ANTHONYS PIZZA

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; cooked eggplant 54F; ( - Cold Holding).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; cooked eggplant 54F; ( - Cold Holding) Eggplant was above filling in cooler. Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meat sauce 117F; ( - Cold Holding). Person in charge reheated on stove to 165F. 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. Cream in cooler overnight not dated. Person in charge dated. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Personal belongings in hand washing sink. Person in charge moved. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser not labeled. Person in charge labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup used as a scoop in flour. Person in charge removed cup. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened can drink on prep table. Person in charge moved drink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones on pizza boxes. Person in charge moved phones. Corrected On-Site

Basic - Food stored on floor. Bottled Water on floor. Person in charge moved water. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer in back has ice buildup.

Basic - Reach-in cooler/freezer interior/shelves have accumulation of soil residues. Bottom of reach in freezer is soiled.

Basic - Wet mop not stored in a manner to allow the mop to dry. Person in charge hung mop up to dry. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Flour/sugar not labeled. Person in charge labeled. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.25. License was renewed during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Seafood over garlic. Person in charge moved garlic. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza sauce 60F, per person in charge it was out for several minutes. Placed on time control and documented. 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. 1/2 and 1/2 opened yesterday not dated. Person in charge dated. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Microwave is soiled. Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Grease on floor behind and on sides of fryers.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at pizza. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in mop bucket. Person in charge hung up to dry. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. I can of pizza sauce dented.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6.1.24.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On warmer; meatballs 100; ( - Hot Holding); meatballs reheated to 165F ( - Cold Holding) 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. Cream not dated person in charge dated. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer has flour on it. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Establishment can not use hand washing sink at back of kitchen because it needs to be fixed to the wall. It's loose.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee fill container in hand washing sink. Addressed immediately and he stopped. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Person in charge labeled. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to scoop feta. Person in charge removed cup. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen are dusty.

Basic - Floor not cleaned when the least amount of food is exposed. Grease on floor behind fryers.

Basic - In-use wet wiping cloth/towel used under cutting board. Person in charge removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at back hand washing sink that's not mounted to the wall.

Basic - Stored food not covered. In 2 door freezer: chicken not covered. Person in charge covered. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed 2 packages of calamari thawing. Person in charge placed into reach in cooler. Still frozen. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger over pasta in freezer. Person in charge rearranged. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter above fill line 51F. Person in charge took butter and placed inside walk in cooler. 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. Cream in cooler not dated. Person in charge dated. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer is soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink is missing paper towels. Person in charge replaced. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Person in charge labeled. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table in back. Person in charge removed. Corrected On-Site

Basic - Food stored on floor. In walk in cooler; pizza sauce on floor. Person in charge moved pizza sauce. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer has ice buildup.

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 in flour. Person in charge removed scoop. Corrected On-Site Repeat Violation

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. Dish machine at 0ppm. Primed 3 times and machine tested at 50Ppm. Corrected On-Site 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. Missing on pizzas and marinara. Person in charge time stamped. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table; Pasta soup 112F, marinara 110F, meat soup 112F; ( - Hot Holding). All reheated above 165F. 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. In reach in cooler cream not dated. Person in charge dated yesterday. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board is grooved and has black spots on it.

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 handles laying in sugar and flour. Person in charge removed scoops. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wet rag under cutting board. Person in charge removed rag. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at front and far back hand washing sinks.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of microwave is soiled.

Basic - Stored food not covered. In reach in freezer on cook line; chicken not covered. Person in charge covered. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature. Person in charge placed beef in walk in cooler. 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. Dishmachine tests at 0ppm. Establishment set up 3 compartment sink. Tests at 200ppm. Corrective Action Taken Repeat Violation

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 2 persons came in from outside and didn't wash hands before starting work. Addressed immediately and person washed hands and put gloves on. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6.1.22. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer; mussels over eggplant. Person in charge moved mussels to bottom. 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. Creamer in make #1 not dated. Person in charge dated. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at front hand washing sink.

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop feta. Person in charge removed cup. Corrected On-Site

Basic - Equipment in poor repair. Gaskets on make table are torn.

Basic - Plumbing system in disrepair. Two sinks in kitchen are hanging from wall. One sink the faucet won't turn on.

Basic - Stored food not covered. In reach in freezer; eggplant not covered. Person in charge covered. Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Person in charge hung to dry. Corrected On-Site Repeat Violation

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. Dishmachine tests at 0ppm. Person in charge worked on it and 3rd test at 75ppm. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6.1.22.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef. Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cheese bread made with refrigerated cheese, made yesterday sitting out still.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Creamer in make table 48F. Person in charge discarded voluntarily. 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 and the time removed from temperature control cannot be determined. Missing on Stromboli, garlic rolls, and pizza sauce. Person in charge time stamped. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pasta soup, sausage lentil, meatballs 117F. Pizza sauce 112F. All reheated to 165F. 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. Creamer in reach in cooler not dated.

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop sugar. Cup used to scoop Romano cheese. Person in charge removed cups. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board next to mixer is grooved and has black marks. Person in charge replaced board. Corrected On-Site

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

Basic - Food stored on floor. Tomatoes on floor in back storage area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in chest reach in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from clean dish rack. Person in charge removed tongs. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Person in charge removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at front hand washing sink. Repeat Violation

Basic - Stored food not covered. Chicken in reach in freezer not covered.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop face down in dry storage area.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Sterilite type storage container in direct contact with chicken, eggplant, flour.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer trays of raw chicken no longer commercially packaged over ready to eat meatballs. Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Bruschetta date marked 1/11 in reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pizza maketop sausage 51°F, item above fill line person in charge states has been in unit less than 4 hours, removed top layer and place in drawer below. In make top across from cookline sausage above fill line 47°F. Person in charge discarded. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at pizza make blocked by speed rack on wheels.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment utilizes quatanery ammonium to sanitize, unable to provide test strips. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. In restrooms, no hand wash sign. Person in charge printed and posted. Corrected On-Site

Basic - Single-service articles improperly stored. Pizza boxes stored on floor at pizza bar. Person in charge raised. Corrected On-Site