TONYS II PIZZERIA

High Priority - Container of medicine improperly stored. Observed a bottle of ibuprofen on top of reach in freezer, operator removed it. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand washing sink by the back door and no paper towels at the other hand washing sink in the kitchen, operator put a roll of towels at both. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Intermediate - Non-pitting surface rust on food-contact equipment. Shelves under prep tables are rusted located in the kitchen.

Intermediate - Spray bottle containing toxic substance not labeled. Observed a bottle without a label stored next to the sanitizer bucket on a prep table.

Basic - Bowl or other container with no handle used to dispense food. Observed soufflé cups with no handles in the container of salt and one in the container of sugar on the shelve in the dry storage area. Observed container of Parmesan cheese with a soufflé cup with no handle in the reach in cooler.

Basic - Ceiling tile missing. Observed ceiling tile missing over oven area and a hole in ceiling tile over a prep table by the reach in freezer, operator stated a work order has been put it for new ceiling tiles. Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pizza pans underneath a prep table were upright and not protected.

Basic - Missing drain plug at dumpster.

Basic - No container installed for catching grease from hood drip tray.

Basic - Open dumpster lid.

High Priority - Dented/rusted cans present. See stop sale. Observed can of Arrezzio sliced Olives with dent in side stored with other cans in dry storage.

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

High Priority - Raw animal food stored over or with unwashed produce. Observed raw tube of burger thawing over open box of cut mushrooms in walk-in cooler see stop sale of mushrooms. Operator moved Burger to pan and placed on bottom shelf Corrective Action Taken

High Priority - Stop Sale issued due to adulteration of food product. Observed raw tube of burger thawing over open box of cut mushrooms in walk-in cooler see stop sale of mushrooms.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. wings (78F - Cooling) observed wings stored in kitchen on speed rack. Wings pale and bloody cook did not temp upon removing from oven and stated they had been stored at room temperature for about 1 hour. Operator moved items back to oven to bring to 165F then will cool from 135F to 70F within 2 hours and from 70F to 41F within 4 more hours. Total cooling time from 135F to 41F not to exceed 6 hours.and place in walk on cooler. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed roast beef and ham deli loaves cut 4 days ago and no date marks. Cook dated. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at warewash handsink.

Intermediate - No soap provided at handwash sink at warewash handsink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed dish dry rack on splash zone of handsink at warewash area.

Basic - Food storage container/container lid cracked or broken. Observed cracked plastic ware on clean dish dry rack. Observed knife with tape on handle in clean dish dry rack

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wipe cloth stored on can opener at back warewash area.

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed par cooked chicken cooling at kitchen. No Approved procedure. Cook placed chicken wings back on oven to cook to minimum temperature of 165F throughout before cooling for storage. Corrective Action Taken

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. Inspector provided at inspection via email. 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. Inspector provided at inspection via email. Corrective Action Taken

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed portioned lasagna cooked Tuesday frozen Tuesday. 4 days ago,no date marks. Cook added dates. And will add second date at time of thawing to track days in storage. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lasagna in reach in cooler not date marked. Operator states prepared on Monday. Added dates. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed condiment containers with no handle used to scoop bulk sugar.

Basic - Light shield damaged/in disrepair. Observed light shield missing in kitchen and warewash area.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.Observed no working light in outdoor walk-in cooler. Leaving door open compromises food temperature.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth at kitchen, cook picked up rinsed in 3 bay sink and returned to wipe food contact surface of preptop cooler. Employee was notified and returned with sanitized rag to clean area.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose on reel connected to outside back door hose Bibb with no vacuum breaker installed.

Basic - Food stored on floor. Observed container of bulk flour stored on floor and on splash zone of handsink at cookline handsink.

Basic - Single-service articles improperly stored. Observed pizza boxes stored on floor in office area. Drinks on floor at wait area.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer at 200+ ppm as evidenced by test strip turning black.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed wasp spray stored beside clean dishes. Operator moved to office location. Corrected On-Site

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 and the time removed from temperature control. Time added.Opened at 1100am must discard if not sold by3pm Corrective Action Taken

Intermediate - Floor Fan observed with heavy dust buildup on guard.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.provided form to operator via email

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed lasagna made on Previous days then frozen and retraced no date marks. Cook dated 3 days then frozen 4 days left after thawing.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Bowl or other container with no handle used to dispense food. Observed single service cup used to dispense powdered sugar.

Basic - Can opener blade not kept sharp - observed metal shavings. Observed rust on can opener blade.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Floor soiled/has accumulation of debris. Observed debris on floor in dry storage closet.

Basic - Improper storage of maintenance equipment that interferes with cleaning. Observed leaf blower and weed eater stored in dry storage with food.

Basic - Old labels stuck to food containers after cleaning.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed food splatter on wall at pizza cutting station.

Basic - Wood food-contact surface not properly sealed. Observed shelving of unsealed wood at prep line.

Basic - Working containers of food removed from original container not identified by common name. Powdered sugar.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pizza held on counter for sell by slice. Cook states set out at 1100am.Found at 95F. Must sell or discard by 3pm gave operator paperwork for time as a public health control. Corrective Action Taken

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bowl or other container with no handle used to dispense food. Single service cup used to scoop sugar.

Basic - Hole in or other damage to wall.over 3 bay sink observed wall not smooth easily cleanable and holes in wall.

Basic - Water leaking from pipe and/or faucet at 3 bay sink.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at outside back door hose attached.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at make table with black score marks. Mixer head with old food debris.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at ware wash hand sink.

Intermediate - No soap provided at handwash sink at ware wash area.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at cookline.

Basic - Can opener blade not kept sharp - observed metal shavings.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored with customer condiments removed to another area. Corrected On-Site

Basic - Old grease film stuck to clean dishware/utensils.

Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. No working light in outside walk-in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Owner placed in dirty linen storage. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt and pepper in plastic containers with no label at cookline.