Tonys Sushi Steakhouse

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. nTwo 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. nSeveral jugs of oil on floor in kitchen area. nUnwashed broccoli on shelf over cut vegetables. nIce 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. nExterior of reach in coolers on cookline soiled with food debris

Gaskets of reach in cooler and walk in cooler soiled. nHood 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. nFloor soiled throughout kitchen. nFloor soiled at sushi bar. nCeiling 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

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. nInterior 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 nTowel in sink at sushi bar. nAll 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.