THE COURTHOUSE DELI

High Priority - Dented/rusted cans present. See stop sale. Large Can of peanut butter sauce on dry food storage shelf dent and crimped on lid and at seam of can.Stop Sale.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects observed near slicer.

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 unable to provide written procedures for clean up events. Distributed Training material during this inspection. Corrected On-Site

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/ CFM certificate expired Sept 2023. No other CFM at establishment. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on single door reach-in cooler near deli case soiled/ stained. Also, deflector plate in ice machine in back room soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to ice machine in back room used to store utensils. Operator removed utensils.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator only able to provide one employee food safety training certificate during this inspection

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf above triple sink unable to properly air dry

Basic - Equipment or utensils not designed or constructed in a durable manner. White Handle on large knife on knife rack melted/ not durable

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Custard scoop in standing water at custard machine. Operator turned on running water on machine for utensil Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flying insects in the following areas: 1 in sandwich making area of kitchen. 1 next to shaker machine on ice cream side of establishment. 1 near front display case.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (46F - Cold Holding); cooked egg (45F - Cold Holding) in reach-in cooler next to portable oven. Operator stated she. Was in and out and was open for a little while. Operator will keep closed to get items to chill Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer in ice cream making area exceeds the maximum concentration. Employee added water to dilute and retested at 100 ppm

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 unable to provide written procedures for clean up events. Distributed Training material during this inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice deflector in ice machine in back room near mop sink soiled. Also, underside of shake spindle area of shake machine soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at sandwich making station used to store sanitize bucket and knife. Also, hand wash sink next to mop sink used to store misc tools. Operator removed items from hand wash sink Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in back room next to mop sink. Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee food safety training for two employees working during this inspection.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal belonging stored on top of single service to go condiment packets. Operator removed backpack to properly store. Corrected On-Site

Basic - Floors not maintained smooth and durable. Concrete floor not smooth in parts of kitchen area.

Basic - Working containers of food removed from original container not identified by common name. Container of white substance stored on food storage shelf not labeled properly. Label states sausage. Container is sugar. Discussed with operator Corrective Action Taken Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed non-seating restaurant establishment operating with an expired license, as of October 1, 2022, from the Division of Hotels and Restaurants. Observed 2 food employees engaged in food preparation and the assembling of various sandwiches, while serving approximately 6+ customers. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a carton of raw shelled eggs stored above bagged lettuce inside reach in cooler next to kitchen prep line. Employee removed raw shelled eggs and placed on bottom of reach in cooler unit. 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 procedures for employees to follow in response to a vomiting or diarrheal event cleanup to operator.

Intermediate - Handwash sink not accessible for employee use at all times. Observed various equipment stored in handwash sink and not accessible, located across from ice machine and next to mop sink.

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at the time of inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located across from ice machine and next to mop sink.

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. Emailed employee reporting agreement form to employee.

Intermediate - No soap provided at handwash sink located across from ice machine and next to mop sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located towards back kitchen hallway area, across from mop sink.

Basic - Current Hotel and Restaurant license not displayed. Observed most current Hotel and Restaurant license displayed dated October 1, 2021.

Basic - Floor area(s) covered with standing water located on flooring towards ice machine and mop sink area.

Basic - Food not stored at least 6 inches off of the floor. Observed a plastic container of ice cream cones stored on floor, under table counter, behind cash register.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers inside sandwich prep cooler, located across from three compartment sink, at time of inspection.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed plastic spoons stored in a metal holder, not stored handle first, located behind front counter.

Basic - Working containers of food removed from original container not identified by common name. Observed a container of sugar next to espresso/coffee machine not labeled.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pastry container: guava and cheese (124 F - Hot Holding); cheese pastries (113 F - Hot Holding). Manager raised temperature of pastry cabinet. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed small oven soiled with grease under microwave in prep area.

Basic - Covered waste receptacle not provided in women's bathroom. Observed no cover on restroom trash can. Manager changed receptacle. Corrected On-Site

Basic - Single-service articles improperly stored. Observed single service cups stored on the floor next to the restroom.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop not hung to dry. Manager set mop to dry Corrected On-Site

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed the microwave in the sandwich station area door handle missing. - From follow-up inspection 2022-03-30: Time Extended