La Rosa - Sisters

Violations (8)

• fea55b50-3bfd-462a-a8cf-1b18ed29025dCriticalCorrected on site

  Toxic substances properly identified, stored, and used; held for retail sale, properly stored

  7-102.11 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. Spray bottle of chemical unlabeled.

  Food/Color Additives and Toxic Substances

• e6aad039-a04f-4012-8c73-000a84cb89b7Critical

  Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan

  8-103.12 If the REGULATORY AUTHORITY grants a VARIANCE as specified in § 8-103.10, or a HACCP PLAN is otherwise required as specified under § 8-201.13, the PERMIT HOLDER shall: (B) Maintain and provide to the REGULATORY AUTHORITY, upon request, records specified under 8-201.14(D) and (E) that demonstrate that the following are routinely employed; (1) Procedures for monitoring the CRITICAL CONTROL POINTS, (2) Monitoring of the CRITICAL CONTROL POINTS, (3) Verification of the effectiveness of the operation or process, and (4) Necessary corrective actions if there is failure at a CRITICAL CONTROL POINT. Facility has a variance for outer openings but does not have it on site.

  Conformance with Approved Procedures

• b1d62620-85c0-4d33-a2f6-edb108e28b21Critical

  Adequate handwashing sinks, properly supplied and accessible

  5-204.11 A HANDWASHING SINK shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas; and Handsink at ice machine temperature is 85F.

  Preventing Contamination by Hands

• b1d62620-85c0-4d33-a2f6-edb108e28b21Critical

  Adequate handwashing sinks, properly supplied and accessible

  6-301.14 A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. Handsinks in bar and kitchen lack handwashing signage.

  Preventing Contamination by Hands

• 24d64d91-3dfe-4f5c-8b53-93dc863d14f5CriticalCorrected on site

  Consumer advisory provided for raw or undercooked foods

  3-603.11 (A) Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(4) and under 3-801.11(C), if an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER, as specified in (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Menu has caesar salad dressing made with raw egg, no consumer advisory statement.

  Consumer Advisory

• 974b919e-0d48-410b-b6ef-bb5459e107f8

  Complies with Smoke Free Arizona 36-601.01

  Complies with Smoke Free Arizona 36-601.01 Three stickers provided.

  Smoke Free

• 8a2cb416-c0fc-4faa-a11f-a117dea2ac0cCorrected on site

  Proper date marking and disposition

  3-501.17 (A) Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except as specified in (E) and (F) of this section, refrigerated, READY-TO -EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked 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 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Many products marked with a 8 day discard date. No products expired.

  Time Temperature Control for Safety Food (TCS Food)

• 737ca9ab-b432-4816-bba8-8e0ade6ec5b4

  Certified Food Protection Manager

  2-102.12 (A) At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. No certified food protection manager.

  Supervision