TOOJAY'S DELI

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled containers of sanitizer concentrate and after without washing hands employee handled large metal bowl of sliced tomatoes, discussed with operator employee washed hands. Corrected On-Site Warning

High Priority - Live, small flying insects found In kitchen approximately 1 live flying insect flying around steam table, operator killed flying insect. In kitchen approximately 7 live flying insects at dish washing area landing on dirty dishes and dish storage rack. Discussed with operator to kill flying insects and clean and sanitize areas. Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged metal pan of raw shaved beef stored directly above open container of onion rings, discussed with operator who corrected storage of products. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler tightly wrapped sliced beef (47F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 1 hour, discussed cold holding with operator moved product to walk in freezer to rapid chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler tightly wrapped metal pans of coleslaw (50F - Cooling) at 9:00 since 8:30 to 50F at 9:40, at this current rate of cooling products will not reach 41F within 4 hours, discussed with operator who unwrapped pans to allow adequate air flow cooling. Corrective Action Taken Warning

Intermediate - Spray bottle containing toxic substance not labeled. At dish washing area unlabeled spray bottle containing sanitizer spray, discussed with operator to label bottle. Warning

Basic - Food stored on floor. In walk in freezer small metal pan of raw salmon stored on floor, discussed with operator who removed product from floor. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. tomato soup (49F - Cooling);in walk-in cooler; food cooled overnight; food never reached 41 F within 6 hours; food covered during cooling process; See Stop Sale

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped gloved hands on dirty dry towel that was used to wipe food particles from the pans used to cook foods in, whipped gloves hands on dirty apron and touched cooked eggs and clean spatulas and pans without washing hands and changing gloves ; Manager educated; employee washed hands Corrected On-Site Repeat Violation Admin Complaint

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee wiping food particle with soiled cloth from pans used to cook in, like eggs, and cooking again using the same pan; not properly sanitized; educated ; pan sent to dishwasher area; Corrective Action Taken

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- at cook line Discarded Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs on top of shaved cooked Turkey in cooler at cook line; Raw smoked salmon over cooked vegetables on the speed rack in walk-in cooler; Stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. tomato soup (49F - Cooling);in walk-in cooler; food cooled overnight; food never reached 41 F within 6 hours; food covered during cooling process; See Stop Sale Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. cooked chicken (122F - Reheating)at 11:30 in steamer at deli station;as per operator food placed inside steamer at 8 am to reheat to 165 F ; food never reached 165 within 2 hours; See Stop Sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. smoked salmon (52F - Cold Holding);in unit #1 at cook line; food not prepared or portioned today; food out of temperature for more than 4 hours; See Stop

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. smoked salmon (52F - Cold Holding);in unit #1 at cook line; food not prepared or portioned today; food out of temperature for more than 4 hours; See Stop Sale potato cakes (67F - Cold Holding); mushrooms (51F - Cold Holding); diced tomatoes (56F - Cold Holding); sliced cheese (54F - Cold Holding);in cooler #2 at cook line cooked chicken (50F - Cold Holding)on speed rack at deli station hot dogs (48F - Cold Holding); raw salmon (48F- Cold Holding )cooler #3 at cook line sliced cheese (46F - Cold Holding);at deli cooler Food not prepared or portioned today; foods out of temperature for approximately 2 hours; foods moved to different cooler and ice bags added on top to quick chill; Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. cooked chicken (122F - Reheating)at 11:30 in steamer at deli station;as per operator food placed inside steamer at 8 am to reheat to 165 F ; food never reached 165 within 2 hours; See Stop Sale

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. matza balls (121F - Hot Holding); on the burners at cook line; food out of temperature for approximately 1 hour; operator turned burner in to reheat to 165F Corrective Action Taken Repeat Violation Admin Complaint

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. Printed procedure Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cole slow (48-49F - Cooling)at 9:57 to 48-49 F at 10:45 since 9:45 ; in glass door cooler at the back of the kitchen ; at this rate food will not reach 41 F or below within 4 hours; Food tightly wrapped with foil while in cooling process Operator moved foods to walk-in cooler and removed wrapping Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line

Intermediate - Handwash sinks at cook line and deli station used for purposes other than handwashing- to store knife in between uses; Removed Corrected On-Site

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

Basic - Ambient air thermometer not located in the warmest part of the cold holding unit- in walk-in cooler thermometer placed by the fans in the back of the cooler; moved to the front by door Corrected On-Site

Basic - Dead roaches on premises. Observed 1 dead roaches at cook line 2 dead roaches on the hallway at managers office Operator cleaned areas; Corrective Action Taken Admin Complaint

Basic - Food stored on floor- cherry pie filling and boxes of syrup on the floor by walk-in freezer; stored properly Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in water at 72 F by steam table at front counter Removed

Basic - No conspicuously located ambient air temperature thermometer in holding units - some units throughout the kitchen

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all at cook line;

Basic - Soiled floors-through the entire kitchen and food prep areas; Observed heavy accumulation of grease build up under all cooking equipment and cold holding equipment throughout the kitchen

Basic - Standing water in bottom of reach-in-cooler- small cooler at cook line

Basic - Walls soiled with accumulated grease, food debris, and/or dust- at cook line

High Priority - Dented/rusted cans present. See stop sale. At dry storage area; black olives Warning

High Priority - Employee switched from working with raw food ( chicken)to ready-to-eat food ( bread) without washing hands. Employee washed hands Corrected On-Site Warning

High Priority - Employee touched soiled apron/clothes and then handled clean equipment without washing hands. Employee washed hands Corrected On-Site Warning

High Priority - Food held at greater than 41F Fahrenheit. Flip top cooler across from burners. cheese (67F - Cold Holding); sliced tomatoes (56F - Cold Holding); macaroni (51F); tuna salad (47F - Cold Holding) Flip top cooler next to burners raw smoke salmon 46F cold holding, egg white 46F cold holding . Per Operator items were held for approximately two hours. Not prepared or portioned today Operator iced items Corrective Action Taken Warning

High Priority - Raw animal food stored ( raw shell eggs)over from ready-to-eat food.( pasteurized eggs) Operator stored proper Corrected On-Site Warning

High Priority - Server handled soiled dishes or utensils and then prepared a beverage without washing hands. Advised Operator to educate employee on proper handwashing Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Steam Table, French Fries holder; mashed potatoes (73F - Hot Holding);Onions (110F - Hot Holding) Per Operator stored for approximately an hour. Operator moved items to be reheated to 165F+ Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaning polish store above flip top cooler Operator removed Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Walk-in Cooler; Coleslaw @9:10 50F-(Cooling)since 8:30 @10:14 46F 2nd Temperature same At this current cooling rate product will not reach 41F or below within four hours. Operator uncovered items and moved to back of walk in cooler. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. Front counter area; garbage can was blocking handwashing sink Operator removed Corrected On-Site Warning

Basic - Insect control device over soda machine at front counter. Operator removed Corrected On-Site Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm, operator corrected to 200ppm Quaternary Corrected On-Site Warning