Food Establishment Inspection Report
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OFFICE OF ENVIRONMENTAL SERVICES
21306 Illinois Route 9
Tremont, IL 61568-9252
Establishment
ROSATI'S PIZZA 		License/Permit #
1776
Street Address
137 A RADIO CITY DR
City/State
NORTH PEKIN, IL 		ZIP Code
61554
No. of Risk Factor/Intervention Violations 0
No. of Repeat Risk Factor/Intervention Violations 0
Date 05/16/2023
Time In 11:15 AM
Time Out 01:10 PM
Permit Holder
Red Gravy LLC 		Risk Category
Category I
Purpose of Inspection   Regular

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
Circle designated compliance status (IN, OUT, N/O, N/A) for each numbered item
IN=in compliance    OUT=not in compliance    N/O=not observed    N/A=not applicable
Mark "X" in appropriate box for COS and/or R
COS=corrected on-site during inspection    R=repeat violation 		Risk factors are important practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public health interventions are control measures to prevent foodborne illness or injury.
Compliance Status
 COS R

SUPERVISION

 
1 IN OUT     Person in charge present, demonstrates knowledge, and performs duties    
2 IN OUT N/A   Certified Food Protection Manager    

EMPLOYEE HEALTH

 
3 IN OUT     Management, food employee and conditional employee; knowledge, responsibilities and reporting    
4 IN OUT     Proper use of restriction and exclusion    
5 IN OUT     Procedures for responding to vomiting and diarrheal events    

GOOD HYGIENIC PRACTICES

 
6 IN OUT   N/O Proper eating, tasting, drinking, or tobacco use    
7 IN OUT   N/O No discharge from eyes, nose, and mouth    

PREVENTING CONTAMINATION BY HANDS

 
8 IN OUT   N/O Hands clean & properly washed    
9 IN OUT N/A N/O No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed    
10 IN OUT     Adequate handwashing sinks properly supplied and accessible    

APPROVED SOURCE

 
11 IN OUT     Food obtained from approved source    
12 IN OUT N/A N/O Food received at proper temperature    
13 IN OUT     Food in good condition, safe, & unadulterated    
14 IN OUT N/A N/O Required records available: shellstock tags, parasite destruction    
 
Compliance Status
 COS R

PROTECTION FROM CONTAMINATION

 
15 IN OUT N/A N/O Food separated and protected    
16 IN OUT N/A   Food-contact surfaces: cleaned & sanitized    
17 IN OUT     Proper disposition of returned, previously served, reconditioned & unsafe food    

TIME/TEMPERATURE CONTROL FOR SAFETY

 
18 IN OUT N/A N/O Proper cooking time & temperatures    
19 IN OUT N/A N/O Proper reheating procedures for hot holding    
20 IN OUT N/A N/O Proper cooling time and temperature    
21 IN OUT N/A N/O Proper hot holding temperatures    
22 IN OUT N/A N/O Proper cold holding temperatures    
23 IN OUT N/A N/O Proper date marking and disposition    
24 IN OUT N/A N/O Time as a Public Health Control; procedures & records    

CONSUMER ADVISORY

 
25 IN OUT N/A   Consumer advisory provided for raw/undercooked food    

HIGHLY SUSCEPTIBLE POPULATIONS

 
26 IN OUT N/A   Pasteurized foods used; prohibited foods not offered    

FOOD/COLOR ADDITIVES AND TOXIC SUBSTANCES

 
27 IN OUT N/A   Food additives: approved and properly used    
28 IN OUT N/A   Toxic substances properly identified, stored, & used    

CONFORMANCE WITH APPROVED PROCEDURES

 
29 IN OUT N/A   Compliance with variance/specialized process/HACCP    

GOOD RETAIL PRACTICES
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark "X" in box if numbered item is not in compliance       Mark "X" in appropriate box for COS and/or R      
COS
=corrected on site during inspection   
R
=repeat violation  
  COS R

SAFE FOOD AND WATER

 
30   Pasteurized eggs used where required    
31   Water & ice from approved source    
32   Variance obtained for specialized processing methods    

FOOD TEMPERATURE CONTROL

 
33   Proper cooling methods used; adequate equipment for temperature control    
34   Plant food properly cooked for hot holding    
35   Approved thawing methods used    
36   Thermometers provided & accurate    

FOOD IDENTIFICATION

 
37   Food properly labeled; original container    

PREVENTION OF FOOD CONTAMINATION

 
38   Insects, rodents, & animals not present    
39   Contamination prevented during food preparation, storage & display    
40   Personal cleanliness    
41   Wiping cloths: properly used & stored    
42   Washing fruits & vegetables    

