DELCO'S ORIGINAL STEAKS & HOAGIES

High Priority - Dented/rusted cans present. See stop sale. 2 6lb can of pizza sauce 1 4.25 lb can of tuna

High Priority - Live, small flying insects found One live fly in dry storage.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 2 1 26

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 operator form HR 5030-104

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of nozzles of soda machine soiled with debris. Blade of can opener soiled with debris. Cutting boards in back prep area and on cook line soiled with debris.

Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloth stored in hand wash sink on cook line. Operator removed wiping cloth. Corrected On-Site

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

Intermediate - No soap provided at handwash sink. No soap at hand wash sink near cook line. Operator replaced empty soap. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Card board used to line lower shelf of prep table by cook line.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards grooved in back prep area and on cook line.

Basic - Damaged/spoiled/recalled food not properly segregated. 2 cans of pizza sauce and 1 can of tuna damaged and dented, stored with undamaged cans. See stop sale.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing wrist watch. Operator had employees put remove watch. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employees not wearing any hair restraint while preparing food. Operator had employees put on hats, Corrected On-Site Repeat Violation

Basic - Food storage container/container lid cracked or broken. Cracked containers in ware washing area.

Basic - Food stored on floor. Boxes of ready to eat food stored on floor of walk in freezer. Operator moved boxes to proper area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of soda machine soiled with debris.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in cooler in back ware washing area. Operator moved beverage to proper location. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in cooler by cook line rusted

Basic - Single-service articles improperly stored. Single service utensils stored on floor of dry storage. Operator moved boxes of utensils to proper area.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler rusted,

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

Basic - Employee with no hair restraint while engaging in food preparation. 3 employees working with food without hair restraints. Employees put on hair nets. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. Cutting boards stained. Repeat Violation - From follow-up inspection 2025-02-21: Time Extended - From follow-up inspection 2025-02-25: Operator cleaned cutting boards. Some are still stained, operator states all will be replaced. Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for lactic acid sanitizer. - From follow-up inspection 2025-02-21: Operator has ordered test strips Time Extended Corrective Action Taken - From follow-up inspection 2025-02-25: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor soiled in kitchen. Walls soiled in kitchen. Repeat Violation - From follow-up inspection 2025-02-21: Time Extended - From follow-up inspection 2025-02-25: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers soiled in the back kitchen. Ice chute at soda station soiled. - From follow-up inspection 2025-02-21: Time Extended - From follow-up inspection 2025-02-25: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw burger patties 51F cold holding, poked chicken breasts 47F cold hold, operator placed foods on ice. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Heavily soiled and stained cutting boards both behind fromt counter and on prep table in rear kitchen. Soda nozzles of soda machine heavily soiled. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on prep table in rear kitchen. Discussed the need to store employee beverages away from food and clean equipment.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Rear of kitchen reach in cooler. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line holding food that was removed and not identified by common name. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards through out the kitchen are heavily soiled and stained, food debris present. Prep tables on cook line and in prep area soiled. Slicer on lower shelf of prep table heavily soiled with food debris. Shelving containing food heavily soiled. Warning - From follow-up inspection 2024-04-11: Time Extended - From follow-up inspection 2024-04-15: 1 cutting board replaced, operator replacing others Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Opened deli meats Warning - From follow-up inspection 2024-04-11: Time Extended - From follow-up inspection 2024-04-15: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors on cook line, prep area and storage areas heavily soiled. Walls soiled on cook line and in prep areas, Warning - From follow-up inspection 2024-04-11: Time Extended - From follow-up inspection 2024-04-15: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name Warning - From follow-up inspection 2024-04-11: Time Extended - From follow-up inspection 2024-04-15: Time Extended

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. Discussed and provided handout pertaining to vomit and diarrheal events.

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/

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler in rear of kitchen soiled interior Slicer stored in rear of kitchen heavily soiled Repeat Violation

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. Discussed and provided employee agreement

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Open deli meat Tuna

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Paint stored in dry storage. Discussed the need to remove unnecessary chemicals from the establishment.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Dry storage- back pack x2 Prep area box of clothes Discussed the need to remove personal items from storage and prep areas

Basic - Employee with ineffective hair restraint while engaging in food preparation. Long hair hanging forward over prep areas while prep is being completed

Basic - Employee with no hair restraint while engaging in food preparation. Employee prepping in rear of kitchen with no hair restraint. Discussed the need to use hair restraint when involved in food prep Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floors heavily soiled cook line, prep areas, storage areas. Repeat Violation

Basic - Grease on the ground and/or pad around grease receptacle. Accumulation of grease on pad between dumpster and grease receptacle.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fixed equipment on cook line Lower shelf of prep table in rear of kitchen Repeat Violation

Basic - Open dumpster lid.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Damp wiping cloth not stored in sanitizer solution cook line.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line not labeled with common name.

High Priority - Toxic substance/chemical improperly stored. Chemical sprayer stored between bag in box juice and slicer. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer x2 Cutting boards in back section of kitchen. Reach in cooler interior in rear kitchen area Tomato slicer Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Chemical sprayer not labeled.

Basic - Cutting board has cut marks and is no longer cleanable. Back prep table

Basic - Employee with no hair restraint while engaging in food preparation. 1 employee prepping food no hair restraint. Discussed the need for hair restraints when involved in food prep

Basic - Floor soiled/has accumulation of debris. Cook line, prep area, storage areas behind equipment, under fixed equipment heavily soiled. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower shelf of prep tables

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 2 open drinks in reach in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mold like substance on wall behind 3 compartment sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot dogs 46F cold hold, Lettuce 50F cold hold. Operator placed items on ice for quick cool. Both items in unit for less than 4 hours. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. WD 40 stored on slicer. Operator stated it was used on back door. Operator moved WD 40 Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table in rear kitchen near food and equipment Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Behind and under fixed equipment

Basic - Food stored on floor. Walk in freezer. Boxes stored under shelving. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line not labeled. Discussed the importance of labeling squeeze bottles when filled with food or chemical removed from their original containers.