Tong’s Garden Key West Inc

Basic – Bowl or other container with no handle used to dispense food. Observed plastic cup stored inside raw and cooked rice containers. Corrected On-Site Repeat Violation

Basic – Cardboard used to line nonfood-contact shelves. Observed at cook line.

Basic – Exterior door has a gap at the threshold that opens to the outside. Observed at side and bottom of back exit door. Repeat Violation

Basic – Floor soiled/has accumulation of debris. Observed heavy accumulation of food debris at walk in freezer. Observed floor soiled at dry storage area.

Basic – Screen in door torn at back exit door.

Basic – Stored food not covered. Observed raw chicken and raw beef not covered at walk in freezer. n Repeat Violation

Basic – Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed chicken (86F – Cooling) at room temperature at back storage area. As per manager, chicken was prepared more than 2 hours prior. Advised manager to reheat product to 165F.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon and tuna stored over krab sticks and cut avocado at preparation cooler at cook line. Manager rearranged products. Corrected On-Site

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked eggs (56F – Cold Holding); cooked noodles (47F – Cold Holding) at preparation cooler at cook line. As per manager, more than 4 hours.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked eggs (56F – Cold Holding); cooked noodles (47F – Cold Holding) at preparation cooler at cook line. As per manager, more than 4 hours.

Intermediate – Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed storage containers with cracks at walk in cooler.

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.