TOOJAY'S DELI

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Reach in cooler gaskets solid in establishment. - From follow-up inspection 2026-05-19: Observed same Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2026-05-19: Observed same Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top(sandwich); lettuce (45F - Cold Holding) As per operator food in unit not portioned or prepared today, in unit less than 4hrs. Observed food items stored overfilled above fill line. Operator removed a portion of lettuce to be moved to walk in cooler for quick chill. Lettuce (42F - Cold Holding) Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot well; gravy (119F - Hot Holding). As per operator food portioned and prepared today. In unit less than 4hrs. Observed a cold spot in food, instructed operators to occasionally stir so that all parts of the food remain within temperature range. Operator removed to reheat food to above 165F Corrective Action Taken

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm). Instructed operators to utilize triple sink for ware washing until they are able to have the dishwasher looked at.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on fan unit of walk in freezer

Basic - Wiping cloth sanitizing solution stored on the floor. Sani bucket in immediate contact with floor in dish washing area. Operator 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. Raw open chicken in same container as ready to eat onion rings. Operator removed onion rings and stored properly Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw open chicken over raw open liver. Operator inverted Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Packed butters not time marked at wait station. Per operator food out less than four hours. Operator time marked butter Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At 9:05am cooked onion 96F heated cooling for 15 minutes to 94at 9:50pm. At this rate proper cooling to 70F in 2 hours will not occur. Observed food cooling in warm ambient temperatures. Operator placed food to freezer to quick chill Corrective Action Taken Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen contain cut marks Repeat Violation

Basic - Dry storage shelves with rust that has pitted the surface.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer

Basic - Standing water in bottom of reach-in-cooler. Standing water in deli station left flip top cooler

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin in back soiled with mold like substance. Operator began cleaning Corrective Action Taken Warning - From follow-up inspection 2025-04-11: Observed at callback same Time Extended

Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon thawing in fridge in ROP packaging. Operator removed salmon from ROP packaging Corrected On-Site Warning - From follow-up inspection 2025-04-11: Observed at callback- same Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Salad station shelves rust pitted Warning - From follow-up inspection 2025-04-11: Observed at callback same Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at wait station soiled Warning - From follow-up inspection 2025-04-11: Observed at callback same Time Extended

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 with operator

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at kitchen soiled with food debris. Operator replaced cutting board Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled at bagel staion

Basic - Current Hotel and Restaurant license not displayed. Operator printed out and posted license during inspection Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at kitchen has cut marks. Operator replaced cutting board Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents at cookline soiled with grease

Basic - Standing water in bottom of reach-in-cooler. Standing Water in kitchen flip top coolers

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at cook line soiled with grease

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Kitchen Flip top; potato pancakes (46F at 1005AM to 47F at 1044AM - Ambient Cooling since 0930AM). At current rate food item will not reach 41 in 3 hours. Operator moved to walk in cooler to chill. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Kitchen heat lamp; sautéed vegetables (99F - Hot Holding); sausage links (104F - Hot Holding). Per operator food under heat lamp less than 1hr. Operator placed both food items on grill to reheat to proper 165F° and kept on grill to hot hold. 2) Microwave oven; matzo ball (109F - Hot Holding) per operator food in oven less than 3hrs. Observed oven off. Operator turned oven back on to reheat to 165F°. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Kitchen Flip top; potato pancakes (46F at 1005AM to 47F at 1044AM - Ambient Cooling since 0930AM). At current rate food item will not reach 41 in 3 hours. Operator moved to walk in cooler to chill. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Kitchen flip top (left side); Potato cakes (57F - Cold Holding). In unit less than 2hrs. Operator moved to walk in cooler for quick chill. 2)Salad Flip top; boiled eggs (46F - Cold Holding). in unit less than 2hrs. Operator moved underneath flip top for quick chill. Per operator foods not portioned or prepared today. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. ROP fish left to thaw inside package underneath flip top. Operator removed fish from package Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator remade to 100ppm Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Observed on shelving in deli line flip top cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal items stored on cook line with clean wares. Employee removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In sandwich/deli fliptop lower cooler, tray of smoked salmon above containers of pickles. Employee moved to bottom of cooler to properly separate. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Soiled dry wiping cloths on cutting board at hot line and at deli/sandwich station. Employees removed wiping cloths. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Observed employee touch his nose,change gloves , touch cooked turkey without washing hands. Educate employee. Employee change gloves and wash. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwash sink at dishwashing area block with food rolling cart. Operator relocate rolling cart. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -Observed new employee onboard without proof their responsibility information.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of black mold like substance buildup on AC vents in dishwashing area. Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Observed chef cracked raw shell eggs and then touch clean plates without changing gloves and wash hands. Educate employee. Employee change his gloves and wash hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over ham in flip top cooler. Operator relocate raw shell eggs and stored properly. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. -Observed 3 cracked eggs stored in carton at walk-in in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed slice ham cold held at 46°F in flip top cooler. Item stock above chill rim. Operator removed potion that were out of temperature and placed in freezer for quick chill. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Observed no paper towels at hand wash sink in prep area. Operator replenished. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed various TCS sauces removed from frozen stage cold held in horizon refrigerator not dated marked.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on sausage gravy stored in walk-in cooler. Per operator, item was cooked on 08/22/2023.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of dust buildup on on AC vents and ceiling tiles throughout cookline.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Observed employees drinks stored in glass door refrigerator no identified.

