RINALDI'S 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/

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

High Priority - Container of medicine improperly stored. Observed medicne bottle stored over food preparation area/storage.

Intermediate - Squeeze bottle containing toxic substance not labeled. Observed soap and bleach in squeeze bottles with no label.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Through out kitchen.

Basic - Cloth used as a food-contact surface. Observed paper towel used as food contact surface on multiple food items.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef patties over cooked chicken patties and French fries at reach in freezer. All products opened from commercial packaging. Corrected On-Site

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.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler kitchen and sandwich assembly line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs in top portion of make table reach in cooler, positioned behind cooked chicken. Operator placed raw shell eggs in front. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed Hydrogen peroxide stored on shelf next to single service to go boxes and bread. Operator removed hydrogen peroxide. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken (72F - Cooling) at 9:40 since 8:00 - 72F 9:55 Observed at walk in cooler. At current rate of cooling product will not reach 70F within 2 hours. Operator moved to chest freezer to quick chill. Corrective Action Taken Repeat Violation

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Phil Rinault expired 8/18/23 Cindy Rinault expired 8/30/23

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Chlorine sanitizer at 200+ ppm in triple sink. Operator drained and corrected to 100ppm. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2022. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell egg french toast batter over cooked roast beef in reach in cooler by flat top. Operator inverted. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Quat sanitizer bucket at 500+ppm. Operator changed, rechecked at 200ppm. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in - tuna salad (65F - Cooling) 10:05 since 9:35 - 62F 10:40 - 50F 11:10 ; cooked chicken (46F - Cooling) 10:10 since 9:30 - 45F 10:40 - 43F 11:10 ; cooked roast beef (49F - Cooling) 10:10 since 9:30 - 48F 10:40 - 45F 11:10. At current rate of cooling product will not reach 41F within 4 hours. Operating moved to reach in freezer to quick chill. Rechecked, all products cooling properly.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed TPHC form to operator for butter with time mark on cookline. Corrective Action Taken

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. At front counter.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened water bottle above dishes at dry storage area near cookline- operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw shell eggs over cooked sausage. Sausage relocated.