TONY'S FAMOUS NEW YORK PIZZA

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled Interior of reach in pizza cooler soiled with food debris

Intermediate - Manager or person in charge lacking proof of food manager certification. Operator left certificate at house. Will email me copy later to provide information. Will return in 60 days to complete callback Warning

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

Basic - Bowl or other container with no handle used to dispense food. Using soufflé cup to scoop yeast

Basic - Current Hotel and Restaurant license not displayed. Current active but expired hanging

Basic - Equipment in poor repair. Torn gasket on reach in freezer

Basic - Food stored on floor. Flour on floor Liquid shortening on floor by dish area Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in pizza cookline unit

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk in fridge and pizza make table soiled

Basic - Old labels stuck to food containers after cleaning. Operator removed Corrective Action Taken

Basic - Open dumpster lid.

Basic - Single-service articles not stored inverted or protected from contamination. Togo containers not inverted

High Priority - Dented/rusted cans present. See stop sale. #10 can ground tomatoes

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 pizza pies Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs 59° hot holding sausage 53° hot holding marinara sauce 49° hot holding holding unit was off. Reheated on stove Meatballs 194° reheat Sausage 201° reheat Marinara sauce. 203° reheat Corrected On-Site

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. Ham and salami not dated Heavy cream in walk in fridge Corrected On-Site Repeat Violation

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Antonio Abitino Warning

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator claims sent back he was sent the wrong test strips Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. Cup in Parma cheese Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Food stored on floor.sugar and flour. Chicken wings walk in cooler Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Light not functioning. Under hood fan Repeat Violation