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Licensee
Name:
EDDIE & ANTHONY'S ITALIAN RESTAURANT & PIZZERIA
License Number:
SEA6010756
Rank:
Seating
License Expiration Date:
12/01/2018
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
4749 N CONGRESS AVE BOYNTON BEACH, FL 33426
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Complaint Full
05/11/2017
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
7
4
1
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit....pizza sauce 61°, ham 45°, turkey 45°, mushroom 45° in reach in cooler ( bottom) at front line pizza station. Operator stated for making pizza food being out back and putting back continuously thats make temperature high . Reviewed with operator time control on food . Operator time marked the food at time of inspection. **Corrective Action Taken** **Warning**
High Priority - Employee failed to wash hands before putting on gloves to work with food. Discussed with person . He washed hands at time of inspection. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit....pasta 55° at server station being held less than 4 hours. Operator time marked food at time of inspection. **Corrective Action Taken** **Repeat Violation** **Warning**
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. Observed at 4:50pm cooked spaghetti sauce in the walk-in cooler in a full 22qt container at a temperature range of 55°-61° according to manager cooked the day before and cooled overnight.See stop sale. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above....meatballs 122°-127° in steam table being held 2 hours, pic reheated again over 165°. **Corrective Action Taken** **Warning**
High Priority - Some potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit....pasta 55° ( 5/7/17), eggplant 49°, cheese 48°, white sauce 44° ( some food 43°-42° ) operator stated maintenance people keep open door to long for routinely service cooler . Advised operator keep closed walk in cooler door all the time. Ambient temperature 39°**Corrective Action Taken** **Corrective Action Taken** **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse....see stop sale report. **Warning**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.... Observed at 4:20 pm vodka sauce 61°-63°F in walk in cooler in deeper than 4 inch container with covered . Take temperature again at 4:50 pm temperature was same . Operator uncovered and place in food shallow container at time of inspection. **Corrective Action Taken** **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool....Observed at 3:50 pm chicken wings at 85°-83°F , pull chicken 102°-103° on the prep table at the prep area. At 4:30 pm temperature was 80°-77° and 92°-94° Operator moved the food in reach in freezer . **Corrective Action Taken** **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
