Tony's Pizza Restaurant Improves its Sanitary Rating

Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.

Hot food item not held at or above 140º F.

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.

Evidence of mice or live mice present in facility's food and/or non-food areas.

The original nutritional fact labels and/or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.

The original nutritional fact labels and/or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.

Wiping cloths soiled or not stored in sanitizing solution.

Canned food product observed dented and not segregated from other consumable food items.

Accurate thermometer not provided in refrigerated or hot holding equipment.

Single service item reused, improperly stored, dispensed; not used when required.

Hot food item not held at or above 140º F.

Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.

Canned food product observed dented and not segregated from other consumable food items.

Hot food item not held at or above 140º F.

Evidence of mice or live mice present in facility's food and/or non-food areas.

Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.

Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.

Wiping cloths soiled or not stored in sanitizing solution.

Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.

Proper sanitization not provided for utensil ware washing operation.