TONY'S STEAK & WING

2025-06-17: Canvass

Pass

• Not Critical: CHI-38 — INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED THE REAR EXIT DOOR WITH A MISSING KNOB ( TOWEL STUFFED INSIDE HOLE ) INSTRUCTED TO REPAIR OBSERVED OUTSIDE GATE WITH A GAP UNDER THE BOTTOM SOME FORM OF PLASTIC BEING USED AS A COVER TO CLOSE GAP. INSTRUCTED TO REPAIR DOOR KNOB AND TO REPAIR GAP AT BOTTOM WITH PROPER DOOR SEAL AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACTIVITY.
• Not Critical: CHI-49 — NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE SHELVING IN THE REAR WALK IN COOLER WHERE THE CHICKEN AND FISH IS STORED WITH A BUILD UP OF RUST AND PEELING BLACK PAINT AS WELL AS MISSING FLOOR TILES UNDER THE CARD BOARD. INSTRUCTED TO PAINT OR REPLACE SHELVING AND TO REPAIR FLOOR TILES AS A MEANS OF MAKING FLOOR EASY TO CLEAN AND MAINTAIN.
• Not Critical: CHI-51 — PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED HAND SINK IN THE REAR DISH WASHING AREA WITH A LEAK AS THE ELBOW OF THE DRAIN PIPE. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD WORKING ORDER.
• Not Critical: CHI-55 — PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED A UNUSED BEVERAGE DISPENCER IN THE FRONT NOT BEING USED. OBSERVED A UPRIGHT REACH IN COOLING UNIT IN THE FRONT ACROSS FROM GYRO MACHINE NOT IN USE. OBSERVED A UPRIGHT REACH IN COOLING UNIT IN THE REAR DEEP FREEZER AREA NOT BEING USED. INSTRUCTED TO REPAIR TO USE OR REMOVE AS A MEANS OF PREVENTING A POSSIBLE HARBORING SPACE FOR PEST AND OR INSECTS.
• Not Critical: CHI-55 — PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED A BUILD UP OF DIRT AND SMALL DEBRIS IN THE REAR AREA DISH WASHING AREA AND HALL AREA UNDER AND AROUND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
• Not Critical: CHI-56 — ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED A/C UNIT NOT ON WHEN WE ARRIVED ON SITE. INSTRUCTED TO ALWAYS MANTAIN PROPER A/C OPERATION AS A MEANS OF PREVENTING WORKERS SWEATING WHILE COOKING FOOD AND PREVENTING POSSIBLE CONTAMINATION OF FOODS BEING PREPARED.