- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling potentially hazardous (time/temperature control for safety) food.
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10/22/2014 | Routine - Food | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling potentially hazardous (time/temperature control for safety) food.
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10/15/2014 | Routine - Food | Warning Issued |
- Basic - Designated employee drinking storage area located in a food preparation or other restricted area causing possible cross contamination. Open cans of Arizona tea inside reach in coole (bar area) , employee's gatorade bottles over food at kitchen reach in cooler ).
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Charcoal oven ( Front counter).
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At charcoal oven. Front counter.
- Basic - Food stored in a prohibited area. Employee preparing dough portions while tray was placed over a trash can.
- Basic - Server scooping ice with plastic cup having contact with ice. When scoop was right next to station.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw meat balls stored over pizza dough.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Pizza station.
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4/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.(outside ice bin)
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
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10/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Baking/pizza pans have accumulation of black debris.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling tile missing.by warewashing area
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Plates **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Open dumpster lid. **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at 74 f
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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Ceiling tile missing.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.PLATES BY ENTRANCE
- Critical - Hot water not provided/shut off at employee hand wash sink. AT PIZZA STATION AND BATHROOMS
- Missing drain plug at dumpster.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed empolyee wash hands with no hot water. AT PIZZA STATION
- Critical - Observed encrusted, soiled material on slicer.
- Observed floor area(s) covered with standing water. BY WAREWASHING AREA
- Observed hole in wall. BY PREP SINK
- Observed leaking pipe at plumbing fixture. HANDSINK BY WAREWASHING AREA
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PORK RIBS AT 54F Corrected On Site.
- Critical - Observed unlabeled spray bottle.
- Critical - Working containers of food removed from original container not identified by common name. FLOUR
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8/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed floor area(s) covered with standing water. kitchen floor.
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5/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. DISHES WASHING AREA
- Critical - Handwashing cleanser lacking at handwashing lavatory. AT COFFEE STATION
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed soiled reach-in cooler gaskets.
- Wet mop not hung to dry.
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11/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.front counter.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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5/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/27/2011 | Routine - Food | Call Back - Complied |
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.walkin cooler,pizza prep1 front counter.
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1/12/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.FOODS ROTATED AND ICED
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.walkin cooler,pizza prep1 front counter.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Observed leaking pipe at plumbing fixture.mopsink
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 12-19-2010 .
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10/19/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/13/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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