WAREHOUSE DELI

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Spice shakers have an accumulation of food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Cutting board stored on hand wash sink. Operator removed cutting board to gain compliance Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Shakers in prep area containing foods removed that was removed from the original container containers not labeled with common name . Corrected On-Site

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Bacon being cooked on griddle on countertop.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Operator is cooking bacon on a small table top flat top griddle with no hood system. Smoke is present in establishment. Discussed with operator to discontinue use of flat top griddle.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (46F - Cold Holding) in lift top cooler. Employee states tomatoes were sitting on counter for a short time. Tomatoes were sitting on top of lettuce in cooler. Discussed fill line and operator relocated tomatoes in lift top cooler.

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. For one employee. Operator reviewed with employee and employee signed reporting agreement Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork cooked on 7/26/24 with no date mark. Operator added date Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In dry storage area. Operator states the have received a quote and are in the process of getting them replaced.

Basic - Cutting board has cut marks and is no longer cleanable. On both flip top coolers

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee making sandwiches with no beard guard. Employee now wearing beard gaurd Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In warewashing area

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Sanitizer that the establishment is using is not for food contact surfaces or for cleaning dishes. Operator went to store and got the proper sanitizer for food contact surfaces. Corrected On-Site Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cooked pasta. Operator moved eggs to the bottom of the refrigerator. Corrected On-Site

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 vomit/diarrhea procedure poster 5030-104 for operator, poster is now hanging up. Corrected On-Site

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. Employee started working at the establishment 2 weeks ago. Operator discussed Employee Health Agreement 5030-101 with employee, and employee signed agreement. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment offering eggs any way customer chooses and does not have a consumer advisory. Provided operator with consumer advisory poster and poster was hung up at the front counter. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink behind front counter. Provided operator with handwashing sign. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink. Hand wash sink behind front counter. Repeat Violation

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Floors walls and ceiling not smooth or easily cleanable in storage area with chest freezer.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10ppm. Operator corrected to 50ppm Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues at front counter

Basic - Standing water or very slow draining water in handwash sink,

High Priority - Operating with an expired Division of Hotels and Restaurants license expired 02/01/2023 - renewal mailed per operator

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 - Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2022

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues at deli station Repeat Violation

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Jill Reardon , expired June 2021.

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

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. In refrigerator, Probe thermometer reads 60°.

Basic - Bathroom door left open other than during cleaning or maintenance.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Bathroom ceiling tiles show water damage

Basic - Ceiling/ceiling tiles/vents soiled with accumulated grease, dust, on Ceiling vents / tiles in kitchen

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean pans stored on rusted rack in dish room.

Basic - No handwashing sign provided at a hand sink used by food employees. In bathroom. Gave hand wash signs to owner Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler frame soiled,display cooler vent soiled, chair rail in dining room, gasket of reach in cooler

Basic - Reach-in coolers interior/shelves have accumulation of soil residues. Both lift top coolers. Sandwich press, Display cooler interior Repeat Violation

Basic - Utensils in poor condition. White Knife handle melted

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, corrected to 100 ppm Corrected On-Site

Exit door locked. For reporting purposes only. Deadbolt on back door locked, discussed with owner, unlocked door