Tunis Seafood Wings And Subs

Basic – Bathroom facility in disrepair.Men restroom not working, employee stated it has a leak, person is coming tomorrow to fix it Corrected On-Site

Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors

Ladies restroom

Basic – Bowl or other container with no handle used to dispense food

On spice by hand sink, cook line

Basic – Cardboard used to line nonfood-contact shelves. nLooking soiled by cook line Corrected On-Site Repeat Violation

Basic – Ceiling tile missing

In ladies restroom

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Front counter and kitchen

Basic – Covered waste receptacle not provided in women's bathroom.n Repeat Violation

Basic – Current Hotel and Restaurant license not displayed

Old one

Basic – Employee with no beard guard/restraint while engaging in food preparation

Working with open foods

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

Working with open foods

Basic – Evidence of employee smoking in food preparation, food storage or warewashing area

Ashes in hand sink by triple sink

Basic – Floor tiles missing and/or in disrepair

Broken in walk in freezer Repeat Violation

Basic – No Heimlich maneuver/choking sign posted

Emailed one Corrected On-Site Repeat Violation

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

In prep cooler, employee placed one

Basic – No copy of latest inspection report available.

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

Paper towel dispenser at hand sink, cook line, shelves by cook line, side of fryer is soiled, shelves in walk in cooler Repeat Violation

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

In standing water, shrimp 32-37f

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands

Employee grabbed raw shrimp then changed gloves and grabbed bread, explained to him and he washed hands Corrected On-Site

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

Raw breaded oysters in open bag on shelf above open container with okra in box freezer, employee rearranged, Corrected On-Site

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

Emailed one Corrected On-Site Repeat Violation

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Fryer baskets Repeat Violation

Intermediate – Lack of toilet tissue at each toilet

Employee placed some Corrected On-Site

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

Chlorine Repeat Violation

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Hand sink in ladies restroom, also in handsink by triple sink, employee placed some, Corrected On-Site

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

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

New employee at front counter that comes to help sometimes

Intermediate – No soap provided at handwash sink

Hand sink by triple sink, employee placed some Corrected On-Site Repeat Violation

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Boiled eggs two days ago in walk in cooler

Intermediate – Spray bottle containing toxic substance not labeled

2 spray bottles in kitchen and front counter, employee stated it's cleaner Repeat Violation