TONY'S CHICAGO BEEF COMPANY SOUTHSIDE

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed their sanitizer bucket at 250ppm Chlorine. Operator corrected it to 100ppm. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee drink stored on top of boxes of potatoes. Operator removed it. Corrected On-Site

Basic - Equipment in poor repair. Observed the sliding doors to the right side standing cooler not functioning properly.

Basic - Grease on the ground and/or pad around grease receptacle. Observed grease buildup on the grease receptacle with some leaking down in front.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed unwrapped self service utensils not presented handle up. Operator swapped some. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sliced roasted beef Employee stated the above items had been prepare onsite more than 24 hours prior.

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

Basic - Wiping cloth chlorine sanitizing solution not at proper strength. Observed sanitation solution at over 200 parts per million chlorine sanitizer. Operator corrected above issues to meet inspection standards. Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed gaskets on reach-in-cooler and reach-in-freezer soiled.

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 - Cardboard used to line food-contact shelves in reach-in-cooler. Observed operator correct issue to meet standards for inspection. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Observed floor at bar by handwashing sink as hole in it where drain has been repaired but hole not filled in yet.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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 currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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. Repeat 1-10-24 Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed operator correct issue to meet standards for inspection. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

Basic - No copy of latest inspection report available.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed operator correct issue to meet standards for inspection. Corrected On-Site

High Priority - Container of medicine improperly stored. Observed bottle of ibuprofen on shelf above steam table. Observed employee move ibuprofen bottle for proper storage. 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 cannot be determined. See stop sale. Observed cooked cooked potatoes used for french fried on cart next to fryer not time marked. Employee marked time on all tubs of potatoes. 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 - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed equipment at cooks line with buildup of grease under equipment and on sides.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 3 compartment sink at 000 parts per million chlorine sanitizer. Observed operator correct sanitizer level to 100 parts per million. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator did not have Time as a Control sheet at time of inspection that is used for par cooked fresh french fries. Repeat 3-13-23. Reviewed Time as a Control sheet with operator an observed operator complete sheet. Corrected On-Site Repeat Violation

Basic - Ice buildup in walk-in freezer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cooks line soiled.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator is keeping par cooked fries on time as a control but could not produce time as a control sheet. Email operator time as a control sheet Corrective Action Taken

Basic - Cutting board at cooks line has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on prep table and cooks line. Observed employee move beverages to lower shelf away from food and equipment. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food above bags of ice in reach-in cooler at front bar area. Observed employee move food to lower shelf below customers food. Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed marinated prepared onsite more then 24 hours prior as per employee statement not date marked. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed French fry cutter with heavy food debris. Warning - From follow-up inspection 2022-06-29: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Warning - From follow-up inspection 2022-06-29: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair by back door to kitchen. Warning - From follow-up inspection 2022-06-29: Time Extended

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

Basic - Buildup of food debris/soil residue on equipment door handles.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses at the bar. Operator placed wet wiping cloth inside the sanitizer bucket.