REAL AND ROSEMARY health score and inspection history

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)./ Containers of unidentified white, dry ingredients.

Store clean utensils in a clean location where they are not exposed to potential contamination./ Ready-to-use slicing knives are stored in the crevice between the kitchen wall and the work table.

Provide mechanical ventilation of sufficient capacity to keep rooms free of excessive heat and obnoxious odors./ No detectable draw from the mechanical ventilation units in the restrooms.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4)./ There is not a person on duty who has completed an accredited program.

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location./ CFSMs have not registered their certifications with JCDH (the establishment was notified on inspection 16 JUN 2025 to implement compliance with this requirement).

ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH./ Expired permit is displayed.

4-601.11(C) Keep nonfood contact surfaces of the food slicer free of an accumulation of food residue and other debris./ Food residues and particles remaining on the underside of the blade ring and mount, and inside the blade guard following cleaning after last use. Use narrow-headed, long-handled brushes to access the niches, crevices, and hard-to-reach areas of this equipment, manually clean to loosen and remove soils. Rinse; visually inspect for residues and repeat as needed, then sanitize once the surfaces are rinsed clean.

Provide appropriate, readily accessible thermometers for all make tables./ Unable to locate an air temperature thermometer inside the make table cooler.

Keep the dumpster lids closed.