Rosewood Foods

The sanitizer solution in the bucket was measured at 0ppm of quats. Sanitizer was replaced during inspection and measured at 100ppm of chlorine., Ensure sanitizer is maintained at 100ppm of chlorine and replaced every 2 hours or when water is visibly dirty.

The prep cooler in the cookline had no thermometer. Ensure a functioning thermometer is present in the cooler at all times.

No staff onsite was able to provide proof of food safety certification. Ensure a staff has food safety certification and, this staff must be onsite when you have 6 or more staff working.