ROSE'S BRAZILIAN BAKERY

Approved thawing methods used — Inspector Note: Observed three bags of chicken thighs thawing into the sink without running water or being totally submerged in water. C/A hawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), COS: EHS explained to the employee in the kitchen to turn on the water and after 30 mins the chicken was prepped to be cooked

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed dough mixer and cream mixer with visible food residue on it. Employee stated the last time the mixer was used was on TUE 4/-7/2026 C/A 2. CIP equipment that is not designed to be disassembled for cleaning shall be designed with inspection access points to ensure that all interior food-contact surfaces throughout the fixed system are being effectively cleaned. COS: Facility has 3 days to correct the violation

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed only handsink in the kitchen being blocked by a large trashcan. Observed one container of whip cream and tres leches thawing in the handsink. C/A 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf COS: Trashcan, whip cream and tres leches were remove

Proper date marking and disposition — Inspector Note: Observed sliced mozzarella hot dogs and ham that was stored at the bottom of the prep unit with a date of 3/26/26. Observed deli ham in the RIC and empada in the RIF without a cooking date on it. Observed cooked ground beef that was cooked yesterday without cooking/disposal a date on the container C/A Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf COS: Labels were changed and the proper disposal date was placed on the food

Toxic substances properly identified, stored, used — Inspector Note: Observed the concentration level of the chlorine at the three-compartment sink was way above 200ppm Observed the sanibucket with a concentration higher than 200ppm. C/AC/A: Proper chlorine sanitizer range 50 ppm -100ppm. COS: PIC instructed staff to dilute the sanitizer at ther 3compartment sink. Sanitizer tested at 50 ppm at the three-compartment sink

Toxic substances properly identified, stored, used — Inspector Note: Observed two spray bottles stored under the cash register without proper labels on them. One was storing bleach and the other water with detergent. C/A Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf COS: EHS told the employee the bottles need to be properly labeled with the name of the chemical it contains

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed employee eating a large plate of spaghettis and fried fish in the bakery side of the kitchen. C/A Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed. COS Employee was sent to a designated area to finish the rest of the plate

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the only handsink in the facility being blocked by a trashcan. C/A Handwashing Sinks, Numbers and Capacities. 1. Except as specified in paragraph 2 of this subsection, a food service establishment shall provide, a number of handwashing sinks necessary for convenient use by employees in areas specified under subsection (2)(l) of this Rule, and not fewer than one handwashing sink or fewer number of handwashing sinks required by law. Pf COS: Trashcan was removed and placed in another area

Response procedures for vomiting & diarrheal events — Inspector Note: Observed facility does not have a written procedure for cleaning vomit and fecal events. C/AResponding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment 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 COS EHS handed two copies to the facility owner

Proper cold holding temperatures — Inspector Note: Observed several TCS foods that were stored in the cake display unit at the front service area that was holding above 41*F Observed ranch dressing stored in the RIC#2 in the main kitchen with a temperature of 47*F C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS Ranch dressing was discarded. The rest of the TCS foods were placed in another area of the fridge to allow them to cool off below 41*F

Proper hot holding temperatures — Inspector Note: Observed yucca that was cooked earlier in the morning and was hot holding on the stove with a temperature of 125*F. C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Stove was turned on higher for the plant to get to above 135*F

Proper cooling time and temperature — Inspector Note: Observed TCS foods that were stored in the RIC and prep top in the main kitchen (mozzarella cheese, raw eggs, shredded chicken, sliced tomato, and lettuce and cabbage salad)having a cooling rate that was inadequate to reach 41* of below in 4 hours. Observed potato salad that was prepped at 9:30am and was placed at the serving line to cool with a temperature of 74*F. EHS had to intervene and had the operator place the salad on ice to cool off. C/A Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P COS: Lettuce and cabbage salad was placed at the bottom of the cooling unit. Raw eggs, shredded chicken, cooked ground beef, and mozzarella cheese were placed in the freezer to flash cool them quickly

Toxic substances properly identified, stored, used — Inspector Note: Observed the concentration level of the chlorine at the three-compartment sink in the main kitchen to be above 200ppm. C/A Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, Chlorine levels should be between 50-100ppm. COS Owner diluted the concentration and the chlorine was tested at 50ppm