Rosatis Pizza

September 15, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings14
critical findings4

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: OBSERVED IMPROPER TEMPERATURE OF PREP COOLER AT 53.9F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING UNIT AT 40.0F OR BELOW.(CRITICAL 7-38-005A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS STORED INSIDE ABOVE MENTIONED PREP COOLER SUCH AS 12LBS. COOKED PASTA INDIVIDUAL PLASTIC BAGS RANGING FROM 46.1F,49.6F,49.8F,4LB. OPEN JAR OF VODKA SAUCE 50.5F,.5LB. COOKED MEAT BALLS 44.6F,2LBS. COOKED CHICKEN 54.8F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD FOODS AT 40.0F OR BELOW.APPX.18.5LBS.$48.(CRITICAL 7-38-005A)
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: OBSERVED POOR HYGIENIC PRACTICES AND BARE HAND CONTACT WITH READY TO EAT FOODS BY FOOD HANDLERS.OBSERVED ONE MALE EMPLOYEE HANDLE A DIRTY PAN AND RINSING IT OUT AT 3- COMPARTMENT SINK AND THEN HANDLED PARCHMENT PAPER AND ROLLED 2- PIECES OF BREAD IN PAPER,HANDLED THE SOILED TOWEL TO WIPE OFF CUTTING BOARD AND GARBAGE CAN IN OTHER HAND AND THEN PUT ON GLOVES DIPPED UP PIZZA SAUCE WITH SCOPE WITHOUT WASHING HANDS.THE OTHER MALE EMPLOYEE WAS TAKING PHONE ORDERS AND THEN PUT ON GLOVES AND HANDLED BULK LETTUCE AND KNIFE THEN CUTTING LETTUCE,WIPED FACE WITH BARE HANDS AND WIPED SHIRT THEN PUT ON GLOVES HANDLED LETTUCE AGAIN WITHOUT WASHING HANDS .MANAGER HAD EMPLOYEES TO WASH HANDS DURING INSPECTION.MUST WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION.(CRITICAL 7-38-010A)
code 6Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: OBSERVED IMPROPER SANITIZING OF MULTIUSE UTENSILS AT 3- COMAPARMENT SINK.OBSERVED MALE EMPLOYEE DUMP FOOD INTO GARBAGE CAN FROM PAN TOOK IT TO THE SINK AND RAN WATER INSIDE OF IT,THEN PLACED IT ON CART.THEN AGAIN HE RINSED SOME DIRTY TONGS UNDER RUNNING WATER AND PLACED THEM IN A PAN OF WATER NEXT TO COOKING EQUIPMENT TO BE USED WITHOUT WASHING,RINSING AND SANITIZING UTENSILS PROERLY AT SINK.INSTRUCTED MANAGER TO SET UP SINK TO PROPERLY WASH DISHES.(CRITICAL 7-38-030)
code 8Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: OBSERVED EVIDENCE OF APPX. 25 OR MORE SMALL FLIES ON WALLS AND CEILINGS IN FRONT PREP AREA,DINING AREA AND MOPSINK AREA.ALSO APPX."1/2-3/4" GAP IN CENTER OF FRONT DOUBLE DOORS,REAR BACK DOOR AND REAR EXIT DOOR ALONG BOTTOM.MUST RODENT PROOF DOORS TO BE TIGHT FITTING.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 9/15/17.(SERIOUS 7-38-020)
code 18
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: MUST LABEL BULK FOOD STORAGE CONTAINER ON LOWER SHELF IN FRONT PREP AREA WHEN FOOD IS NOT IN ORIGINAL CONTAINER.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST PROVIDE A SPLASH GUARD AT FRONT PREP AREA HAND SINK NEXT TO PREP COUNTER(OBSERVED FOOD BEING PREPPED AT THIS TIME THERE).
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST CLEAN FOOD DEBRIS FROM FLOOR MIXER,CAN OPENER,PREP TABLES,PREP COOLERS,STORAGE SHELVES,SIDE OF PIZZA OVEN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST CLEAN FOOD DEBRIS FROM FLOOR ALONG WALL BASES IN REAR PREP AREA.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MUST CLEAN DUST BUILD UP FROM UPPER WALLS IN FRONT & REAR PREP AREAS,DINING AREA,LIGHT SHIELDS,VENTILATION VENTS AND CEILING TILES ADJACENT TO .
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: MUST REPLACE MISSING LIGHT SHIELD IN FRONT PREP AREA AND LOOSE LIGHT SHIELD IN REAR PREP AREA.
code 36
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: MUST PROVIDE THERMOMETER FOR HOT HOLDING UNIT AND FRONT SALAD COOLER.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: MUST ELEVATE BOXES AND PIZZA BOXES OFF OF FLOOR IN BASEMENT.EMPLOYEES BELONGINGS FROM FOOD STORAGE SHELVES AND STORE THEM IN PROPER PLACE.
code 41
Food Handler Requirements Met

Inspector note: IDPH FOOD HANDLERS REQUIREMENTS ARE NOT MET FOR NEW EMPLOYEE .MUST ENROLL AND MAINTAIN.
code 45

What changed since the previous inspection?

Compared with Pass on June 16, 2017: 14 findings appeared for the first time.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.