Inspections Hit Pizza and Pita

City Boys Pizza, Pita N Go, and Anthony’s Coal Fired Pizza; images by Google.

Our year in restaurant inspections closes out with a pretty good report. Five restaurants had more than 10 violations with none over 20, which is not that bad.
The worst report goes to City Boys Pizza on Sandalfoot with 18 violations. The 6 marked high priority included stop sales and live roach activity:

All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Pizza station: 12 ounce pizza sauce (61°F – Cold Holding); 2 lbs mozzarella cheese (61°F – Cold Holding); .5 ounce spinach (61°F – Cold Holding). Per cook food was left overnight in unit, a service call has been made. Advised cook not to use unit until repaired. See stop sale.
Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook plating food with bare hands, advised cook to use gloves.
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. 52 ounce of Marinera sauce at 57°F in walk in cooler. Per cook sauce was prepared on 12-28-17 and left in too deep pan overnight.
Roach activity present as evidenced by live roaches found. 1 live on wall next to three compartment sink. 1 live in dry storage area on plate. Cook moved plate to three compartment sink.
Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 52 ounce of Marinera sauce at 57°F in walk in cooler. Per cook sauce was prepared on 12-28-17 and left in too deep pan overnight. Pizza station: 12 ounce pizza sauce (61°F – Cold Holding); 2 lbs mozzarella cheese (61°F – Cold Holding); .5 ounce spinach (61°F – Cold Holding). Per cook food was left overnight in unit, a service call has been made. Advised cook not to use unit until repaired. See stop sale.

Close behind was the nearby Pita N Go on 441 just north of Sandalfoot (the plaza north of Cumberland Farms). Pita N Go had 16 violations, and again 6 of them were high priority with a couple stop sales and live flying insects:

Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 3lbs gyro (46°F – Cooling) per manager was cooked on 12-25-17.
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. Tested 0ppm. Advised to use three compartment sink.
Live, small flying insects in kitchen, food preparation area, or food storage area. More than 20 flies near three compartment sink on dirty dishes and trash can. Observe 1 live fly on chick pea, see stop sale. More than 5 in mop sink closet.
Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salad station: ; cut cabbage salad (49°F – Cold Holding); cooked beets (51°F – Cold Holding); cooked chick pea (56°F – Cold Holding) per manager reach in cooler not working. Observe melted ice, per manager food was placed in unit at 10:30am. Advised to move food to walk in cooler and replaced with didn’t one and add more ice. Advised manager can use TPHC.
Stop Sale issued due to adulteration of food product. 10 ounce chick pea, observe fly landing on food.
Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 3lbs gyro (46°F – Cooling) per manager was cooked on 12-25-17.

The other big one in West Boca was Anthony’s Coal Fired Pizza on Powerline in the Boca Groves plaza. Inspectors reported 14 violations with 5 high priority, with a stop sale on several items:

Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 8 oz milk (53°F – Cold Holding); 3oz half n half (53°F – Cold Holding)per manager food was placed in unit on 12-26-17. 1 gallon marinara sauce (94°F – Hot Holding) per manager was prepared at 9:00am. Did not reach 70°f with in two hours. 3:27pm cooked onions 102-100°f 4:19pm cooked onions 89-94 per manager made at 11:00am. 12 qts meatball sauce (46-50°F – Cooling) was made on 12-26-17 covered and placed in reach in unit.

The big numbers in East Boca were for The Brass Tap on Dixie Highway (16 violations, 3 high priority) and The Grille on Congress (on Congress of course, 13 violations, 3 high priority).
On the good news side of things three places inside Woodfield Country Club had perfect inspections including Blendz, Grill Room & O-Bar, and the employee cafeteria. Barefoot Cafe inside Polo Club had a near perfect inspection with just one minor violation. For both clubs, however, there were other inspections that were worse, though nothing awful. See our spreadsheet below.
Brooklyn Boys Pizza had only two violations on a complaint inspection.

Other notables in this report were Pollo Tropical on 441 in front of Lowe’s (8 violations, 1 high priority) and Boca Kosher Bagel next to Anthony’s Pizza (9 violations, 4 high priority).
Our spreadsheet for this report is below:
[gview file=”https://westbocanews.com/wp-content/uploads/2018/01/allinsp-12-31-2017.pdf”]