FANTINI’S NEW HAVEN STYLE APIZZA Inspection – February 24, 2025

High Priority 3

#6High Priority29-04-4

High Priority – At mop sink: Nonfood-grade hose conveying potable water.

#7High Priority50-17-3

High Priority – Operating with an expired Division of Hotels and Restaurants license.

#8High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Duck legs (106F- hot holding) – per manager, items placed on tray and left out of temperature for approximately 30 minutes. Manager moved into walk in cooler to chill. 70F at 4:30) **Corrected On-Site**

Corrected On-Site

Intermediate 1

#9Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. Observed No soap at hand wash sink at bar.

Basic 5

#1Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting. Observed wet nesting on clean plastic container at drying rack in kitchen manager put items out to dry properly. **Corrective Action Taken**

Corrective Action Taken

#2Basic08B-42-4

Basic – Food stored outside. Observed pizza dough on baking trays outside

#3Basic33-09-4

Basic – Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Observed multiple bags of trash Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents at back dumpster.

#4Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in standing water at 72F at cook line 90F at bar.

#5Basic33-16-4

Basic – Open dumpster lid.

Florida Food Watch