TONY'S PIZZA & SUBS

High Priority - Toxic substance/chemical improperly stored. -Paint cans stored next to clean utensils in dry storage area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board on cooks line - interior of fryers and fry baskets

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

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. - white cutting board on cooks line

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - coffee stored next to hot holding unit in kitchen area. - water cup on shelf above prep table in dough room Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Exterior door has a gap at the threshold that opens to the outside. -Backdoor Repeat Violation

Basic - Floors not maintained smooth and durable. - floors in kitchen area and dish area. Repeat Violation

Basic - Food stored in a location that is exposed to splash/dust. -hand sink next to prep area on cooks line.

Basic - Food stored on floor. -Cooking oil in dry storage area Corrected On-Site

Basic - In-use pizza peel stored on soiled surface between uses. -pizza peel stored directly on pizza oven Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - utensil stored in room temperature water on cooks line.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed vegetables stored over ready to eat food in walk-in cooler Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -Bulk Salt, flour , Bread crumbs Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. 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. Operator placed correct time on pizzas. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cooks line. Mixer head

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Pizza boxes on floor in back storage area. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door

Basic - Floors not maintained smooth and durable. In kitchen and dish areas

Basic - In-use pizza peel stored on soiled surface between uses. Pizza peel stored directly on top of pizza oven.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sauté cold holding unit. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. -Soap over deli paper. -Rubbing alcohol over slicer. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine. -Inside of doors.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - In-use tongs stored on equipment door handle between uses. On oven door. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -type k fire extinguisher on wall in narrow access to hand sink near warewashing area - From follow-up inspection 2022-05-26: Time Extended

Basic - - From initial inspection : Basic - Exterior storage shed has a gap at the threshold that opens to the outside. - From follow-up inspection 2022-05-26: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm.

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron stored on pasta. Corrected On-Site