ORIGINAL ANNA'S PIZZA

High Priority - Non-food grade paper/paper towel used as liner for food container. At cook line non food grade paper towels used in direct contact with chicken cutlets- operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler- sliced cheese 55F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour- food stored above fill line- operator placed inside cooler to quick chill. Corrective Action Taken

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- operator provided. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone stored above flip top cooler - operator removed. Corrected On-Site

Basic - Food stored on floor. At walk in cooler pan of lasagna stored on the floor.

Basic - Single-service articles improperly stored. Single service pizza boxes stored on the floor.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet/ soiled wiping cloth stored on prep counter- operator removed. Corrected On-Site

High Priority - - From initial inspection : High Priority - Operating and opened to public at time of inspection with an expired Division of Hotels and Restaurants license. Warning - From follow-up inspection 2026-02-11: Expired 12.1.2025 Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid for license ref# 246058330 Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. I printed and operator filled out form . Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Observed in walk-in refrigerator, and food shelf

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food service without hair restraints.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in water at 74 F.

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

Basic - Working containers of food removed from original container not identified by common name. Observed oils in unlabeled bottles.

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 not properly sanitizing. Chlorine 0 ppm. Operator corrected to Chlorine 100ppm. Repeat Violation Admin Complaint

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At dish area, utensils washed rinsed not sanitized after cleaning. Advised operator of proper steps for wash rinse and sanitizing.

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used as liner for ready to eat foods. Advised operator of proper liner for ready to eat foods.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler, Raw shell eggs stored over prepared salads. Advised operator of proper storage.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, sliced cheese (55F - Cold Holding); pizza sauce with added ingredients (61F - Cold Holding); not prepared or portioned today. Operator stated item held out of temperature for approximately. 2 hours. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, housemade marinara (118F - Hot Holding). Operator stated item held out of temperature for approximately 2 hours. Advised operator to reheat product to 165F

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At cook line, garlic knots, cooked stuffed eggplant,strombolis, pizza by the slice, calzones not on written plan for items held on 4 hour TPHC. Provided written plan to operator. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At kitchen, employee beverages on prep table.

Basic - Employee eating in a food preparation or other restricted area. At kitchen, employees eating in food prep area.

Basic - Food stored on floor. At walk in cooler, box of chicken stored on floor. Advised operator of proper storage. At kitchen, oil stored on floor. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils in standing water. Operator removed utensils. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan observed at time of inspection. Time control procedure has been previously sent to operator upon most recent inspections. Inspector will print time control procedure for operator. Repeat Violation Warning - From follow-up inspection 2023-10-06: Written plan not present at time of inspection. Time Extended

High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed pizza dough being stored in trash bag at reach in cooler at cook line, cooked meatballs in thank you to go bags at walk in cooler. All products in direct contact with non food safe bags. Operator stored properly. Corrected On-Site Warning - From follow-up inspection 2023-09-19: Observed cooked meatballs in thank you Togo bags black reach in freezer. Admin Complaint

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 for sliced pizza, Stromboli, stuffed knots, fresh garlicand oil bread knots. Per operator, all products out of temperature for 30 minutes. Advised operator to place time stamp for remaining 3.5 hours. Corrective Action Taken Warning - From follow-up inspection 2023-09-19: Same from last inspection. No time mark sliced pizza, Stromboli, fresh garlic and oil rolls, Pizza sauce (ingredients added) Admin Complaint

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-09-19: No proof of employee training at time of inspection. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator uses time control for sliced pizza, Stromboli, stuffed knots, fresh garlicand oil bread knots. Time control procedure sent to operator. Warning - From follow-up inspection 2023-09-19: No written procedure at time of inspection. Time Extended

Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator not sanitizing at time of inspection. Chlorine sanitizer, 0ppm. Warning - From follow-up inspection 2023-09-19: Dish machine chlorine sanitizer 0ppm. Per operator, dish Machine not used to sanitize utensils. Recommend removing dish machine and contacting plan review to update plan with removal of dish Machine. Time Extended

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. Ham/opened over 24 hours before/walk in cooler.

Basic - Food stored on floor. Mozzarella cheese/walk in cooler/corrective action taken/operator stored foods back on shelf. Corrective Action Taken

Basic - Single-service articles improperly stored. Pizza boxes on floor. Corrective action taken/operator stored pizza boxes properly. Frontline Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area.

Intermediate - No soap provided at handwash sink. Prep area.

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.

Basic - Cloth used as a food-contact surface. Cover cooked eggplant/walk in cooler/corrective action taken/operator removed cloth. Corrected On-Site

Basic - Food stored on floor. Oil/shortening containers

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Cynthia Kirshner 2015-2020. Repeat Violation Warning - From follow-up inspection 2022-06-21: Scheduled a class. Time Extended

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 50f in Reach-in cooler, removed to Walk-in cooler, Less than 4 hours, Cold hold foods not prepped or portioned today. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Cynthia Kirshner 2015-2020

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