THE LOCAL DELI

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. -at prep stations Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -personal bag on top of reach in freezer

Basic - Employee with no hair restraint while engaging in food preparation. -employee in kitchen

Basic - Soiled dry wiping cloth in use. -at prep station at front counter

Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at cooks line Operator labeled during time of inspection. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -grill top has accumulation of grease -cutting board at front counter stained Repeat Violation Warning - From follow-up inspection 2022-03-08: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation Warning - From follow-up inspection 2022-03-08: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -cutting board a front counter Repeat Violation Warning - From follow-up inspection 2022-03-08: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer chest at front counter Repeat Violation Warning - From follow-up inspection 2022-03-08: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -melted butter(72°F - Cold Holding) Discussed using margarine or keeping butter in cooler or on ice during time of inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards at front counter and in kitchen

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

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. -1 employee in kitchen

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Cutting board has cut marks and is no longer cleanable. -cutting boards at front counter

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -hand bag and cap on shelf with clean containers Operator moved personal items during time of inspection. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. -at cook line

Basic - Ice buildup in reach-in freezer chest at front

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease -sides of stove on cooks line have accumulation of grease