Rose's Brazilian Bakery

Inspector notes: Observed only handsink in the kitchen boing 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

Inspector notes: 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 max...

Inspector notes: 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

Inspector notes: 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

Inspector notes: 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

Inspector notes: 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