BEN'S KOSHER DELI

High Priority - Dented/rusted cans present. See stop sale. Observed 1 can of mushrooms dented across the seam . See stop sale. Observed 1 can of nuts dented across the seam. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at small fridge at front line ; hotdogs (47F); per operator food not prepared or portioned today. Per operator food held out of temperature for less than four hours. Operator moved to walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed a cup stored in front of handwashing sink. Operator removed. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in contact with ice. Operator removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave at cook line in kitchen soiled with food debris.

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe underneath handwashing sink nat ware washing area.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in Low top reach in cooler ; chili beans (45-46F). Per operator food was prepared today at 7AM. Observed cooling covered. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in Low top reach in cooler ; chili beans (45-46F). Per operator food was prepared today at 7AM. Observed cooling covered. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cooler across from deli case at end of line ; coleslaw (45F); potato salad (48F). Per operator food held in unit less than four hours. Per operator food not prepared or portioned today. Operator added ice to product. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions 96F stored under steam table under no temperature control. Per operator food held out of temperature for less than four hours. Operator moved back to stove to reheat to 165F or higher. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed at handwashing sink near ware washing area spray bottle stored inside. Operator stored properly. Corrected On-Site Repeat Violation

Basic - Ice scoop handle in contact with ice. Operator removed. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. potato knish reheating for more than 2 hours (78F-82F - Reheating). Per operator item is on first reheat on commercially processed potato knish.

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. potato knish reheating for more than 2 hours (78F-82F - Reheating). Per operator item is on first reheat on commercially processed potato knish. See Stop Sale

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing vegetables in prep area hand wash sink. Discussed with operator

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling above kitchen entrance door

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon not in original packaging stored above ready to eat foods in walk in freezer, operator moved raw salmon to bottom shelf Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored above unwashed lemons in walk in cooler. Operator reorganized Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sauerkraut (117F - Hot Holding) being held at front line less than 2 hours. Operator reheated to 165F Corrected On-Site

Basic - Food stored on floor. Multiple food items stored on floor in walk in coolers

Basic - Plumbing system in disrepair. Hand wash sink draining onto floor in ware washing area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled, operator moved to ware washing area Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag, phone stored on shelf with dry storage items above prep table. Operator removed Corrected On-Site

Basic - Vents soiled with accumulated dust

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator moved to soiled linens Corrected On-Site

High Priority - Dented/rusted cans present. 2 6# mushroom cans dented. 2 6# tomato purée cans dented. See stop sale.

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored above unwashed onions in produce walk in cooler. Operator reorganized Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front line expo station. Operator refilled Corrected On-Site

Basic - Food stored on floor. Buckets of sauerkraut stored on floor in produce walk in cooler. Per moved to shelf Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed at 3 door front expo reach in cooler

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. Dish machine tested at 0ppm. Sanitizer empty. Operator replaced and primed. Retested at 100ppm Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw turkey burger stored on top of raw salmon in cook line reach in cooler. Operator reorganized Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above cooked quinoa in 2 door reach in at prep area. Operator reorganized Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator moved to ware washing area Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink next to back door. Operator provided Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at gaskets at front line expo station

Intermediate - Microwave missing fan guard cover/splatter shield.

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At the men's restroom wash-sink. Chef adjusted sink , hot water at 100° and up Corrected On-Site

Basic - Can opener blade not readily removable for cleaning or replacement. Can opener blade dirty chef put can opener in dishwasher Corrected On-Site

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.

Basic - No handwashing sign provided at a hand sink used by food employees. By the dishwasher, and prep room

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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

Basic - Ice scoop handle in contact with ice.

Basic - Stored food not covered. Roast Beef. Walk In Cooler.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle water next to Food Display Case

Basic - Floor area(s) covered with standing water.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....coleslaw 52°, potato salad 48°, roasted pepper 52° in rare flip top cold well at front line , per manager food being held less than four hours. Manager time marked on food. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts...potato knish at rare counter hot holding , manager discarded food. Corrective Action Taken

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 - Floor soiled/has accumulation of debris....all walk in coolers, walk in freezer and through out kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees at dishwashing area . Employee provided Corrected On-Site

Basic - Reach-in cooler interior fan , ceiling have accumulation of soil residues and heavy soiled build up around the gas ket , door at front line .

Basic - Standing water in bottom of reach-in-cooler due to condensation water .

Basic - Stored food not covered....tongue, turkey, roast beef in reach in cooler at front line condensation water leaking . Employee covered food. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse...Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....coleslaw 48° in walk in cooler being held more than four hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....coleslaw 48° in walk in cooler being held more than four hours. Stop sale issue . Employee discarded food... Turkey 45°, kinish 45° , salami 45° in small reach in cooler top of the rare counter at front line . Food being held less than four hours. Employee adjusted thermostat. Egg barley mushroom 47° in reach in cooler below Bain Marie at front line . Food being held less than four hours. Employee discarded food. Corrective Action Taken

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. See stop sale....coleslaw 49° in Bain Marie at front line . Employee discarded food due to food brought up from walk in cooler . Replace new food with time marked. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding cabbage soup 117° top part of the food bottom part of the food 153°. After starring ,food temperature 153°. Employee covered food. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at front line .

Basic - Food bread stored on floor at front line . Employee properly stored. Corrected On-Site

Basic - Stored food not covered....several type of kinish not covered in small reach in cooler top of the rare counter at front. Employee covered Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses at front line . Employee moved. Corrected On-Site