Tino's Carry Out

Year by year

Inspections

1. Sep 30, 2026 Re-inspection · 1 priority foundation, 1 repeat
   • Not serious Priority Foundation Repeat Corrected on site

     USING A HANDWASHING SINK - HANDWASHING ONLY

     9/30/26: Rags observed in the handwashing sink. 9/10/26: Utensils observed in the handwashing sink.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing. Action Taken: Rags removed during inspection.

     Code 5-205.11 (B)

2. Sep 10, 2026 Routine · 1 priority foundation, 6 core, 2 repeat
   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Utensils observed in the handwashing sink.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Various foods throughout the establishment coolers observed to be uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     - Uncovered gyro cone observed to be hanging from walk in cooler shelf and protruding into the walkway. - Cell phone observed on deli slicer.

     Correction: Discard food item.

     Code 3-307.11

   • Not serious Core

     PROPER COOLING METHODS USED - FROZEN FOOD

     Gyro cone not stored and maintained frozen.

     Correction: Adjust procedures so that food that is frozen in a freezer is maintained frozen while being stored. Follow manufacturer's instructions.

     Code 3-501.11

   • Not serious Core

     FOOD LABELS - PROVIDED

     Packaged candy grapes in grab and go cooler are not labeled.

     Correction: Packaged foods shall be labeled as required by law.

     Code 3-602.11 (A)

   • Not serious Core

     HANDWASHING AIDS AND DEVICES, USE RESTRICTION

     Soap is provided at prep sink.

     Correction: Remove handwashing aids and devices at unapproved sink and prohibit handwashing at this sink.

     Code 6-301.13

   • Not serious Core

     MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

     Leaf blower and other tools observed to be stored in the kitchen.

     Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

     Code 6-501.114

3. Nov 21, 2025 Routine · 2 priority, 1 priority foundation, 5 core, 2 repeat
   • Serious Priority Corrected on site

     PROPER DISPOSITION OF FOOD - UNSAFE OR ADULTERATED

     Sheet of paper towel observed to be submerged in container of hot peppers.

     Correction: Discard food that can not be safely reconditioned or is adulterated. Action Taken: Container of peppers was discarded during inspection.

     Code 3-701.11 (A)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - STORAGE

     Bleach and other cleaning chemicals observed to be stored on shelves amongst utensils and dry food products.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Action Taken: All chemicals were moved to designated chemical storage area.

     Code 7-201.11 (B)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Employees observed to use prep sink for handwashing and food prep.

     Correction: Handwashing may not occur in prep sink. Use dedicated handwashing sink for handwashing. Action Taken: Handwashing aids removed and prep sink was sanitized before any food prep occurred.

     Code 5-205.11 (B)

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     -Large gyro cone in Walk-in cooler observed to be uncovered. -Containers of hot dogs, chicken strips, and other food items in prep cooler were observed to be uncovered. -Container of hot peppers observed to be uncovered underneath prep table.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Repeat Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     In use utensils observed to be stored in the crevice between two prep tables.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Action Taken: Knife was removed and taken to warewashing station.

     Code 3-304.12

   • Not serious Core

     FOOD LABELS - LABEL INFORMATION

     BBQ Sauce label is missing address and net quantity of contents.

     Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

     Code 3-602.11 (B) (1)-(4), (6) and (7)

   • Not serious Core Corrected on site

     WAREWASHING - SINKS - USE LIMITATION

     The warewashing sink is being used improperly for thawing meat.

     Correction: Discontinue using warewashing sink compartments for food prep. Action Taken: The prep was being done in the sanitize compartment of the 3 comp sink, however it was being done below the flood rim. The food was removed from the 3 comp, and thawing process was continued in the dedicated prep sink.

     Code 4-501.16

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     Dark mildew-like substance observed on the wall above the warewashing sink.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

4. Mar 14, 2025 Re-inspection · 4 core, 4 repeat
   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core Repeat

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on prep counters near meat slicer and near prep cooler.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core Repeat

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Grab and go cooler is not equipped with an integral or permanently affixed temperature measuring device.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

   • Not serious Core Repeat

     DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS

     3/14/25 1. Employee coffee mugs, lighters, lotion, observed on prep counters. 2/12/25 1. Employee coffee cups, and chia pudding observed on prep counter. 2. Employee cell phone and coffee cup observed on meat slicer.

     Correction: Relocate employee storage lockers to prevent contamination of food, equipment, linens, single-use and single service articles.

     Code 6-403.11 (B)

5. Feb 12, 2025 Routine · 3 priority, 2 priority foundation, 7 core, 2 repeat
   • Serious Priority Corrected on site

     REHEATING FOR HOT HOLDING

     Chili was improperly reheated. Processed chili was not reheated to 135°F within 2 hours.

     Correction: Adjust procedures and methods to properly reheat food. It is not reccomended to reheat on the steam table. Reheat in the microwave or on the stove, then hot hold in the steam table once reheated. Action Taken: Chili was discarded and the new batch was reheated in the microwave before being placed on the steam table.

     Code 3-403.11

   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Steak in walk in cooler at 68°F has not cooled within 6 hours.

     Correction: Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period. Action Taken: Steak was discarded.

     Code 3-501.14 (A)

   • Serious Priority

     TCS FOOD - HOT HOLDING

     Gyro cone on the broiler, that was turned off, is being hot held at room temperature.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Broiler must remain on and cone must be cooked continuously in four hours or less.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation Corrected on site

     THAWING

     Raw beef is being improperly thawed by sitting at room temperature in still water in the sink.

     Correction: Adjust procedures or methods to properly thaw foods. Action Taken: Beef was just placed in the sink, cold water was turned on promptly to thaw meat properly.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Meat slicer is visibly soiled with food buildup and debris.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     1. Gyro cone in the walk in cooler observed to be unwrapped or uncovered. 2. Breadded catfish observed to be uncovered in the bottom of the prep cooler.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Knives were improperly stored in between paper bags on the prep counter.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on prep counters near meat slicer and near prep cooler.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Grab and go cooler is not equipped with an integral or permanently affixed temperature measuring device.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The handwash closest to the prep area does not release hot water from the faucet.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective plumbing.

     Code 5-205.15 (B)

   • Not serious Core

     DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS

     1. Employee coffee cups, and chia pudding observed on prep counter. 2. Employee cell phone and coffee cup observed on meat slicer.

     Correction: Relocate employee storage lockers to prevent contamination of food, equipment, linens, single-use and single service articles.

     Code 6-403.11 (B)

6. Mar 26, 2024 Routine · 2 priority, 4 core, 4 repeat
   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw eggs were stored above Italian beef in the walk-in cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Action Taken: The eggs were moved to the bottom shelf during inspection.

     Code 3-302.11 (A) (1)

   • Serious Priority Repeat Corrected on site

     TOXIC SUBSTANCES - STORAGE

     Bottle of WD-40 stored above drinks and next to seasonings.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Action Taken: The WD-40 was moved during inspection.

     Code 7-201.11 (B)

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core Repeat Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Single-use cups were improperly stored as scoops in bulk spices.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Action Taken: The cups were removed during inspection.

     Code 3-304.12

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The floor of the walk-in freezer is soiled.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core Repeat

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean hotel pans are being stored or stacked without being air-dried.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

7. May 12, 2023 Re-inspection 2 · No items found

   No violations cited.