ANTHONYS RUNWAY 84

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. One door cooler-; raw salmon (47F - Cold Holding); raw veal (46F); raw chicken breast (48F - Cold Holding) Per employee food held less than 4 hours, ice added for a quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. peas (110F - Hot Holding), per employee food hot held less than two hours, reheated on microwave to 166F. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Large handle touching flour, employee removed. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed one door cooler, next to three compartment sink-worn out gasket.

Basic - Cutting board has cut marks and is no longer cleanable. Fry station cutting board. Black like stains.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee wearing a bracelet and a watch, feted manager instructed, employee removed. Corrected On-Site

Basic - Food stored on floor. Two container of prep vodka sauce on floor under oven, employee placed on shelf. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm), employee made new solution, uaternary sanitizer at 200 ppm. Corrected On-Site

High Priority - Container of medicine improperly stored. Observed tub of vaporub stored on shelf above flip top cooler at cook line. Operator discarded. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above raw veal inside abner cooler in kitchen. Operator properly stored. Observed raw chicken above raw beef inside atosta cooler in kitchen. Operator properly stored. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed clam and mussels tags, stored in kitchen, not marked with last date served and not kept in order.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips for quaternary sanitizer.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer.

Basic - Utensils in poor condition. Observed rubber spatula, stored at dish pit, torn. Operator discarded. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - From follow-up inspection 2025-02-06: Observed same. Per operator, new menus with raw items identified are being printed. Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Observed basting brush stored in handwash sink next to cook line. Operator removed. Corrected On-Site Repeat Violation

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided advisory to operator.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed lamb chops thawing in sink, in standing water. Operator removed and stored in walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw prawns (49F - Cold Holding) stored in reach in cooler at end of cookline. Per operator, prawns stored in cooler for approximately 2hrs. Operator moved prawns to walk in cooler to quick chill. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed clam and mussel tags without last date served.

Intermediate - Handwash sink not accessible for employee use at all times. Observed various utensils stored in hand wash sink at seafood station. Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for hand wash sink, at bar. Operator provided. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored in flour bin, handle in contact with flour. Operator removed. Corrected On-Site

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed stirrer stored in dipperwell at bar, dipperwell off. Operator turned dipperwell on. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over cooked pasta in reach in cooler at cook line. Operator properly stored. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm) at cook line and shellfish station. Operator corrected to 100ppm. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris at pastry station. Operator removed and put in dish pit. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed sanitizer bucket stored in hand wash sink at shellfish station. Operator removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed metal plate store in flour bin in kitchen. Operator removed. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Floor area(s) covered with standing water. Observed standing water on floor at shellfish station.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at bar hand wash sink. Operator posted sign. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket chlorine 200ppm on cookline. Chef removed and corrected chlorine sanitizer to 100ppm during inspection. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food-contact surface soiled with food debris. Observed spoon stored deep into tomato sauce at low boy cooler in prep area of kitchen next to server station. Chef removed spoon from tomato sauce. Corrected On-Site

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Observed in walk in cooler no tag stored with clams. Per operator, chef removed tag upon arrival. Advised chef to put tag back with clams, chef complied. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken stock stored in reach in cooler on cookline with no date mark. Per chef, chicken stock made 3 days ago. Chef properly date marked chicken stock. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on shelf above prep sink in back area of kitchen. Employee removed bottle from shelf. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash signs on hand wash sinks at the bar. Operator put signs above hand wash sinks at bar during inspection. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee bottled water stored in low boy cooler at the end of cookline. Employee removed water bottle from cooler. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Packaged raw chicken on raw over raw sausage, chicken placed with other chicken on opposite shelf Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar with mold like substance, employee cleaned and sanitized Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Utensils in hand sink at end of cookline, items were removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled with mold like substance on fliptop at left side of cookline. Gaskets were cleaned by chef Corrected On-Site

Basic - Stored food not covered. In walk in freezer, sauce containers without lids. Lids placed on containers Walk in cooler, container of raw whole chickens without lid. Lids placed on containers Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.