ANNIES PIZZA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken breast (55F - Cold Holding) defrost ing on speed rack in back kitchen. Per operator held out of temperature approximately 1 hour. Operator placed in reach in cooler. Corrected On-Site

Basic - Food stored on floor. Observed plastic container of cooking oil stored on the floor. Operator elevated. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In multiple units.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink in reach in cooler. Employee removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken breast 55F and raw beef 32F defrosting out at room temperature on speed rack in back kitchen.

High Priority - Container of medicine improperly stored. Bottle of pepto bismol stored on rack above dry food items on storage rack in back prep area. Operator moved. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Styrofoam bowl with no handle stored in bread crumb bin at back prep table. Operator discarded. Corrected On-Site

Basic - Carbon dioxide tanks not adequately secured at back prep area.

Basic - Interior of reach in refrigerator behind front counter in disrepair/has exposed insulation.

Basic - Time/temperature control for safety food thawed in an improper manner. Packages of raw beef thawing at room temperature on speed rack in back prep area.

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in multiple cold holding unit. - From follow-up inspection 2025-02-28: Time extended until next routine inspection. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Chicken over cheese Chef moved cheese Corrected On-Site

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. Form emailed

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler in back room with food debris on handles

Basic - Employee with no hair restraint while engaging in food preparation. Food prep person on make line with no hair restraints. Person put on a restraint Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottles of water in cooler next to food. Chef discarded drinks Corrected On-Site

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At pizza cooler- diced ham 54-58F at 10:45 to 54-58F at 11:00 ( cooling since 10:15), cooked peppers 54-58F at 10:45- food over stacked- at current rate of cooling food will not reach 41F within remains 3 hours operator placed in large reach in cooler to quick chill. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Sierra De Froscia not at establishment at time of inspection.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle of water over food items at tall reach in cooler by back prep area- operator removed. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet with jewelry while preparing food at cookline- educated operator - employee removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored above ready to eat pizza sauce in storage cooler. Operator stored bacon below pizza sauce.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed two door cooler next to shelf - chicken salad ((Overnight)50F - Cold Holding), per operator items were from yesterday stored in cooler overnight. Last good temperature unknown. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed two door cooler next to shelf - chicken salad ((Overnight)50F - Cold Holding), per operator items were from yesterday stored in cooler overnight. Last good temperature unknown. See Stop Sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade in rear prep area soiled with food debris. Operator removed and had employee clean blade. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle. Operator removed tongs from oven door. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.