ANTHONY'S PIZZA

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. 10 ppm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stacked containers in walk in cooler Pizza sauce (43-44F - Cold Holding )/ placed overnight. Repeat Violation

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. corrected to 100 ppm. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense soup in walk in cooler. Operator removed . Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Lunch bag stored on top of box of sliced mushrooms in walk in cooler.

Basic - Floor soiled/has accumulation of debris under cooking equipment and wash ware area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ventilation hood soiled with grease and grime .

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. 10 ppm, operator corrected to 100 ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Kitchen make table unit, raw shell eggs stored over heavy cream. Operator relocated. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station reach in cooler Placed 15 minutes ago from walk in cooler, butter (49F - Cold Holding)15 minutes Pizza. Station counter top fresh garlic in oil (73F - Cold Holding); ricotta cheese (70F. - Cold Holding), placed 1 hour ago. Operator placed inside cold holding unit. Corrective Action Taken Repeat Violation

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 placed time mark for pizza. Corrected On-Site

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

Basic - Accumulation of pink mold-like substance in the interior of the ice machine/bin.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Lunch box placed on top of food container in walk in cooler and employee lunch stored in kitchen reach in cooler. Operator removed

Basic - Standing water in bottom of kitchen reach-in-cooler.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker on cellphone , then continued to handle sanitized plates without washing hands first. Educated operator. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over bag of mozzarella . Operator relocated.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter at wait station 45F , less than 4 hours,. Operator placed in freezer.

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. Cut lettuce in make table not date marked from 24 hours ago. Operator updated. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line make table unit, board stained by food.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap,placed,incorrectly operator corrected. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys placed on shelf art pizza station operator removed . Corrected On-Site

Basic - Floor soiled/has accumulation of debris., under cooking equipment and food preparation area,

Basic - Food employee wearing bracelets other than a plain ring on their hands/arms while preparing food. Operator removed .

Basic - Hole in or other damage to wall, by mixer and walk in cooler.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish machine racks soiled with grime.

Basic - Objectionable odors in men's bathroom .

Basic - - From initial inspection : Basic - Accumulation of debris on exterior and interior of warewashing machine. - From follow-up inspection 2025-02-12: Time Extended

Basic - - From initial inspection : Basic - Accumulation of pink mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2025-02-12: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers and stove , soiled with grease and grime. -dough mixer soiled with food debris. -dish machine racks soiled with grime,. -container lids soiled with dirt and food debris, - From follow-up inspection 2025-02-12: -dough mixer soiled with food debris. -dish machine racks soiled with grime Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of kitchen make table unit. - From follow-up inspection 2025-02-12: Time Extended

Basic - - From initial inspection : Basic - Wall soiled behind dough mixer, with accumulated grease, food debris, and/or dust. - From follow-up inspection 2025-02-12: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Italian soup 54F Cooling /overnight . operator instructed to discard. Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (52F - Cold Holding)/5 minutes ; at wait station . Operator placed in reach in cooler.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense soup in walk in cooler and soufflé cup used to dispense cheese in cook line make table. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, in food preparation area.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Food preparation areas soiled/has accumulation of debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish machine racks soiled with grime. -cookline shelving above make table soiled with food debris.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored at wait station reach in cooler.

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2024-02-28: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Dish machine racks soiled with dirt Warning - From follow-up inspection 2023-09-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice chute soiled with dirt. Warning - From follow-up inspection 2023-06-19: Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2023-06-19: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2023-06-19: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lasagna 49F in walk in cooker cooling from overnight.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Food employee started work without washing hands and handled food.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 44-45F in walk in cooler. Operator placed ice. 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. Tiramisu opened 2 days ago not date marked in walk in cooler. Corrected On-Site

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

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. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Floor soiled/has accumulation of debris.

Basic - Food stored on floor. Bag of onions stored on food preparation floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -base of dough mixer soiled with encrusted food debris.. -dish machine racks soiled with dirt. Repeat Violation

Basic - Throughout establishment ceiling /ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

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. 2- food employees slicing tomatoes and deli meats without gloves.operator educated .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Bag of cooked chicken (45F - Cold Holding)/10 minutes . Front counter Butter (45F - Cold Holding)/10 minutes Placed o In an cold ho,ding unit.

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 . Corrected On-Site

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

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. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood laden with grease. -dish machine racks soiled with dirt.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station recently placed on ice butter (56F - Cold Holding) Walk in cooler Raw fish 45F recently returned to unit. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board stained at cookline make table.

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 - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish machine racks soiled with dirt. -walk in cooler fan soiled with dirt and dust. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer guard soiled with food debris, -Dough mixer encrusted with food debris, Repeat Violation Warning - From follow-up inspection 2022-03-23: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning - From follow-up inspection 2022-03-23: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2022-03-23: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Warning - From follow-up inspection 2022-03-23: Time Extended

Basic - - From initial inspection : Basic - Food preparation area, cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2022-03-23: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish machine racks soiled with dirt and grime. Repeat Violation Warning - From follow-up inspection 2022-03-23: Time Extended

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk i n cooler -sauce (72°F - Cooling )/overnight . Operator instructed to discard, Corrective Action Taken** Corrective Action Taken Warning - From follow-up inspection 2021-10-19: Walk in cooler Sauce 51°F-cooling overnight. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board at cookline grooved and soiled with food debris. - ice machine soiled with pink mold-like substance . - soiled with flour and dough on mixer head . Repeat Violation Warning - From follow-up inspection 2021-10-19: Cutting board cleaned, Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Warning - From follow-up inspection 2021-10-19: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License is not on site. Warning - From follow-up inspection 2021-10-19: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers at cookline, -dish machine racks soiled with dirt. Repeat Violation Warning - From follow-up inspection 2021-10-19: Admin Complaint