Rosati's Pizza

Inspector's notes

Observed cooked pasta, Italian beef meat pack, Sausage, Mozzarella, red sauce, chicken wings, and Diced chicken in prep table with internal temperature ranging from 45-50*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pasta, homemade ranch, and blue cheese dressing date marked 6/30 and 7/1. 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 past 7 days of preparation were discarded by PIC at the time of inspection. Also observed TCS food items without a date mark- had PIC date mark items at time of inspection 3RD CONSECUTIVE VIOLATION Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pasta, Italian beef meat pack, Sausage, Mozzarella, red sauce, chicken wings, and Diced chicken in prep table with internal temperature ranging from 45-50*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pasta, homemade ranch, and blue cheese dressing date marked 6/30 and 7/1. 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 past 7 days of preparation were discarded by PIC at the time of inspection. Also observed TCS food items without a date mark- had PIC date mark items at time of inspection 3RD CONSECUTIVE VIOLATION Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no probing thermometer at time of inspection. PIC stated they only had infra-red thermometer. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection on 7/17/26 Corrective Action: Correct prior to re-inspection on 7/17/26

Inspector's notes

Observed no certified food protection manager on the premises 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 several TCS items date marked as date opened/made from 3/3 to 3/7. Embargoed those items and person in charge (PIC) voluntarily discarded at time of inspection. Those items were cooked chicken, ricotta cheese, and cooked pasta at time of inspection.. Discussed with PIC 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). Provided PIC with date marking guidance document at time of inspection. Repeat violation: 2nd consecutive. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed deep groves and cracked cutting board on prep tables at time of inspection. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several TCS items date marked as date opened/made from 9/20 to 10/9. Embargoed those items and person in charge (PIC) voluntarily discarded at time of inspection. Those items were lasagna, cooked chicken wings, precooked chicken, in house made ranch, cooked meatballs, and ricotta cheese. Discussed with PIC 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). Also observed several different types of cooked pasta in the prep table that did not have any date marks. Per PIC the items were made on the previous date. Discussed with PIC to date marked all cooked pastas for 7 days if cooked al dente or all the way. PIC placed date marks on the cooked pastas at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dust, food debris and grease buildup on the equipment under the ventilation system on the sides of the equipment and underneath the equipment on the cookline. Discussed with PIC physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed small metal shavings along with white fuzzy and red food buildup on the blade of the industrial can opener in the back by the three compartment sink. Discussed with Person in Charge (PIC) all food-contact surfaces must be cleaned to sight and touch and the piercing blade shall be sharp enough to prevent metal shavings from falling into the product. PIC washed at time of inspection and stated to sharpen/replace blade. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Observed at the mop sink in the back of the facility to have an AVB faucet with a hose and sprayer attached and not in use. Discussed with Person in Charge (PIC) the hose w/ sprayer attached to the faucet with this type of backflow prevention device is prohibited (due to constant pressure). PIC took the hose off the faucet and says it will only be attached when in use. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Observed dust, food debris and grease buildup on the equipment under the ventilation system on the sides of the equipment and underneath the equipment on the cookline. Discussed with PIC physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed white fuzzy and red food buildup on the blade of the industrial can opener in the back by the three compartment sink. Discussed with Person in Charge (PIC) all food-contact surfaces must be cleaned to sight and touch. PIC washed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed at the mop sink in the back of the facility to have an AVB faucet with a hose and sprayer attached and not in use. Discussed with Person in Charge (PIC) the hose w/ sprayer attached to the faucet with this type of backflow prevention device is prohibited (due to constant pressure). PIC took the hose off the faucet and says it will only be attached when in use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several single use seasoning containers reused for different seasonings. Discussed with Person in Charge (PIC) the single use containers/items are not designed to be washed, sanitized and reused. Discussed with PIC to replace the single use containers with food safe reusable containers. Also observed single use portion cups without handles stored in seasonings as a scoop. Discussed with PIC storing scoops in foods/seasoning shall have a handle and the scoop shall be stored upright to avoid touching the food. Or scoop could be stored outside of the product in a way to avoid contamination. PIC removed single use portion cups at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed separated and missing caulking or organic matter on existing caulking along the wall at the hand wash sink and splashguards and the three-compartment sink and prep sink. Discussed with PIC all fixed equipment shall be sealed with caulking to create a smooth and cleanable surface if the equipment is not easily moved to be properly cleaned. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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 shredded mozzarella cheese sitting out of temperature at 60*F. Per Person in Charge (PIC) it is under time as control and showed the in time and the discard time of 4 hours. Per PIC there is not a written policy for the utilizing time as control. Created a Time as Control (TAC) policy with PIC at the time of inspection. 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. ------ No paper towels observed at the only hand sink in the kitchen area. Discussed the importance of having all hand sinks supplied with hot water, soap and paper towels to support proper handwashing. The manager had the sink supplied with paper towels at the time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. ------ In the 3-compartment sink, observed dishes being washed, rinsed and sanitized in a solution containing less than 25 ppm chlorine sanitizer when measured with a chemical test strip. Discussed that chlorine sanitizer concentration should be maintained between 50-100ppm and verified with a chemical test strip. The manager emptied the solution and refilled the compartment with a solution measuring 50ppm. Discussed re-sanitizing any dishes that had recently been washed. Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 a buildup of food debris on the can opener. The manager stated the blades had been cleaned after being used the night before. Discussed maintaining food contact surfaces clean to the sight and touch. PIC had the can opener moved to the 3 comp sink to be washed, rinsed and sanitized. *Second repeat violation* Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 shredded mozzarella stored at room temperature with internal temperatures ranging from 65-77*F when measured with a probe thermometer. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods are to be maintained at 41°F or less. PIC stated the cheese was out during a busy period about 30 minutes prior. PIC moved the cheese back to the unit to cool down. Advised PIC to re-arrange prep cooler to allow space for the mozzarella in the open top and move less frequently used ingredients to the cavity of the cooler. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage ------ Observed shakers of herbs and parmesan stored directly in shredded mozzarella for service for customers. Advised PIC that in-use utensils should not be stored directly in foods to prevent contamination. PIC removed the shakers from the mozzarella at the time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. ------- Establishment is using chlorine sanitizer but does not have working chemical test strips to measure concentration. Observed water-damaged chlorine strips and iodine test strips (establishment does not have iodine sanitizer on hand). Discussed the importance of using a chemical test strip to ensure chlorine levels are maintained at the proper concentration (50-100ppm). Discussed obtaining chlorine test strips before re-inspection on 10/20/2023. Correct By: Correct Prior To Reinspection