CONNIE'S DELI

Intermediate - Food-contact surface soiled with food debris. -inside of microwave over reach-in cooler has a light accumulation of grease and food debris Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. -3 knives stored between counter and prep table, next to slicer, operator removed Corrected On-Site

Basic - Light not functioning.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have an accumulation of dust/debris -exterior of microwave has a light accumulation of grease and food debris Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk in walk-in cooler, operator dated Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. -inside reach-in cooler at cookline Repeat Violation

Basic - Cardboard used to line food-contact shelves. -dry storage shelf

Basic - Equipment in poor repair. -walk-in cooler door gasket

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -back portion of shelf underneath flat top grill -window and frame alongside fryers Repeat Violation

Basic - Reuse of single-service or single-use articles. -egg cartons

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind cooking equipment

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -diced ham 45-46F, per operator stored above fill line in top of reach-in cooler less than 1 hour, operator relocated to lower portion of reach-in cooler to rapidly cool Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. -inside lid of reach-in cooler -inside of microwave has a light accumulation of grease and food debris

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over cooking equipment have an accumulation of grease and food debris, operator states cleaning is scheduled for tomorrow Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. -pancake batter

Intermediate - Food-contact surface soiled with food debris. -inside of microwave has a light accumulation of grease and food debris

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. -William and Sherry

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -left side white reach-in freezer underneath prep counter

Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink in men's bathroom, provided handwashing signs Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwave soiled -sides of cooking equipment have an accumulation of grease and food debris -window ledge alongside cooking equipment has an accumulation of grease and food debris -hood filters over cooking equipment have an accumulation of grease and food debris

Basic - Reuse of single-service or single-use articles. -egg cartons stored under cooking equipment

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. -provided to operator

Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food missing diagram showing location of handwash sinks in relation to areas where bare hand contact with ready-to-eat food will occur.

Basic - Equipment in poor repair. -gaskets on walk in cooler are torn/split

Basic - Hole in or other damage to wall. -under mop sink in storeroom Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. -men's bathroom Repeat Violation

Basic - Old labels stuck to food containers after cleaning. -in dish storage area

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -men's bathroom

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout restaurant

Basic - Food storage container/container lid cracked or broken. -lid for raw scrambled egg container Corrected On-Site

Basic - Food stored on floor. -oil box Corrected On-Site

Basic - Hole in or other damage to wall. -under sink in storeroom

Basic - No handwashing sign provided at a hand sink used by food employees. -men's bathroom

Intermediate - Handwash sink used for purposes other than handwashing. Dump sink. Ice in sink.

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.

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.

Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food missing diagram showing location of handwash sinks in relation to areas where bare hand contact with ready-to-eat food will occur.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Over knives and next to food. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meatballs (119F - Hot Holding). Advised to reheat item(s) to 165°F for 15 seconds within two hours.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Sink set up in correct order with chlorine sanitizer at 50ppm. Corrected On-Site

Basic - Food stored on floor. Walk in cooler.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grits 77f. Advised to reheat item(s) to 165°F for 15 seconds within two hours.

Basic - Toilet/urinal not flushing/functioning properly. Urinal.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Four employees working at time of inspection. Warning - From follow-up inspection 2021-10-20: Four employees working at time of inspection. Admin Complaint

Basic - - From initial inspection : Basic - Reach-in freezer and Walk in Cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2021-10-20: Time Extended