- Basic - Carbon dioxide/helium tanks not adequately secured. At bar area
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor.box of meat ball pots. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. In drink cooler
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Open container of milk
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink used for purposes other than hand washing , pan stored in sink, front pizza area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In dish wash area
|
07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Open milk
- Intermediate - Employee scooping cheese from the storage container with their bare hands instead of using a utensil. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
|
2/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.at bar area
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.wooden salad bowls **Corrected On-Site**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Floor area(s) covered with standing water.in walk in cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dented/rusted cans present. Can of tuna
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. In bar area
- Intermediate - Handwash sink used for purposes other than handwashing. At bar area
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Not consistent in walk in cooler
|
8/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. back employee handsink .
- Critical - Observed dented/rusted cans. can of tomatoes .
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in sausage container .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. meatball mix, walkin cooler .
|
10/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Make table refrigerator (right) by pizza oven not maintaining temperature of potentially hazardous food at or below 41 degrees fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Meatballs, cheese, etc. in make table refrigerator (right) by pizza oven measured 50 degrees fahrenheit. All products moved into working coolers.
|
7/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
3/21/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Anthony's Coal Fired Pizza, 1901 S Dale Mabry Hwy, Tampa, FL »