LIL TONYS PIZZERIA

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen handwash sink. Operator placed paper towels at handwash sink. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at prep table. Operator placed in sanitizer solution. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed a bottle of bleach cleaner on dry utensil storage. Observed operator correcting on site. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.observed CO2 tanks not secured.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles and vents not easily cleanable and ceiling vents with a build up of dust on them, through out the restaurant.

Basic - Employee with no hair restraint while engaging in food preparation. Observed operator with out hat. Talked with him about hair restraint.

Basic - Equipment in poor repair. Observed ice machine interior shield broken and in disarray. Spoke with owner about replacing the shield.

Basic - Equipment or utensils not designed or constructed in a durable manner. Observed refrigeration gaskets and freezer gaskets in disrepair. Suggested to Operator to replace

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Operator cleaned and sanitized the equipment. Corrected On-Site Repeat Violation

Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple pizza slices at room temperature. Operator time marked the food item as it's using Time as a Public Health Control.

High Priority - 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. Observed multiple pizza slices. Operator time marked the food item. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at Make Table.

Basic - Food stored on floor. Observed multiple food items at Walk in Cooler. Operator removed the food items off the floor. Corrected On-Site