TONIOS SEAFOOD SHACK INC

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over fish in front display counter

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. scallops ; (45F - Cold Holding); shrimp (46F - Cold Holding) Ice was added to the top of scallops and shrimp , lid was closed on the unit Corrective Action Taken

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

Intermediate - Handwash sink used for purposes other than handwashing. Sanitation bucket in kitchen handwashing sink

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

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. Tracey .

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

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

High Priority - Raw animal food stored over or with unwashed produce in the walk-in cooler Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade is soiled Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.fish and shrimp ceviche is not identified as raw on the menu.

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

Basic - No handwashing sign provided at a hand sink used by food employees. At the bar

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, The can opener blade is soiled and was cleaned during inspection. Corrected On-Site

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

Basic - Clean utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Clean utensils hanging above handwashing sink , in kitchen

Basic - Cloth used as a food-contact surface. terry cloth towel covering cilantro Corrected On-Site

Basic - Faucet/handle missing at handwashing sink in dish area. Vice grip is fastened to and used to turn on the cold water

Intermediate - Dish area Handwash sink not accessible for employee use at all times, blocked by garbage can.

Intermediate - Handwash sink used for purposes other than handwashing. Storage of sanitizer containers Corrected On-Site

Intermediate - Some of the Clam/mussel tags not marked with last date served. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwash sink across from seafood counter.

Basic - Bowl or other container with no handle used to dispense food. Side order cup in croutons

Basic - Faucet/handle loose and spinning at handwash sink in dish area

Basic - No handwashing sign provided at a hand sink used by food employees. Cook area handwash sink

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed raw sushi , tuna and salmon and raw fish shrimp ceviche on the menu. parasite destruction letter was sent via email for salmon and mahi and shrimp Corrected On-Site

High Priority - Raw salmon stored over/not properly separated from ready-to-eat food, side order cups of cocktail sauce and sour cream, and dressing. In stand up cooler

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.mashed potato 131F

Intermediate - Clam/mussel tags not marked with last date served.

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. Opened ham in walk-in cooler not date marked Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is rusting.

Intermediate - Handwash sink not accessible for employee use at all times. Covered by server tray in dish area Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tower

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

Intermediate - No soap provided at handwash sink. Dish area

Basic - Accumulation of black mold-like substance in the interior of the shaved ice machine.

Basic - No handwashing sign provided at a hand sink used by food employees. Dish area

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw fish over lettuce

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw seafood in display counter.

Intermediate - Clam/mussel tags not marked with last date served.

Intermediate - Clam/mussel/tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in the bar. Corrected On-Site

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

Basic - Ceiling return air vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Exterior back door has a gap at the side of threshold that opens to the outside.

Basic - Gaskets on the lift lid cooler in kitchen in poor repair.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - No handwashing sign provided at a hand sink used by food employees in kitchen

Basic - Outer openings of establishment cannot be properly sealed when not in operation. There is a hole in the concrete floor with a drain pipe that leads to the exterior of the building

Basic - Prep room floor Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

High Priority - Raw animal food stored over canned/bottled drinks. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.fish 47 , ice was added to container. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice 124 F. Discussed TPHC for sushi rice with chef

Intermediate - Can opener blade soiled with food debris, mold-like substance or slime.

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 - Kitchen Handwash sink used for purposes other than handwashing.storage of sanitizer buckets

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

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.

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

Basic - Dish area floor Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

Basic - In panko Bowl or other container with no handle used to dispense food.

Basic - Walk-in cooler gasket soiled with grease, food debris, dirt, slime or dust.

High Priority - Container of medicine improperly stored. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Cleaning supplies stored above food and single service items on shelving in storage area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can open and blade are soiled and rusting

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tower , wasabi tuna are not identified as raw or undercooked.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 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. Pasta and sauces in walk in cooler not date marked.

Basic - Cloth used as a food-contact surface, a towel is covering greens

Basic - In-use tongs stored on equipment door handle between uses.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets soiled.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee blew his nose and then touched side orders of dressings and packed containers in bag for Togo orders , did not wash hands . Corrected On-Site

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook eating in prep area and not washing hands before prepping food

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (50F - Cold Holding); scallops (49F - Cold Holding); cut tomatoes (50F - Cold Holding); Beef (48F - Cold Holding)in reach in cooler in kitchen

Intermediate - Can opener blade is soiled . Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and blade are soiled

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at any handwash sink in prep area or kitchen

Intermediate - No soap provided at handwash sink in Dish area

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatloaf, pull pork cooked on site not date marked.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Main Reach in cooler holding temp is 48F. Not cooling properly

Basic - Employee eating in a food preparation or other restricted area.

Basic - Employee eating while preparing food.

Basic - Employee with no hair restraint while engaging in food preparation. Prep room employee

Basic - In-use tongs stored on equipment door handle between uses.

Basic - No handwashing sign provided at a hand sink used by food employees in dish room

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Beef over pork in walk in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (48*°F - Cold Holding); shrimp (48*°F - Cold Holding); Beef (48*°F - Cold Holding)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled

Intermediate - Handwash sink used for purposes other than handwashing. Pitcher in handwash sink

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

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

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing

Basic - Wet wiping cloth not stored in sanitizing solution between uses.