Rosati's Pizza

Inspector's notes

Fans in walk-in cooler have excess of dust accumulation. Ceiling around air vents have excess of dust on them. Ceiling above pizza oven is discolored from grease accumulation. Brought to attention of person in charge to have cleaned. Facilities shall be cleaned as necessary to prevent excess debris from forming. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No paper towels available at handwashing sink closest to walk-in cooler. Dispenser was refilled. Hand washing sinks shall have hand drying provisions available for use at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Flooring under shelving in walk-in cooler has excess debris. Clean affected area. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Various areas of flooring throughout kitchen have portions of tile missing. Some ceiling tiles observed to be in disrepair. Repair affected areas so that they are smooth and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Beer lines in walk-in cooler have buildup of residues on surfaces.

Inspector's notes

Hand sink adjacent ice maker has leak.

Inspector's notes

Structural surfaces of food preparation area (i.e. - flooring underneath equipment, wall surfaces, and ceiling surfaces) have buildup of residues.

Inspector's notes

Shelf in mechanical dishwashing area is showing signs of disrepair.

Inspector's notes

Ceiling and flooring surfaces in food preparation area (i.e. under and behind equipment) has buildup of residues.

Inspector's notes

Manual can opener found in holster with buildup of dried food residues on blade and adjacent parts of opener.

Inspector's notes

Evidence of pest found in food preparation area at time of inspection. Maintain premise free of insects, rodents and pests (i.e. - closing of entry points). Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Mechanical dishwasher in main ware washing area not automatically dispensing detergent during warewashing cycle. Repair machine to dispense detergent and/or sanitizer automatically. Per PIC, service call for machine will be placed. In meantime, facility will manually warewash food equipment in absence of working mechanical warewash machine. Corrective Action: Corrected at time of inspection.

Inspector's notes

Residue buildup found on beer lines in walk-in cooler; ice buildup found in bar refrigeration unit housing pint glasses.

Inspector's notes

Observed the handwashing sink by the cook line without hot water available. Alerted the manager who placed a work order in, at time of inspection: Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Discussed handwashing sink requirements. A reinspection will occur in the next 10 days. Corrective Action: Correct prior to re-inspection

Inspector's notes

Following structural surfaces have build up of residues: walk-in floor (spilled liquid); flooring under hood equipment (dark residue build up); residue on walls (pizza oven area).

Repeat Violation Core-4-501.12, C: Cutting Surfaces Cutting board surface has scratched or scored cutting surfaces that are prevalent (i.e. - food preparation area and bar area. Repair/replace cutting surfaces that are not in good repair or easily cleanable. Core-4-201.11, C: Equipment and Utensils-Durability and Strength Fryer baskets showing signs of disrepair (i.e.-frayed wiring). Replace/repair damaged food equipment. Core-4-402.11, C: Fixed Equipment, Spacing or Sealing Caulking at three compartment sink showing signs of discoloration/disrepair. Replace so that caulking is in good repair. Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Unable to record proper chemical sanitizing reading at bar mechanical dishwasher. Per food employee, bar mechanical dishwasher has not been used today. Do not use bar mechanical dishwasher until unit provides proper sanitizing concentration level. ----------- Bar food equipment will be taken to back of house mechanical dishwasher for proper ware washing. **3rd Consecutive Violation Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Repeat Violation Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Hood grates have build up of residues. Clean hood grates at a frequency to prevent build up. Core-4-602.13, C: Nonfood Contact Surfaces Beverage lines in walk-in cooler have build up of residues. Clean equipment at a frequency to prevent build up. **2nd Consecutive Violation Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-6-501.12, C: Cleaning, Frequency and Restrictions Flooring underneath food equipment (i.e.- under ventilation hood) has build up of residues. Clean flooring at a frequency to prevent build up. Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Repair damaged floor tiles in food preparation area so that floor is smooth, durable, water resistant, and easily cleanable. Correct By: Correct Prior To Next Routine Inspection

Core-4-602.13, C: Nonfood Contact Surfaces Beverage lines in walk-in cooler have build up of residues. Clean equipment at a frequency to prevent build up. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Heavy residue build up on ceiling surfaces in pizza oven area. Clean surfaces of ceiling at a frequency to prevent build up. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment --Unable to record proper chemical sanitizing reading at bar mechanical dishwasher. Per food employee, bar mechanical dishwasher has not been used today. Do not use bar mechanical dishwasher until unit provides proper sanitizing concentration level. ----------- Food employee made service call for equipment time of inspection. Bar food equipment will be taken to back of house mechanical dishwasher for proper ware washing. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-4-501.14, C: Warewashing Equipment, Cleaning Frequency Reside build up found on interior surfaces of ware washing machines. Clean interior of equipment at a frequency to prevent build up. Correct By: Correct Prior To Next Routine 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. Cesar and Blue ranch dressing found in 2-door refrigeration found at internal temperatures of 63*F. Per food employee, foods have been in refrigeration unit since yesterday. No internal temperatures has been conducted today. Cold holding of TCS foods must be held at 41*F or below. Properly hold TCS foods at 41*F or below. Dressing are embargoed (see embargo sheet). --------- Food employee removed containers of Cesar and Ranch dressing to discard at time of visit. Do not house TCS foods in unit until unit can maintain foods internally at 41* F or below. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Spatulas, etc., stored between tables across from pizza oven. Properly store food equipment in a manner to prevent food contact surface from becoming potentially contaminated. Correct By: Correct Prior To Next Routine Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Ambient air temperature of 2-door refrigeration unit that houses bags of wings found at 63*F. Do not use unit to house TCS foods until unit can maintain foods internally at a temperature of 41*F or below. --Door seal gaskets of 2 door refrigeration unit not properly sealing. Repair door seal gaskets. --Unable to record proper chemical sanitizing reading at bar mechanical dishwasher. Per food employee, bar mechanical dishwasher has not been used today. Do not use bar mechanical dishwasher until unit provides proper sanitizing concentration level. Correct By: Correct Prior To Next Routine Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Door handles and edge lip have build up of residues. Clean surfaces at a frequency to prevent build up. Correct By: Correct Prior To Next Routine Inspection