Toojay’s Deli

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 – 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. ncooked 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