Tunis Edgewood

Basic – Current Hotel and Restaurant license not displayed

License displayed expired 06/01/2023.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee water bottle on prep table in kitchen. Bottle discarded. Corrected On-Site

Basic – Employee with no hair restraint while engaging in food preparation

Three employees working in kitchen.

Basic – Floors not maintained smooth and durable

Floor in kitchen area is not sealed in multiple areas. Repeat Violation

Basic – Garbage on the ground and/or pad around dumpster

Dumpster outside of establishment. Repeat Violation

Basic – No conspicuously located ambient air temperature thermometer in holding unit

In glass door reach in cooler. Repeat Violation

Basic – No copy of latest inspection report available

Last inspection report not available.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Hood filters above fryers in kitchen. Repeat Violation

Basic – Time/temperature control for safety food thawed in an improper manner

Frozen shrimp and fish thawing in standing water. Water removed and faucet turned on. Corrected On-Site Repeat Violation

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength

Red sanitizer bucket stored near drive through area tested 0ppm. Chlorine sanitizer added to solution and tested 100ppm. Corrected On-Site

Basic – Working containers of food removed from original container not identified by common name

Bulk sugar container not labeled in front drive through area.

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food

Employee handling raw chicken with gloved hands, removed and disposed gloves, and placed new gloves on to work with fish without washing hands. Inspector coached employee on proper hand washing procedures. Corrective Action Taken

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

In glass door reach in cooler in kitchen, raw shelled eggs stored over ready to eat sauces/dressings. Eggs moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

On cook line near fryers, chicken 62F and chicken gizzards 59F. Items removed from temperature control approximately 30 minutes prior. Items placed in reach in cooler to cool. Corrective Action Taken Repeat Violation Admin Complaint

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

No written plan available. Inspector emailed Form 5030-104. Corrective Action Taken

Intermediate – Handwash sink not accessible for employee use at all times

Hand washing sink by triple sink blocked by cases of food. Food moved and stored correctly. Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing

Hand washing sink near front area has large bucket stored inside. Bucket removed. nHand washing sink near front area used to wash bucket. 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/nNo certified food manager present with four employees working.

Intermediate – No probe thermometer provided to measure temperature of food products

No probe thermometer provided.