TOOJAY'S DELI

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cooks line -can opener -slicer in back prep area -soda nozzles in waiter station next to coffee station Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. On reach in door handles on cooks line

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets in walk in cooler -all gaskets of reach in coolers in kitchen -exterior and sides of equipment on cooks line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Of all reach in coolers in kitchen Repeat Violation

Basic - Utensils in poor condition. White rubber spatulas in clean equipment area , operator discarded

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen and behind cooks line

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. 0 ppm Primed then was 50ppmCorrected On-Site Corrected On-Site

Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. Cutting board on large table top reach in cooler on cooks line

Intermediate - Handwash sink not accessible for employee use at all times. Spatula in hand sink on front counter Corrected On-Site

Intermediate - Spray bottle containing clear toxic substance not labeled by hand sink in dish room

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Basic - Clean mixing bowls not stored inverted or in a protected manner on clean item shelf on dish room

Basic - Light not functioning on cooks line hood

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Dressing sandwich top reach in cooler in kicthen across from server area

Basic - Standing water in bottom of reach-in-cooler. Large sandwich top reach in cooler

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tomatoes sliced soiled Rusted and soiled utensils in dish storage area Ice bin by beverage station soiled. Tea canisters at beverage station stained. Knife case has debris at sandwich prep station Salamander coils at expo station soiled. - From follow-up inspection 2025-02-06: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2025-02-06: Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2025-02-06: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-02-06: Time Extended

Basic - - From initial inspection : Basic - Rear exterior door has a gap at the threshold that opens to the outside Repeat Violation - From follow-up inspection 2025-02-06: Time Extended

Basic - - From initial inspection : Basic - Utensils in poor condition in dish storage area utensils rusted Repeat Violation - From follow-up inspection 2025-02-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Several cutting boards throughout establishment soiled/stained. - From follow-up inspection 2024-09-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Several spray bottles containing toxic substance not labeled dry storage area. - From follow-up inspection 2024-09-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Installed 2/23. - From follow-up inspection 2024-09-12: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of flat top. Repeat Violation - From follow-up inspection 2024-09-12: Time Extended

High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Both Garland ovens in kitchen heavily soiled on the outside and outside. - From follow-up inspection 2024-01-10: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in Cooler Gasket in kitchen on cooks line is damaged and in need of repair. - From follow-up inspection 2024-01-10: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. Light bulb on in back passage area. Light bulb out on cooks line in kitchen. - From follow-up inspection 2024-01-10: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen hoods heavily soiled. Cooks line in kitchen flat top stove sides and underneath heavily soiled. Repeat Violation - From follow-up inspection 2024-01-10: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen behind range stove heavily soiled. - From follow-up inspection 2024-01-10: Time Extended

Basic - Accumulation of debris inside warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple locations in kitchen with dust build up

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

Basic - Food stored on floor. White buckets with food on floor in walk in cooler

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Multiple microwaves on cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler under condiments. Reach in cooler at end of cook line

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine, Be hind hand sink next to ice machine

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live flying insects in deli area. 1 live flying insects above soda machine at service station.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna salad 47F Operator returned item to walk in cooler for temperature recovery. 30 minutes later 42F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda station at service area, black build up. Steamer Broiler

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in walk in cooler, dust build up. Ceiling over cook line Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food bag on top of prepackaged sauces in make table at cashier. Corrected On-Site

Basic - Fly trap hanging over food/food preparation area/food-contact equipment. Over white cutting board at deli station. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in steam well at cake station. Water 120F Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on all reach in coolers. Underneath cook line equipment.

Basic - Standing water in bottom of reach-in-cooler. Cooler with cream cheese and butter. Cooler storing matzo balls Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise sauce 90F In unit less than 1.5 hour, returned to stove for temperature recovery. Checked after 20min 165F Corrected On-Site

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

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on cook line. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 110F Operator increased temperature of flat top grill holding water pan Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers on cook line with food build up.

Basic - Standing water in bottom of reach-in-cooler. In front reach in cooler under dressing station

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in dish area. Gaskets on all reach in coolers. - From follow-up inspection 2022-11-17: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On cook line above grill. Repeat Violation - From follow-up inspection 2022-11-17: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On make table on cook line. - From follow-up inspection 2022-11-17: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. On cook line - From follow-up inspection 2022-11-17: Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched soiled dishes and then touched clean dishes without washing hands in between. Corrected On-Site

High Priority - Pesticide-emitting strip present in food prep area over hot box and reheating well. Corrected On-Site

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw salmon stored over ready to eat brioche bread in kitchen low boy. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray degreaser stored on top of paper towel dispenser next to ice machine Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green yellow and red cutting boards stored under slicer soiled.

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. Only 5 certificates for the whole building.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory on their online menu.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Knish in front case more than 24 hours per operator not date marked. Cooked potatoes and cooked vegetables more than 24 hours per operator in walk-in cooler not covered. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap coated at the end of the kitchen

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water treatment filters on ice machine and soda machine expired 12/21

Basic - All white board has cut marks and is no longer cleanable in establishment

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in back of house above hot water tank and over kitchen

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

Basic - Covered waste receptacle not provided in women's bathroom in one of the stalls.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag next to clean cake stand. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses in prep area Corrected On-Site

Basic - Light not functioning in prep area, 2 n hood and back storage area. Repeat Violation

Basic - Lights in back food storage area missing the proper shield, sleeve coatings or covers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan soiled in meat slicing area.

Basic - Plumbing system in disrepair. Faucet leaking at hand sink located next to bread slicer. Prep sink leaking in produce wash sinks.

Basic - Reach in cooler shelves with rust that has pitted the surface in server area.

Basic - Single-service articles improperly stored. Single service paper towels stored on the floor in back storage area. Corrected On-Site

Basic - Stored food not covered. Cooked potatoes and cooked vegetables in walk-in cooler not covered. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. White powder substance stored on top of microwave located in kitchen not In original container not labeled Corrected On-Site

Basic - slow draining water in handwash sink, located next to 3 compartment sink.

High Priority - Container of medicine improperly stored. Employee medicine stored on clean item shelf in the dish room. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw whole shell,eggs in the walk in cooler. 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 and the time removed from temperature control cannot be determined. Sausage patty and links pan was Less than four hours per manager and then was labeled. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Diana Vega expired 4/21

Basic - Cutting board has cut marks and is no longer cleanable. White Sandwich cutting boards on the cooks line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag In dry stock room Corrected On-Site

Basic - One Light not functioning in the dry stock room

Basic - Wall soiled with accumulated grease, food debris, and/or dust at hand sink in the dish room Corrected On-Site