ROSATIS PIZZA

Violations (2)

• 4-602.13

  4-602.13 Nonfood Contact Surfaces (C NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed accumulation of grease and grime on the handles of equipment on the makeline. Discussed with person in charge (PIC) that high touch surfaces should be cleaned often to remove the accumulation of soil residues. PIC stated that equipment handles will be cleaned. Routine cleaning and visual checks should continue to be performed to prevent future residue or buildup. Upon next routine inspection, verification of routine cleaning shall be performed.

  4-602.13 Nonfood Contact Surfaces (C NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed accumulation of grease and grime on the handles of equipment on the makeline. Discussed with person in charge (PIC) that high touch surfaces should be cleaned often to remove the accumulation of soil residues. PIC stated that equipment handles will be cleaned. Routine cleaning and visual checks should continue to be performed to prevent future residue or buildup. Upon next routine inspection, verification of routine cleaning shall be performed.

• 6-501.12

  6-501.12Cleaning, Frequency and Restrictions. (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed. Observed accumulation of buildup and residue on the areas surrounding the fryers. Discussed with person in charge (PIC) that the area should be cleaned and buildup should be removed to prevent the attraction of pests. PIC stated that the area would be cleaned. Upon next routine inspection, verification of residue removal shall be performed.

  6-501.12Cleaning, Frequency and Restrictions. (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed. Observed accumulation of buildup and residue on the areas surrounding the fryers. Discussed with person in charge (PIC) that the area should be cleaned and buildup should be removed to prevent the attraction of pests. PIC stated that the area would be cleaned. Upon next routine inspection, verification of residue removal shall be performed.