Anthony's Coal Fired Pizza

The inspector came back and found the problems fixed.

Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. ricotta mixture (48°F - Cold Holding); mini meatballs (48°F - Cold Holding) operator removed and moved to walk in to quick chill.
• Handwashing and hygienic practices
  • High priority: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used rag to clean container and wipe counter, then continued food preparation without washing hands. Informed operator of proper hand washing, employee then washed hands.
• Insects, rodents, pests and animals
  • High priority: Roach activity present as evidenced by live roaches found. In the bar location 2 live roaches, operator removed and sanitized.

The inspector came back, found the problems fixed and allowed the business to reopen.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. At Pizza make top cooler; house made tomato sauce (48°F - Cold Holding); cooked meatballs (46°F - Cold Holding); cooked sausage (46°F - Cold Holding). Operator stated items not prepared or portioned today, held overfilled in pans for less than 4 hours, removed overfilled portions.
  • Intermediate: Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Operator stated chicken wings partially cooked (not to a minimum of 165°F and not for longer than 1 hour), cooled to 41°F, subsequently cooked to a minimum temperature of 165°F, no approved written procedures available. Advised Operator to submit written procedures for approval.
  • Intermediate: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At speed rack; cooked chicken wings (79°F - Cooling 12:15/79°F 12:50). Operator stated cooling for 20 minutes on closely stacked sheet trays at this rate will not reach 70°F within 2 hours, separated street trays moved to walk-in cooler to facilitate faster cooling.
  • High priority: Time/temperature control for safety food (cooked chicken wings) identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. Cooked chicken wings; no time mark. Operator stated cooked chicken wings held using 4 hour TPHC plan, applied appropriate time mark.
• Food protection and cross-contamination
  • High priority: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw chicken over raw comminuted beef. Operator moved raw chicken below raw comminuted beef.
• Handwashing and hygienic practices
  • High priority: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered establishment from outside through customer entrance then picked up plated food delivered and delivered to customers without washing hands. Operator discussed with employee who then washed hands.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Approximately 3 live small, flying insects in kitchen flying around food preparation area. Approximately 10 live small flying insects on wall next to pizza makes station in dining room. Approximately 8 live small, flying insects on wall behind bar. Approximately 4 live, small flying insects flying around drain underneath triple sink behind bar. Advised Operator to eliminate live,small flying insects, clean/sanitize areas.
  • Basic: Dead roaches on premises. Approximately 6 dead roaches behind bar on floor under equipment. Advised Operator to remove dead roaches, clean/sanitize area.
  • High priority: Roach activity present as evidenced by live roaches found. Approximately 3 live roaches crawling behind bar underneath bar top. Advised Operator to eliminate live roaches, clean and sanitize area.