TONY & AL'S DELI

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from dining room after taking order and began preparing a salad without washing hands. Manager had employee wash hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled croutons for a salad with bare hands. Manager provided spoon for croutons. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table next to back door. Cutting board on prep table next to pizza oven. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at kitchen hand washing sink. Employee provided hand towels at kitchen hand washing sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked peppers in reach-in cooler next to pizza oven. Manager stated peppers cooked the previous morning. Manager had employee place the proper date on peppers. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Gasket of reach-in cooler across from cook line.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine. Manager washed, rinsed and sanitized scoop and placed scoop in pan. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Microwave shelf at end of cook line. Hood vents above cook line.

Basic - Single-service articles improperly stored. Pizza boxes stored on floor behind front counter.

Basic - Stored food not covered. Hamburger stored in reach-in cooler across from cook line. Manager had employee wrap hamburger in reach-in cooler. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee don gloves to work with food without hand wash. Person in charge spoke to employee. Corrective Action Taken

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Person in charge states salmon can be ordered undercooked if requested, no parasite destruction letter Person in charge called provider who sent during inspection. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quatanery ammonium set up in triple sink at 0ppm. Person in charge began remaking. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ricotta, person in charge moved to appropriate location. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened Saturday with no date mark. Person in charge marked during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice tea dispenser nozzles with debris buildup. Also slight accumulation on corners of deflector plate in ice machine.

Intermediate - Manager or person in charge lacking proof of food manager certification. One manager with no proof of CFM. Also 4 employees on duty at time of inspection with no CFM.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide test strips during inspection.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling with dust buildup in front of cookline. Also wall by dough station with debris buildup. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employees working with food with no hair restraints.

High Priority - Container of medicine improperly stored. Containers of medicine stored over pizza flip top. Person in charge removed. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw salmon, no longer commercially packaged stored over ready to eat foods. Person in charge moved to appropriate location. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil at cookline 77F. Person in charge moved to reach in cooler. Spoke to operator about possibility of keeping on time. In double door dough reach in cooler pasta, tiramisu at 44F. Ambient temp of unit 37F. Person in charge states has had door opened and added warm dough this morning. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing from hand wash sink by triple sink. Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee with expired training. Repeat Violation Admin Complaint

Basic - Drain cover(s) missing. At mop sink. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven handles, person in charge removed. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go container on cookline not inverted, person in charge inverted. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Deli meat thawing at room temperature, person in charge moved to reach in cooler. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handling cut lettuce with both hands, only had glove on one hand. Spoke to employee. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in reach in cooler. Person in charge rearranged. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil balsamic dressing in dressing reach in cooler 50-51F. Person in charge moved from other cooler 2 hours ago, person in charge moved back to other unit holding temperature. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test strips provided not working correctly, may have gotten wet.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by cookline, person in charge provided. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee with training expired 2020.

Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage area, co2 tanks unsecured.

Basic - Drain cover(s) missing. At mop sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep area at front counter. Person in charge removed. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At prep table across from pizza oven, behind triple sink area. Ceiling with dust buildup above cookline.

High Priority - Nonfood-grade bags used in direct contact with food. Spring mix stored in t-sack in 2 door reach in cooler near back door. Person in charge removed spring mix from t-sack Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Milk not segregated in 2 door reach in cooler near back door

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf with sandwich to go boxes above 2 door make table near cook line. Cook moved phone Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Lid cracked on Panko breadcrumbs, near cook line Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave near cook line has food debris Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Sandwich to go boxes not inverted on shelf above 2 door make table near cook line. Cook inverted boxes Corrected On-Site Repeat Violation