TOOJAY'S DELI

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. breakfast potatoes (120F - Hot Holding) Observed under heat lamp at cook line. Per operator, out of temperature for approximately 15 minutes. Operator voluntarily elected to discard product. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink, no vacuum breaker present for spray hose.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook line flip top: sliced provolone (46F - Cooling) at 9:15; cooling since 8:30 - 46F at 9:35 Observed overstocked in pan at cook line flip top cooler. At current rate of cooling product will not reach 41F within 4 hours. Operator cut portion in half. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of Server expo cooler soiled with food debris.

High Priority - Cook cracked raw shell eggs and then handled clean spatula and turned cutting boards without washing hands on cook line. Cook went to wash his hands. Corrected On-Site

High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Pastrami (112F-118F - Hot Holding) in hot holding unit in prep area. Pastrami is reheated in thermalizer and then placed into hot holding unit in prep area. Pastrami was reheated in Thermalizer about one hour ago. Operator reheated pastrami to 145F for further hot holding. Corrected On-Site

High Priority - Cook cracked raw shell eggs and then handled pancake equipment without washing hands. Cook went to wash his hands .

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in a location that is exposed to contamination. Pastrami in prep area lying on the bottom of reach in cooler in standing water. Apparently had fallen off the tray.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stuffing 47F on speed rack in walk in cooler. Hot Grilled onions on rack above stuffing was placed there to close about 30 minutes ago for cooling, warming up the stuffing. Operator removed stuffing. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing, filling sanitizer bucket with water in prep area. Cook went to prep sink to fill up bucket. Corrected On-Site

Basic - Food stored in a location that is exposed to contamination. Pastrami in prep area lying on the bottom of reach in cooler in standing water. Apparently had fallen off the tray. See stop sale.

Basic - Standing water in bottom of reach-in-cooler in prep area across steamer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 40°F-55°F, not prepped today. Cooler on cook line was filled less than one hour ago and stacked to high. Cook took half of the cheese and placed in refrigerator. Corrective Action Taken

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. Expired 8.22.22

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

Intermediate - No soap provided at handwash sink in wait station. Manager provided. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package on cook line. Salmon was removed from freezer less than 3 hours ago. Chef sliced all packages open. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 110°F. Operator provided water at 140°F. Corrected On-Site

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 0ppm. Sanitizer container empty. Operator replaced container 75ppm. Corrected On-Site

High Priority - Raw unpasteurized shell eggs stored behind not properly separated from ready-to-eat liquid eggs on cook line. Cook reversed. Corrected On-Site

Intermediate - No soap provided at handwash sink at front counter. Operator provided. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 70°F. Operator replaced water 167°F. Corrected On-Site

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 0ppm , not primed. Operator primed machine 75ppm. Corrected On-Site

Intermediate - No soap provided at handwash sink across triple sink. Operator provided. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, in wait area. Manager provided. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit , 72°F at front counter. Manager replaced with hot water 140°F. Corrected On-Site