ANTONELLA'S PIZZERIA

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to line cheese,cut vegetables at reach in cooler and walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs in container stored directly on wrapped lasagna in reach in cooler at cooks line Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at pizza station blocked by pizza dough containers

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/

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food prep with no hat or hair net

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed broccoli stored over cooked wings in walk in cooler

High Priority - Dented/rusted cans present. See stop sale.Ground tomatoes.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Ricotta cheese kept on pantry station for less than 4 hrs with temperature of 45F. Ask employee to place in bottom of cooler. Corrective Action Taken

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bowl or other container with no handle used to dispense food.Small cup use to scoop cheese at pantry station.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Open drink kept on table that food is placed to wait for server to pick up. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Utensils kept on cook line with temperature of 80F.

Basic - Single-service articles not stored inverted or protected from contamination.To go containers kept on cook line and dry storage. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Throughout kitchen prepped items have paper towels as liners

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat at reach in cooler located at cooks line Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink located by oven was blocked Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle making direct contact with flour Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler located at cooks line has soiled and torn gaskets

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer located at prep area

Basic - Bowl or other container with no handle used to dispense food. Using soufflé cup to scoop seasoning Corrected On-Site

Basic - Equipment in poor repair. Torn gaskets on pizza cooler unit

Basic - Food stored on floor. Bottles of spirte stored on floor in dry storage area Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at Pizza cooler soiled

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. In dry storage room, Togo containers not inverted/protected Corrected On-Site

Intermediate - Handwash sink blocked by steam table, was not there upon licensing or plans. Must be moved as it blocks front access to hand sink

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Basic - Food stored on floor, 2 boxes on floor in outside cooler Corrected On-Site

Basic - Hoods soiled

Basic - Old labels stuck to food containers after cleaning.