ANTHONY'S COAL FIRED PIZZA OF STUART

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. Observed chlorine dish machine at 0PPM. Manager replaced with full container of fresh solution- cycled dish machine to 100 ppm. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked meat balls prepared on site with no date marking, per operator, items made more than 24 hours ago. Manager placed proper date mark. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on cutting board with lettuce heads at cook line prep counter in kitchen. manger removed.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed Employee wearing bracelets on wrist prepping cheese cups at front counter.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use bar spoon in standing water at 90F. Operator discarded. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean plastic food containers at clean dish drying rack.

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

Basic - Working containers of food removed from original container not identified by common name. Sugar and salt bins not labeled properly. Operator labeled properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hard boiled eggs (51F - Cold Holding); cooked peppers (52F - Cold Holding) Observed in flip top cooler in back kitchen. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hard boiled eggs (51F - Cold Holding); cooked peppers (52F - Cold Holding) Observed in flip top cooler in back kitchen. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Repeat Violation Admin Complaint

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. Pizza station counter: Chicken wings, per operator out of temperature for approximately 30 minutes. Operator placed time stamp for remaining 3.5 hours. Garlic oil and Wing sauce (butter added), per operator out of temperature for approximately 1.5 hours. Operator place time stamp for remaining 2.5 hours. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam well: meatballs (123F - Hot Holding) Per operator, out of temperature for approximately 2 hours. Operator returned to stove to bring up to 165+F. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink with splitter attached. Repeat Violation Admin Complaint

Basic - Insect control device installed over food preparation area. Bug zapper over ice scoop in back kitchen.

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to store cooked egg plant in walk in cooler and in cooler at pizza station

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh cut garlic and oil at pizza make area at 71f. Per manager product out for 2 hours. Manager going to add item to Time plan that is in place already

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

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. Milk in cooler in kitchen by slicer

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris on shelves in walk in cooler

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at pizza make station

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall has dust over make table area by kitchen entrance

Intermediate - Handwash sink used for purposes other than handwashing. Knife stored in hand wash sink/prep area/corrective action taken/operator removed utensil. Corrective Action Taken

Basic - Single-service articles improperly stored. Pizza boxes on floor/storage area/corrective action taken/operator stored single serving items properly. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt/prep area/corrective action taken/operator labeled food. 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 sanitizing at 0/ppm chlorine

Basic - Single-service articles improperly stored. To go containers/on floor/storage area/corrective action taken/operator stored single serving items properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh chopped garlic 50f in top Reach-in cooler, Less than 4 hours, removed to inside Reach-in cooler. Corrective Action Taken

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. +9/10f, reading 79/80f when verified in sanitizer bucket at 70f.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. One dial type probe thermometer reading 10f at room temperature. Was removed from use. Others accurate available. Corrective Action Taken