JOES DELI

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

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. Thomas S. training certificate expired 10/24/23

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between cooler and steam table on cook line

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

High Priority - Dented/rusted cans present. See stop sale. I dented can Hot Dog chili sauce. 10.5 oz

Intermediate - Food-contact surface soiled. Cutting board at lift top cooler is stained

Basic - Damaged/spoiled/recalled food not properly segregated. 1 dented can Hot Dog chili sauce. 10.5 oz

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walking cooler on middle shelf over food for customers Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees .Discussed with management

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee serving French fries with no gloves on. Discussed with operator the food needs to be heated to 145 f to kill the bacteria.

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.

High Priority - Container of medicine improperly stored. -Bottle of Advil stored at front counter to-go prep area. Manager moved. 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. -Dish machine tested at 0ppm, operator primed machine and retested at 100ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -Hand wash sink near dish machine used to dump glass. Discussed with manager.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -At front counter behind register, discussed with manager.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee keys stored on front counter to-go prep area. Manager moved keys. Corrected On-Site

Basic - Equipment in poor repair. -Walk in cooler not operating, owner has a service scheduled -Reach in cooler in back kitchen across from dish machine not operating, used to store dry items.

Basic - Food stored on floor. -Two boxes of clear frying oil stored on the floor in back storage area across from dish machine. Discussed with manager

Basic - Hole in or other damage to wall. -Hole in walk under three compartment sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets on reach in chest freezer soiled.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. -Concrete exposed throughout front counter, cooks line, and back storage/dish machine areas.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Wet cloth stored on cooks line near steam tables, discussed with manager, manager removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -Squeeze bottles on cooks line of oil and water not labeled. Manager labeled bottles Corrected On-Site