TONYS SUSHI STEAKHOUSE

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. Dish machine 0ppm. Manager primed machine, still 0ppm. Inspector instructed manager to discontinue the use of the dish machine for sanitizing and to set up the three-compartment sink to wash, rinse, and sanitize dishes. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Tray containing raw tuna stored on shelf above cases of avocados inside walk-in cooler. Manager moved the raw tuna to another shelf during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter in kitchen near walk-in cooler: shrimp (70F - Cold Holding). Manager stated the fish was thawed, the put on ice. Inspector had manager place shrimp into the cooler to help it cool to 41F. Inside walk-in cooler: raw tuna (44F - Cold Holding). Manager stated the runaway was thawed appropriately one hour prior, then placed inside the walk-in cooler. Corrective Action Taken Repeat Violation Admin Complaint

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. Rice held on time in sushi bar area missing time mark. Manager stated the rice was placed on time at 1pm and added proper time mark. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate and wall of ice machine soiled with black substance. Bottom interior of reach-in cooler in bar area soiled with food debris. Cutting boards at cookline stained.

Intermediate - Handwash sink used for purposes other than handwashing. Bucket and pitchers stored inside handwash sink at kitchen entrance. Manager removed items from the handwash sink during this inspection. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at handwash sink at cookline. No towels at handwash sink in bar area.

Basic - Bowl or other container with no handle used to dispense food. Takeout bowl without handle stored inside bin of rice in back of kitchen. Takeout bowl without handle stored inside bin containing sauce inside walk-in cooler. Manager discarded both bowls during this inspection. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic ceiling tiles used throughout kitchen.

Basic - Clean utensils stored between equipment and wall. Knife stored between prep table and wall in back of kitchen. Manager removed knife from area during this inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic pans stored on shelf above dish machine.

Basic - Food storage container/container lid cracked or broken. Large red colander cracked and tied together on clean dish rack in back of kitchen. Manager discarded the colander during this inspection. Corrected On-Site

Basic - Hole in or other damage to wall. Several holes in wall near back door of kitchen.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower shelves of prep tables throughout kitchen rusted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of coolers throughout establishment soiled with mold-like substance and/or food debris.

Basic - Standing water in bottom of reach-in-cooler. Standing water inside reach-in cooler in bar area.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Wired power drill stored on top of bag of rice in dry storage area. Manager removed drill from area during this inspection. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Floor throughout kitchen soiled with food debris. Ceiling throughout kitchen stained. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Six cases of unwashed mangoes stored on shelf above bowl containing sliced cucumbers inside walk-in cooler. Manager had an employee move the mangoes to a bottom shelf during this inspection. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Seaweed in containers on top of sushi display case not covered. Lids were placed over seaweed during this inspection. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee in sushi bar put on gloves after rinsing towel without first washing hands. Warning

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Male employee washed hands for 5 seconds from start to finish. Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female server touched face then clean plate without washing hands. Warning

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee on cookline touched apron with gloved hands then continued to cook without washing hands. Repeat Violation Admin Complaint

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee picked up trash on floor then changed gloves and continued to touch single service items without washing hands. Warning

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sink behind bar has 0 ppm quaternary ammonium. Manager added sanitizer then 200 ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cookline: pan of raw beef on top of sliced raw onions. Manager moved to proper order. In walk in cooler: pan on raw fish on top of case of miso soup. Pan of raw fish on top of keg of beer. Pan of raw shrimp on shelf over butter. Manager moved all to proper order. In reach in make table on cookline: pan of raw beef on shelf over beans. Manager moved to proper order. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On hibachi carts: raw shell eggs 69F, manager stated eggs have been out for one hour and placed back in cooler. Discussed adding eggs to Time as a Public Health Control (TPHC) documents. Corrective Action Taken Repeat Violation Admin Complaint

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. Sushi rice on time documents has no time stamp. Employee added time. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In sushi bar under heat lamp: fried shrimp 85F, employee stated shrimp was placed out 20 minutes prior to temperature being taken and began reheating. On cook line in rice cooker: rice 87F, manager stated rice cooked one hour before and began reheating. Discussed adding all items to Time as a Public Health Control (TPHC). Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Windex stored on shelf next to rum in sushi bar. Moved during this inspection. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Several servers scooping ice and pulling plates food to be served to customers.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled with food debris. Interior of ice bin has mold like substance on top portion of deflector plate. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Male employee rinsed towel in hand sink in sushi bar. Scrub pads in sink at sushi bar. Sink in server station has bucket and chemical stored inside. Chemicals were removed. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Sink in ware wash area has no soap. Added during this inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl in sauce in walk in cooler. Removed. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table in sushi bar. Drink on table over napkins in server station. Drink on shelf over hibachi cart in kitchen. Drink on shelf over cling wrap. Manager moved several drinks. Corrective Action Taken Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food on shelf over drinks in reach in cooler at bar. Moved during this inspection. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Vape pen on shelf over cling wrap in sushi bar. Hats on shelf over hibachi carts in kitchen.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Several servers wearing jewelry while scooping ice and pulling plates of food from pas thru.

