LITTLE PHILLY

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Manager on cook-line observed going from raw to ready-to-eat food by removing old gloves and putting on new gloves with no hand-wash. Discussed with manager to practice washing hands prior to putting on new gloves.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer not cleaned after use for storage.

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink observed with cardboard and baby wipes inside. Employee removed items. Corrected On-Site

Intermediate - No soap provided at handwash sink in rear of kitchen.

Basic - Floor soiled/has accumulation of debris underneath fryers at cook-line. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloth under cutting board on kitchen.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Debris buildup in serv-ware oven at cookline.

Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe at rear hand-wash sink.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2025. Provided information on license renewal to manager.

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

Intermediate - Handwash sink not accessible for employee use at all times. Employee cup in hand sink near front counter. Employee removed cup. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor on cook line soiled with food debris.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand sink in kitchen. Provided sign to operator and they displayed. Corrected On-Site

High Priority - Employee coughed then engaged in food preparation, handled clean equipment or utensils.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from cooktop: provolone cheese (52F - Cold Holding)

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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.

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

Basic - Food stored on floor. Plastic water bottles stored on floor of prep area.

Basic - No handwashing sign provided at a hand sink used by food employees in preparation area and front of kitchen.

Basic - Single-service articles improperly stored. Single service utensils stored on floor behind front counter.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cured meats in reduced oxygen packaging and not removed in 48 hours. No HAACP on file with the Division. Establishment is aware of requirements for vacuum sealing and will no longer pull air from packaging.