ANTHONY'S COAL FIRED PIZZA

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee preparing raw meat balls went to prepare a caprice salad without washing her hands before putting gloves on. Employee went to wash her hands. Corrected On-Site

High Priority - Toxic substance/chemical white board eraser improperly stored on top of espresso machine. Operator removed. Corrected On-Site

Basic - Container with boiled eggs stored on floor in walk in cooler. Operator placed on a shelf. Corrected On-Site

Basic - Employee open water bottle on a food preparation table next to ice machine. Operator removed. Corrected On-Site

Basic - Floor has a crack and standing water under floor spills out when stepped on.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...pizza sauce 46-49F in top line cooler at pizza station #1 . Food not prepped or portion today, food being held more than 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...pizza sauce 46-49F in top line cooler at pizza station #1 . Food not prepped or portion today, food being held more than 4 hours. Stop sale issue . Manager discarded food. Corrective Action Taken 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.... Cheese, tomato sauce in ice bath by the pizza oven , food being held less than an hour . Manager time marked. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing....stored cup in handwashing sink at prepped station. Manager removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at prepped station . Manager provided. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....sauce was prepped Wednesday at walk in cooler not properly date marked . Manager properly date marked . Corrected On-Site Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.....door left open , employee bathroom. Manager closed . Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food...employee removed reach in cooler for fixing and then gloves hands grave cleaned utensils, prep food for customer. Employee washed hands after discussion. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Shredded pizza cheese 47 -44F in flip top reach in cooler at pizza station, food not prepped today , food being held less than 4 hours . Employee time marked. Corrective Action Taken 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..several tray of chicken wings by the pizza oven . Wings was cooked today and being held less than 4 hours. GM time marked. Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink...blocked by racks at prep station, blocked by pizza dough container at dishwashing area. Employee removed. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...wrong date marked spinach dip , spinach was cooked yesterday and then food prepped today employee marked with todays marked . Discussed with GM.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at prepped station. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Alfredo sauce 72F by the pizza oven , food not prepped or portion today , food being held less than 4 hours .... . Employee discarded food. ...ricotta cheese 53F, garlic Romano sauce 49F in ice bath by the pizza oven , food not prepped or portion today , food being held less than four hours, employee covered food with ice . Repeat Violation Admin Complaint

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...chicken wings by the pizza oven being held less than 4 hours. Advised to manager time marked. Repeat Violation Admin Complaint

Intermediate - No handwash sink located in vending machine area where employees service bulk food machines...whisk stored in handwashing sink at prep station. Employee removed . Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at prep station. Repeat Violation Admin Complaint

Basic - Food stored in a location that is exposed to splash/dust...open flour bags front of handwashing sink at prep station.

Basic - Food stored on floor...flour . Employee removed . Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sink and surface sanitizer solution used in the three-compartment sink. Warning - From follow-up inspection 2023-10-05: No test kit Time Extended

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Operator stated establishment partially cooks chicken wings (<165°F), prior to being cooled/stored/reheated(>/= 165°F) and placed on TPHC. Provided form, operator printed/completed during inspection, process approved. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At pizza station; employee beverage without lid on prep table. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at Flip top refrigerator salad ; hard boiled eggs (48-51F - Cold Holding) . Due to overfilled. Operator stated less then hour and removed the overfilled eggs. Corrective Action Taken

Intermediate - Observe ice machine soiled with mold-like substance or slime.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (112 - Hot Holding) at pizza line hot table. Operator states hot holding unit does not use water. Operator states item has been in unit for 2 hours. Reheated in oven before placing on hot table. Operator reheated onions to 170°F. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by unwashed wares in ware washing area. Operator removed 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. Cooked chicken wings at pizza station being held on time has no time marking. Operator states item was cooked 1 hour ago. Operator placed time stamp on items Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (126°F - Hot Holding) at pizza line. Operator states unknown time out of temperature. Operator discarded immediately Corrected On-Site