PROPER USE OF UTENSILS

 
43   In-use utensils: properly stored    
 
  COS R

PROPER USE OF UTENSILS

 
44   Utensils, equipment & linens: properly stored, dried, & handled    
45   Single-use/single-service articles: properly stored & used    
46   Gloves used properly    

UTENSILS, EQUIPMENT, AND VENDING

 
47 X Food & non-food contact surfaces cleanable, properly designed, constructed & used    
48   Warewashing facilities: installed, maintained & used; test strips    
49 X Non-food contact surfaces clean    

PHYSICAL FACILITIES

 
50   Hot & cold water available; adequate pressure    
51   Plumbing installed; proper backflow devices    
52   Sewage & waste water properly disposed    
53 X Toilet facilities: properly constructed, supplied, & cleaned    
54   Garbage & refuse properly disposed; facilities maintained    
55 X Physical facilities installed, maintained & clean    
56   Adequate ventilation & lighting; designated areas used    

EMPLOYEE TRAINING

 
57   All food employees have food handler training    

ALLERGEN AWARENESS & TRAINING

 
58   Allergen awareness and training    
IOCI 17-356

Food Establishment Inspection Report
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Establishments: ROSATI'S PIZZA Establishment #: 1776
Water Supply:   Public Private   Waste Water System:   Public Private
Temperature Documentation: NO License Posted: NO Complaint Number:
Sanitation Information
Name: TRAVIS GASAWAY    
Name: Bhaskaravenkat Gadde    

SANITIZER OBSERVATIONS
Location Location Desc. Method Used Chemical Sanitizer Used PPM Water Temp
Dish Machine In kitchen Chemical Sanitizer Chlorine 50.00 0.00
Sanitizer Bucket In kitchen Chemical Sanitizer Quaternary Ammonium 200.00 0.00

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Lasagna/Cold-holding in walk-in 39.00°F Air Temp/Walk-in cooler 41.00°F Pizza Sauce/Above prep line in cold-holding 38.00°F
Sausage/Above line 38.00°F Sausage/Walk-in cooler 41.00°F Sausage/Cold-holding unit across from fryer 41.00°F
Meatball/Hot-holding 166.00°F Pizza/Hot-holding spinning rack 139.00°F  

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Violations cited in this report must be corrected within the time frames below.
47 ***

Observed the lid to a cold-holding unit to be falling off. Observed a panel to be missing off of the 3-compartment fridge in the back corner of the establishment.

***

Ensure that these areas are repaired by next routine inspection.

- 4-201.11: EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. - V
49 ***

Observed the holding racks near the front hand-sink to have an accumulation of debris.

***

Ensure that these areas are cleaned on a routine basis.

- 4-601.11(C): (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. - V
53 ***

Observed the toilet in the employee bathroom to need to be cleaned. The floor in the bathroom and baseboards behind the toilet needs cleaned as well.

***

Ensure the toilet and bathroom is maintained clean on a regular basis.

- 6-501.18: PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. - V
55 ***

Observed the floor underneath the dish machine, the wall behind the 3-compartment sink, floors in the dry storage area, and floors throughout the facility to have debris on them.

***

Ensure that floor are routinely swept and mopped and maintain routine cleaning.

- 6-501.12: (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.(B)Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. - V
Inspection Comments -Upon arrival at the facility, inspector was informed that they were not allowed back until the owner showed up (who was on a delivery). Inspector waited 15 minutes and the owner showed up and the inspection began. Inspector explained the ordinance to the facility that regulatory authority has the permission to be in the kitchen at any time.

-Facility has improved overall with FBI risk factor violations. No repeat violations from RCPs conducted last inspection.

-Facility needs to focus on cleaning of non-food contact surfaces and physical facilities.

-Facility has bare hand contact with ingredients going on pizzas only. The pizzas are cooked to a temperature to kill potential bacteria on the food from the bare hand contact.

-There are a couple cold-holding units in the kitchen that are not functioning. The units are empty of any food and are not being used. Ensure they are fixed before putting food in them for cold-holding.

-Recommend getting a shield between the fryer and the burners to prevent aerosolized grease from igniting on the burners. Shield needs to be 8" high and can be fabricated on.
HACCP Topic: Dish machine concentration.
 

Person In Charge (Signature)

  Brian Mills 		 

Date:

  05/16/2023
 

Inspector

  Adam Bazzetta 		 

Follow-up:  Yes   No   Follow-up Date: