ANTHONY'S NEW YORK STYLE PIZZA 1 INC

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning - From follow-up inspection 2025-02-17: Time Extended

High Priority - - From initial inspection : High Priority - Raw sewage on ground of establishment. Sewage back up from sewage pipe beneath pizza oven and mop sink. Sewage water overflowing between front line cook area and pizza ovens, Reach in coolers, dry storage rack, and between three compartment sink and Walk in cooler area. Sewage water flowing into dining area as well, extending from front establishment entrance to back kitchen exit. Employees are required to walk through sewage water in order to prep food. - From follow-up inspection 2025-02-17: Sewage still backed up from sewage pipe beneath pizza oven and mop sink. Sewage water overflowing between front line cook area and pizza ovens, Reach in coolers, dry storage rack, and between three compartment sink and Walk in cooler area. Sewage water flowing into dining area as well, extending from front establishment entrance to back kitchen exit. Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Broken tiles in back kitchen area adjacent to three compartment sink area. Repeat Violation - From follow-up inspection 2025-02-17: Floor tiles missing and/or in disrepair. Broken tiles in back kitchen area adjacent to three compartment sink area. Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a mold like substance in ice chute on self serve ice and soda machine in dining room at time of inspection

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks over lift top reach in cooler at front of cooks line next to cash register

Basic - Equipment in poor repair. Observed torn door gaskets on lift top reach in cooler across from pizza oven

Basic - Floor tiles missing and/or in disrepair. Observed holes in flooring in prep room area that holds water at time of inspection.

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 bulk salt. Operator removed handle during inspection Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored overtop ready to eat cheese inside walk in cooler. Manager removed raw chicken,cheese and properly stored it. 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. Some employees don't have employee reporting agreement. Manager had employees feel out forms. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Gasket inside reach in cooler has torn gaskets.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in small white freezer across from grill.

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.slicing cheese with no gloves on. Discussed with employee the importance of gloves if food is not being heated

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.reach in cooler across pizza oven Cold holding: cut tomatoes 48 f cook sausage 48f pepperoni 48 f cut ham 48 f anchovies 58 f operator placed in freezer. 2nd temp cut tomatoes 43 f cut ham 43 f cook sausage 43 f pepperoni 43 f anchovies 43 f Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allow chlorine above 100 ppm management remade to 100 ppm Corrected On-Site Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

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. Printed for management to sign and employees some employees signed and manager signed. Next routine inspection Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Employee made plan for pizzas Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Lettuce lettuce tomato over ready to eat cheese

High Priority - Dented cans present. See stop sale. 2 cans or Al dente pasta sauce

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched cash register screen than put gloves on. Discussed with operator the importance of hand washing. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale Re heat : marinara sauce 92 f marinara reheating processes started at 10:00 am and item was temped by inspector at 12:22 pm. Operator stated no temperatures were taken on product. Marinara did not cool to 135 f In two hours commercially processed marinara.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese pizza 72 f operator reheated to 165 f Corrected On-Site

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale Re heat : marinara sauce 92 f marinara reheating processes started at 10:00 am and item was temped by inspector at 12:22 pm. Operator stated no temperatures were taken on product. Marinara did not cool to 135 f In two hours commercially processed marinara.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary over 500 ppm Operator made to 200 ppm Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 1 employee training Florida restaurant and lodging association

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna not dated prep reach in cooler by hot warmer.

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2022-09-15: Time Extended - From follow-up inspection 2022-09-15: Time Extended

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 2 cracked raw shell eggs stored in walk-in cooler. Operator discarded.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a cheese pizza stored on prep table at kitchen temped 78 °F. Operator stated that it's cooked about an hour ago. Recommended time control, provided a form to operator by email. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored on cutting board. Operator removed.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen pasta thawing in room temperature at prep table next to slicer. Operator moved to walk-in cooler. Corrected On-Site Repeat Violation