Basic - Single-service articles improperly stored. -Observed coffee filters not stored in a protected manner. Operator placed filters in plastic wrap. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. -Observed 7 badly dented cans of mandarin in dry storage area. Operator informed and a stop sale issued.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Observed sanitizer solution at dishwashing machine at 00 ppm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed hotdogs and burger patties cold held in flip top cooler at 44 degrees Fahrenheit. Per operator, both items place in unit 2.5 hours prior to the inspection. Operator place ice pack on items for quick chill. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. -Observed several unlabeled spray bottles with cleaning chemicals at dishwashing area. Operator label bottles. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee eyeglasses stored on clean cutting board at prep station. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Observed scoop with handle stored in container with cut fruits.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. A poster has been given to the operator Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwash sink at front line used as dump sink, evidence by waste food particles found inside .

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked onions and mushrooms stored in walk-in cooler. Per operator, both items were cooked on 01/25/2023.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employees purses stored on storage shelf next to food items. Corrected On-Site

Basic - Employee with ineffective hair restraint while engaging in food preparation.

Basic - Food stored on floor. -Observed case with onions stored on kitchen floor. Corrected On-Site Repeat Violation

Basic - Ice bucket/shovel stored on floor between uses. -Observed 2 ice buckets stored on floor.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of old food residue buildup inside microwave.

Basic - Stored food not covered. -Observed a uncovered container with sautéed onions stored in walk-in cooler. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Observed raw ground beef cold held at 46 degrees Fahrenheit in flip top cooler. Per operator, item place in unit from overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw ground beef cold held at 46 degrees Fahrenheit in flip top cooler. Per operator, item place in unit from overnight. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed sausages hot held at 110 degrees Fahrenheit at cookline. Per operator, items placed in container 1.5 hours prior to the inspection. Advice operator to reheat sausages to 165 degrees Fahrenheit. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed black mold like substance buildup on can opener blade. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. -Observed a spray bottle stored inside a hand wash sink at dishwashing area. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Observed no paper towels at hand wash sink in prep area. Operator replenished Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed black substance buildup inside ice machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense sugar

Basic - Food stored on floor. -Observed cases with food items stored on walk-in cooler floor. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed old food residue buildup on can opener holster. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. -Observed sugar removed from the original container not identified by common name. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw fish stored over bagels in walk in cooler . Operator removed and stored properly. 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. -Observed no date marked on 2 open gallons of whole milk stored in glass door refrigerator. Milk was open on 04/27/2022. Operator correctly date marked milk. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed old food residue buildup on can opener blade. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. -Observed accumulation of foods residue on walk in freezer floor. Repeat Violation

Basic - Food stored on floor. -Observed container with cut onions stored on walk-in cooler floor. Operator removed and stored properly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed soiled residue buildup on can opener blade holster. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Observed chlorine sanitizer at dishwashing machine at 00 ppm. Operator prime machine. Final reading at 100 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked potatoes at 10:20 a.m. , hot held at 110 degrees Fahrenheit. Per chef, potatoes was place on cooked line at 9:00 a.m. Operator instructed to reheat potatoes to 165 degrees Fahrenheit. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed a buildup of old food residue on can opener blade. 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.

Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with sanitizer at dishwashing area. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of mold like substance buildup inside ice machine.

Basic - Accumulation of debris inside warewashing machine. -Observed residue buildup inside and outside of dishwashing machine.

Basic - Can opener blade not readily removable for cleaning or replacement.

Basic - Floor not cleaned when the least amount of food is exposed. -Observed accumulated food residue on walk in freezer floor. -Observed mold like substance buildup on AC vents throughout kitchen. -Observed mold like substance buildup on wall at dishwashing area. Repeat Violation

Basic - Food stored on floor. -Observed cases and containers wit food items stored on walk-in cooler and freezer floor.

Basic - Utensils in poor condition. -Observed a spatula with deep chipped and burns. Operator discarded at will.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed old food residue buildup on can opener blade. 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. -Observed no date mark on cooked potatoes stored in walk in cooler. Per operator, item was cooked on 08/24/2021. Operator correctly dated mark.

Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with sanitizer at dishwashing area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed mold like substance buildup on AC vents and ceiling tiles in dishwashing area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed interior of microwave on cook line soiled with old food residue Corrected On-Site