LIL ANTHONY S PIZZA

High Priority - Live, small flying insects found -2 in kitchen

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer -chopper -seasoning containers above 6 burner -shelf above make line by walk in cooler

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quaternary ammonia

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Cutting board has cut marks and is no longer cleanable. -green board on make table by walk in cooler Repeat Violation

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

Basic - Hole in or other damage to wall behind triple sink and in room beside bar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in cooler on cook line -exterior of dough machine

Basic - Silverware/utensils stored upright with the food-contact surface up. -above white reach in freezer

Basic - Standing water in bottom of reach-in-cooler in bar Repeat Violation

Basic - - From initial inspection : Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -4 small dead roaches in control device by back door. Operator threw away control device and replaced wih new. Corrected On-Site Warning - From follow-up inspection 2025-12-22: 3 dead in trap by back door, operator discard. Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation Warning - From follow-up inspection 2025-12-22: **Time Extended*progress made Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -white cutting board on pizza make table, green cutting board in kitchen. Warning - From follow-up inspection 2025-12-22: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of dough machine has reside buildup. -floor under equipment on cook line -wall behind triple sink Warning - From follow-up inspection 2025-12-22: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler in bar area. Warning - From follow-up inspection 2025-12-22: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Repeat Violation Warning - From follow-up inspection 2025-12-22: 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. Chlorine sanitizer 0 ppm. Operator primed rechecked 50 ppm Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-25 operator renewed during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table soiled White upright Freezer interior soiled Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.Plates on top of microwave in the kitchen Plates in dining room wait station area.

Basic - Equipment in poor repair. Reach in cooler door in prep area insulation is shedding.

Basic - Floor soiled/has accumulation of debris. Floor under three compartment sink and back door.

Basic - Hole in or other damage to wall. Holes in the wall by three compartment sink

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In salt container. Operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets by prep area soiled. Vanguards in walk in cooler

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler by prep area soiled. Reach in cooler shelves in walk in cooler soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in prep area soiled Wall by three compartment sink Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -Alfredo sauce (72F - cooling, temped at 2:48, made at 11:00.) reach in cooler on cook line

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -Alfredo sauce (72F - cooling, temped at 2:48, made at 11:00.) reach in cooler on cook line

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. Operator primed, 50 ppm. Corrected On-Site Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. -lining garlic knot drawer. Operator removed Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -open package of raw bacon over cheesecake in reach in freezer. Employee relocated. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Alfredo sauce (72F - cooling, temped at 2:48, made at 11:00.) reach in cooler on cook line. In deep pan, covered.

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

Intermediate - Handwash sink not accessible for employee use at all times. -entry to kitchen

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -for pizza slices. Provided copy to operator. Corrective Action Taken

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -for eggs on breakfast menu. Provided copy to operator. Operator hung up.Corrected On-Site Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. -pizza spatula on top of pizza oven

Basic - No Heimlich maneuver/choking sign posted. Provided copy to operator. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of paper towel holder by hand sink at entry to kitchen -gaskets on reach in coolers -equipment door handles in kitchen -residue buildup around soda nozzles at server station

Basic - Standing water in bottom of beer reach-in-cooler.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed peppers over cooked ground beef in walk in cooler

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -caulking at triple sink

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

Intermediate - Handwash sink not accessible for employee use at all times. -Blocked by trash can. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Equipment in poor repair. -Reach in freezer gasket torn by walk in cooler.

Basic - Food stored on floor. -Cooking oil. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. -Men's bathroom. -Ladie's bathroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters over stove.

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 - Toxic substance/chemical improperly stored. Sanitizer wipes over prep cooler.

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

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quat test kit.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ladies bathroom.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At server station.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies bathroom.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over side prep cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above toaster.

Basic - Equipment or utensils not designed or constructed in a durable manner. Pizza prep cooler gasket torn.

Basic - Floors not maintained smooth and durable. Behind bar.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour.

High Priority - - From initial inspection : 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 to indicate end time. Coached cook. Corrected On-Site Warning - From follow-up inspection 2023-03-08: No start time marked. Coached employee. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap on side that opens to the outside. Warning - From follow-up inspection 2023-03-08: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Warning - From follow-up inspection 2023-03-08: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - shelves under prep tables soiled Warning - From follow-up inspection 2023-03-08: Time Extended

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 0ppm, 2 consecutive cycles. Primed sanitizer, retested and 50ppm chlorine. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cook washed and rinsed probe thermometer, did not sanitize before using to check food temperature.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw ground beef in walk in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer guard has dried food debris.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Food stored on floor. Onions and bucket of sauce on floor in walk in cooler. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine. Around fans in walk in cooler.

Basic - Walk in cooler shelves have accumulation of soil residues.