ANTHONYS PIZZA

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. - per operator pizza was just cooked. Operator recorded correct time. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. - Stainless cleaner stored next to gallon sauce. Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener (COS) - mixer head (COS) - interior of fryers and baskets. - white cutting board on deli station

Basic - Cutting board has cut marks and is no longer cleanable. - white and red cutting boards hanging in back area.

Basic - Exterior door has a gap at the threshold that opens to the outside. - back door

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - Missing drain plug at dumpster.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood fliters Repeat Violation

Basic - Open dumpster lid.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - mushrooms stored over pizza dough Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced ham 48°, Sliced cheese 48°, Per operator food was placed in pizza station 45 minutes prior. Operator place ice bags on product for quick cool. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored next to soda machine in dining area.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

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. Bulk and slices meats and cheese in walk-in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at drink station in dining area. White cutting board Electric slicer Can operator Mixer head White cutting board on pizza station.

Basic - Bowl or other container with no handle used to dispense food. Bowl in marinara and pizze sauces in walk-in cooler. Corrected On-Site

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Pizza boxes stored on floor in dry storage area.

Basic - Cutting board has cut marks and is no longer cleanable. Red and white cutting boards hanging over 3 compartment sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink store on shelf above pizza station. Corrected On-Site

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door

Basic - Food stored on floor. Chicken cases stored on floor in walk-in cooler. Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizzapeel stored directly on pizza oven. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen Lasagna set out on prep table. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over dough.

Basic - Worn, torn and/or soiled floors/carpeting. Floor under cooking equipment

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning - From follow-up inspection 2023-05-26: Time Extended

Intermediate - - From initial inspection : 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. All sliced meats and cheese, bulk and package. Warning - From follow-up inspection 2023-05-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at drink station in dining area. Can opener Mixer head White cutting board on cooks line. Warning - From follow-up inspection 2023-05-26: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-05-26: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. Warning - From follow-up inspection 2023-05-26: Time Extended

Basic - - From initial inspection : Basic - No copy of latest inspection report available. Warning - From follow-up inspection 2023-05-26: Time Extended

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. 0 ppm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 48f, Sausage 49f, Sliced sausage 49f. Less than 4 hours. Advised to rapid chill.

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. Cheese pizza. Manager determined correct time. Corrected On-Site Repeat Violation

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

Intermediate - Spray bottle containing toxic substance not labeled. Purple spray bottle by mop sink.

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on prep table. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over noodles in walk in cooler.

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. Manager determined correct time. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagna.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Feta scoop. Repeat Violation

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

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Cooked chicken, lasagna in reach in cooler. -Noodles, deli meat in walk in cooler.

Intermediate - Spray bottle containing toxic substance not labeled. Purple spray bottle by mop sink.

Basic - Bowl or other container with no handle used to dispense food. Cheese scoop. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Red cutting board above three compartment sink.

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.

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

Basic - Floor soiled/has accumulation of debris. -Under fryers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Can opener base. -Interior of fryer cabinet.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Prep cooler shelves.

Basic - Stored food not covered. Plastic container of breading in walk in cooler. Repeat Violation