TOOJAY'S DELI

High Priority - Live, small flying insects found Approximately 5 live flying insects at server expo station on shelves and ceiling. Approximately 12 live flying insects in dry storage on soda syrup dispenser, sealed boxes, boxes and shelf used to store can sodas. Approximately 8 live flying insects at dish washing station. Approximately 3 live flying insects at bread cutting station landing on shelves and wall. Approximately 4 live flying insects at sandwich station landing on date mark sticker, lid to container of food, trash can. Approximately 2 live flying insects at front counter landing on display case. Discussed with operator to eliminate flying insects and clean and sanitize all areas. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bottom of reach in cooler sliced turkey (47F - Cold Holding); cooked stuffing (51F - Cold Holding); cooked ground beef (49F - Cold Holding) per operator products not portioned or prepared today, reach in cooler door wash left open accidentally for approximately 45 minutes at opening, discussed with operator who moved products to walk in freezer to chill. Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler portioned plastic wrapped stuffing (100F - Cooling) at 9:45 since 9:15 to 94F at 10:05, at this current rate of cooling, product will not reach 70F within 4 hours discussed with operator who moved product to walk in freezer to rapid chill. Corrective Action Taken Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator handled trash can and without washing hands operator proceed to handling bread cutting machine. Discussed with operator. Repeat Violation Admin Complaint

High Priority - Live, small flying insects found In kitchen approximately 5 live flying insects in server expo station landing on walls, shelves, and on lids of sugar. Operator began to kill flying insects, operator removed container of sugar for lid to be washed and sanitized. In kitchen approximately 10 live flying insects in dishwashing area landing on ceiling tiles and walls. Discussed with operator to kill clean and sanitize all areas. Admin Complaint

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) discussed with operator who checked Quaternary solutions supply is empty. Per operator all dishes will be washed in dishwasher. Warning

High Priority - Toxic substance/chemical improperly stored. At front counter spray bottle containing window cleaner stored with single service silverware and to go containers. Discussed with operator who removed spray bottle. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand washing sink at dish washing station to fill metal pan with water to clean deep fryer. Discussed with operator who educated employee. Corrected On-Site Warning

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. Operator provided 4 out of the 5 staff members for handler certificates. Repeat Violation Admin Complaint

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) discussed with operator who replaced supply of sanitizer, at recheck Dishwasher (Chlorine 100ppm) Corrected On-Site Warning

Basic - Floor soiled/has accumulation of debris. In kitchen behind cook line on floor heavy build up of grease and food debris. Discussed with operator to clean and sanitize all areas. Warning

Basic - Raw fruits/vegetables not washed prior to preparation. In flip top cooler at sandwich station avocados bearing produce stickers on skins, per operator avocados washed and ready to be used. Discussed with operator stickers must be removed during washing process. Operator removed avocados to be rewashed. Corrective Action Taken Repeat Violation Warning

Basic - Water leaking from pipe and/or faucet/handle. In kitchen under three compartment sink drain pipe leaking onto floor. Discussed with operator to repair. Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) discussed with operator, operator unable to correct due to empty supply. Advised operator to use chlorine as a sanitizer. Warning

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. Observed manager scratch the side of nose then touch cutting board on prep area; no hand wash. Advised manager to wash hands.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle unwashed mushroom that was visibly soiled then handled walk in cooler door and clean pan of prepped food to take from cooler; no hand wash. Employee washed hands. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in coolers at expo line: sour cream (46F - Cold Holding); cream cheese (46F - Cold Holding) ; butter (46F - Cold Holding) stored over stacked; matzo balls (45F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam well: mashed potatoes (80F at 9:10am; 115F at 10:00am- 2nd Reheating) As per operator, item is left over from yesterday and has been reheating since 8am. Mashed potatoes did not reheat to 165F in 2 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in coolers at expo line: sour cream (46F - Cold Holding); cream cheese (46F - Cold Holding) ; butter (46F - Cold Holding) stored over stacked; matzo balls (45F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam well: mashed potatoes (80F at 9:10am; 115F at 10:00am- 2nd Reheating) As per operator, item is left over from yesterday and has been reheating since 8am. Mashed potatoes did not reheat to 165F in 2 hours. See stop sale.

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. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tomato soup made 3 days prior not date marked. Operator date marked. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee prep unwashed mushroom, date mark then placed in walk in cooler. Advised operator that mushrooms should be washed prior to preparation.

