Basic - Cutting board has cut marks and is no longer cleanable./ at cook line/ not complied
Basic - Employee with no hair restraint while engaging in food preparation./ employee in kitchen or any employee handling food/ not complied
Basic - Food stored in undrained water . / raw chicken at tall reaching cooler . **Corrected On-Site**/ not complied
Basic - No copy of latest inspection report available./ not complied
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./ 60 days time extension given per Ed Weimer .
10/06/2014
Routine - Food
Call Back - Extension given, pending
Basic - Cutting board has cut marks and is no longer cleanable./ at cook line
Basic - Employee with no hair restraint while engaging in food preparation./ employee in kitchen or any employee handling food
Basic - Food stored in undrained water . / raw chicken at tall reaching cooler . **Corrected On-Site**
Basic - No conspicuously located ambient air temperature thermometer in holding unit./ reaching at cook line
Basic - No copy of latest inspection report available.
Basic - No handwashing sign provided at a hand sink used by food employees./ at employee hand sink by 3 comp sink
Basic - Spray bottle containing a food product not labeled./ degreaser at dry area **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name./ flour at dry area **Corrected On-Site**
High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods./ shell eggs next to leafy green at tall reaching cooler . **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ fresh garlic andoil 45°,meat balls 47°, recommended to rapid chill less then 4 hours
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed./ wiping cloth 400 ++++ ppm chlorine re-tested 100 ppm chlorine **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance inside the ice bin./ at drink station dinning room area
Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. / manager victor Cohen
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. / reaching cooler at cook line temp 55°
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ lasagna from yesterday
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