Tony's Place
FAILWednesday, May 8, 2013 at 6:38 PM
Violations Cited
03-3-501.16
Hot Holding
The sauce on the steam table is 115F. Provide proper hot holding of 140F or above (reheated by the manager).
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
The manager stated that the sauce cools at room temperature for a few hours. Provide proper cooling methods.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
There is ice stored directly the on fish. Store ice so it drains away from food.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
There is no soap at the bar handsink. Provide soap and paper towels at the bar handsink.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.