Name: ANTHONY V'S PIZZA TRATTORIA
Type: Permanent Food Service
Address: 10472 Village Center Dr, Port St Lucie, FL 34953
License #: 6602801
Total inspections: 3
Last inspection: 4/25/2014
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.
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