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Penny Annie Subs & Pub

Penny Annie Subs & Pub
2440 Minton Rd
West Melbourne, FL 32904
(321)727-1100

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2011
Inspection For: PENNY ANNIE SUBS & PUB
License Number: 1503565
License ID: 4215569
Inspection Visit ID: 4386023
Inspection Date: Tuesday, February 07, 2012
Inspection Number: 2127059
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 1
Total Number of Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
05-09-1 Critical. No conspicuously located thermometer in holding unit. In the backroom cooler
13-02-1 Observed employee with ineffective hair restraint. On the cook
22-17-1 Critical. Observed soiled reach-in cooler gaskets.
22-26-1 Critical. Observed buildup of soiled material on racks in the reach-in cooler. Moderate buildvup
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. At the bar

Inspection For: PENNY ANNIE SUBS & PUB
License Number: 1503565
License ID: 4215569
Inspection Visit ID: 4386024
Inspection Date: Monday, November 14, 2011
Inspection Number: 2127060
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 4
Total Number of Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
14-37-1 Observed cutting board moderately grooved/pitted no longer cleanable.
15-35-1 Storage shelf heavily rusted no longer cleanable front line.
15-36-1 Observed knife block in used to store knives.
22 Critical. Observed interior of microwave heavily soiled.
22 Critical. Observed interior of toaster oven heavily soiled.
22-28-1 Critical. Observed interior of reach in cooler mildly soiled with accumulated food residue also the gaskets.
5 No conspicuously located thermometer in holding unit in refrigerator and front reach in cooler thermometer is broken.

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3 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: PENNY ANNIE SUBS & PUB
License Number: 1503565
License ID: 4215569
Inspection Visit ID: 4265792
Inspection Date: Thursday, June 09, 2011
Inspection Number: 2051636
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 2
Total Number of Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
14-36-1 Observed gaskets/seals on cold holding unit in poor repair.
22-17-1 Critical. Observed soiled reach-in cooler gaskets.
32-17-1 Critical. Handwashing cleanser lacking at handwashing lavatory. At the bsr/front kitchen
36-15-1 Observed food debris accumulated on kitchen floor. Under the bar equipment

Inspection For: PENNY ANNIE SUBS & PUB
License Number: 1503565
License ID: 4215569
Inspection Visit ID: 4019061
Inspection Date: Tuesday, March 22, 2011
Inspection Number: 2001377
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 2
Total Number of Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. The cut lunch meat is at 51 degress fahrenheit , over portioned in the sandwiche cooler rapid chill to to 41 or lessCorrected On Site.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw chicken in a storage bag is above ready to eat beef in the reach in cooler
25-04-1 Observed single-service items stored on floor. A case of cups is stored on the foor
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. A pot lid is in the kitchen hand wash sink Corrected On Site.
36-13-1 Observed grease accumulated under cooking equipment. At the bar

Inspection For: PENNY ANNIE SUBS & PUB
License Number: 1503565
License ID: 4215569
Inspection Visit ID: 4019062
Inspection Date: Thursday, November 04, 2010
Inspection Number: 2001378
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 10
Number of Noncritical Violations: 3
Total Number of Violations: 13
Details
ViolationObservations of Inspector [as written on inspection]
02-07-1 Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. In storage RIC
08A-26-1 Critical. Observed whole shell eggs stored over ready-to-eat food.
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Slicing bread
17-08-1 Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. USES QUATERNARY AND HAS CHLORINE TEST KIT
22-27-1 Critical. Observed oven HEAVILY encrusted with grease and/or soil deposits.
22-27-1 Critical. Observed Microwaves heavily encrusted with grease and/or soil deposits.
22-28-1 Critical. Observed interior of reach-in cooler heavily soiled with accumulation of food residue.
23-07-1 Observed gaskets with slimy/mold-like build-up. BAR
24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Pans on shelf under slicer are getting food debree from slicer.
31-09-1 Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
32-17-1 Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
37-06-1 Observed wall soiled with accumulated grease. BAR
41B-02-1 Critical. Observed pesticide-emitting strip present in food prep area. Stored over where dishes are air dried and chest frezzer

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3 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: PENNY ANNIE SUBS & PUB
License Number: 1503565
License ID: 4215569
Inspection Visit ID: 3914530
Inspection Date: Monday, June 07, 2010
Inspection Number: 1937836
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 1
Total Number of Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
14-37-1 Observed cutting board moderately grooved/pitted and no longer cleanable/sandwich make line
45-11-2 Critical. Observed cooking equipment in use while there is no hood suppression/exhaust system portable fryer. For reporting purposes only.

