events |
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3 |
IN |
OUT |
NA |
NO |
Approved Source |
9 points |
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3-1A. Food obtained from approved source |
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3-1B. Food received at proper temperature |
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3-1C. Food in good condition, safe, and unadulterated |
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3-1D. Required records: shellstock tags, parasite destruction |
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4 |
IN |
OUT |
NA |
NO |
Protection From Contamination |
9 points |
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4-1A. Food separated and protected |
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4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food |
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4 points |
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4-2A. Food stored covered |
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4-2B. Food-contact surfaces: cleaned & sanitized |
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Compliance Status |
COS |
R |
5 |
IN |
OUT |
NA |
NO |
Cooking and Reheating of TCS Foods, Consumer Advisory |
9 points |
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5-1A. Proper cooking time and temperatures |
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5-1B. Proper reheating procedures for hot holding |
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4 points |
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5-2. Consumer advisory provided for raw and undercooked foods |
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6 |
IN |
OUT |
NA |
NO |
Holding of TCS Foods, Date Marking of TCS Foods |
9 points |
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6-1A. Proper cold holding temperatures |
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6-1B. Proper hot holding temperatures |
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6-1C. Proper cooling time and temperature |
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6-1D. Time as a public health control: procedures and records |
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4 points |
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6-2. Proper date marking and disposition |
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7 |
IN |
OUT |
NA |
NO |
Highly Susceptible Populations |
9 points |
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7-1. Pasteurized foods used: Prohibited foods not offered |
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8 |
IN |
OUT |
NA |
NO |
Chemicals |
4 points |
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8-2A. Food additives: approved and properly used |
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8-2B. Toxic substances properly identified, stored, used |
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9 |
IN |
OUT |
NA |
NO |
Conformance with Approved Procedures |
4 points |
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9-2. Compliance with variance, specialized process and HACCP plan |
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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)
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Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
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Compliance Status |
COS |
R |
10 |
OUT |
Safe Food and Water, Food Identification |
3 points |
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10A. Pasteurized eggs used where required |
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10B. Water and ice from approved source |
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10C. Variance obtained for specialized processing methods |
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10D. Food properly labeled; original container |
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11 |
OUT |
Food Temperature Control |
3 points |
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11A. Proper cooling methods used: adequate equipment for temperature control |
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11B. Plant food properly cooked for hot holding |
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11C. Approved thawing methods used |
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11D. Thermometers provided and accurate |
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12 |
OUT |
Prevention of Food Contamination |
3 points |
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12A. Contamination prevented during food preparation, storage, display |
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12B. Personal cleanliness |
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12C. Wiping cloths: properly used and stored |
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12D. Washing fruits and vegetables |
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13 |
OUT |
Postings and Compliance with Clean Air Act |
1 point |
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13A. Posted: Permit/Inspection/Choking Poster/Handwashing |
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13B. Compliance with Georgia Smoke Free Air Act |
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Compliance Status |
COS |
R |
14 |
OUT |
Proper Use of Utensils |
1 point |
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14A. In-use utensils: properly stored |
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14B. Utensils, equipment and linens: properly stored, dried, handled |
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14C. Single-use/single-service articles: properly stored, used |
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14D. Gloves used properly |
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15 |
OUT |
Utensils, Equipment and Vending |
1 point |
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15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used |
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15B. Warewashing facilities: installed, maintained, used; test strips |
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15C. Nonfood-contact surfaces clean |
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16 |
OUT |
Water, Plumbing and Waste |
2 points |
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16A. Hot and cold water available; adequate pressure |
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16B. Plumbing installed; proper backflow devices |
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16C. Sewage and waste water properly disposed |
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17 |
OUT |
Physical Facilities |
1 point |
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17A. Toilet facilities: properly constructed, supplied, cleaned |
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17B. Garbage/refuse properly disposed; facilities maintained |
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17C. Physical facilities installed, maintained, and clean |
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17D. Adequate ventilation and lighting; designated areas used |
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18 |
OUT |
Pest and Animal Control |
3 points |
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18. Insects, rodents, and animals not present |
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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). |
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Establishment La Rosita Mexican Restaurant |
Permit # FSP-053-000130 |
Date 03/24/2021 |
Address
130 GREEN STREET
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City/State SWAINSBORO GA |
Zipcode 30401 |
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TEMPERATURE OBSERVATIONS
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Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Hot Holding, , , , chicken
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174.0 ° F
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Hot Holding, , , , rice
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172.0 ° F
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Cold Holding, , , , chicken
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58.0 ° F
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Cold Holding, , , , cheese
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58.0 ° F
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Item Number |
OBSERVATIONS AND CORRECTIVE ACTIONS |
2-2D
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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.
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3-1C
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Violation of Code: [511-6-1.04(1)]
Cracked eggs in refrigerator. Discard any damaged foods. Corrected On-Site. New Violation.
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4-2A
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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.
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6-1A
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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.
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6-2
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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.
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12C
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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.
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15A
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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.
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Remarks
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