JOHNY DE'S FOOD MARKET & BISTRO

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 (46F - Cooling) made yesterday.In cooler overnight with lid. Operator discarded Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.

High Priority - Raw animal food stored over or with unwashed produce. Raw beef over parsley in walk in cooler. Operator moved to correct storage Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer buckets stored in hand sinks on market side. Repeat Violation

Basic - -Interior of microwave next to pizza oven has accumulation of food debris. -Slicer at deli counter has old food debris. - interior of sandwich cooler on market side has old food debris buildup along shelves Repeat Violation

Basic - Equipment in poor repair. Torn gasket on salad colder at deli counter Repeat Violation

Basic - Food stored on floor. Box of Oyster crackers on floor at deli counter

Basic - No handwashing sign provided at a hand sink used by food employees. At servers station front counter

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gas stove top has grease buildup

Basic - Single-service articles improperly stored. Box of cups on floor at front counter. Box of To go silverware on floor at deli counter

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. Reading 0ppm. Employee swapped chemical. Now reading 100ppm Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Squid 47f. Grilled onions 46f cold holding. In cooler overnight. Operator discarded Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Squid 47f. Grilled onions 46f cold holding. In cooler overnight. Operator discarded Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Used to store spatula at deli counter

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

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean pans under wire rack in storage Repeat Violation

Basic - Equipment in poor repair. Gasket falling off salad cooler Repeat Violation

Basic - Floor soiled/has accumulation of debris. Food debris under salad cooler and oven

Basic - Ice bucket not stored inverted or in a protected manner on top of ice machine

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease on hood filters and on gas stove

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked Sweet potatoes in cooler overnight

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sweet potatoes found at 47f. In display case cooler. Operator states in cooler overnight. Sweet potatoes were discarded Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Bowls in sugar bin

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean pans under wire rack Repeat Violation

Basic - Equipment in poor repair. Gasket falling off salad cooler Repeat Violation

Basic - Food stored on floor. Red sauce cooling in plastic containers on floor in walk in cooler

Basic - Stored food not covered. -Ravioli in reach in freezer -chicken salad and soup/ red sauce on walk in cooler

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.

Intermediate - Handwash sink used for purposes other than handwashing. To store sanitizer bucket Employee rinsing pans in hand sink in back Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Pink and green chemicals at dish area

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean pans being stored on floor under wire shelf

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. Tuna, 4 pieces, thawed in rop in grill cooler

Basic - Equipment in poor repair. Gasket on sandwich cooler falling off Repeat Violation

Basic - Food stored in a location that is exposed to splash/dust. Tomato sauce next to hand sink. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters heavily soiled in grease. Wall and stove top has built on grease

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened water bottle in pizza cooler

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed online during inspection 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. Half and half Repeat Violation

Intermediate - No soap provided at handwash sink. At deli counter

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

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 and tuna

Basic - Equipment in poor repair. Gaskets on sandwich cooler are falling off

Basic - Food stored on floor. Pans of lasagna in walk in cooler

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave Repeat Violation

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons at deli counter

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked ready to eat chicken 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. Creamer opened walk in cooler

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 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 sausage walk in beer cooler

Intermediate - Spray bottle containing toxic substance not labeled. By dishwasher Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop salt Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Current Hotel and Restaurant license not displayed. Current

Basic - Food stored on floor. Cooked chicken and marinara sauce walk in cooler Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Sink at front kitchen counter Sink at deli Inspector sent copies by email Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Bottom of reach in freezer food debris Repeat Violation

Basic - Stored food not covered. Bread reach in chest freezer Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp in container still water. Still frozen. Educated employee Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Renewed during inspection Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Used as a dump sink at deli.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale.

Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid with no label.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Cup in parm cheese container

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. Poked open during inspection Corrected On-Site

Basic - Food storage container/container lid cracked or broken.

Basic - Food stored on floor. Marinara in walk in on floor

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 75° Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - No handwashing sign provided at a hand sink used by food employees. In front of main cooks line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf on prep table dirty. 2. Hood filter dirty. 3. Fan dusty in servers area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic - Stored food not covered. Freezer stored ravioli missing cover

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind main cooks line.

Intermediate - Food-contact surface soiled with food debris. Can opener and slicer blade guard. Cleaned. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ person in charge Megan. Certified food manager is not onsite. 5 employees working.

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. From is onsite. Discussed requirements with person in charge for dishwashers, cashiers and new hires.

Basic - Bowl or other container with no handle used to dispense food. Cups in sugar and salt. Removed. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. At deli counter area.

Basic - Food stored on floor. Containers on sauce on walk-in floor. Moved to shelf. Corrected On-Site Repeat Violation

Basic - Large mixer head soiled with flour debris. Cleaned. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. At prep table shelf. Cleaned. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At deli coolers. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp in standing water. Employee turned on water at sink. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 60 quarts of marinara sauce at 57/65f in 3 tall 22 quart covered containers cooling overnight in walk-in cooler from yesterday. See stop sale.

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over onions in walk in cooler. Moved to properly store. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over cheese in walk in cooler. Moved to properly store. Corrected On-Site Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 60 quarts of marinara sauce at 57/65f in 3 tall 22 quart covered containers cooling overnight in walk-in cooler from yesterday.

Intermediate - Handwash sink used for purposes other than handwashing. As dump sink. Ice in hand sink at front counter. Cleaned and sanitized. Corrected On-Site Repeat Violation

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

Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner and degreaser. All labeled. Corrected On-Site Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. At deli kitchen.

Basic - Food stored on floor. Multiple containers of marinara sauce and other liquids in walk in cooler. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At deli counter.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloths at several prep area. Sanitizer set up to 200 ppm quaternary. Cloths placed in sanitizer. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over olives in walk in cooler. Moved to properly separate. Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Cup in sink at coffee bar. Removed. Repeat Violation

Intermediate - No soap or paper towels provided at handwash sink. At coffee station. Both provided. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle. Labeled. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine. Repeat Violation

Basic - Buildup of food debris/soil residue on reach in doors. In deli/display area.

Basic - Exterior door has a gap at the threshold that opens to the outside. At side door.

Basic - Food stored on floor. Contained of marinara sauce and stocks on walk in floor. Moved to shelf. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in cooler top over shelves. In display cooler.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Take away TCS foods at deli case. Manager states she will update labels.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 2 reach in coolers at deli area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line wall and hoods.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over. Cream cheese.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mussels found at 46°-53° in top of reach in since Saturday, today is Monday

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mussels found at 46°-54° in reach in since Saturday, today is Monday

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

Intermediate - Spray bottle containing toxic substance not labeled. Bleach near dish machine not labeled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket stored on top of ice machine not inverted. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Food storage container/container lid cracked or broken. On soup lid Repeat Violation

Basic - Food stored on floor. Open bag of flour under prep table on floor

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Inside chopped garlic. Tongs on oven door

Basic - No handwashing sign provided at a hand sink used by food employees. Front sink on cooks line.

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

Basic - Raw fruits/vegetables not washed prior to preparation. Onions not washed prior to cutting. Educated chef and manager. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooktops