ROSATI'S PIZZA

Violations (4)

• f7e7d6cd-3470-4c29-b5d0-d815accd2c0aCriticalCorrected on site

  Food-contact surfaces: cleaned and sanitized

  4-501.114 A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under 4-703.11(C) shall meet the criteria specified under §7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and PH of the solution as listed in the chart provided under this section (4-501.114) within the 2013 FDA Food Code; Warewash machine After running the warewash machine 3 times (machine appeared to have been previously in use with dishes drying on the drainboard), measured residual chlorine sanitizer at 0 ppm. The container of sanitizer appeared to be full and the siphon line appeared to be in the chemical. Machine did not have an obvious prime switch to ensure the line was full.

  Protection from Contamination

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  Insects, rodents, and animals not present

  6-501.111 The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by: (B) Routinely inspecting the PREMISES for evidence of pests; Throughout facility Observed wall/floor junctions throughout kitchen/server station to contain evidence of pests (rodent droppings). Mechanical areas such as the water heater framing observed to have accumulation of rodent droppings. Observed one glue trap near the water heater with various deceased insects and 1 deceased mouse. PIC (via reviewing the complaint detailed in the closing comments section) acknowledged the facility is working through a pest abatement issue.

  Prevention of Food Contamination

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  Non-food-contact surfaces clean

  4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Throughout facility Observed several nonfood-contact surfaces of equipment to have accumulation of food debris/grease.

  Utensils, Equipment and Vending

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  Physical facilities installed, maintained, and clean

  6-501.12 (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Throughout facility Observed several wall/floor/ceiling/building surfaces of equipment to have accumulation of food debris/grease/dust. Areas to note include under shelving within walk-in cooler, shelves/vertical posts on the cook line, walls/floors/sides of pizza oven (heavy dust accumulation), reach-in freezer flooring, ceiling vents/tiles, etc.

  Physical Facilities