Rosati's Pizza

Inspector's notes

Observed walk-in cooler holding TCS foods during inspection INSP-058156-2026, found again at today's re-inspection at 49.1*f degrees ambient temperature. Establishment has been suspended. Please contact the inspector at 480-594-8641 to conduct a re-inspection to lift suspension. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Upon re-inspection of walk-in fridge holding TCS foods documented in INSP-058156-2026. Walk-in fridge is holding at an ambient temperature of 49.1*f degrees. To operate safely walk-in fridge must maintain an ambient temperature of 41*f degrees or below. Establishment suspended due to a lack of capacity of cold holding equipment to operate safely. Corrective Action: Correct at once.

Inspector's notes

Due to the observation of multiple priority, priority foundation, repeat violations, and no Certified Food Manager Onsite. Theme of a lack of active managerial control has been noted during this inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no CFPM on site during the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed main kitchen hand sink with no paper towels. Corrective Action: Corrected at time of inspection.

Inspector's notes

*2nd repeat* Observed cookline reach-in fridge containing panned cut tomatoes, whole tomatoes, cucumbers, and black olives with a significant amount of organic growth. Corrective Action: Corrected at time of inspection.

Inspector's notes

*2nd repeat* Observed the following food contact surfaces with heavy accumulation of dried food matter. Stainless open top line lids, stainless open top line handles, inside basin under neath open top line pans, rear line cutting board, and various stainless line pans stored as clean in the dish pit area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk-in cooler holding raw wings, spinach, raw eggs, mozzarella cheese, and ricotta cheese 49-51*f degrees. Items had been inside walk-in fridge for more than 4 hours. Observed real garlic butter in a metal pan with brush out on counter at 96*f degrees. Per PIC item had been out since the previous night. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cookline reach-in fridge holding Canadian bacon, roast beef, and cooked penne pasta with no dates per PIC items had been prepared between 3-4 days prior. Items dated with their respective dates. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk-in cooler holding TCS foods from the above cold holding violation 52*f degrees ambient temperature. Establishment has enough cold capacity with the food items they stock to operate safely for 24 hours. Re inspection will occur tomorrow 8/18/2026. Corrective Action: Correct prior to re-inspection.

Inspector's notes

PIC had no chemicals on-site at time of inspection to sanitize any equipment or food contact surfaces. PIC had test strips for bleach on hand. PIC door dashed bleach to restaurant at time of inspection. Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils must be provided and available for use during all hours of operation. Corrective Action: Corrected at time of inspection.

Inspector's notes

No personal with a certificate onsite at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No personal with a certificate onsite at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed bathroom hand sink clogged. Inspector attempted to turn on faucet but head shot off and water gushed across bathroom. Bathroom sink inoperable. Please fix in good working order by re-inspection 3/19

Inspector's notes

Observed white and blue organic matter on green peppers and ketchup packets inside walk-in cooler. Items discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following food contact surfaces with heavy accumulation of dried food matter. Stainless open top line lids, stainless open top line handles, can opener blade, and line cutting boards. Observed pasta boiler pot with cloudy water at 106*f degrees sitting on stove top. Per PIC unit had not been cleaned from night before. All items sent to dish pit to be cleaned.

Inspector's notes

Observed mixer in kitchen with a piece of cardboard used as a lid. Person in charge stated that the cardboard had been in place for more than one day. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Person in charge discarded cardboard at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed heavy buildup of dust and grease on vent hood air ducts. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No written procedures for clean-up of vomiting and diarrheal events were on site at time of inspection. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Provided PIC with department documentation on bodily fluid clean-up instructions. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tins of au jus and marinara with meatballs cooling in the walk-in fridge (approximately 10 lbs each). Both tins were measured to be 52*F with a probe thermometer. Per PIC, both tins had been placed in the fridge to cool the night prior. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. PIC disposed of the tins at time of inspection. Spoke to PIC about using shallower containers for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bleach sanitizer in-use at 3 compartment sink above maximum chlorine limit of test strips (>200ppm), per chemical label sanitizer should be no more than 185ppm for food contact surfaces. Talked to PIC about using the test strips to properly determine the amount of bleach needed for sanitization. Corrective Action: Corrected at time of inspection.

Inspector's notes

Walk in cold holding unit temperature was 61F at the time of reinspection. Establishment must fix at once so that cold holding capacity can be maintained and that all cold holding units are holding at 41*F or less. Corrective Action: Correct at once.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to re-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. Employee took an order and payment from customer and proceeded to kitchen area, retrieved and sliced bread and began to assemble sandwich without benefit of hand washing. Employee was asked to wash hands between tasks, before putting gloves on and prior to handling ready to eat food. Discussed importance of hand washing to prevent foodborne illness. 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. Employee took customer order and payment and proceeded to kitchen and retrieved and sliced bread with bare hands, and began to assemble sandwich. Employee put gloves on as requested. Discussed importance of wearing gloves when handling ready to eat foods to prevent foodborne illness. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions. Excessive debris including oil built up on floor and pipes behind fryers and on floor underneath racks in walk in cooler. Clean and maintain. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source. Green peppers in cardboard produce box inside walk in refrigerator with signs of spoilage including peppers covered in mold, brown, mushy and discolored peppers. Owner disposed of box of green peppers. Discussed importance of checking produce to insure product integrity and safety in order to prevent foodborne illness. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation 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. Cooked marinara sauce and meatballs in steam table next to grill area temped at 70F to 87F with thermocouple for less than 2 hours per owner. Owner re-heated marinara sauce and meatballs to 165F for appropriate hot holding of 135F. Discussed importance of hot holding TCS foods at 135F to prevent foodborne illness. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-6-501.12, C: Cleaning, Frequency and Restrictions. Excessive debris including grease and food debris on floor next to and around stove and fryers in kitchen, on floor around pizza make table, underneath shelving in walk in refrigerator. Clean and maintain. Correct By: Correct Prior To Next Routine Inspection