ANTHONY'S COAL FIRED PIZZA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler next to pizza oven: cooked garlic (58F - Cold Holding) sitting in pan on top of arugula for 1 hour. Operator relocated to the freezer for rapid chill. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by a cart in the back of the kitchen. Cart was moved. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small area at the corner of the drop plate. Discussed with manager. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting unwashed onions. Discussed with employee who then began washing onions. Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons, cucumbers, tomatoes, in cardboard box are on the top shelf above ready to eat food items such as cooked vegetables, sauces, and cooked vegetables. Discussed with manager.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mold like substance in contact with ice in bar area

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ricotta (47F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ricotta 47F. Manager states temperatures were taken at 9am. See stop sale. Oil and garlic 76F kept at room temperature. Oil and garlic is now being held on time as a public health. Emailed operator form and operator discarded after 4 hours Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice tea nozzles, area behind soda nozzles, bar soda gun

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In bar area: in contact with ice, see stop sale In kitchen: on interior walls of ice bin.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Yogurt and banana in reach in cooler. Manager placed employee food in separate bin 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. Handle of scoop in arugula and dressing. Manager corrected Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Provided operator with form HR 5030-105. Manager hung up poster. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in reach in cooler next to pizza over. Manager placed thermometer in unit Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler in bar area soiled with broken glass and food debris

Basic - Stored food not covered. Chicken wings in walk in cooler. Manager covered. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hard boiled eggs 50f, found in reach in from overnight. Discarded

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs 50f, found in reach in from overnight. Discarded

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler next to ice machine. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting boards behind the bar stained

Basic - Cutting board has cut marks and is no longer cleanable. Small cutting boards behind the bar

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Rear kitchen on prep table wet wiping cloth

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. Run three times 0 ppm Chlorine - manager scheduled service this day -triple sink set up 100 ppm chlorine Corrective Action Taken

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.

Basic - Accumulation of black mold-like substance in the interior of the ice machine

Basic - Water leaking from pipe of dish machine

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - fresh garlic and oil at 69 F 3:00 pm on counter at front cook line since 11:30 am - manager placed grail and oil on ice - reviewed time as a public health control as an option -recheck 42F Corrected On-Site

Basic - Employee beverage container next to clean equipment/utensils at front cook line -manager discarded drink Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. - plastic containers on shelf in dish washing area and cups stacked at beverage station

Basic - Garbage on the ground and/or pad around dumpster. Shared dumpster

Basic - In-use tongs stored on equipment door handle between uses in front cook line area Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food in walk in cooler Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times in back kitchen - brooms in front of hand wash sink- reviewed with manager that hand wash sinks must accessible at times - manager relocated brooms Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables ( boxes ) stored with ready-to-eat food ( trays of cooked vegetables ) in walk in cooler - manager properly arranged foods Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Five gallon pails stored in front of hand sink in prep area of kitchen. Operator removed pails after discussion. Corrected On-Site Repeat Violation

Basic - Bowls, pots and pans not stored inverted or in a protected manner. Bowls , pots and pans inverted after discussion with operator. Corrected On-Site

Basic - Ceiling tile missing in kitchen.

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 handle in flour container in contact with flour. Operator removed scoop after discussion. Corrected On-Site

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Ladder stored in walk in cooler. Ladder removed after discussion with operator . Corrected On-Site