INTERNATIONAL WURSTHAUS GERMAN DELI

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen prep area stained. Mixer head soiled with food debris. Interior of smoking equipment heavily soiled with grease and burnt food debris. - From follow-up inspection 2025-03-19: Cutting boards in kitchen prep area stained. Mixer head soiled with food debris. Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermometer to measure dish machine temperature. - From follow-up inspection 2025-03-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training certificate for an employee who only works on Saturdays and is not currently present at the time of inspection. Sabine L. dated 01/15/2024 through International Food Service Executives Association Florida Branch. - From follow-up inspection 2025-03-19: Time Extended

Intermediate - - From initial inspection : 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. Observed expired training certificates for two employees who are present during the inspection. Karin G. and Thorsten G. dated 5/28/2021 through International Food Service Executives Association Florida Branch. - From follow-up inspection 2025-03-19: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior with heavy lime scale build up and black mold like substance. - From follow-up inspection 2025-03-19: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen prep area heavily grooved. - From follow-up inspection 2025-03-19: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. 4 dead roach on floor on left side of three door reach in freezer in preparation area. 3 dead roaches on the floor behind smoke house equipment in preparation area. 14 dead roaches under three door reach in freezer in preparation area. 8 dead roaches under vacuuming equipment in preparation area. 1 dead roach on floor under breaker panels next to walk in cooler door. 1 dead roach inside smoker equipment in preparation area. Operator clean and sanitized the area. - From follow-up inspection 2025-03-19: Observed at callback inspection: 3 dead roaches on the floor under three door reach in freezer in preparation area. 3 dead roach on floor under vacuuming equipment in preparation area. Operator clean and sanitized areas. Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed walk in freezer door seal with heavy build up of ice. - From follow-up inspection 2025-03-19: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of smoking equipment heavily soiled with grease and burnt food debris. Microwave interior soiled with food debris. - From follow-up inspection 2025-03-19: Microwave interior spiked with food debris. Time Extended

Basic - Ice buildup in walk-in freezer.

Intermediate - - From initial inspection : Intermediate - Establishment smoking food as a preservation method without an approved variance from the Division of Hotels and Restaurants. Observed smoking sausages during inspection. Warning - From follow-up inspection 2024-02-20: During call back inspection reviewed paperwork submitted through division. Division is requesting more time for HASSP review. Time Extended - From follow-up inspection 2024-03-21: During call back inspection reviewed paperwork submitted through division. Division is requesting more time for HACCP review. Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Observed dry storage of pink sodium nitrate being used for curing. Warning - From follow-up inspection 2024-02-20: During call back inspection reviewed paperwork submitted through division. Division is requesting more time for HASSP review. Time Extended - From follow-up inspection 2024-03-21: During call back inspection reviewed paperwork submitted through division. Division is requesting more time for HASSP review. Time Extended

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. Operator is doing a special process curing and additives for food preservation. Warning - From follow-up inspection 2024-02-20: During call back inspection reviewed paperwork submitted through division. Division is requesting more time for HASSP review Time Extended - From follow-up inspection 2024-03-21: During call back inspection reviewed paperwork submitted through division. Division is requesting more time for HASSP review. Time Extended

High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee coughed into their hand then began to touch clean utensils. Discussed proper hand washing with operator Corrective Action Taken

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. Provided operator with DBPR HR Forms 5030-103 and 5030-104 Corrective Action Taken

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

Basic - Food stored on floor. Deep fryer oil. Operator moved. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of apple sauce on shelf in dry storage room.

High Priority - Raw animal food stored over or with unwashed produce. Raw pork sausage over unwashed leafy greens in walk-in cooler. Operator rearranged Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front display cooler closest to wall: potato salad 45 degrees F, homemade sauerkraut 45 degrees F. Per operator it was brought up earlier today and employee has been in and out. Food was moved to walk-in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in cooler

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Vegetable soups in tall reach-in freezers and walk-in freezers not date marked.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on reach-in cooler.

Basic - Damaged/spoiled/recalled food not properly segregated. 2 dented cans of apple sauce on shelf in dry storage room.

Basic - Food stored on floor. Buckets of blood on floor of walk-in freezer. Discussed proper food storage

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler: brown gravy 45 degrees F. Discussed with operator to ensure that employees aren't leaving food carts out at ambient temperature Front line display cooler: beer cheese 45 degrees F, potato salad 45 degrees F, sauerkraut 45 degrees F. Some foods temped appropriately. Discussed with operator to place ice bags and have cooler serviced. Warning - From follow-up inspection 2022-04-28: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef and lentil soup not date marked in tall triple door reach-in freezer near vacuum sealer by drying racks Pork roast gravy in walk-in cooler has no thaw date Warning - From follow-up inspection 2022-04-28: Time Extended

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Sanitizer Bucket (Chlorine 200ppm) Corrected to 75 ppm Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -whipped cream opened on 11/14/21 Operator date marked during time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade has accumulation of food residue -stove top has accumulation of food residue

Intermediate - Handwash sink used for purposes other than handwashing. -sponge in hand-sink at front counter

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

Basic - Carbon dioxide/helium tanks not adequately secured. -back door Operator chained tank during time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. -at prep table in kitchen -wooden cutting board at prep station

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee prepping meats wearing bracelets

Basic - Equipment in poor repair. -reach in cooler gasket in kitchen torn

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. -at front counter near hand sink

Basic - Food stored on floor. -bottle with oil and bucket with food items on floor in walk-in cooler -sauerkraut on floor in dry storage area

Basic - Hole in or other damage to wall. -wall tiles above grinder have cracks

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -stove ovens have accumulation food residue -interior of oven at front counter has accumulation of food residue

Basic - Stored food not covered. -cooked pork 43 °F

Basic - Unnecessary items/unused equipment on the premises. -old kitchen equipments, boxes, and buckets at back door on the outside

Basic - Walk-in cooler fans have accumulation of dust