ANTHONY'S COAL FIRED PIZZA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw shell eggs stored over butter. Operator moved raw shell eggs. Corrected On-Site Repeat Violation Admin Complaint

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. At front counter Make top; cooked pasta (60F - Cold Holding). Operator stated not prepared or portioned today, held overfilled on make top overnight. See Stop Sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter Make top; cooked pasta (60F - Cold Holding). Operator stated not prepared or portioned today, held overfilled on make top overnight. See Stop Sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked. 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. At front line; cooked chicken wings/fresh garlic in oil, no time mark. Operator stated at 3:10pm held since 11:00am. See Stop Sale.

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. At front line; cooked chicken wings/fresh garlic in oil, no time mark. Operator stated at 3:10pm held since 11:00am. See Stop Sale.

Intermediate - Handwash sink used for purposes other than handwashing. At prep area; hand wash sink used to store utensils. Operator removed. Corrected On-Site

High Priority - Dented/rusted cans present. At dry storage area; 1 can tuna dented on seam. See stop sale.

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. At cook line; fresh garlic in oil 49F, cooked chicken wings 84F, no time mark. Operator stated being held less than 1 hour, applied appropriate time mark. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At front line; hand wash sink used to store cleaning supplies. Operator removed. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Sink and Surface chemical test kit provided, Triple Sink (Sink and Surface); Sanitizer Bucket (Sink and Surface), unable to test concentration.

Basic - Food stored on floor. At walk-in cooler; storage container of washed/cut onions stored on floor. Operator moved to shelf. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked meatballs (46F-47F - Cold Holding) operator states held overnight in covered containers and over 6 hours. See stop sale. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked meatballs (46F-47F - Cold Holding) operator states held overnight in covered containers and over 6 hours. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooks line - garlic in oil (67F) sitting out at room temperature under 4 hours - operator moved to freezer for quick chill. Operator's intention is to leave the garlic in oil at room temperature - Reviewed time procedures and emailed copy to operator. Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - baked eggplant (53F - Cold Holding) held over 6 hours in walk in cooler - see stop sale.

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. After 3 attempts Dishwasher (0ppm Chlorine) - operator contacted technician. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - baked eggplant (53F - Cold Holding) held over 6 hours in walk in cooler - see stop sale.

Intermediate - Handwash sink not accessible for employee use at all times. Both pizza station and back kitchen blocked by brooks - operator removed. Corrected On-Site

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/. Dean Ritz certified food manager arrived during inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Preparing pizza shells - no beard guard - operator provided. Corrected On-Site

Basic - Stored food not covered. Pizza skins on rolling rack not covered - operator covered. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic and oil 72 f on prep table. As per manager less than 2 hours. Explained time as public health control measure. Manager discarded the mixture. ( corrected onsite)fresh mozzarella 45 double panned in flip top cooler. As per manager less than 2 hours. Manager removed the cheese container and put inside the cooler to cool quickly. Corrective Action Taken

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. Clear plastic cup of clear liquid beverage on prep table by the oven. Manager discarded. Corrected On-Site

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. Operator states it has been out since 11am and wrote down time. Corrected On-Site

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

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer Bucket (Sink and Surface Cleaner 0ppm) Operator dumped old solution and refilled with fresh solution retesting at 200ppm. Corrected On-Site

Basic - Working containers of flour removed from original container not identified by common name. Operator labeled. Corrected On-Site