JOSEPH'S DELI

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed container at kitchen/ware washing area handwash sink. Operator removed the container. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dumping water at handwash sink. Educated the employee.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed coleslaw at Reach in Cooler. Operator date marked the food item. Corrected On-Site

Basic - Ceiling tile missing. Observed at prep area in kitchen.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee at cookline. Educated the employee to compliance by washing hands. Corrected On-Site Repeat Violation

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

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. Operator able to provide by the end of inspection. 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. Operator able to complete the documents during inspection. 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.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout the kitchen.

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 at 0ppm on test trip. Operator set up manual dishwashing procedure at 3 compartment sink. Corrected On-Site Repeat Violation

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

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over ready to eat pickles at dry storage area reach in cooler. Operator switched the food items. 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 sour cream at Reach in Cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at ware washing area handwash sink.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee at cookline. Educated the employee. Warning

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

Basic - Accumulation of debris on exterior of warewashing machine. Operator cleaned the exterior of Dish Machine. Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple cups next to soda fountain machine. Warning

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 0ppm on test strips. Operator replaced the empty container of sanitizer. Checked again and observed at 100ppm on test strip. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at cookline. Educated the employee.

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. Observed cooked potatoes at room temperature across cookline on the bottom shelf. Operator time marked the food item. 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 82°F with no time mark or written procedure for Time as a Public Health Control. Operator time marked the food item and filled out written procedure.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator the form and was completed during inspection. 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 soup at back entrance Reach in Cooler. Operator date marked the food item. 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.

Basic - Single-service articles improperly stored. Observed coffee filters exposed to open air contaminants at wait station. Operator placed lid on the container to protect the filters. Corrected On-Site