NY DELI

Intermediate - Handwash sink used for purposes other than handwashing. At front counter, coffee dumped in hand sink. Discussed with operator that handwashing sinks are only to be used to wash hands.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink on cook line, no paper towels. At handwashing sink at dishwasher , no paper towels.

Intermediate - No soap provided at handwash sink. No soap and handwashing sink at front counter and cook line.

Basic - Bowl or other container with no handle used to dispense food. At prep area in kitchen, soufflé cup used to dispense sugar.

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Cookline - flip top - Raw shell eggs in top section - ready to ham and carton eggs in lower section. Prep area - flip top - raw smoked salmon in upper section - ready to eat sandwiches in lower section. Operator stored all items properly. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Items stored in prep area and dish wash area hand sinks. Operator removed items. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw smoked salmon on menu - Nova Benedict, Nova - Cado Toast and Neo. Reviewed menu updating - operator began updating menus during inspection. Corrective Action Taken Repeat Violation

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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employee filled out during inspection. Corrected On-Site

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Per operator, chemicals should arrive today. Establishment has triple sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All cookline refrigerator gaskets.

High Priority - Operating with an expired Division of Hotels and Restaurants license. 12.1.22. Admin Complaint

High Priority - Raw shell eggs stored over/not properly separated from ready-to-eat ham and cheese in left flip top cooler on cook line. Cook reversed. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left out next to grill for less than one hour. Not prepped today. Cook returned to refrigerator. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times in dish area and at front counter.Dishes in sink. Operator removed. Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Nova salad and nova spread not identified on menu. Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed consumer advisory. Operator placed on wall. Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

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. Server handled toasted bread with bare hands. Bread discarded. Server washed hands and put on gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) sliced cheeses (43-51F) in flip top cooler at cook line. Cheese over filled above cold holding line in unit. Cheese in cooler less than 3 hours per cook and over stacked portions moved to inside cooler. 2) cream cheese (41-50F) in flip top cooler by toaster. Portioned containers over filled above cold holding and in cooler less than 3 hours per Owner. Over stacked portions removed and placed inside cooler. 3) cooked noodles (85F) on prep table next to soup. Noodles on prep table less than 3 hours and container moved to inside unit, Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Chair with fan in front of sink at front counter. Chair removed. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Floor tiles missing and/or in disrepair by toaster prep area.

Basic - Food not stored at least 6 inches off of the floor. Plastic bucket of sauerkraut on floor in walk in cooler. Bucket moved to shelf. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine removed, cleaned and place in container. Corrected On-Site