Rosati's Pizza

Inspector's notes

Observed tomatoes date marked 3 days ago with white and green organic matter in the prep table and the walk-in. Discussed monitoring produce and discussed adjusting quantity of produce being ordered during the summer months. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a build-up of food debris across facility, concentrated around fryers and prep table. Discussed increasing frequencies in order to prevent the buildup of food debris. 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: Corrected at time of inspection.

Inspector's notes

Observed alfredo sauce, cut tomatoes, and peperoni with a temperature of 45*F in preparation table. Discussed keeping TCS foods in metal bins that better promote circulation of heat and cooling. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an accumulation of dust in air vents across facility. Observed a build up of food debris across floors and on equipment such as fryer. 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 container of sliced tomatoes in walk-in with white and blue organic matter. Container was date marked three days prior. Discussed monitoring the condition of food during slower periods of business and ensuring food is honestly presented and in good condition. PIC voluntarily embargoed the tomatoes and washed the container. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an accumulation of dust in air vents across facility. Discussed cleaning frequency and advised PIC to prioritize cleaning air vents above food preparation areas. 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 a container of bait used for pest control above mop sink. Per person in charge, the container belonged to the previous owner. Person in charge removed the container from establishment. Discussed ensuring that pest control is performed by licensed professional. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep table by pizza oven with sliced tomatoes, sliced ham, pizza sauce, cheese and raw pork at 44-47*F. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Observed that the prep table had an ambient internal temperature of 47*F after about 10 mins of being completely closed. Discussed storing non-TCS foods in prep table or using ice to maintain temperature until unit is serviced. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a prep table with an ambient temperature of 47*F. Discussed storing all TCS foods in alternative cold holding unit until original unit is serviced. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. PIC relocated all food to walk-in to rapidly cool and will use alternative unit for the storage of TCS foods used in prep. Corrective Action: Correct prior to re-inspection. **Re-inspection required** Re-inspection is scheduled for Friday, 5/2/25.

Inspector's notes

No probe thermometer present on site during time of visit. Discussed the importance of having a calibrated probing thermometer on site for workers to verify cooking and reheating temperatures.

Inspector's notes

please ensure the facility has a certified food manager during the hours of foodservice. resources on esd.maricopa.gov reviewed.

Inspector's notes

at the back food prep. area ,hand washing station, please provide paper towel. manager obtained paper towels. 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: observed an empty soap dispenser placed inside the hand washing station. informed manager. please ensure, the soap dispenser is refilled. for the food prep. back room hand washing basin. manager refilled. corrected.

Inspector's notes

observed inside the walk-in cooler, above the sauce, large pan of open, raw chicken. proper storage for raw chicken reviewed. manager relocated raw chicken to a designated lower shelf. corrected

Inspector's notes

observed , a large gallon sprayer of pesticide placed near the warewashing basin. showed staff in charge. discarded. please ensure only a certified pest service facility conducts pest control. corrected

Inspector's notes

facility unisex restroom has a trash can. lid is missing. per manager lost. please obtain a covered trash receptacle.

Inspector's notes

no food manager on site

Inspector's notes

Observed manager take a land line phone call and go directly to touching pizza dough with hands and rolling. Dough discarded. Corrected with hand wash.

Inspector's notes

Observed manager using 3-comp sink, containers were washed, rinsed, and sanitized for less than 5 seconds. Explained that for sanitizer to work it needs to have a contact time of 30 seconds (Quat). Manager soaked for 30 seconds at time of inspection and air dried. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sausages crumbles, anchovies, sliced ham, chicken, sausage link with no date mark in walk-in cooler. items prepared day prior. items dated 7/21. Corrective Action: Corrected at time of inspection.

Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge No Certified Food protection manager onsite at time of inspection and four priority violations. No demonstration of knowledge of food safety was observed Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 employee return from exterior from a delivery, went immediately to touching fryer handles and then bare handing sandwich bread. Bread discarded, employee corrected with hand wash. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 employee return from exterior from a delivery, went immediately to touching fryer handles and then bare handing sandwich bread. Bread was discarded. Correct By: Corrected At Time Of Inspection

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 tongs used to service hot holding table and pasta catcher in a container of water holding 86*f degrees. water was dirty and staff didn't not have an indication of when it was changed other than between shifts. Recommended implementing a time as a control policy for bucket and to be stamped and changed every 4 hours. Items moved to 3-comp for cleaning. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-205.12 (A), P: Prohibiting a Cross Connection Observed hose directly connected to swamp cooler at mop sink. Discussed with staff the need to detach hose as to not put pressure on the back flow device. Hose detached. Corrected 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 towels at both kitchen hand wash sinks. Person in charge (PIC) stocked both at time of inspection. A hand drying provision must be accessible at all hand wash sinks. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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. Todays date 11/13. Observed date mark applicable in pizza prep line reach-in items such as pepperoni and ham, and sausage dated 11/4, Spinach dated 10/27, and anchovies with no date. All items past the 7 day discard requirement of foods that are both Ready to eat and temperature control for safety. PIC discarded all items at time of inspection. 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 raw ground beef at top of the reach-in cooler that was at 53 degrees. Person in charge (PIC) stated that the cooler had an issue holding temperature the previous day and employees removed all food from cooler but missed the ground beef. The ground beef was embargoed at the time of inspection. All temperature control for safety (TCS) food items must be maintained at or below 41 degrees at all times 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. Observed establishment to not have test strips on site to measure the quaternary ammonium concentration of the three compartment sink. PIC stated that the test strips have been ordered but have not arrived. Quaternary ammonium test strips must be present at all times to be able to check sanitizer concentrations. Provide Quat test strips prior to reinspection 8/3/23. Correct By: Correct Prior To Reinspection