TOOJAY'S DELI

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter for ice machine last changed 02/2024 Water filter for soda Bibb machine last changed 01/2021

Basic - Old labels stuck to food containers after cleaning. Multiple clean pans on dish rack

Basic - Standing water in bottom of reach-in-cooler. Egg cooler in cook line area

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. 0ppm, operator primed machine 100ppm at recheck Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on top of reach in cooler. Employee removed. Corrected On-Site

Basic - Nonfood-contact surface soiled. Exterior area around soda nozzles on drink machine in server station

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter- second temperature taken at 2:45Potato salad 46F cold hold second temperature 31F cold hold, sour cream 45F cold hold, second temperature 32F cold hold, butter 45F cold hold, second temperature 27F cold hold,half and half 45F, second temperature 41F cold hold. Operator had ordered new coolers with new cutting boards that were situated under the prep unit not enabling the unit lid to close completely. Temperatures were taken less than 4 hours before inspection. Operator removed cutting board. Corrected On-Site Repeat Violation

High Priority - Tracking powder pesticide used inside establishment. Tracking powder on baseboards in kitchen. Spoke with manager about not using tracking powder.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered employee beverage in wait staff area next to ice tea machines.

Basic - Floor not cleaned when the least amount of food is exposed. Accumulation of heavy food debris throughout cook line, storage areas, wait staff area. Repeat Violation

Basic - Missing drain plug at dumpster.

Basic - Open dumpster lid.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. RIC containing pickles in prep area has accumulation of soil on bottom of cooler. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of cooler in prep area containing pickles.

Basic - Working containers of food removed from original container not identified by common name. Numerous squeeze bottles on cook line with no labels. Manager had employee place labels on bottles. Corrected On-Site

High Priority - - From initial inspection : High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked egg then changed gloves and touched clean plates without washing hands Warning - From follow-up inspection 2024-07-25: No food processes at this time Time Extended - From follow-up inspection 2024-07-25: No food processes at this time Time Extended - From follow-up inspection 2024-07-26: No food processes at this time Time Extended

High Priority - - From initial inspection : High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Expo touched hair then touched clean plates without changing gloves or washing hands Warning - From follow-up inspection 2024-07-25: No food processes at this time Time Extended - From follow-up inspection 2024-07-25: No food processes at this time Time Extended - From follow-up inspection 2024-07-26: No food processes at this time Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-07-25: Time Extended - From follow-up inspection 2024-07-25: Time Extended - From follow-up inspection 2024-07-26: 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. Establishment has 5 employees food training certifications out of 20 employees Warning - From follow-up inspection 2024-07-25: Time Extended - From follow-up inspection 2024-07-25: Time Extended - From follow-up inspection 2024-07-26: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards Warning - From follow-up inspection 2024-07-25: Time Extended - From follow-up inspection 2024-07-25: Time Extended - From follow-up inspection 2024-07-26: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Warning - From follow-up inspection 2024-07-25: No employees engaged in food preparation Time Extended - From follow-up inspection 2024-07-25: No food processes at this time Time Extended - From follow-up inspection 2024-07-26: No food processes at this time Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all equipment heavily soiled Warning - From follow-up inspection 2024-07-25: Time Extended - From follow-up inspection 2024-07-25: Time Extended - From follow-up inspection 2024-07-26: Time Extended

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. 0ppm, operator changed bucket and primed machine 100ppm Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hollandaise (119F - Hot Holding) operator turned up temperature on steam table. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle in bar

Intermediate - Handwash sink used for purposes other than handwashing. Pan filled with water in hand wash sink in cook line area. Operator removed. Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on waffle makers. Operator removed. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. On multiple pans at clean dish rack

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at cook line

Basic - Wiping cloth sanitizing solution stored on the floor. In bar area

Intermediate - Food-contact surface soiled with food debris. White cutting boards in prep area

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in front counter area. Employee refilled dispenser. Corrected On-Site

Basic - Ceiling vents soiled with accumulated dust in prep area. Floors soiled by hot water heater.

Basic - Cutting board has cut marks and is no longer cleanable. 2 white cutting boards in prep area

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Multiple microwaves in cook line area

Basic - Nonfood-contact surface soiled with grease, food debris. Gaskets on reach in cooler at front counter

Basic - Old labels stuck to food containers after cleaning. Multiple clean pans on dish rack Old food stuck to clean drink cups in server area

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler in cook line area by fryers Walk in cooler shelves rusted

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries stored ready to eat to go orders in walk in cooler. Operator corrected shelves. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. In cook line area

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. 0ppm operator primed machine. 50ppm. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. 2/1/23

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese (44F - Cold Holding); cooked chicken (49F - Cold Holding); sliced ham (46F - Cold Holding) Operator states the items were below 41F when taken out of the walk in cooler and placed in reach in cooler at approximately 9am. Operator moved items to walk in freezer. All items 43F at recheck 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. Emailed form to operator Corrective Action Taken

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand wash sink in cook line area

Basic - Employee beverage container on a food preparation table. In sandwich prep area. Operator discarded Corrected On-Site

Basic - Interior of microwave has accumulation of food debris. Multiple microwaves in cook line area Reach-in cooler interior/shelves have accumulation of soil residues. 2 door Reach in cooler in sandwich prep area 2 door Reach in cooler in cook line area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make line cooler at cook line soiled Cutting board at sandwich make line area

Intermediate - Handwash sink used for purposes other than handwashing. Measuring cup in hand wash sink in prep area. Operator removed. Corrected On-Site

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. Claudia Kilmer Daisy Santos Casey McCormack Solomon Grant Lorri Lewis Expired 4/2022

Intermediate - Spray bottle containing toxic substance not labeled. Brown spray bottle in dish machine area. Operator labeled. Corrected On-Site

Basic - Ice scoop handle in contact with ice. In back server station ice bin. Operator removed. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. On pans in dish machine area. Operator removed to be washed. Corrective Action Taken

Basic - Walk-in cooler shelves with rust that has pitted the surface. Reach in cooler shelves on cook line rusted.

Basic - Wiping cloth sanitizing solution stored on the floor. In bar area, employee moved to sink area. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Washing off knives. Repeat Violation

Basic - Employee beverage container on a food preparation table or over. Operator removed beverages from kitchen.

Basic - Interior of oven grease and food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under the flat top grill.

Basic - Old labels stuck to food containers after cleaning.

Basic - Employee beverage container on a food preparation area. Operator moved employee beverages from prep area. Corrective Action Taken

Basic - Food stored on floor. Cooking oil operated moved oil from floor in dry stock area. Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of food debris.

Basic - Old labels stuck to food containers after cleaning.