Inspection For: PENNY ANNIE SUBS & PUB
License Number: 1503565
License ID: 4145115
Inspection Visit ID: 3826898
Inspection Date: Friday, January 08, 2010
Inspection Number: 1923353
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 5
Total Number of Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. All PHF in cold holding.
03D-01-1 Critical. Observed food being cooled by nonapproved method. Lasagne thawed at room temperature. Corrected On Site.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food in reach in cooler and freezer. Raw hamburger and philly steak meat. Corrected On Site.
12B-06-1 Critical. Observed evidence of employee smoking in food preparation or other non-designated area.
24-08-1 Equipment and utensils not properly air-dried. Pans not inverted. Corrected On Site.
33-11-1 Missing drain plug at dumpster.
33-16-1 Observed open dumpster lid.
37-12-1 Ceiling not smooth and easily cleanable.
51-13-1 No Heimlich maneuver sign posted.

Inspection For: PENNY ANNIE SUBS & PUB
License Number: 1503565
License ID: 3970600
Inspection Visit ID: 3709415
Inspection Date: Monday, July 13, 2009
Inspection Number: 1908828
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 2
Total Number of Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
05-09-1 Critical. No conspicuously located thermometer in holding unit.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
23-03-1 Observed build-up of grease on front of auto fryer and microwave
35A-08-1 Critical. Observed live flies in kitchen.

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2 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: PENNY ANNIE SUBS & PUB
License Number: 1503565
License ID: 3970600
Inspection Visit ID: 3504116
Inspection Date: Friday, February 13, 2009
Inspection Number: 1813500
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 0
Total Number of Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Eggs over RTE in refrigerator. Corrected On Site.
22-19-1 Critical. Observed interior of microwave soiled, and exterior.
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. Bucket, scoop, and potholder in handwashing sink in kitchen. Corrected On Site.

Inspection For: PENNY ANNIE SUBS & PUB
License Number: 1503565
License ID: 3777917
Inspection Visit ID: 3415298
Inspection Date: Thursday, July 31, 2008
Inspection Number: 1803713
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 2
Total Number of Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Observed Chili and meatballs that have no datemarking.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw pork sausage stored over cooked luncheon meat in refrigerator.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable in kitchen.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions at handwashing sink in kitchen.
32-17-1 Critical. Handwashing cleanser lacking at handwashing lavatory at handwashing in kitchen.

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2 Food Service Inspections for July 1, 2007 - June 30, 2008
Inspection For: PENNY ANNIE'S SUBS & PUB
License Number: 1503565
License ID: 2134646
Inspection Visit ID: 2911678
Inspection Date: Wednesday, February 20, 2008
Inspection Number: 1577144
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 2
Total Number of Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage held at 108 degrees on hotplate. Reheating to 165 and hold at 135 or higher. Corrected On Site.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on board next to sandwich makeline.
24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner on shelf above 3 compartment sink. Repeat Violation.

Inspection For: PENNY ANNIE'S SUBS & PUB
License Number: 1503565
License ID: 2134646
Inspection Visit ID: 2911679
Inspection Date: Wednesday, September 19, 2007
Inspection Number: 1577145
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 2
Total Number of Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses; stored on counter next to sandwich makeline.
22-17-1 Critical. Observed soiled reach-in cooler gaskets on sandwich cooler.
24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

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2 Food Service Inspections for July 1, 2006 - June 30, 2007
Inspection For: PENNY ANNIE'S SUBS & PUB
License Number: 1503565
Inspection Date: Wednesday, April 25, 2007
Inspection Number: 1462424
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 2
Total Number of Violations: 6
Details
1 critical violation of code 05 which requires:
  • “Thermometers provided and conspicuously placed.”
1 violation of code 15 which requires:
  • “Non-food contact surfaces designed, constructed, maintained, installed, located”
1 violation of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
1 violation of code 23 which requires:
  • “Non-food contact surfaces clean.”
1 risk violation of code 32 which requires:
  • “Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue, covered waste receptacles.”
1 risk violation of code 41 which requires:
  • “41a - Toxic substances properly stored.”
  • “41b - Toxic substances properly labeled, used.”

Inspection For: PENNY ANNIE'S SUBS & PUB
License Number: 1503565
Inspection Date: Friday, December 01, 2006
Inspection Number: 1462426
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 0
Total Number of Violations: 1
Details
1 risk violation of code 41 which requires:
  • “41a - Toxic substances properly stored.”
  • “41b - Toxic substances properly labeled, used.”

NoticeEach inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Penny Annie Subs & Pub, West Melbourne may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Penny Annie Subs & Pub, West Melbourne.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although the Department of Business and Professional Regulation (DBPR) use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Penny Annie Subs & Pub, West Melbourne may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety.

Noncritical violations do not directly relate to foodborne illness risk, but are preventive measures that include practices and procedures which effectively control environmental conditions. Left uncorrected, noncritical violations can undermine the overall food safety program of an establishment and lead to the development of critical violations.

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.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "critical/noncritical" designation.


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