TOLLSO LLC

Order for delivery

Inspection history

1. Aug 19, 2026

   –

2. Jul 28, 2026

   ✕
   12 violations

   • Have a test kit for the type of sanitizer used.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
   • When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
   • Keep the plumbing system in good repair.
   • Use approved trapping devices or other means of pest control when pests are found.
   • Remove all unsafe multi-use equipment, utensils, and food storage containers that impart color, odors or tastes to food.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

3. Jul 1, 2025

   ✓
   1 violation

   • Have a test kit for the type of sanitizer used.

4. Jun 27, 2024

   ✓
   1 violation

   • Keep the physical facilities in good repair.

5. Jun 12, 2024

   ✕
   16 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Have hand soap at all handwashing sinks.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Discontinue operating the ventilation system with the filters removed.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Keep the physical facilities in good repair.
   • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
   • Label all containers of food and food ingredients with their common name.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.