THE DELI DOWNTOWN

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition./sauerkraut reheating at 98F for 2.5 hours per manager.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours./sauerkraut reheating at 98F for 2.5 hours per manager.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./white cutting board soiled/ Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products./ only probe thermometer with no battery and unable to use.

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label./sanitizing spray bottle/ 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./missing two employee's training certificates/work for 3 months and 3 years.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./opened bottle water on prep table/removed/ Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves. Repeat Violation

Basic - Outer openings not protected with self-closing doors.

Basic - Single-service articles improperly stored./to go containers stored in between personal items/top of the front display case. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name./brown sugar in reach in cooler/ Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table. Ice chute at drink station.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two employee water cups on prep table. Operator removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.Plastic containers on dish drying rack.

Basic - Floor soiled/has accumulation of debris. Floor by underneath dish washer. Repeat Violation

Basic - Floors not maintained smooth and durable.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In white chest freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets by prep area. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in by prep area.

Basic - Single-service articles improperly stored. Box of napkins and food service film on the floor in dry storage.

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler by prep area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by dish washer soiled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to reach in cooler Tomato soup (64F - Cold Holding); Minestrone soup (62F - Cold Holding) Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Sanitizer on counter next to bread. Sanitizer on storage rack next to sugar. Operator removed. 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. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents over register and prep areas soiled. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor next to the door across from register soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler to the right of the register soiled. Upright cooler at prep linevsoiled Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over sauces in cooler across from prep area. Operator removed. 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.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in below the eco oven

Basic - Single-service articles improperly stored. Cups stored on floor in dry storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken salad 54f, Turkey 48f. Less than 4 hours. Advised to rapid chill. Operator moved to different cooler. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced tomatoes 48F @12:49 pm. In reach in cooler approx 1 hour per employee. Moved to another cooler and replaced. Corrective Action Taken

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. -provided to operator via email

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

Basic - Current Hotel and Restaurant license not displayed.

Marked exit/path to marked exit blocked. For reporting purposes only. -Boxes blocking rear exit

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of buffalo chicken 46°f stored inside reach in cooler recommend Chef to quick chill product immediately in the freezer. rechecked 43°f 1012am. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed Swiss cheese not date marked stored inside reach in cooler, Chef date marked at time of inspection. 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. Explained to Chef in 2017 FDA Food code given copy of written procedures. 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/ Joseph Cournoyer 10/27/2017 expired schedule to take Food Manager Certification next month July per Chef.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch while slicing tomatoes.

Basic - Ice buildup in reach-in freezer and/or reach -in freezer. Observed under counter reach in freezer ice build up. Where veggie items are stored.

Basic - Working containers of food removed from original container not identified by common name. Observed shaker powder sugar stored on top of deli reach in cooler. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. On top of cooler next to keys and plants. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Small oven behind front counter. Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On prep table Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. On cook line. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs 74f on counter 2 hours, operator states will be using in cookie dough before 4 hrs. Suggested time control, provided written plan.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Small oven interior.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Gallon of milk dated 10/10/21 in upright cooler, operator discarded.

Basic - Equipment in poor repair. Torn gasket on lowboy cooler.