Basic - Employee with no hair restraint while engaging in food preparation. Male employees on cookline.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on clean dish shelf.

Basic - Equipment in poor repair. Gaskets torn on several reach in make tables on cookline and in sushi bar. Rice holder at sushi bar is cracked under lid.

Basic - Food stored on floor. Several buckets of sauce on floor in back room and in walk in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit and/or stored improperly. In crockpot under pass thru, utensils in standing water at 70F. Crock pot was turned on to heat water. Also, two knives in crack between make table and prep table. Removed during this inspection. Ice scoop handle in ice.Corrective Action Taken Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in coolers in sushi bar and on cookline soiled with food debris. Repeat Violation

Basic - Unclean building components, attachments or fixtures. Floor heavily soiled with food debris under equipment in sushi bar. Floor soiled with food debris on cookline. Ceiling tiles soiled throughout kitchen. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two towels in sushi bar, placed in bucket. Corrected On-Site Repeat Violation

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched clothes and continued to prepare food without washing hands.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee chopping lettuce for salad with bare hands

High Priority - Food with mold-like growth. See stop sale. Cucumber in walk in cooler covered in mold like substance.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies in kitchen area. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw beef stored over pan of onions in walk in cooler. Manager moved. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. One live roach on floor behind sushi bar. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked onions 64-70F manager stated item was cooked three hours prior and placed in cooler. Added to Time as a Public Health Control (TPHC) list. Raw shell eggs 60F-64F, manager stated eggs are discarded eat the end of four hours. Eggs were placed out two hours prior. Eggs added to Time as a Public Health Control (TPHC) list.

High Priority - Toxic substance/chemical improperly stored. Rubbing alcohol on shelf over prep table. Moved. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No device before splitter and missing at two hose connection sides of splitter.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine soiled with slimy substance. Interior of ice bin has black substance in kitchen area. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Dishes and towel in sink in server station Towel in sink at sushi bar. All were moved. Corrected On-Site Repeat Violation

Intermediate - Records/documents for required employee training do not contain all of the required information. One certificate missing trainer number.

Basic - Bowl or other container with no handle used to dispense food. Bowl in several buckets of sauce.

Basic - Building components, attachments or fixtures in poor repair. Several holes in walls throughout kitchen area.

Basic - Dead roaches on premises. More than 50 dead roaches on floor and on frame under sushi bar and on top of reach in coolers at sushi bar. Two dead roaches on shelf at front bar. Employee began cleaning. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on shelf over prep table. Moved. Corrected On-Site Repeat Violation

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

Basic - Food stored in a prohibited area. Personal food on shelf over make table. Several jugs of oil on floor in kitchen area. Unwashed broccoli on shelf over cut vegetables. Ice bin near hibachi grill not covered. 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. Handle of lemon tongs and handle of onion tongs inside product. Manager removed. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at sink in sushi bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in ware wash area have buildup of food debris. Exterior of reach in coolers on cookline soiled with food debris. Gaskets of reach in cooler and walk in cooler soiled. Hood filters have grease build up. Repeat Violation

Basic - Old food stuck to clean dishware/utensils. On clean dish shelf, several pans with old food

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Cups in server station not covered.

Basic - Unclean building components, attachments or fixtures. Wall in ware wash area soiled with grease and black substance. Floor soiled throughout kitchen. Floor soiled at sushi bar. Ceiling in kitchen soiled with dust. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Stored mop head side down in back room.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two towels in sushi bar. Repeat Violation

Basic - - From initial inspection : Basic - Dead roaches on premises. At the cook line, under hibachi speed cart, one dead roach on floor, also one dead roach on floor under hibachi station. Manager cleaned all. Corrected On-Site Warning - From follow-up inspection 2023-03-24: At the cook line, two dead roaches under plastic containers. Manager cleaned. Time Extended Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At the cook line, raw beef above cut carrots and cabbage, employee moved. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, white rice 89F, Manager will used time as a public health control, manager time marked 2:30-6:30pm.

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 - Handwash sink used for purposes other than handwashing. Handwash sink at the server station, pitcher inside sink, Manager removed. Corrected On-Site

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

Basic - Dead roaches on premises. At the cook line, under hibachi speed cart, one dead roach on floor, also one dead roach on floor under hibachi station. Manager cleaned all. Corrected On-Site Warning

Basic - Employee beverage container in ice machine/ice bin. Two unopened drinks inside ice machine, Manager removed. Corrected On-Site

Basic - Food stored on floor. In walk-in cooler, carrot bag on floor, Manager moved off the floor. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, multiple knives between reach-in cooler and table, Manger moved all. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. At the cook line, Wet white cloth under cutting board, Manger moved. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled, also reach-in cooler gaskets.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walk-in cooler wall soiled, also walls behind equipments at the cook line.