Rosati's Mesa Ellsworth

Inspector's notes

Observed no certified food protection manager (CFPM) on duty. A CFPM must be on duty during all hours of operation. Obtain certification prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed can of raid pest spray in the kitchen above the mop sink. Pest spray is not permitted to be in the kitchen and can only be applied by a certified applicator. Spray was removed from kitchen at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pan of pizza sauce in the pizza cooler with an internal temperature of 84*F. According to employee, pan was just filled from a room temperature can less than 30 minutes ago. All TCS foods must be cooled to 41*F and below in the walk-in before being placed in reach-in refrigeration units. Discussed placing tomato sauce cans in the walk-in before opening so tomato sauce is already 41*F and below. Pan of sauce was moved to walk-in at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels at handwashing station in bar area. PIC restocked at time.

Inspector's notes

Observed 0 PPM of chlorine sanitizer dispensing from low temp dishwashing machine. PIC made a service call at time of inspection and will be using three compartment sink with quat sanitizer at 200 PPM until repairs are completed. Will re-inspect on 11.25.25. Please test sanitizer regularly to ensure proper levels are maintained at all times.

Inspector's notes

Observed an empty bottle of detergent being used in low temperature dishwashing machine. PIC replaced bottle at time of inspection. Please check levels regularly to ensure all chemicals are being dispensed properly.

Inspector's notes

Observed employee rinsing dishes and handle trashcan and proceed to don gloves to prepare food without first washing hands. Instructed employee to wash hands after switching tasks and did so at time of inspection.

Inspector's notes

Observed slicer with dried debris of mushrooms. According to PIC, mushrooms were cut day prior to inspection.

Inspector's notes

Observed raw ground pork, meatballs, grilled chicken, sliced tomatoes in pizza prep table with an internal temperature of 47-52*F. According to PIC, all items had been previously stocked within 40 minutes prior to inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection.

Inspector's notes

Observed pizza prep table with an internal temperature of 66*f . At time of inspection, unit was beeping and fluctuating temperature of 35-70*F.

Inspector's notes

Observed several clean containers stored with old day dots. PIC removed day dots at time of inspection. Discussed importance of removing day dots after warewashing.

Inspector's notes

please obtain a certified food manager for the establishment. resources on maricopa.gov reviewed.

Inspector's notes

for the employee restroom, please obtain a covered trash can. showed manager.

Inspector's notes

please obtain a certified food manager for the establishment. resources on maricopa.gov reviewed.

Inspector's notes

food prep. station, paper towel dispenser was empty. reviewed with manager. paper towel was obtained. corrected 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: please obtain soap for the hand washing basin. showed pic. soap obtained. corrected

Inspector's notes

checked sanitizer filled bottles, noted flashing on Multiquat in the bar as well as in the kitchen. displaying exceeding 500ppm. showed manager. all diluted . 200 ppm established.

Inspector's notes

observed a plastic pan of precooked meatballs, at 45-46 degf . the pan was placed in the middle reach-in cooler., bottom panel. per kitchen staff left over from night shift. suggested to use a smaller open metal pan. and utilizing the walk-in cooler instead. manager on duty discarded.

Inspector's notes

some plastic containers filled with ingredients, without label in the food prep. area. reviewed with kitchen manager. all labeled as flour, and sugar. corrected

Inspector's notes

facility back door is left open during hours of operation. please allow closure. manager closed the door.

Inspector's notes

please obtain sanitizer test strip, facility utilizes chlorine and quat ammonia. re-inspection 10 days scheduled. reviewed with manager.

Inspector's notes

for the employee restroom, please obtain a covered trash can. showed manager.

Inspector's notes

Employee in charge did not have managers certification available at time of inspection. Please obtain within 90 days

Inspector's notes

Observed lose raw shelled eggs stored above ready to eat cut limes and pasta noodles in upright reach in cooler. PIC re-arranged items at time of inspection. Please store all raw foods below ready to eat foods and according to cooking temperatures to prevent cross contamination.

Inspector's notes

Observed marinara sauce re-heating in steam table at 115*F. According to PIC, marinara sauce had been re-heating in steam table for more than 2 hours and was discarded at time of inspection. Discussed re-heating TCS foods on stovetop to appropriate temperature before using hot holding equipment. All hot TCS foods must be re-heated within 2 hours and stored at or above 135*F.

Inspector's notes

Observed open bag of precooked chicken, Italian sausage, spinach, and cut tomatoes in reach-in prep coolers without a date marked. According to PIC, items were made 1-2 days prior to inspection and were dated at time. Please monitor foods closely to ensure they are dated, and stored for a maximum of 7 days before being discarded.

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 raw eggs stored over lasagna in upright reach-in cooler. PIC re-arranged items at time of inspection. Discussed importance of storing raw foods below ready to eat foods to prevent cross contamination. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-403.11, P: Reheating for Hot 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/4618/AMC-Toolbox---Reheating. Observed marinara sauce with an internal temperature of 95-105*F in steam table. PIC, indicated a canned sauce was added to already heated marinara without first heating it to 135*F. Instructed PIC to move sauce stove to heat to 135*f prior to hot holding. Please monitor cooking temperatures prior to hot holding. Correct By: Corrected At Time Of 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 meat balls, pasta, lasagna, cooked sausage without date labels in small reach-in cooler. According to PIC, foods made previous day and were labeled at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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/4617/AMC-Toolbox---Cooling. Observed pasta cooling in pre-portioned plastic bags with an internal temperature of 57*F in upright reach-in cooler. According to PIC, food had been cooling for 1 hour prior to inspection and was unwrapped into a sheet pan and placed in the walk-in cooler to rapidly chill to 41*F. Discussed importance of portioning pasta after it has reached 41*f to ensure it cools down within 6 hours. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained 1) Test and certify the RPZ backflow device and provide the test report. 2) Repair/replace the drain line to the hand sink across from the restaurant. Water was observed leaking from the base of the hand sink. 3) Lift all drain lines and ensure there is a 1-inch air gap. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods 1) Detail clean the walls, ceilings, floors, and equipment throughout. 2) Observed epoxy paint coming up off the floor throughout. Polish and seal the concrete or provide an epoxy to the flooring. 3) Remove miscellaneous items from the kitchen. 4) Provide high temperature silver colored silicone to the gaps of the hood. 5) Replace any yellowed or broken ceiling tiles within the kitchen. Ensure ceiling tiles are washable vinyl. 6) Anchor the dump/rinse sink to the wall and provide a bead of silicone behind the hand sink. 7) Relocate the pizza spinner to the bar area. Or if pizza spinner is to remain provide an NSF approved hand sink connected to hot and cold water. 8) Seal in all holes, gaps, cracks and pipe penetrations throughout. Correct By: Correct Prior To Next Routine Inspection