TOOJAY'S DELI

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. SERVER STATION - butter chips (52F - Cold Holding). Employee states held overnight

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - at front counter Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. - flip top door handle at deli station

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. SERVER STATION; - butter chip (49F - Cold Holding); - cooked pasta (49F - Cold Holding) Manager states held overnight

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. SERVER STATION; - butter chip (49F - Cold Holding); - cooked pasta (49F - Cold Holding) See stop sale

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - at dish station

Basic - Accumulation of debris on dish trays

Basic - Buildup of food debris/soil residue on equipment door handles. - top lids at sandwich cooler and salad cooler

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. - back door

Basic - Standing water in bottom of reach-in-cooler. - sandwich cooler Repeat Violation

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2025-04-23: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Warning - From follow-up inspection 2025-04-23: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - egg cooler Warning - From follow-up inspection 2025-04-23: Time Extended

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Corrected On-Site

High Priority - Vacuum breaker missing on splitter added to mop sink faucet.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling tiles around vent dusty in dry storage room

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - ice bucket not stored upside down. Manager corrected Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. - at entrance to walk in cooler causing retention of old food debris.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave server station soiled. Corrected On-Site

Basic - Stored food not covered. - coffee filters in server station

Basic - - From initial inspection : Basic - Equipment in poor repair. -missing hood filter Warning - From follow-up inspection 2024-04-02: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Warning - From follow-up inspection 2024-04-02: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potato salad (46F - Cold Holding)operator moved to a second cooler

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. when adding a splitter to a hose Bibb a vacuum breaker needs to be added to the unprotected side. Currently the splitter is set up with a water line to a chemical dispenser and the other side is open. The open side needs a vacuum breaker added. The chemical device has its back flow protection built in.

Basic - Equipment in poor repair. -Pepsi cooler is down

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At the ice machine dust

High Priority - Dented/rusted cans present. See stop sale. 1 can or cacciatore sauce

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. 0 ppm changed the sanitizer, primed tested 100 ppm Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold line sausage links 110° hot hold , patty 115° hot hold, operator reheated. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. when adding a splitter to a hose Bibb a vacuum breaker needs to be added to the unprotected side. Currently the splitter is set up with a water line to a chemical dispenser and the other side is open. The open side needs a vacuum breaker added. The chemical device has its back flow protection built in.

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Old labels stuck to food containers after cleaning.

Basic - Water leaking from pipe and/or faucet/handle. Sprayer at the dish scrap sink

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bev air coolerpooled eggs (50F - Cold Holding); lower part , egg whites (48F - Cold Holding)

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold on the line peppers 120°

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the mop sink

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. 8 old certificates in the file , pls update

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter due for change in February

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

Basic - Accumulation of debris inside warewashing machine. Soil build up and the arms have plastic blocking the spray head

Basic - Accumulation of debris on exterior of warewashing machine. Top of the machine

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink mover the prep sink

Basic - Floor soiled/has accumulation of debris. -stock room -at the dish area -walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryers exterior -grill sides and under the flat top next to the grill

Basic - Water leaking from pipe and/or faucet/handle. Hand sink faucet at the walk in cooler

Basic - Water softener salt (food) stored in a location that is not clean and dry. In the stock room Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in the mop sink

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label.

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.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Smoked salmon

Basic - Equipment in poor repair. 3 compartment seat is cracked at the seems of the sink and frame meetsv - microwave cover missing on the interior

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior

High Priority - Toxic substance/chemical improperly stored.dish machine sanitizer stored over avocados in a rack operator removed Corrected On-Site

Basic - Equipment in poor repair. Hood filter one is the wrong size

Basic - Hole in or other damage to wall. At the steamer the wall is open from a earlier repair

Basic - Old labels stuck to food containers after cleaning. Lexan containers

High Priority - Pesticide-emitting strip present in food prep area. At the wait station , operator discarded Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potato pancake (46°F - Cold Holding) pan was over filled operator removed excess product

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Home fries on the counter not labled

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the splitter the long hose needs to be protected, operator changed Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon stored in ROP bags thawed

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service articles not stored inverted or protected from contamination. Foam containers, coffee filters