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. Observed, employee touched clothes then handled bag of cooked potatoes; no hand wash. Employee washed hands. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live, small flying insects flying over garbage can at dish washer area. 1 fly at prep area near deli landing on cantaloupe; stop sale. 1 fly in dry storage area flying. 6 live, small flying insects in expo area; coffee area flying around. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At drawers of flat top grill: Raw beef burger and raw salmon stored above cooked potatoes and cooked chicken wings. At deli area: Raw salmon stored over ready to eat deli meat. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1 fly at prep area near deli landing on cantaloupe. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: cheese (46F - Cold Holding) As per operator, stored 35 mins prior. Not prepped or portioned today. chicken salad (45F - Cold Holding) As per operator, approximately 2 hours prior. Not prepped or portioned today. Both items stored over stacked. Operator removed over stacked portions. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: mashed potatoes (110F - Hot Holding) As per operator, reheated in thermalizer and stored since 1 hour. Operator discarded. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep table near deli: cantaloupe (46F at 8:45am ; 54F at 9:20am- Cooling) Operator placed to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

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.

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. Dish machine chlorine sanitizer was 0ppm. Operator moved item to triple sink to be sanitized. Corrective Action Taken Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 flies in service station; coffee area. Approximately 3 flies at dishwasher area. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy reach in cooler: pasta (48F - Cold Holding); sour cream (50F - Cold Holding); butter (49F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale. At expo line, flip top reach in cooler:; sour cream (46F - Cold Holding); cream cheese (50F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale. At glass door reach in cooler: potato salad (44F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy reach in cooler: pasta (48F - Cold Holding); sour cream (50F - Cold Holding); butter (49F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale. At expo line, flip top reach in cooler:; sour cream (46F - Cold Holding); cream cheese (50F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale. At flip top cooler #2: portioned corned beef (45F - Cold Holding) As per cook, item removed from walk in cooler and stored approximately 1 hour prior. Item stored over-stacked. Cook moved item to walk in cooler. At glass door reach in cooler: potato salad (44F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale. Warning

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. At steam table near cook line: cabbage soup (91F - Reheating) As per cook, item was reheated 30mins prior. Item was not reheated to 135F. Cook moved item to reheat to 165F. Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At front counter: Cole slaw on table (46F at 9:00am; 56F at 10:10am- cooling) As per operator cooling since approximately 30 minutes. At rate of cooling coleslaw will not cool to 41F within 4 hours. Operator moved item to walk in cooler to quick chill. Corrective Action Taken Warning

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. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed bell peppers stored over washed cut lettuce. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed 3 deep covered containers inside tall reach in cooler on server station with cooked pasta at 9:13am (65 - Cooling)rechecked at 9:34am (64°F cooling), Per operator product cooling for approximately one hour. At the current cooling rate product will not cooled to 41°F within 6 hours. Operator moved product to walk-in cooler. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 20 to 25 small flying insects landing on walls behind dishwasher machine ,under dishwasher machine and on clean utensils on dishwasher area near cook line. Observed approximately 10 to 15 small flying insects landing on walls on mop sink area near dry storage area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw salmon stored behind a container with hotdogs and also above a container with bake goods inside two drawer cooler under flat top grill next to oven on cook line. Observed raw shell eggs stored behind a container with pasteurized liquid eggs on top rail of small flip top cooler on cook line. Observed a container with non commercially packaged raw liver stored above an opened container with French fries inside reach in cooler on cook line. Operator stored properly all products Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip top cooler across from fryer, potatoes pancakes (47 - Cold Holding). Per operator product stored for longer than 4 hours since yesterday. Per operator product not prepared or portioned today. Operator discarded.See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip top cooler across from fryer, potatoes pancakes (47 - Cold Holding). Per operator product stored for longer than 4 hours since yesterday. Per operator product not prepared or portioned today. Operator discarded.See Stop Sale.

High Priority - Toxic substance/chemical improperly stored. Observed a bottle with ibuprofen medicine stored above sugar packets at server station. Operator stored properly Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal drink stored above containers with sugar packets at server station. Operator removed Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under dishwasher machine.

Basic - Single-service articles improperly stored. Observed to go cups stored under water drain pipe of hand washing sink located on front counter area Operator removed Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dishwasher machine

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.at 0 ppm Operator corrected to 200 ppm quaternary Corrected On-Site