TONY'S HOUSE LATIN CRAVINGS

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic spread (45F - Cold Holding) Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Display case-chicken empanadas (124F - Hot Holding), discussed adding to time as a public health control

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line

Intermediate - Handwash sink not accessible for employee use at all times. Dirty dishes in hand sink behind counter, moved during inspection 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. Flan and rice pudding in glass reach in cooler prepared on 4/7/23, date added Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic ceiling tiles above rear prep area and service counter Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. At reach in coolers Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Provided via e-mail during inspection

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked potato(53F - Cold Holding); cooked pork (52F - Cold Holding) Operator stated that the cooler was accidentally plugged out Items were not held out of temp for more than 4 hours

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. -at prep station in kitchen area Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone above rice cooker in kitchen area Repeat Violation

Basic - Equipment in poor repair. -reach in cooler next to fryer in kitchen area Repeat Violation

Basic - Hole in or other damage to ceiling above reach in freezer chest Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils in standing water 70 degrees Fahrenheit at coffee machine

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler next to fryers Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gaskets at prep station has accumulation of food residue

Basic - Ripped/worn tin foil used as shelf cover. -at sandwich press

Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at flat top grill Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. -breads at prep station stored in thank you bags

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter (70F - Cold Holding) -sliced deli ham (50F - Cold Holding) Items held our for less than 4 hours Operator moved item to reach in cooler Corrective Action Taken

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

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. -milk opened on April 2nd Operator date marked during inspection Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -hole in ceiling above reach in freezer Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. -at prep table

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -hand bag on top of ice machine Operator moved hand bag during time of inspection. Corrected On-Site

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

Basic - Equipment in poor repair. -reach in cooler handle at front counter torn Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -tong handle on plantains Operator moved tong during time of inspection. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -Red Bull reach in cooler

Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at prep table Employee labeled during time of inspection. Corrected On-Site

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -hole in ceiling above slicer

Basic - Duct tape used to repair nonfood-contact surface. -reach in cooler adjacent of mop sink

Basic - Equipment in poor repair. -reach in cooler handle

Basic - No hot running water at mop sink.