NEW YORK DELI

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked beans in deli cooler Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. Spray bottle of oven cleaner on shelving with spices Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. Water bottles stored in hand sink Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Warning

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

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. Grab and go muffins front counter not labeled, operator moved behind counter Corrected On-Site Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Glad deli cooler is soiled Warning

Basic - Unnecessary items/unused equipment on the premises. 3 door cooler in kitchen out of order Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of coffee on slicer Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. On hand sink next to 3 bay sink

Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Several cooler in kitchen not in use - From follow-up inspection 2023-05-19: Time Extended

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.Owner cracked shell eggs and proceeded to serve soup with no hand wash.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Ground beef made on Friday with no date marked.

Basic - Reuse of single-service or single-use articles.Operator re using egg cartons to place pans over them. Per operator he accumulates cartoons and then send to recycle.

Basic - Unnecessary items/unused equipment on the premises. Multiple equipment kept on back of kitchen, per owner he used to use equipment but business has gone down.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.Tabletop griddle used to cook eggs.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over fruit in glass cooler. Corrected On-Site Repeat Violation

High Priority - Spray hose at mop sink lower than flood rim of sink. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by triple sink coming away from wall. Other hand wash sinks just steps away.

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

Basic - Unnecessary items/unused equipment on the premises. Several unused pieces of equipment present. Drop in freezer, rolltop cooler, drawer cooler stand, ice machine. Business has slowed considerably since start of Covid, not all equipment necessary at this time.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Tabletop griddle in use, cooking eggs

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over tomatoes Corrected On-Site

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

Basic - Carbon dioxide/helium tanks not adequately secured. Tank next to stand up freezer

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Togo containers stored on floor in back storage area.

Basic - Current Hotel and Restaurant license not displayed.