Rosati's Pizza

What the inspector found

• Person in Charge Present, Demonstrates Knowledge, and Performs Duties: 2-103.11 (A-N) and (P) - Priority Foundation: Person-In-Charge-Duties; Performs Assigned Duties Addl 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 Act
• Certified Food Protection Manager: 2-102.12(A) - Core: Certified Food Protection Manager. Addl Notes: Observed no CFPM on site during the inspection. Corrective Action: Corrected at time of inspection. Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of
• Adequate Handwashing Sinks, Properly Supplied and Accessible: 6-301.12 - Priority Foundation: Hand Drying Provision. Addl Notes: Observed main kitchen hand sink with no paper towels. Corrective Action: Corrected at time of inspection. Predefined Comment: Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be mai
• Proper Cold Holding Temperatures: PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. Addl Notes: Observed walk-in cooler holding raw wings, spinach, raw eggs, mozzarella cheese, and ricotta cheese 49-51*f
• Proper Date Marking and Disposition: 3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. Addl Notes: Observed cookline reach-in fridge holding Canadian bacon, roast beef, and cooked penne pasta with no dates per PIC
• Proper Cooling Methods Used; Adequate Equipment for Temperature Control: 4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. Addl Notes: Observed walk-in cooler holding TCS foods from the above cold holding violation 52*f degrees am
• Warewashing Facilities, Installed, Maintained, Used, Test Strips: 4-303.11 - Core: Cleaning Agents and Sanitizers, Availability Addl 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 o

As listed in the inspection report.