TOOJAY'S DELI

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at front counter in front of dessert cooler Repeat Violation

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Pipe from drink drain bin in dish machine area less than 1 inch gap into floor drain Pipe from thermalizer less than 1 inch into floor drain

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda nozzle in wait station soiled

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in wait station blocked with coffee pitchers. Pitchers were moved away from sink. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board in cook line area Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stacked on dish rack Cups in wait station

Basic - Food storage container cracked or broken. Multiple plastic pans on dish rack

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in wait station

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Iceberg lettuce stored above cut tomatoes, cooked pasta and gravy in walk in cooler. Unwashed avocados stored over prepped broccoli in walk in cooler.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs then put on clean gloves and grabbed clean plate.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee pulled up pants on cooks line then immediately cracked raw shell eggs without changing gloves and washing hands.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow missing on hose Bibb outside back door near water heater closet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior bread slicer. Interior top of ice machine, operator cleaned during inspection. Corrective Action Taken

Intermediate - No soap provided at handwash sink. At Handwash sink next to bread slicer, manager replaced soap. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board on the bottom shelf outside of walk in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on rolling cart above clean pans on cooks line, employee moved drinks. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior reach in freezer on cooks line. Reach in freezer behind front counter door jam is soiled. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Multiple metal pans with old label residue still attached. One metal container with old food debris still attached, operator moved pan to dish area. Corrective Action Taken Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Avocado cut with original sticker attached in salad prep reach in cooler.

Basic - Standing water in bottom of reach-in-cooler. Both reach in coolers at salad prep area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 5 Sliced tomatoes at 56F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon in reach on cooler on cook line 46F, manager placed in walk in cooler to chill. 2nd temp at 11:34 am 38F 5 sliced tomatoes 56F in reach since 7:00 am, prepped on 01/08 Raw chicken breasts 46F out on counter for 15 mins, moved to walk in to chill, second temp at 11:34 am 43F

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink behind front counter with plastic pitcher and pastry brushes in sink area. Metal pastry scraper in sink. Manager moved. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink uncovered on soda dispenser underneath spouts. Employee moved. Corrected On-Site

Basic - Food stored on floor. Bucket of blueberries stored on floor in walk in. Manager moved. Corrected On-Site

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black mold like substance interior of front counter display coolers sliding doors. Manager had employee clean while inspector was present. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old label on squeeze tube of margarine on cook line. Manager placed corrected label on tube. Corrected On-Site Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler shelves very rusted on cook line next to oven.

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. Butter pats in front line area. Operator time marked. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions and green peppers 119F in cook line area. Operator moved to grill and reheated to 167F. Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Operator removed to be washed. Corrective Action Taken Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Corned beef 55F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. corned beef (55F - Cold Holding) in reach in cooler above fill line. See stop sale. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions and peppers (115F - Hot Holding) operator placed on griddle to reheat to 165F. Corrective Action Taken Repeat Violation

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. Tonya

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing in box containing packaged food in dry storage area. Operator removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in sandwich prep area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles at drink machine closest to office

Basic - Old labels stuck to food containers after cleaning. Pan on clean dish rack. Operator removed. Corrected On-Site Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Pepsi glass door cooler in cook line area

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed asparagus stored over washed and portioned veggie mix. Operator corrected shelves. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs, grabbed clean dish without hand wash

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (52F - Cold Holding) operator moved to freezer to rapidly chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage patties (124F - Hot Holding); cooked peppers (119F - Hot Holding) Operator moved items to griddle to reheat. Recheck- sausage 176F cooked peppers 189F Corrected On-Site Repeat Violation

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. Emailed form to operator Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in toast station. operator discarded Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips expired in 2021

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 - No soap provided at handwash sink. Hand wash sink at front counter deli area

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. Trina, Dianna, Tonya

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Both hand wash sinks at front deli counter 83F after running approximately 2 minutes

Basic - Cutting board has cut marks and is no longer cleanable. Operator discarded. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in cook line area wearing bracelet while preparing food

Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee at front counter preparing food items

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on clean dish rack

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass door reach in cooler in cook line area

Basic - Old labels stuck to food containers after cleaning. Pans on clean dish rack Repeat Violation

Basic - Reach-in cooler interior have accumulation of soil residues. Drawers on reach in cooler in prep area next to deli area

Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass door reach in cooler at cook line Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links on griddle in cook line area(120F - Hot Holding); Sautéed onions and peppers under heat lamp (123F - Hot Holding) Operator moved sausage links to walk in cooler to cool Operator voluntarily discarded onions and peppers Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked with pans at front deli counter. Operator removed. Corrected On-Site

Basic - Ceiling/ceiling vents soiled with accumulated dust. In sandwich station in kitchen area

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in sandwich station Hand wash sink in server station Emailed sign to operator Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Pans on dry dish rack. Operator removed pans from rack to be washed. Corrective Action Taken Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Glass door cooler in cook line area Repeat Violation

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. In sandwich station. Employee moved towel to bucket. Corrected On-Site

High Priority - Dishwasher dried hands on clothes soiled towel after washing. Towels tucked into Belt loop. Operator educated staff about proper hand washing. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Operator educated staff regarding proper hand washing. Corrected On-Site

Basic - Accumulation of hard water substance in the interior of the ice machine/bin. Corrected On-Site Repeat Violation

Basic - Employee beverage container next to clean equipment/utensils. In dish room can of Red Bull. Operator remove can beverages from the dish room area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. * top of the cooks line * bump timers. * microwave door handle * top of ovens Operator had all areas cleaned at time of inspection ** Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Operator educated veteran staff regarding removing labels off of plastic containers Corrected On-Site Repeat Violation

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Operator educated staff regarding proper hand washing Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 9:00am sausage links (120°F hot hold); sausage patties (130°F hot hold) 10:00am sausage links (170°F reheated ); sausage patties (170 reheated F)

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Last training 10-23-19.

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

Basic - Employee eating in a food preparation or other restricted area. Front deli counter. Operator educated staff regarding eating in work area Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. *Top of cooks line *computer screen and bump timers * outside cold salads case in from the deli case.

Basic - Old labels stuck to food containers after cleaning.