Anthony V's Pizza Trattoria, 10472 Village Center Dr, Port St Lucie, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Clean cups/glasses not properly air dried - wet nesting. **Corrected On-Site**
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Working containers of food removed from original container not identified by common name.
- 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.
- High Priority - Potentially hazardous (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. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Pizza peel splintered
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers.
|
4/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Dry ingredient containers
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area. Sunglasses over cookline
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food storage container/container lid cracked or broken.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.flour
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- High Priority - Displayed food not properly protected from contamination. Pizza pie on prep table at bar exposed to customers
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Diced ham at 50°F, manager rapid chilled ham in freezer **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Buckets in hand wash sink
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.pizza peel splintered
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta in walk in cooler
|
10/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - ABT license name different from Hotel and Restaurant license. Operator state that the request to change DBA name has been sent in and is pending.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken in the walk in cooler at 47F, rapid chill suggested **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over butter in the reach in cooler
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Pizza peel
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken in the walk in cooler**Corrected On-Site** **Corrected On-Site**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled.
|
7/22/2013 | Routine - Food | Inspection Completed - No Further Action |
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