Rosati's Pizza

Inspector's notes

please obtain one certified food manager for the establishment. the CFM must be present during the hours of food service. resources at esd.maricopa.gov reviewed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

employee jacket was on the food prep. counter. recommended a designated area. manager relocated jacket. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a heavy accumulation of grease in the filters underneath the hood system. Please clean.

Inspector's notes

Observed a large build-up of flour, dough and food debris on dough spreader and the sides of prep tables. Discussed cleaning equipment every 24 hours or with a frequency sufficient enough to prevent the build-up of food debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed containers of sauce and cheese in walk-in refrigerator with no date labels. Per manager, sauces and cheeses were prepped and then frozen days prior and were pulled for service. Discussed labeling containers with prep date, freeze date and thaw date in order to ensure that food is disposed of in a timely manner. Manager placed date marks on containers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dusty air vents, light fixtures and ceiling tiles above food preparation areas. Observed a build-up of food debris across floors and coverings. Discussed increasing cleaning frequency to prevent the build-up of food debris and dust in facility. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Manager could not provide food safety manager certification at time of inspection. 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 flours and doughs covered everywhere on pizza machine, manager stated the machine will be clean weekly, educated manager non-TCS food surface needs to clean and sanitize at least daily. Please clean and maintain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed tomato sauces in hot holding unit with internal temperature of 110*F at time of inspection, water level in hot holding unit was too low. Manager stated the tomato sauce was put into hot holding unit about 30 min prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Manager adjust the water level in the hot holding unit, and reheat the tomato sauce to above 165*F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed main pizza prep cookline fridge open top surfaces with an accumulation of encrusted pizza sauce debris. Cheese mixer center gasket and top apparatus incrusted cheese debris. Food preparation areas that come into contact with TCS product must be maintained and cleaned every 4 hours. *3rd repeat violation* Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hinges on right side prep line door hanging off. Please repair to be in working order. *3rd repeat*

Inspector's notes

Observed no food protection manager onsite at time of inspection. A certified food protection manager must be onsite every hour this establishment is open. Obtain a food protection manager certification so that one is present every hour you are open. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed mixer with visible food debris underneath where attachment goes and on top from many days. Discussed regular cleaning of equipment to avoid contamination of new foods. PIC will clean mixer. Corrective Action: Corrected at time of inspection. ----2nd Repeat PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. 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. Addl Notes: Observed 3 comp sink with chlorine sanitizer at 0ppm. Helped PIC mix a correct concentration and test it. Mix and test a correct concentration of sanitizer daily. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed scoops laying in dry food containers and plastic cups in cheese and peppers on the line. Removed scoops at time of inspection. Discussed leaving scoops with the handles up and not leaving plastic cups made to scoop foods in the food to avoid contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shelf above food prep pizza station covered with food debris. Floors under tables near, mop sink, and behind and under equipment with heavy build up of food debris. All equipment and tables should be moved so that floors are able to be deep cleaned. Discussed regular cleaning of tables, equipment and floors to avoid a pest problem. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed gasket on two doors of pizza prep station hanging off. Please repair to be in working order.------- 2nd Repeat

Inspector's notes

Observed no food protection manager onsite at time of inspection. A certified food protection manager must be onsite every hour this establishment is open. Obtain a food protection manager certification so that one is present every hour you are open. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed mixer with visible food debris underneath where attachment goes and on top from many days. Discussed regular cleaning of equipment to avoid contamination of new foods. PIC will clean mixer. Corrective Action: Corrected at time of inspection. ----2nd Repeat PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. 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. Addl Notes: Observed 3 comp sink with chlorine sanitizer at 0ppm. Helped PIC mix a correct concentration and test it. Mix and test a correct concentration of sanitizer daily. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rat droppings near back door and behind and under shelves. PIC stated they obtain regular pest control but doesn't know if they set traps for rats. Have pest control out to assess for rats. Corrective Action: Correct prior to re-inspection. Inspector will return in 10 days to reassess rat issue and view pest control records.

Inspector's notes

Observed scoops laying in dry food containers and plastic cups in cheese and peppers on the line. Removed scoops at time of inspection. Discussed leaving scoops with the handles up and not leaving plastic cups made to scoop foods in the food to avoid contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shelf above food prep pizza station covered with food debris. Floors under tables near, mop sink, and behind and under equipment with heavy build up of food debris. All equipment and tables should be moved so that floors are able to be deep cleaned. Discussed regular cleaning of tables, equipment and floors to avoid a pest problem. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed gasket on two doors of pizza prep station hanging off. Please repair to be in working order.------- 2nd Repeat

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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 build up of pizza dough debris and cheese residue on mixing pot, hook, and vertical chopping machine used for cheese. According to PIC, equipment hadn't been used since previous day and was instructed to wash, rinse and sanitize prior to using. Please keep a regular cleaning schedule to prevent accumulation of food debris on food contact surfaces. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, 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/4614/AMC-Toolbox---Hot-Holding. Observed cheese, sausage and pepperoni pizza slices in warmer with an internal temperature of 130*F. PIC, stated slices were cooked 1.5 hours prior to inspection and stated they would not be sold again and would be discarded. 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 penne pasta, and meat sauce in prep table with an internal temperature of 45-46*f. All other cold held TCS foods were below 41*f at time of inspection. It was determined, pasta was stocked past the fill line, preventing temperatures to maintain below 41*F. Both foods were discarded at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe Observed paint brush being used to spread oil directly onto calzone food products. PIC, was instructed to discontinue use to prevent bristles from contaminating food. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed broken gasket and missing inside door panel on pizza prep table. Please make repairs prior to next routine inspection. Correct By: Corrected At Time Of Inspection

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 the hand sink on the east wall was blocked by several large trash container. Manager moved the containers. Ensure that all hand sinks are open and accessible at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-205.12 (A), P: Prohibiting a Cross Connection ---Observed mop sink with AVB had hose with shut off nozzle on the end. System was under pressure and was stopped by the end of the nozzle during inspection. Talked to manager about plumbing connections. Manager removed the hose from the mop sink. Ensure that no shut offs are downstream from the AVB, and not running water for more than 12 hours a day. 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 a garlic butter made of margarine and fresh garlic sitting out at room temperature. Discussed holding garlic butter at 41*F or below or 135*F or above due to the use of fresh garlic. Had PIC refrigerate the garlic butter. Correct By: Corrected At Time Of Inspection