Rosati's Pizza

Inspector's notes

No food manager certificate available at time of inspection. Obtain and maintain certificate onsite at all times of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed severely bloated can of olives and a can of pineapple with dents on the seams sitting on the can rack with other ready to use cans. Discussed package integrity with employee. Employee discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep refrigerator on the main cook line for pizza with an ambient temperature of 48 degrees Fahrenheit. AN internal temperature of 48 degrees Fahrenheit was recorded for the following items; shredded cheese, cooked sausage, cooked pepperoni, cooked meatballs, cooked ham, open can of anchovies, and 2 assembled pizzas. Per person in charge the items were placed out right before 10am the current inspection day. Employee voluntarily discarded items at time of inspection. See Embargo.

Inspector's notes

Pizza prep refrigerator on the main cook line was observed with an ambient temperature of 48 degrees Fahrenheit. All tcs food in the unit had an internal temperature of 48 degrees Fahrenheit. All commercial food units should have the capability to maintain tcs food at or below proper cold holding temperature of 41 degrees Fahrenheit. Establishment has walk in refrigerator and small prep refrigerator to accomodate business needs. Person in charge to utilize 6 hour time as a control for all foods in the unit below 70 degrees Fahrenheit until unit is repaired. Unit must be repaired prior to reinspection. Reinspection to be conducted on Tuesday the 26th of May.

Inspector's notes

Establishment operating without a certified food manager. Employee present must also obtain their food handlers certificate.

Inspector's notes

Establishment operating without a certified food manager. Employee present must also obtain their food handlers certificate.

Inspector's notes

Sink in kitchen area was out of order at time of inspection and currently in the process of being repaired. Establishment must repair hand washing sink. Temporary solution in place- hand wash sink near front register will be used for all hand washing. Discussed ensuring that front hand wash sink remains stocked with soap and paper towels. A re-inspection will be conducted within 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Establishment uses chlorine bleach sanitizer but does not have test strips available. Purchase test strips to ensure sanitizer concentration is between 50-100ppm. A re-inspection will be conducted within 10 days Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed lasagna in a container that was date marked with a made on date of 9/23.

Inspector's notes

Observed old food debris along floor wall junction (corners in kitchen) and around sinks/floor drains in kitchen.

Inspector's notes

Observed chlorine based sanitizer solution for wiping cloths < 100ppm. Sanitizer to be at 100ppm. Sanitizer was remixed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed some old food debris on wire shelves in walk in cooler. Surfaces are to cleaned at regular intervals to prevent build up of food and other debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towels at hand sink in employee restroom. All hand sink stations must be stocked with soap and paper towels. Advised staff to check all hand sinks at shift changes Paper towels were added to area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed items in the walk in cooler including meatballs, chicken, chicken wings, cut leafy greens, lasagna in walk in cooler with no pull or made on dates. Observed diced tomatoes in pizza prep refrigerator with no made on or discard dates. As per the person in charge items in the walk in cooler were prepared within the past two days. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Advised staff to check items in coolers and walk in for proper dates at start and end of day. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed stainless steel cleaner stored on top of white upright freezer. Chemicals and cleaning supplies are to be stored in locations that will not com into contact with food,. Cleaner was placed with other cleaners at time of site visit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Wiping cloth bucket next to pizza prep cooler with unclean water. Sanitizer solutions are to be switched out as needed. Water was replaced during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Wire shelving in walk in cooler near produce storage with old food debris . Sides of fryers in kitchen unclean with old oil and grease. Surfaces are to be cleaned at regular intervals to prevent build up of old food and dirt. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Floor beneath and between fryers with old oil and grease. Floors are to cleaned at regular intervals to prevent the build up of old food ant other debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observd that there was no On site Certified Food Protection Manager on site. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed sanitizer buckets in kitchen with no sanitizer. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Chlorine type Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed utensils stored on unclean surfaces at pizza oven. Utensils may be stored on regularly cleaned surfaces between use. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed wire rack/shelf beneath steam warmers with old food debris on surfaces. Surfaces are to be cleaned at regular intervals to prevent build up of old food and other debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hose with nozzle at end attached to faucet at mop sink with a vacuum breaker. Nozzle may not be attached to hose when not in use. Nozzle was removed from hose at mop sink Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed utensils stored on unclean surfaces at pizza oven. Utensils may be stored on regularly cleaned surfaces between use. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed wire rack/shelf beneath steam warmers with old food debris on surfaces. Surfaces are to be cleaned at regular intervals to prevent build up of old food and other debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hose with nozzle at end attached to faucet at mop sink with a vacuum breaker. Nozzle may not be attached to hose when not in use. Nozzle was removed from hose at mop sink Corrective Action: Corrected at time of inspection.

