TONITA'S RESTAURANT

Observed refried beans and chopped beef in one door reach in cooler of main kitchen cold holding above 41F. Observed white rice and spanish rice inside prep bottom of main kitchen cold holding above 41F. Observed raw shelled eggs stored on counter in main kitchen cold holding above 41F.

Observed several items in reach in cooler with no date labeled. Kitchen staff cannot recall date that item was prepared.

Observed live cockroach activity at front ordering counter.

Observed several TCS items in prep bottom unit of main kitchen cold holding below 41F. Observed raw beef, red beans (cooked), diced tomatoes cold holding above 41F inside reach in cooler 2. All items were prepped and stored days ago. Observed mozzarella cheese (block) in reach in cooler 3 cold holding above 41F.

Observed several containers of pickles and cabbage mix stored uncovered in reach in cooler in main kitchen.

Observed raw steak stored above cooked beef and ready to eat cheese inside reach in cooler of main kitchen. Observed raw fish stored above ready to eat cheese inside reach in cooler of main kitchen. Observed raw chicken stored above raw shelled eggs, bananas and chicken soup and raw chicken thighs stored above raw beef and bananas in reach in cooler 2 of main kitchen.

Observed several TCS items in reach in cooler of main kitchen cold holding below 41F.

Observed cooked beef and vegetables with date labeled as December 6th, 2023 inside reach in cooler of main kitchen, which passed 7 days.

Observed food safety manager certification expired in FEBURARY OF 2024.

Observed utensils and equipment stored for use inside containers with food debris and build up in main kitchen. Observed pink substance inside ice machine of main kitchen.

Observed several items in reach in cooler with no date labeled. Kitchen staff cannot recall date that item was prepared.

Observed gnats around open containers of drinks in main kitchen.

Observed open bag of shrimp stored inside reach in freezer of main kitchen. Observed several containers of pickles and cabbage mix stored uncovered in reach in cooler 3 in main kitchen. Observed open container of juice stored on top of prep table in main kitchen.

Observed several unlabeled, chemical spray bottles in main kitchen and along front food service area. C/A: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: All containers labeled.

Observed food items stored uncovered, exposed to potential contamination in deep freezer along front food service area. C/A: Unless cooling, all food must be stored covered. COS: Food items covered.

Observed several food items removed from original containers stored in unlabeled squeeze bottles (sauces and oil) and food containers (salt and flour mix) along prep table and coolers in main kitchen. C/A: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

1. Observed ice scoop stored inside ice machine with handle in contact with ice in main kitchen. 2. Observed scoop handles in contact with dry food items (rice, flour, salt, etc.) stored in bulk containers along shelving in main kitchen. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed floor throughout main kitchen in disrepair, not easily cleanable and not properly sealed. C/A: Repair floors; Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed several missing ceiling tiles throughout main kitchen. C/A: Replace ceiling tiles; All physical facilities shall be maintained in good repair.