ROSATI'S PIZZA

Basic - Food storage container/container lid cracked or broken. Cracked container used for storing cooked pasta. Operator discarded Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on cook line. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag over single service items at dry storage Corrected On-Site

Basic - Food stored on floor. Oil container at dry storage Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior soiled in Unused reach in cooler next to cook line

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for quat in 3 compartment sink Warning - From follow-up inspection 2024-12-09: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet in handwashing sink located next to cook line. Leaking faucet in 3 compartment sink Warning - From follow-up inspection 2024-12-09: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Handwash sink used for purposes other than handwashing. Dust pan in hand sink located in cook line.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from a open coffee cup

Basic - Equipment or utensils not designed or constructed in a durable manner. Gasket in reach in close to oven

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves have debris.

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler located by oven

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed operator handout Corrected On-Site

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/

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed employee reporting agreement Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Clear chemical in spray bottle next to dough mixer not labeled Corrected On-Site

Basic - Equipment in poor repair. Torn gaskets at reach in cooler across from dough mixer

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of red microwave in back prep area

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler located across from dough mixer

High Priority - Nonfood-grade bags used in direct contact with food.Tortellini placed directly in shopping bag and kept on reach in freezer.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.She'll eggs kept overnight on reach in cooler under steam well with temperature of 55F.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Shell-eggs kept overnight reach in cooler under steam well with temperature of 55F.

Intermediate - Handwash sink not accessible for employee use at all times.Hand sink blocked by rack on dish area.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

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.Reach in cooler under steam well with ambient cooling temperature of 55F.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Dead roaches on premises. 1 dead roach under mop sink. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Employee coffee cup kept over reach in cooler on cook line. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit.No ambient thermometer on reach in cooler under steam well.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in cooler across from fryers.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over dressing Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled

Basic - Equipment in poor repair. Gasket on reach in cooler at pizza prep table is torn Repeat Violation

Basic - Food stored on floor. Bag of flour stored on floor Corrected On-Site

Basic - In-use spatulas stored in cracks between pieces of equipment and wall Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tong stored on pizza oven handle Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour making direct contact with food Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior heavily soiled,located in back past fryers

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled under grill In between fryers grease build up Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers throughout kitchen have food debris Reach in freezer that fries and wings are stored have food debris

Basic - Working containers of food removed from original container not identified by common name. Two different flours out of their original container not labeled Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired license, must go onto dbpr website to renew license. Will provide information for self print Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over produce operator moved egg into new location Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Pizza mixer arm left over food debris Can opener blade soiled

Basic - Bowl or other container with no handle used to dispense food. Using soufflé cup to scoop out bacon on cookline Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent above triple sink accumulated dust Repeat Violation

Basic - Equipment in poor repair. Torn gasket on pizza make unit Walk in cooler not working

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in cooler

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in cooler operator discarded Corrected On-Site Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. #10 can sliced black olives (1)

Intermediate - Handwash sink not accessible for employee use at all times due to large blue hose on floor in front of sink Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink to sink by 3 compartment sink- water 84°; hot water valve was off, operator turned on, water went immediately to 99° Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance over 3 compartment sink Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor soiled/has accumulation of debris. Grease under fryers Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, utensils in 82° water Corrected On-Site

Basic - Microwave with rust that has pitted the surface back kitchen prep area Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site

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