ROSIE'S PIZZA & RESTAURANT

Employee handled personal cell phone and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands

High Priority - Employee handled personal cell phone and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands **Corrected On-Site**

High Priority

Employee switched from working with raw food ( grabbing raw breaded chicken) then proceeded to handled clean equipment without washing hands. Employee washed hands

High Priority - Employee switched from working with raw food ( grabbing raw breaded chicken) then proceeded to handled clean equipment without washing hands. Employee washed hands **Corrected On-Site**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Raw ground beef over cheese Raw shell eggs store about cheese Cooler under stovetop Raw calamari over cooked chicken wings Operator stored properly all products

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Raw ground beef over cheese Raw shell eggs store about cheese Cooler under stovetop Raw calamari over cooked chicken wings Operator stored properly all products **Corrected On-Site**

High Priority

Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Fresh garlic and oil labeled with preparation date 9/21/ 26 and discard 9/31/26. see stop sale

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Fresh garlic and oil labeled with preparation date 9/21/ 26 and discard 9/31/26. see stop sale

High Priority

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Fresh garlic and oil labeled with preparation date 9/21/ 26 and discard 9/31/26. see stop sale Walk in cooler Blue cheese dressing 9/18 ranch dressing 9/18 both made with milk.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Fresh garlic and oil labeled with preparation date 9/21/ 26 and discard 9/31/26. see stop sale Walk in cooler Blue cheese dressing 9/18 ranch dressing 9/18 both made with milk.

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station Cheese pizza 61F cold holding garlic with butter 63F cold holding per operator products stored for approximately 1 hours and not prepared or portioned today. Operator decided to use time as a public health control. Emailed form to operator, operator timed marked products for the remaining time of 3 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station Cheese pizza 61F cold holding garlic with butter 63F cold holding per operator products stored for approximately 1 hours and not prepared or portioned today. Operator decided to use time as a public health control. Emailed form to operator, operator timed marked products for the remaining time of 3 hours. **Corrective Action Taken**

High Priority

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler Deep covered containers with Pizza sauce at 1:12pm (58F cooling ) since 10am at 1:48Pm same temperature . At the current cooling rate product will not cool to 41F within 4 hours. Operator decided to discarded

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler Deep covered containers with Pizza sauce at 1:12pm (58F cooling ) since 10am at 1:48Pm same temperature . At the current cooling rate product will not cool to 41F within 4 hours. Operator decided to discarded **Corrected On-Site**

Intermediate

Handwash sink not accessible for employee use at all times. By pizza station and dishwasher area blocked by a metal rack Operator removed

Intermediate - Handwash sink not accessible for employee use at all times. By pizza station and dishwasher area blocked by a metal rack Operator removed **Corrected On-Site**

Intermediate

Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate