PAPA ANTHONY'S PIZZA

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. Pizzas at front counter less than 4hrs per operator .

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on line blocked by trash can. Removed 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. Various cooked noodles made 4/19 per operator.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Bowls for salad stored under paper towel dispenser at hand sink on cook line. Operator removed Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep person. Operator put on beard guard Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. -Cooked spinach thawing in standing water.

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

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cooked pastas, lasagna in glass door coolers. All less than 7 days.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ricotta cheese on counter at cook line less than 1 hour 56°. Recommend container placed in ice bath or add to time plan if kept out of cooler during busy meal times.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -latest employee. Server read and signed. Corrected On-Site

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. -server employed 1 year.

Basic - Food stored on floor. -oil container on floor under pizza oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust on some hood filters. -grease build up on sides of burner stove. -spice container above stove, exterior soiled.

Basic - Reuse of single-service or single-use articles. -food products in feta, Parmesan cheese containers.

Basic - Time/temperature control for safety food thawed in an improper manner. -sausage thawing in standing water. Food interior 32, exterior 50. Product will be cooked immediately.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs above cooked soup, feta cheese. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pastas (43-45F - Cold Holding) in reach in cooler. 43 in center.

Basic - Bowl or other container with no handle used to dispense food. -soufflé cup in feta cheese. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. -1 employee.

Basic - Food stored on floor. -unopened bottles of wing sauce on floor under oven. -cases of plastic soda bottles on floor by back door.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -pastas made 2 days ago per operator. -lasagna removed from freezer.

Basic - Bowl or other container with no handle used to dispense food. -soufflé cup in feta cheese.

Basic - Employee with no beard guard/restraint while engaging in food preparation. -cooks.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -build up of dust on hood filter above fryer and oven.

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 and the time removed from temperature control cannot be determined. See stop sale. Pizzas made less than 3 hours ago.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Coffee cup on cook line prep table

Basic - Employee preparing food in customer section of dining area. Dressings being portioned. Corrected On-Site

Basic - Employees with no beard guard/restraint while engaging in food preparation.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -operator blew into single use gloves when putting on glove. Glove should be discarded, hands washed, use clean glove. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -employee dumped soda nozzle soak in hand wash sink in wait station. Advised. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. -soufflé cup in feta cheese. Operator discarded. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. -all licenses are now self print. Please visit our website at myfloridalicense.com, log into your account and print your license. Operator will print today.

Basic - In-use tongs stored on equipment door handle between uses. -oven door. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken (55F - Cold Holding); turkey (55F - Cold Holding); feta (51F - Cold Holding); cut tomato (51F - Cold Holding) in sauté cooler less than 4 hours. Per operator, unit was cleaned this morning, large delivery. Operator called for service and adjusted unit. Warning - From follow-up inspection 2023-05-10: Feta 43, ham 42, raw chicken 45. Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -lasagna prepared and cooked, portioned, frozen then thawed has no date mark. - From follow-up inspection 2023-05-10: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs above ready to eat foods in 5 door cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ricotta 51 on cook line cutting board less than 4 hours. Recommend keeping container of ricotta in pan of ice or in cooler. Repeat Violation

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 reach-in cooler not date marked. Opened in last few days per employee. Advised employee.

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

Basic - Employee with no beard guard/restraint while engaging in food preparation. -line cook.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -line cook holding crust of pizza slice while cutting. Pizza was immediately served. -line cook put cucumbers on a salad with bare hands. Advised, line cook washed hands and put on gloves. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. -license expired 4-1-22. Operator renewing during inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -lasagna cooked and frozen Saturday, thawed today not date marked to track days refrigerated. Per operator, discarded on day 5.

Basic - Food stored on floor. -bottled sauce, oils on floor under oven.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -feta piled above load line in make table 48° -ricotta cheese container on make table 66° -

High Priority - Time/temperature control for safety food identified as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -facility cooked pizzas at 11:30, less than 4 hours out of temperature.

High Priority - Toxic substance/chemical improperly stored. -ibuprophen, vitamins stored above clean napkins.

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/. -operator arrived during inspection.

Basic - Bowl or other container with no handle used to dispense food. -aluminum bowl with no handle in large container of pizza sauce.