HOBE SOUND DELI

Basic - Nonfood-contact surface soiled with grease, food debris, dirt on shelf under food processor.

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. No time mark for raw shell eggs. Per operator, out of temperature for approximately 15 minutes. Operator placed time mark for remaining 3.75 hours. Corrected On-Site Repeat Violation Admin Complaint

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. Not available at time of inspection. Bodily fluids procedure emailed to operator.

Basic - Food stored on floor. Plastic Bottled water and tomato sauce stored on floor in back prep area. Corrected On-Site

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 raw shell eggs on counter with no time stamp. Per operator, out of temperature for approximately 20 minutes. Advised operator to place time steam for remaining 3 hours 40 minutes.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clam chowder (113F - Hot Holding); meatballs (123F - Hot Holding) Observed products in crock pots. Per operator, out of temperature for approximately 30 minutes. Operator returned to stove to reheat to 165+F. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee pizza stored over ketchup in dry storage. Corrected On-Site

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. Observed Cheesecake and rice pudding repackaged onsite for self service to go missing address on label. Educated operator on minimum labeling requirements. Repeat Violation

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. Expired 5.11.24

Basic - Employee beverage container on a food preparation table on cook line. Employee removed drink. Corrected On-Site

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. Cheesecake, rice pudding and pecan pie have no label with product identity, name and address and date when product was packaged in self serv cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hard boiled Shell eggs at room temperature. Boiled and cooled in cold water. Eggs have been on front counter approximately 1.5 hours. Reviewed air cooling the boiled eggs and leaving on front counter. Operator placed boiled eggs in display cooler. Repeat Violation

High Priority - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Cook breaking raw shell eggs and then touching, bacon and bread without washing her hands. Reviewed hand washing with cook. She washed her hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boiled shell eggs 60°F, cooled in cold water, on front counter at room temperature for less than one hour. Air cooled boiled shell eggs can be left out at room temperature, once cooled under cold water eggs have to be refrigerated. Operator placed eggs in cooler. Corrective Action Taken

Basic - Employees with no hair restraint while engaging in food preparation at cook line;

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Employee did not use hand sanitizer after hand washing - operator instructed employee on proper AOP procedures. Employee washed hands then dried and sanitized. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid during inspection. Corrected On-Site Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table - portioned turkey (43F-46F - Cold Holding); portioned roast beef (42F-46F - Hot Holding) overfilled container held under 4 hours operator split and moved to reach in. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in white freezer laying on packaged deli meats - operator removed employee food. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee handles deli meat wearing a bracelet - removed bracelet. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sausages/reach in freezer/corrective action taken/operator stored sausages on top shelf. Corrected On-Site

Basic - Open dumpster lid.