TONYS SPORTS GRILL

4-2B: .05(7)(a)1Observed ice machine with mold-like substance inside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Ice machine was drained and cleaned.

8-2B: .07(6)(g)Observed multiple sanitizer spray bottles at too high of a concentration of quat. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizers were remade.

1-2A: .03(2)(a)-(l), (n)Person-in-charge is not practicing active managerial control of the facility due to multiple risk factor violations resulting in an unsatisfactory score. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-2E: .03(6)Facility does not have procedures to clean-up vomit or diarrhea. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Procedures provided.

15A: .05(6)(a)Main prep cooler in kitchen is not at proper temperature to hold foods at 41F or below. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: All time/temperature control safety foods discarded. Cooler to be repaired or replaced before 02/19/2026.

15C: .05(7)(a)2,3Observed multiple pans stored as clean with sticker residue on them, SECOND CONSECUTIVE VIOLATION Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

4-2B: .05(6)(n)Observed in-use dish machine dispensing sanitizer at too low of a concentration of chlorine. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Dish machine was primed to dispense sanitizer at proper concentration.

6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods holding at temperatures above 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items were discarded.

6-2: .04(6)(h)Observed multiple containers of rice, opened containers of cheese and pepperoni, and mashed potatoes being held in facility for longer than 7 days. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Items were discarded.

8-2B: .07(6)(g)Observed multiple sanitizer containers at too high of a concentration of chlorine. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizers were remade.

8-2B: .07(6)(b)Observed multiple chemical spray bottles without labels. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Items were labeled.

11C: .04(6)(c)Observed multiple containers of fish thawing while still in vacuum packaging. SECOND CONSECUTIVE VIOLATION Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C) Corrective Actions: Fish was discarded.

12D: .04(4)(g)Observed multiple avocados stored as washed with stickers still on. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Avocados were rewashed and stickers removed.

14A: .04(4)(k)Observed in-use knives stored in water below 135F. SECOND CONSECUTIVE VIOLATION During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Knives were recleaned, sanitized, and placed into water above 135F.

11C: .04(6)(c)Observed multiple containers of vacuum packed fish thawing while still in vacuum package. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C) Corrective Actions: Items were discarded.

12C: .04(4)(m)Observed multiple wiping cloths being stored on prep counters throughout kitchen. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were moved to sanitizer buckets.

14A: .04(4)(k)Observed in-use knives being stored in water below 135F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Knives were recleaned, sanitized, and placed into clean and dry container.

15C: .05(7)(a)2,3Observed multiple pans stored as clean with stickers still on them. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Pans were recleaned, sanitized, and stickers removed.