ANTHONYS COAL FIRED PIZZA

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of white kidney beans.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. No date marking for fresh mozzarella in back kitchen Reach in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer in back kitchen soiled with old food debris.

Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled in front line Reach in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls, ceiling, vents, and floor in Dish machine area soiled. Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark for Oil and fresh garlic at front line cook.

Intermediate - Handwash sink not accessible for employee use at all times. Next to dry storage shelf. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink at bar prep table. Drink At back kitchen prep table. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bag on dry storage rack next to Employee handwash sink. Cell phone stored on bar prep table. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Employee working without hair restraint or beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting at dish pit. Corrective Action Taken

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching produce inside shortening box. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in standing water at 90F. Corrected On-Site

Basic - Missing drain plug at dumpster.

Basic - No handwashing sign provided at a hand sink used by food employees. At women's restroom.

Basic - Open dumpster lid. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Lettuce and celery not wash before cutting. Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen wall behind prep sink soiled.

High Priority - Dented. See stop sale.solid white albacore tuna 1

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested two times at 10 ppm retested to 100 ppm Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Can liner bags covering food in walk in cooler

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. 4 employees expired in 2023

Basic - Wiping cloth latic acid DDBSSA compound sanitizing solution not at proper minimum strength. Tested 2 times out of range from. 272-700 tested at 848. Operator used chlorine to place in the sanitizer bucket instead tested at 50 ppm Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control. Cook chicken wings not on time mark . Employee determined time and placed time mark Corrected On-Site

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. Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed for management manager signed and some employees signed. Next unannounced inspection. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook meat balls not dated walk in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on meat slicer employee removed Corrected On-Site

Basic - Food stored on floor. Multiple boxes of food stored in front of the walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cooked noodles 44 f 2nd temp . Operator moved to reach in cooler. 2nd temp 44 f Repeat Violation

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. Provided by email to operator. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Cleaned can opener blade. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Salad prep station operator dried water. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions over washed onions walk in cooler. Operator removed to proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: holding: fresh garlic oil 47 f boiled eggs 49 f mozz cheese 47 f operator moved to walk in cooler 2nd temp mozzarella cheese 43 f boiled eggs 38 f fresh garlic and oil 50 f Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk not dated operator dated milk Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and phone on prep table. Employee removed. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Food stored on floor. Eggs in white bucket on floor In walk in cooler. Operator removed from floor. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine two times, tested 0ppm. Operator setup three compartment with Ecolab Sink and Surface Cleaner. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 live flies at dry storage area, 1 live fly in dish washing area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cut peppers in walk-in cooler. Operator moved chicken to bottom shelf. Corrected On-Site Repeat Violation

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server handled dirty dishes, picked up a utensil from floor, then returned to bar and served drink to customer with no hand washing. Discussed with operator about proper hand washing procedures, employee washed hand at time of inspection. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk and half n half creamer in tall reach-in cooler at kitchen. Operator date marked. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator printed and filled time form at time of inspection. 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. Scoop in bulk flour container at front cook line. Operator moved handle up. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sandwich prep reach-in cooler gasket soiled at back kitchen.