AKELS DELI

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then change gloves and grabbed cheese, explained to him and washed hands, discarded cheese, handsink path is not easy and have to walk around a couple of tables, operator will move table Corrected On-Site Repeat Violation Warning

High Priority - Employee dried hands on cloth towel after washing hands. No paper towels, employee placed some and dried properly Corrected On-Site Warning

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Washed hands for 7 seconds, explained to him and he washed again properly Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 49f sausage above fill line in prep cooler, employee rearranged Corrective Action Taken

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. For potatoes in warmer, 125f, employee wrote time on Corrected On-Site

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. 120f meatballs placed in warmer at 7:30 am, it's 9:40am, planed in oven by employee Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Toaster

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In both hand sinks, employee placed some Corrected On-Site Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. The steam thermometer doesn't work and digital is missing provable attachment 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. For cook Repeat Violation

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. Mom helps here for more than 2 months

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken yesterday early morning, opened tzatziki sauce 6 days ago, took cooked chicken and gyro from freezer yesterday Repeat Violation

Basic - Bathroom facility not clean. Employee restroom

Basic - Cardboard used to line non food-contact shelves. Under slicer Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, placed on bottom by employee Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooking

Basic - Employee with no hair restraint while engaging in food preparation. Cooking

Basic - Floor soiled/has accumulation of debris. In walk in cooler

Basic - Food storage container/container lid cracked or broken. Container for cut tomatoes is cracked, Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under table by toaster and fan and door in walk in cooler, shelves above triple sink Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Peeling by table with slicer Repeat Violation

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Cooking eggs 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. Operator cracked eggs then grabbed bowl with food and bag of bread, explained to him and he washed hands Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 46f cheese in walk in cooler, not used today, employee discarded it Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 128f potatoes, employee placed a lid on container in warmer Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer under prep table

Intermediate - Lack of toilet tissue at each toilet. Employee placed some 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. Cashier

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time on for shelled eggs, blank procedure Corrected On-Site

Basic - Dead roaches on premises. 5 dead roaches on shelf under prepping area, 12 dead roaches on floor behind equipment by hand sink, 6 dead roaches behind box freezer, 3 dead roaches in cabinet at front counter, employee cleaned them Corrective Action Taken Warning

Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking, he got one Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water. Under table in kitchen, employee cleaned it Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Cracked lid on cold cut, employee discarded it Corrected On-Site Repeat Violation

Basic - Hole in or other damage to wall. On corner by warmer and wall by prep table peeling off Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under cooking equipment, also shelf above triple sink and light shield, gasket in box freezer, shelves and vent in walk in cooler Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. By grill

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Cooking eggs oh grill, no hood, no letter from fire marshal

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg then changed gloves and grabbed bread, explained to him and washed hands, also employee grabbed raw bacon then grabbed tongs to grab cooked chicken, explained to her Corrected On-Site Warning

High Priority - Roach activity present as evidenced by live roaches found. One at front counter, employee killed it Corrected On-Site Warning

High Priority - Shell eggs in use or stored with cracks or broken shells. Employee removed cracked egg Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 130f potatoes, employee reheated them to 165f Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Cleaner on shelf above clean tray for food, employee moved it Corrected On-Site

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. Emailed one Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer used last week Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In employee restroom, employee placed some Corrected On-Site 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. One employee that could not find his card Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Has blank copy, eggs with time on on counter

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. One cook here for more than 2 months, he couldn't find his card

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna salad made on Friday

Basic - Bowl or other container with no handle used to dispense food. On bulger wheat, employees removed it Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Employee moved it to car Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above to go containers, employee moved them Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Making sandwiches Repeat Violation

Basic - Food stored on floor. Bucket with picked in walk in cooler, mgr placed it on shelf Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In prep unit

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles in hand sink at cook line, gasket in box freezer, shelves above triple sink are dusty Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Deli meats on cart, kitchen, employee placed them in cooler Corrected On-Site

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. gyro meat (49°F - Cold Holding); slaw (45°F - Cold Holding); hot dog (48°F - Cold Holding); sausage (50°F - Cold Holding) ready to eat food items stored in reach in cooler since previous day. - From follow-up inspection 2021-11-05: Slaw 48°, cheese 50°, sausage 48°, sour cream 48° Stop sale issued Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. gyro meat (49°F - Cold Holding); slaw (45°F - Cold Holding); hot dog (48°F - Cold Holding); sausage (50°F - Cold Holding) ready to eat food items stored in reach in cooler since previous day. sliced tomato (47°F - Cooling); shredded lettuce (50°F - Cold Holding); sliced cheese (49°F - Cold Holding) per manager food items stocked and stored in reach in cooler since 8:00. Manager adjusted the cooler temperature during inspection - From follow-up inspection 2021-11-05: Slaw 48°, cheese 50°, sausage 48°, sour cream 48° Admin Complaint

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation.No beard guard on employee with facial hair - From follow-up inspection 2021-11-05: No change Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk in cooler floor is soiled with food debris - From follow-up inspection 2021-11-05: No change Time Extended

High Priority - Dented/rusted cans present. See stop sale. Dented can of olives

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. gyro meat (49°F - Cold Holding); slaw (45°F - Cold Holding); hot dog (48°F - Cold Holding); sausage (50°F - Cold Holding) ready to eat food items stored in reach in cooler since previous day.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. gyro meat (49°F - Cold Holding); slaw (45°F - Cold Holding); hot dog (48°F - Cold Holding); sausage (50°F - Cold Holding) ready to eat food items stored in reach in cooler since previous day. sliced tomato (47°F - Cooling); shredded lettuce (50°F - Cold Holding); sliced cheese (49°F - Cold Holding) per manager food items stocked and stored in reach in cooler since 8:00. Manager adjusted the cooler temperature during inspection

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (69-71°F - Hot Holding)per manager chicken was cooked at 8:30 and have been sitting on the counter current time 9:16. Manager put cooked chicken into steam table to reheat chicken Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Black mold like substance on ice chute in dining area Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen area, employee provided paper towels during inspection Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tank not adequately secured near wood shelf

Basic - Employee with no beard guard/restraint while engaging in food preparation.No beard guard on employee with facial hair

Basic - Floor soiled/has accumulation of debris. Walk in cooler floor is soiled with food debris

Basic - Single-service articles improperly stored. Case of foam cups stored on floor, employee properly stored cups during inspection Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen Roast beef thawing at room temperature on black cart, employee put food items back in freezer Corrected On-Site