Inspection Report

Business Name
Rosso

Business Address
2 E JEFFERSON ST PHOENIX AZ 85004

Permit Number
FD-91331

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
11/27/2023

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

Priority Foundation-2-301.15, Pf: Where to Wash. 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.---Observed an employee wash their hands in the prep sink. Employee was asked to wash their hands again but in the handwashing sink. Discussed the importance of employees washing their hands in the handwashing sink only.

Correct By: Corrected At Time Of Inspection

Violation #: 14

Description: Required Records Available: Shellstock Tags, Parasite Destruction

Comments:

Priority Foundation-3-202.18 (A), Pf: Shellstock Identification; Tags Present. 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/4619/AMC-Toolbox---Approved-Source.---Observed the establishment having fresh mussels but not being able to provide the tags for the past batches sold in the last 90 days. Employee states they will obtain them and date them accordingly. Discussed the importance of maintain and retaining tags for 90 calendar days from date recorded on tag or label (when the last mussel is sold) using an approved record keeping system that keeps records in a chronological order. Reinspection will be conducted within 10 days.

Correct By: Correct Prior To Reinspection

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

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.--In the pizza station prep cooler, observed mozzarella cheese, cooked sausage, ham, stracchino cheese and pizza sauce (marinara) having internal temperatures of 45-53*F. The unit that these foods were stored in is not working properly and did not have these foods in ice baths. Person in charge states these foods were placed in the unit from the walk in less than 2 hours prior to inspection. Person in charge ordered the employees to put these foods in ice baths or back in the walk in cooler to cool down. Observed these food cool down appropriately at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth.

Correct By: Corrected At Time Of Inspection

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources.---Observed the following TCS foods being dated: fresh mozzarella cheese (11/19), bolognese (11/20), cooked short rib (11/20), pizza sauce (11/20) and cooked mushroom sauce (11/17). Person in charge voluntarily disposed of these foods at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared/opened +6 days after).

Correct By: Corrected At Time Of Inspection

Violation #: 25

Description: Consumer Advisory Provided for Raw or Undercooked Food

Comments:

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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/4125/Food-SafetyOperator-Resources.---Observed the establishment having a consumer advisory in their menu but not having any indication to which food on the menu it pertains to. Establishment was observed offering partially cooked salmon. Discussed the importance of having some kind of indication such as an asterisk to indicate which food can be served with partially cooked/raw animal proteins. Reinspection will be conducted within 10 days.

Correct By: Correct Prior To Reinspection

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

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 the pizza station prep cooler having an ambient temperature of 49*F. Person in charge states the unit is under warranty and just waiting for the technician to come repair it. Discussed the importance of having all cold holding units being able to keep an ambient temperature of 41*F or below to prevent bacterial growth of TCS foods. Please do not store any TCS foods in unit until it is working properly. Reinspection will be conducted within 10 days.

Correct By: Correct Prior To Reinspection

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage---Observed in use utensils that come in contact with pasta or fish being stored in water measuring 90*F. Person in charge was instructed to replace/wash the utensils. Discussed how in use utensils that come in contact with time/temperature control for safety (TCS) foods must be kept in water of at least 135*F, in a dipper well, or kept dry and washed at least every 4 hours to prevent microbial growth.

Correct By: Corrected At Time Of Inspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods---Observed the prep sink leaking water from the base of the faucet when turned on. Discussed the importance of repairing and maintaining all sinks in the establishment.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 2 Priority, 4 Priority Foundation Violations on this inspection.
Core-2-102.12(A), C: Certified Food Protection Manager---Establishment did not have a Certified Food Protection Manager (CFPM) present during inspection. Please have a CFPM present during all operation hours. Correct prior to next routine inspection.
Discussed Time as a Public Health Control Procedures that could be beneficial for their operation.
Reinspection will be conducted within 10 days.
No County legal action will result from this inspection.
Inspection rights accepted by Xhvlio K.
Inspection report emailed and confirmed by person in charge.

On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-RequestForm-181.

Award: Not Participating,Email Sent: CHECKED,Embargo Lbs: 13,Request Notes: Hold for Review,Request Review: CHECKED,Review Complete: CHECKED,Review Notes: QA,Signer: Xhvlio K.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: 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: 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. For example, 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: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.