Tony's At Brentwood

Observed wiping cloths stored in quat sanitizer at a concentration of 100ppm, which is below the required minimum concentration. The cook corrected on site and remade the quat sanitizer to a concentration of 200ppm.

511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Observed cups stored wet nesting next to the soda fountain machine.

511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed the walls behind the 3 compartment sinks in need of cleaning due to accumulation. Observed a hole in the wall underneath the 3 compartment sink. Manager stated that the wall will be cleaned and repaired.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Observed exhaust vents and air vents in the main kitchen with dust accumulation. The manager stated that the vents are cleaned every two months. Manager was advised to increase the cleaning frequency of the vents to prevent build up and potential contamination over cooking and prepping areas.

511-6-1.07(5)(d) - Cleaning Ventilation System, Nuisance & Discharge Prohibition, cleaned in way not to cause contamination or create a public health hazard (C) (d) Cleaning Ventilation Systems, Nuisance and Discharge Prohibition. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.

Observed employee cell phone stored on the prep top unit cutting board. Employee corrected on site. Observed employee personal coffee stored inside of the microwave. Employee discarded the coffee.

Observed toilet cleaner stored with paper towels in both restrooms. Please separate all chemical cleaners from single use articles.

Observed exterior of reach in cooler in front of stove with mold like substance. Observed food debris inside of the same cooler and reach in cooler in the pizza prep area. Observed kitchen shelf with dust accumulation due to the fan filled with dust blowing in the kitchen. Manager removed the fan and shelf to be cleaned.

Observed damaged c eiling tile sin the dining room with brown water marks. Please have ceiling tiles replaced.

Observed all vents in the ining room and kitchen with dust build up.

Observed toilet cleaner stored with paper towels in both restrooms. Please separate all chemical cleaners from single use articles.

Observed employees with no or improper hair restraints. PIC corrected on site.

Observed drinking cups wet nesting next to the soda machine. Please ensure all food equipment and utensils are properly air dried before storing and satcking.

Observed food debris on the shelves inside of the standing reach in cooler, food debris inside of the reach in cooler below the prep top cooler, and food debris on build up on the food carts in the main kitchen.

Observed air vents with dust build up in the dining area and above the pizza prep station.

Observed cellphones stored on dough prep table and on the cutting board. PIC corrected on site.

TCS foods were observed cold held at temperatures greater than 41°F or below. PIC was informed and product was discarded. Raw chicken observed at a temperature of 53 degrees in the reach in preparation cooler

Marinara sauce observed in the steam well was being hot held at a temperature less than 135 degrees f. The marinara sauce was observed at 127 degrees F. The sauce was reheated to 165 degrees f by the PIC

Flour scoop stored below the fire extinguisher

Observed dishwashing machine unable to dispense sanitizer at required concentration (10ppm).

Observed multiple TCS food items in reach in cooler with inconsistent date marking and TCS items improperly date marked in the walk in cooler. Manager corrected on site.

Observed an overflow of soiled dishes and equipment in the 3 compartment sink.

Observed food debris inside of the prep top cooler.

Observed multiple RTE and TCS food without proper date marking.

Observed single use pizza boxes stored on the floor of the main kitchen. Manager corrected on site.

Observed drying rack shelves above the dishwashing area and seasoning racks in need of cleaning due to dust and food debris build up. Observed drink fountain ice chute exterior in the dining area with mold like accumulation.