ROSATI'S PIZZA

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on visor with bare hands touching hair and put on gloves to begin working with clean equipment and utensils, but did not wash hands before putting on gloves. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ground sausage (44F - Cold Holding) in top section of pizza make line cooler near pizza oven. Per employee lid has been consistently open for less than 30 minutes, lid closed. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator not able to locate any written procedures for pizza slices at front counter on time control, operator filled out procedures during inspection. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under equipment on cook line has a build up of grease.

Basic - Food stored on floor. Bucket of corn meal in prep area. Box of margarine and water used for pizza dough in walk in cooler. Boxes of cooking oil by triple sink. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed romaine and cherry tomatoes stored over bottles of soda and marinara sauce in walk in cooler, all produce rearranged. Corrected On-Site Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitation buckets in kitchen reading 0ppm, employee dumped out buckets and begin to remake buckets. Corrective Action Taken

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees touching ears and face while adjusting ear pods then continued to make pizzas without washing hands between tasks.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lasagna (50F - Cold Holding); chopped chicken (44F - Cold Holding) in small reach in cooler across from triple sink in kitchen, per operator doors have been consistently open for about 1.5 hours.

High Priority - Toxic substance/chemical improperly stored. Large bottle of soap stored with clean pots and pans over triple sink, soap moved. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pizza sauce (79F - Cooling, after 45 minutes 78F); shredded cheese (41F,40F - Cold Holding); sausage (40F - Cold Holding); pizza sauce (45F - Cooling, 45F after 45 minutes) in large plastic covered containers more then a few inches deep in walk in cooler, per operator sauce where make about 11am

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 7 employees engaged in food handling on site and the only certified food manager is not on site during inspection.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per operator they have not completed their written procedures for the pizza slices they hold on time at the front counter.

Basic - Employee with no hair restraint while engaging in food preparation. 1 employee making pizzas on make line, employee corrected during inspection. Corrected On-Site

Basic - Employee with soiled clothing. 1 employee making pizzas on make line.

Basic - Food stored on floor. Multiple cases of soda bottles in walk in cooler.

Basic - Single-service articles improperly stored. Stack of paper plates at front counter not inverted. Box of wax paper and pizza toppers on floor under service window.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed tomatoes, romaine, and mushrooms over various drinks in walk in cooler.