TOOJAY'S DELI

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment using cook chill for the soup . Explained. And provided OPQ contact email. Warning - From follow-up inspection 2024-05-06: Checked on quick link. No Information. Called OPQ. They received cook chill process on April 1st. Time extended to next unannounced inspection. Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. White rolling containers blocking hand sink at cook line Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Water filter pipes stored in hand sink at end of cook line

Basic - Working containers of food removed from original container not identified by common name. Flour and sugar containers

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. 7/19/22(SafeStaff)

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer/kitchen/corrective action taken/operator labeled chemical. Corrective Action Taken

Basic - Stored food not covered. Cookie dough (Walk in Freezer#2)/corrective action taken/operator covered foods. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths-chlorine

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. Employee trainings expired 7/19/22

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles dusty over prep area of main kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer in common area at door.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Remade Sanitizer Bucket (Quaternary 200ppm). Corrected On-Site

High Priority - Pesticide-emitting strip present in food prep area. By mixer and prep table.Manager removed. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on all

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting and peeling carrots before washing. Explained. Employee washed rest of the carrots before cutting. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by ice machine blocked by soup containers.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In employee rest room

Basic - Water draining onto floor surface. Hand sink drain not connected. Water draining on floor . ( hand sink by ice machine )

Basic - Wet wiping cloth not stored in sanitizing solution between uses. In bakery area. Manager put damp towel in sanitizer solution. Corrected On-Site