Rosati's Pizza

Inspector notes: Observed 200ppm chlorine sanitizer in use at the 3 comp sink where active warewashing was occurring. Sanitizer was diluted by PIC to approved levels at time of inspection. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020

Inspector notes: Observed shelving stored less than 6 inches off the ground. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Discussed shelving should be stored 6 inches off the ground to allow for proper cleaning

Inspector notes: Observed 2 knives stored in the crevasse between the prep cooler and prep table. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection

Inspector notes: In the walk in cooler, observed a plastic container of pre-portioned spaghetti with date mark 08/18, a plastic container of pre-portioned penne with a date mark 08/18, and a plastic container of pre-portioned fettuccini with a date mark 08/21. In the reach in under the cold table next to the cooks line, observed a small plastic container of cooked meatballs with a date mark 08/22. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection

Inspector notes: No written procedures available at time of inspection for clean-up of vomit and diarrheal events. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Emailed person in charge (PIC) department guidance for clean-up of vomit and diarrheal events

Inspector notes: Observed fully assembled can opener attached to a prep table in the back of the kitchen with accumulation of dried tomato debris and metal shavings on the food contact surface of the blade. According to the Person in Charge (PIC) was last cleaned two days prior on (9/16). All food-contact surfaces must be cleaned to sight and touch. PIC fully disassemble the can opener to properly wash rinse and sanitize. Ensure equipment is properly clean prior to storing. Corrected at time of inspection