TONY'S PLACE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed marinara sauce (53/50F - Cooling) in reach in cooler from the day before, as per operator.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed marinara sauce (53/50F - Cooling) in reach in cooler from the day before, as per operator.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed marinara sauce in deep container, from the day before 53/50 cooling.

Basic - Accumulation of debris on exterior of warewashing machine.

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

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

Basic - Ice buildup in reach-in freezer.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed marinara sauce (55/51F - Cooling) was cooked from the day before as per operator.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed marinara sauce (55/51F - Cooling) was cooked from the day before as per operator.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed cleaned pots on the kitchen floor. Operator properly stored it. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed marinara sauce (88°F/100°F - Cooling) was cooked from the day before as per operator.

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed marinara sauce (88°F/100°F - Cooling) was cooked from the day before as per operator.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage in the kitchen ceiling.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinara sauce (50°F - Cold Holding)for less than 4 hours as per operator. Operator placed inside reach in cooler. Corrective Action Taken

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. Clean-Up of Vomiting and Diarrheal Events emailed to operator. Corrective Action Taken

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed final rinse with 145° F. Instructed operator to set up the 3 compartment sink with chlorine sanitation solutions. Corrective Action Taken

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/ observed 4 employees working at the same time without certified manager present.

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. No Food Employee Reporting Agreement provided. Emailed Food Employee Reporting Agreement to operator. 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 soup, Alfredo sauce as was cooked from more than 4 hours as per operator, without date marked. Operator properly labeled it. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on top of preparation area. Operator removed it. Corrected On-Site

Basic - Ice buildup in reach-in freezer.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with grease behind the preparation table located next to cook equipment inside the kitchen.