Rosati's Pizza
Permit ID: FD-57727
Permit Type: E & D
1729 N Dysart Rd Suite 108 Avondale 85392
*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
0
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. Hand drying provisions missing from hand sinks (i.e-adjacent ice machine, bar area). Provide hand drying provisions at all hand sinks. ---------- Paper towels placed at hand sinks at time of inspection by food employee.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-102.11, Pf: Common Name-Working Containers Various spray bottles with chemicals found without proper labels. Label spray bottles as to their contents. ---------- Food employee dumped contents of unlabeled spray bottles at time of inspection.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Food equipment showing signs of disrepair (i.e.-spatula handle with tape, walk-in wire shelving with pitting and/or corrosion, etc...) Provide equipment that is in good repair with surfaces that smooth and easily cleanable.
Correct Prior To Next Routine Inspection
47
Non-food contact surfaces clean
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
Equipment has build up residues or debris (i.e.-plastic fan grates in walk-in cooler; refrigerated bar chillers for glass ware; etc...). Clean equipment so that surfaces are free of build up.
Correct Prior To Next Routine Inspection
53
Physical facilities installed, maintained, & clean
Core-6-101.11, C: Surface Characteristics-Indoor Areas Provide structural surfaces that are smooth, durable, water resistant, and easily cleanable. Following surfaces need improvement in food preparation area:
--wall and ceilings ---cleaning of residue build up
--flooring -- damaged and missing floor tiles
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 0 Priority, 2 Priority Foundation and 3 Core Violations on this inspection. Reviewed facility's procedures and protocols for: --No bare hand contact with RTE foods --Personal items in food preparation area and storage (i.e.-medication, personal items, drinks, etic...) --Probe thermometer use --Proper reheating procedures for hot holding Provided following MCESD handout(s) via email: --MCEHC changes (i.e.-Certified Food Protection Manager) No County legal action will result from this inspection. Emailed inspection report.
Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne
illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly
washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
