Toojay’s Deli

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.n-Observed accumulation of dust buildup on on AC vents and ceiling tiles throughout cookline.

Basic – Employee personal food not properly identified and segregated from food to be served to the public.n-Observed employees drinks stored in glass door refrigerator no identified.

Basic – Single-service articles improperly stored.n-Observed coffee filters not stored in a protected manner. Operator placed filters in plastic wrap. Corrected On-Site

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.n-Observed chef cracked raw shell eggs and then touch clean plates without changing gloves and wash hands. Educate employee. Employee change his gloves and wash hands. Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food.n-Observed raw shell eggs stored over ham in flip top cooler. Operator relocate raw shell eggs and stored properly. Corrected On-Site

High Priority – Shell eggs in use or stored with cracks or broken shells. See stop sale.n-Observed 3 cracked eggs stored in carton at walk-in in cooler.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.n-Observed slice ham cold held at 46°F in flip top cooler. Item stock above chill rim. Operator removed potion that were out of temperature and placed in freezer for quick chill. Corrective Action Taken

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink.n-Observed no paper towels at hand wash sink in prep area. Operator replenished. Corrected On-Site

Intermediate – Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed various TCS sauces removed from frozen stage cold held in horizon refrigerator not dated marked.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.n-Observed no date mark on sausage gravy stored in walk-in cooler. Per operator, item was cooked on 08/22/2023.