ROSATI'S PIZZA PUB APOPKA

High Priority - Live, small flying insects found 49 total -approximately 10 small flying insects at non functional cook line cooler -approximately 15 small flying insects at mop sink located behind pizza oven -Approximately 15 small flying insects at prep sink in pizza station -2 small flying insects at soda bag in a box rack -5 small flying insects under dish machine wash board -2 small flying insects at front bar Admin Complaint

High Priority - Toxic substance/chemical improperly stored. -bleach stored above clean utensils 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.

Basic - Equipment in poor repair. -cook line cooler not working

Basic - Old labels stuck to food containers after cleaning.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -cook line coolers

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook was sweeping floor, put broom down, opened freezer and grabbed fries and placed in fryer without washing hands - discussed with owner, she discussed proper handwashing with employee Corrective Action Taken

High Priority - Presence of insects, rodents, or other pests. 3 rodent droppings on top of dish machine - operator cleaned up Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 21 bags of cooked pasta in make station on line - in cooler from previous day, top door broken not closing property temp 46° to 52° Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 21 bags of cooked pasta in make station on line 46° to 52° Warning

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, Ceiling tiles soiled throughout kitchen

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Refrigeration unit on line not maintaining proper temperature

Basic - Equipment in poor repair. Top door to make station on cooks line is broken and doesn't stay on properly

Basic - Floor soiled/has accumulation of debris. Floor soiled behind glass Pepsi cooler in kitchen Walk-in-freezer floor soiled

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 124° - operator replaced water and turned up temperature Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed silver insulation to make station on cooks line

Basic - Standing water in bottom of reach-in-cooler. Pizza make station has standing water

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled behind dish machine - very heavy black buildup

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 0 ppm, no sanitizer for machine Warning - From follow-up inspection 2024-02-15: Dish machine tested 0 ppm , time extended 1 week: with change of ownership, chemicals will be delivered in (1) week for dish machine, operator has set up 3 compartment sink. **Time Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut board on mail line stained - From follow-up inspection 2024-02-15: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2024-02-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wings in coolers not dated from previous day - From follow-up inspection 2024-02-15: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable, cut marks on cutting board on cooks line - From follow-up inspection 2024-02-15: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water in walk-in-cooler - From follow-up inspection 2024-02-15: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Grease under fryers Walk-in-cooler floor soiled Walk-in-freezer floor soiled - From follow-up inspection 2024-02-15: Time Extended

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken in container holding shredded cheese in walk-in-cooler - From follow-up inspection 2024-02-15: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer around door - From follow-up inspection 2024-02-15: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding units throughout kitchen - From follow-up inspection 2024-02-15: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of pizza oven soiled - From follow-up inspection 2024-02-15: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pizza dough proofer unit heavily soiled inside - From follow-up inspection 2024-02-15: Time Extended

Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Unused cold units in kitchen not in use - From follow-up inspection 2024-02-15: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 0 ppm, no sanitizer for machine Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Italian beef 55°/ marinara 53°/ marinara 54° Food Items in cooler from previous night Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Italian sausage 55°/ marinara 53°/marinara 54°,min cooler from previous date Warning

High Priority - Toxic substance/chemical improperly stored. Spray bottle of purple power cleaner on main make station cooler and several bottles on rack with clean dishes Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut board on mail line stained

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wings in coolers not dated from previous day

Intermediate - Spray bottle containing toxic substance not labeled. Several bottles through the kitchen no labeling

Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Make station on line across from stove top - food temps 54°, no food in cooler until unit is repaired Warning

Basic - Cutting board has cut marks and is no longer cleanable, cut marks on cutting board on cooks line

Basic - Floor area(s) covered with standing water in walk-in-cooler

Basic - Floor soiled/has accumulation of debris. Grease under fryers Walk-in-cooler floor soiled Walk-in-freezer floor soiled

Basic - Food storage container/container lid cracked or broken in container holding shredded cheese in walk-in-cooler

Basic - Ice buildup in walk-in freezer around door

Basic - No conspicuously located ambient air temperature thermometer in holding units throughout kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of pizza oven soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pizza dough proofer unit heavily soiled inside

Basic - Ripped/worn tin foil used as shelf cover next to fryers

Basic - Single-service articles not stored inverted or protected from contamination on cooks line Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Unused cold units in kitchen not in use