Rosati's Pizza
Permit ID: FD-84143
Permit Type: E & D
1730 E Warner Rd Suite 9 Tempe 85284
*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
1
13
Food separated & protected
Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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/4621/AMC-Toolbox---Cross-Contamination.
Observed cooked chicken not in the cooling process on metal tray rack without covers. Please cover or move to an enclosed container. Items not actively in the cooling process must be covered to prevent contamination.
Correct Prior To Next Routine Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding.
Observed alfredo sauce at 54*F and cooked lasagna at 47*F in prep fridge closest to fryer. Unit observed at 57*F. PIC stated items had been in unit since yesterday or beyond and voluntarily discarded. TCS items must be held at or below 41*F to prevent growth of bacteria.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling.
Observed prep fridge closest to fryer holding various TCS items to be holding at 57*F. Establishment has ample cold holding and PIC agrees not to stock unit until observed at tor below 41*F. Cold holding units holding TCS items must be at or below 41*F to ensure TCS items are at or below 41*F.
Corrected At Time Of Inspection
37
Contamination prevented during food preparation, storage & display
Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises
Observed bag of onions stored on the ground in the walk in. Please move to a proper location at least 6 inches off of the floor to prevent contamination.
Correct Prior To Next Routine Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions
Observed food debris, including spilled cooked shrimp, and dirt in walk in unit and on floors throughout cooking area/BOH. Please clean and clean at a frequency to prevent buildup of dust, dirt, food debris, and other organic matter.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation and 3 Core Violations on this inspection. No County legal action will result from this inspection. Report emailed to Manager. Notice of Inspection Rights made available to Manager.
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.