Inspector's notes

Observd that there was no On site Certified Food Protection Manager on site. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed that both hand sinks were clogged and not usable for hand washing and staff were using employee restroom sink for handwashing. Sinks are to be accessible for hand washing at all times. As per the person in charge, plumber had been called to fix issues. Three compartment sink , and hand sink in restroom were in working order. Three compartment sink was emptied and can be used to wash hands until sink in repaired. No washing of dishes are to be completed when hands are being washed. Corrective Action: Correct prior to re-inspection. Re-inspection to be completed on 10/15/2024 to verify sinks have been repaired and are good working order.

Inspector's notes

Observed sanitizer buckets in kitchen with no sanitizer. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Chlorine type Corrective Action: Correct prior to next routine inspection.

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Observed chicken wings, spaghetti, cut leafy greens, deli beef items in walk in cooler with no pull or made on dates. Temperature control for safety foods opened or portioned must be marked with a made on or pull by date if stored for more than 24 hours. Staff added correct dates in containers. Advised manager to purchase stickers or grease pen for adding dates. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers Observed spray bottle with bleach water and no label. Add common name (Bleach water, glass cleaner, degreaser0 on bottles that are not commercially labeled. Staff added common name to container. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed old food debris beneath shelving, and cold hold units in kitchen, and behind pizza oven. Floors are to be cleaned at regular intervals to prevent build up of old food and other debris. Correct By: Correct Prior To Next Routine Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco Observed opened can of Dr. Pepper next to foil wraps and gloves at small prep station. Employee drinks are to stored in an assigned break area. Can was removed from kitchen. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed no paper or jammed paper towels at hand sink across from prep area. Staff were using paper towels from front sink by registers. All hand sinks must have a hand drying device available. Paper towel dispenser was unjammed. Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed back hand sink by food prep area was blocked by equipment. Hand sinks are to be readily available for employees to wash hands. Equipment was moved away from the hand sink. Correct By: Correct Prior To Reinspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed items such as marinara sauce (45*F), raw Italian sausage (46*F), shredded cheese (46*F) at pizza prep station. As per the person in charge top was open to prepare orders. Tops are to be closed to maintain foods at 41*F. Once lids were closed food items began to drop to correct temperatures. Advised person in charge to use a metal stem thermometer to monitor temperatures after meal rushes. Adjust food items to quickly cool of needed. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Observed multiple food items in walk in cooler such as pasta, grilled chicken, par cooked chicken wings and lasagna with no discard dates on containers. Ready to eat foods must be marked with a discard date not to exceed 7 days from when item was prepared. Correct date marks were added to containers. Correct By: Corrected At Time Of Inspection

Core-4-602.13, C: Nonfood Contact Surfaces Observed unclean shelves above pizza prep station and unclean front doors at pizza prep stations. Surfaces are to be cleaned at regular intervals to prevent build up of old food and other debris. Correct By: Correct Prior To Next Routine Inspection

Core-6-402.11, C: Conveniently Located On site rest room is not readily available for staff. Staff must have access to restroom on site. Employees are needing to go to another business to use restroom. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter Observed multiple bikes and other items stored in kitchen area. Unneeded items must not be stored in the kitchen area. Correct By: Correct Prior To Next Routine Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed only dry wiping clothes in kitchen. Wiping clothes must be stored in sanitizer solution of 100ppm if using a chlorine based sanitizer. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination. Observed personal breakfast items such as eggs stored of packaged ready to eat foods in walk in cooler. Eggs should be considered a raw food and stored beneath ready to eat foods. Products were placed in a manner where they were correctly stored. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed spaghetti and penne pasta in walk in cooler at 50*F. Cold hold of food to be 41*F or lower. As per the person in charge the pasta was prepared last night and portioned around 1 am. Pasta was in walk in cooler for more than 12 hrs. Observed pre-portioned deli type meats (roast beef and chicken) at 47*F. As per the person in charge meats were portioned yesterday and placed in walk in cooler in containers. Observed pre portioned lasagna in walk in cooler at 48*F in walk in cooler. As per the person in charge the lasagna was portioned and placed in containers the day before. Advised person in charge to leave items uncovered and not to stack tightly to allow more air flow around products. Items were embargoed and discarded. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-202.11, Pf: Food-Contact Surfaces-Cleanability; Smooth, Easily Cleanable. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed par cooked chicken wings in walk in cooler in reused cardboard boxes. Cardboard boxes are not an easily cleanable surface nor durable. Par-cooked chicken were removed and placed in plastic bins. Correct By: Corrected At Time Of Inspection