Approved Systems (HACCP Plans/Time as Public Health Control) Ensure that all foods cooked over 24 hours ago have a date associated with them to ensure that they are not sold after 7 days for consumption. Observed several cooked PHFs stored in cooler without dates associated with them.
Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure Observed hand wash sink in front without running water upon arrival. Ensure that all sinks have running water to ensure proper use.
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide a thermometer in reach-in Dr. Pepper cooler that contains salsa or remove salsa from cooler. This is to ensure that all potentially hazardous foods are held at proper temperatures.
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair Observed several unclean dishes stored as clean on shelves. Ensure that all stored dishes are clean before storing to prevent possible contamination of food.
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