Anna's Pizza

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove: marinara (130F - Hot Holding) Observed on stove with no flame. Per operator, marinara stays on stove and reheated per order as needed. Per operator, out of temperature for approximately 1 hour. Operator began to reheat product to reach 165+F. **Corrective Action Taken** **Warning**

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Paper towels separating layers of cooked eggplant at walk in cooler. Advised operator to remove paper towels and instead use deli paper. **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Observed Knife in hand wash sink on cook line. **Corrected On-Site** **Warning**

Intermediate - Manager or person in charge lacking proof of food manager certification. Tonia Collins expired 4/29/2024. This is the only food manager for this establishment. **Warning**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled with dust throughout kitchen area. **Warning**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At ice bin by dry storage. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza reach in: cooked peppers (45F - Cold Holding); sliced tomatoes (45F - Cold Holding) Observed in plastic pans on top portion of reach in. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Cooler had missing pans allowing cold air to escape. Operator transferred product to metal pans and put in walk in cooler to quick chill. **Corrective Action Taken**

High Priority - Toxic substance/chemical improperly stored. Observed Glass cleaner stored over pizza at storage rack by pizza oven. Operator stored glass cleaner properly. **Corrected On-Site**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw ground pork over cooked meatballs and cooked peppers not in commercial packaging. Operator stored properly. **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over cooked pasta walk in cooler. Operator stored properly. **Corrected On-Site**

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. Observed cooked Lasagna at walk in cooler dated 11/7 which was previously frozen. Per operator, 11/7 was the date the lasagna was pulled from freezer. Per operator, lasagna made on 11/4 and frozen 11/5. Educated operator on proper tracking procedures.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed No Vacuum breaker at hose Bibb for mop sink.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed large pots and plastic buckets stored upright on dish drying rack. Operator stored properly. **Corrected On-Site**

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Quaternary over 500ppm) operator added more water; rechecked - solution to 400 ppm. **Corrected On-Site**

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. Dishwasher (Chlorine 10ppm); operator to switch to three compartment sinks; **Corrective Action Taken**

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 by slice at front counter ; as per operator food on TPHC since 11:00 am; operator time marked; **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at pizza station and can opener at prep area.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- quaternary wiping cloth sanitizer bucket at Pizza line;

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. Feta not date marked for 48hrs. Operator dated feta. **Corrected On-Site**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. provolone (44-45F - Cooling)at 11:37 44 F at 12:16 since 10:30 ; ham (44-45F - Cooling)at 11:37 to 44 F at 12:17 since 10:30; In small sandwich station back prep area. Food covered during cooling process. At this rate Food will not reach 41F or below within 4 hours. Operator uncovered and moved to different cooler. shredded lettuce (69-70F - Cooling)at 11:41 to 68 F at 12:20 since 9:30; in glass for cooler at prep station; Food covered during cooling process. At this rate Food will not reach 41F or below within 4 hours. Operator uncovered and moved to different cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

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/ Manager showed up during inspection. **Corrected On-Site**

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 thawed out and not marked with remaining days left of use.

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

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

Basic - Single-service articles improperly stored. Paper towels and to go containers stored on floor. **Repeat Violation**

Basic - Food stored on floor. Bread crumbs on floor at back prep area. Operator stored properly. **Corrected On-Site** **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 and the time removed from temperature control cannot be determined. No time mark for Garlic knots out since 12- operator time marked for remaining time. **Corrected On-Site**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Big 6 poster to operator. **Corrected On-Site**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At speed rack at cookline- Chicken 83-86F at 2:00 to 83-86F at 2:30 (cooling since 12:30)- food cooling out at room temperature- at current rate of cooling food will not reach 41F- operator placed food in reach in freezer to quick chill. **Corrective Action Taken**

Intermediate - Handwash sink used for purposes other than handwashing. Metal scrub inside handwash sink at cookline- operator removed. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened bottle of ice tea above flour at dry storage- operator removed. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet Wiping cloth on cutting board at flip top cooler- at cookline- operator removed. **Corrected On-Site**

Basic - Single-service articles improperly stored. Pizza boxes on floor at dessert station- operator removed off floor. **Corrected On-Site**

Basic - Food stored on floor. Container of oil on floor by dry storage- operator removed. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone over prep table at pizza station- operator removed. Employee Bags and hat over flour at dry storage area- operator removed. **Corrected On-Site**