ROSATI'S PIZZA APOPKA

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. Ran several times tested 0 ppm

High Priority - Toxic substance/chemical improperly stored. Cleaners in spray bottles on prep table Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Cooking oil in front of hand sink off cooks line Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Lids stored in hand sink at pizza station

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. Prepared foods from previous day in walk-in-cooler not dated

Intermediate - Spray bottle containing toxic substance not labeled. Yellow cleaner not labeled Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Duct tape used to repair nonfood-contact surface. Tape used on inside door of pasta cooler

Basic - Equipment in poor repair. Inside door to pasta/sandwich cooler in poor repair

Basic - Floor soiled/has accumulation of debris under cooking equipment and in Walk-in-freezer

Basic - Food storage container/container lid cracked or broken. Food storage container cracked in pasta/sandwich cooker on cooks line Corrected On-Site

Basic - Food stored on floor. Cases of cooking oil on floor in kitchen Corrected On-Site

Basic - Ice buildup in and/or walk-in freezer and walk-in-cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers soiled

Basic - Soiled foil used as shelf cover.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -meatballs in reach-in cooler across from steam table 53°f cooling overnight.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Meatballs cooling overnight.

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. -0 ppm. Operator has called for service, 3 compartment sink set up for wash, rinse sanitize.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -open box of raw chicken tenders above open box of fully cooked wings in walk-in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food-raw shell eggs over bottled beer and unwashed produce in walk-in cooler.

High Priority - Toxic substance/chemical improperly stored- open sanitizer spray bottle sitting on top of oil jug.

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 - Bowl or other container with no handle used to dispense food. -soufflé cups in peppers and cheese. Corrected On-Site

Basic - Employee eating in a food preparation, storage or other restricted area. -beverage in open cup on top shelf in walk-in cooler.

Basic - Equipment in poor repair. -walk in freezer door in disrepair, ice build up. Operator has received estimate and placed order for door replacement. Corrective Action Taken

Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink faucet leaking.

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. 0 - From follow-up inspection 2021-12-28: 0ppm. Operator has set up quat 3 compartment sink while waiting for service call. Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - From follow-up inspection 2021-12-28: Time Extended

High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored on prep table . - From follow-up inspection 2021-12-28: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door open - From follow-up inspection 2021-12-28: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2021-12-28: Time Extended