TOP NOTCH DELICATESSEN & CATERING

High Priority - Raw animal food stored over or with unwashed produce. Observed Raw shell eggs on top shelf above vegetables.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed brown stew chicken, oxtails, roast chicken, per operator all 25-36 hours since preparation. Operator applied date marks. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Observed broken hinge on chest freezer. Extreme acceleration of ice.

Basic - Ice buildup in reach-in freezer. Observed extensive buildup of ice in chest freezer due to broken hinge. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of food debris in reach in coolers.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Chicken (50F - Cooling). Per Manager food item in unit overnight. Item not prepare or portioned today. See Stop sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler next to exit door. Cooked Chicken (50F - Cooling). Per Manager food item in unit overnight. Item not prepare or portioned today. See Stop sale

Basic - Ice buildup in chest freezer.

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bag of marinated raw chicken stored above container of cooked chicken in large chest freezer in kitchen. Manager moved raw chicken to another cooler. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Water leaking from pipe and faucet handle in kitchen.

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-01-13: Same- Time Extended - From follow-up inspection 2025-03-12: Same- Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bags of raw Salmon stored above container of cooked meat sauce in reach in cooler next to Frigidaire freezer. Manager moved raw salmon to reach in freezer. Corrected On-Site

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. 4 Ceiling tile with water damage in dining room.

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Light shield damaged/in disrepair. 1 light shield damage in dining room.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves on rack in kitchen soiled. Manager cleaned during inspection. Corrected On-Site

Basic - Plumbing system in disrepair. Pipe leaking at Hands washing sink in kitchen.

Basic - Storage area not maintained clean and organized. Behind kitchen exit door next to unplugged freezer and Refrigerator. Repeat Violation

Basic - Vent soiled with accumulated food debris, grease, dust, or mold-like substance. Fan in kitchen soiled.

Intermediate - No soap provided at handwash sink entrance of kitchen. Manager provided. Corrected On-Site

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door in kitchen.

Basic - Light shield damaged/in disrepair. 2 light shields front counter. Repeat Violation

Basic - Storage area not maintained clean and organized. Behind kitchen exit door next to unplugged freezer and Refrigerator. Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet wiping cloth soiled. Employee discarded. Corrected On-Site

Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. 2 light shields damaged front counter. Repeat Violation Warning - From follow-up inspection 2024-01-17: Same- Time Extended

Basic - - From initial inspection : Basic - Storage area not maintained clean and organized. Front of kitchen, entrance of kitchen and back of establishment not Maintained clean and organized Repeat Violation Warning - From follow-up inspection 2024-01-17: Kitchen cleaned and organized other areas same Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe. Hand washing sink in kitchen. Warning - From follow-up inspection 2024-01-17: Same- Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above bag of carrots in True reach in cooler- Manager discarded eggs. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. True refrigerator- ; Milk (52F - Cold Holding) Per Manager food item in unit less than 4 hours. Manager discarded item. Corrective Action Taken

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Celling tiles by entrance door shows water damage.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on prep table front of oster oven . Employee removed. Corrected On-Site

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Multiple trash bags on the floor next to dumpster. Employee placed bags in dumpster. Corrected On-Site

Basic - Storage area not maintained clean and organized in kitchen across from prep table.

Basic - True Reach-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in kitchen by exit door and behind rack in dishwasher area. Employee cleaned during inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen. Manager stored in sanitizer bucket. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. True reach in cooler - Rice and beans (47F - Cold Holding). Per manager rice and beans in unit over 4 hours. Food not prepared today. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. True reach in cooler - Rice and beans (47F - Cold Holding). Per manager food item in unit over 4 hours. Food not prepared today. See Stop Sale. Repeat Violation

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

Intermediate - No probe thermometer provided to measure temperature of food products.

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

Basic - Shelf with rust that has pitted the surface. Bottom shelf across from triple sink in back of kitchen Manager covered with tin foil during inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door true cooler in ware washing area, True cooler, cooked chicken 50°f held under 4 hours ago per cook , operator moved to reach in freezer for quick chill. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth 200ppm chlorine, operator remade to 100ppm chlorine. 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 chicken made 2 days ago not date marked inside two door reach in cooler in ware washing area. Operator dated Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Floor not cleaned when the least amount of food is exposed. Grease under cooking equipment in cook line. Repeat Violation

Basic - Reach-in freezer bottom shelf have accumulation of soil residues. Operator cleaned during inspection. Corrected On-Site

Basic - Shelves under table with rust that has pitted the surface in ware washing area. Operator placed tin foil on shelf during inspection. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink.

Basic - Water leaking from pipe and/or faucet/handle. Water leaking from pipe under hand sink when water is turned by hallway to kitchen Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice inside true reach in cooler. Operator dated Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in cook line. Operator moved soda bottle. Corrected On-Site

Basic - Floor soiled/has accumulation of grease under stove in cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit inside crockpot warmer. Equipment was not plugged in, operator changed water and plugged in warmer. Corrective Action Taken

Basic - Wash/Rinse 3 compartment sink not maintained clean. Operator changed water during inspection . Corrected On-Site

Basic - Water leaking from pipe under hand sink when water is turned by hallway to kitchen.