DirtyFLRestaurant Inspection Data

TOOJAY'S DELI

801 South University Drive
Florida, 33324
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 11/19/2024

Inspection #: Visit ID: 10722270

  • N/A:No Violations Were Observed

Inspection Date: 11/18/2024

Inspection #: Visit ID: 8839230

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin- by walk-in cooler
  • 05-11-4:Basic - Ambient air thermometer not located in the warmest part of the cold holding unit- in walk-in cooler thermometer placed by the fans in the back of the cooler; moved to the front by door Corrected On-Site
  • 35A-03-4:Basic - Dead roaches on premises. Observed 1 dead roaches at cook line 2 dead roaches on the hallway at managers office Operator cleaned areas; **Corrective Action Taken** Admin Complaint
  • 08B-38-4:Basic - Food stored on floor- cherry pie filling and boxes of syrup on the floor by walk-in freezer; stored properly Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in water at 72 F by steam table at front counter Removed
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding units - some units throughout the kitchen
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all at cook line;
  • 36-10-4:Basic - Soiled floors-through the entire kitchen and food prep areas; Observed heavy accumulation of grease build up under all cooking equipment and cold holding equipment throughout the kitchen
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler- small cooler at cook line
  • 36-27-5:Basic - Walls soiled with accumulated grease, food debris, and/or dust- at cook line
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. tomato soup (49F - Cooling);in walk-in cooler; food cooled overnight; food never reached 41 F within 6 hours; food covered during cooling process; See Stop Sale
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped gloved hands on dirty dry towel that was used to wipe food particles from the pans used to cook foods in, whipped gloves hands on dirty apron and touched cooked eggs and clean spatulas and pans without washing hands and changing gloves ; Manager educated; employee washed hands Corrected On-Site Repeat Violation Admin Complaint
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee wiping food particle with soiled cloth from pans used to cook in, like eggs, and cooking again using the same pan; not properly sanitized; educated ; pan sent to dishwasher area; **Corrective Action Taken**
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- at cook line Discarded Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs on top of shaved cooked Turkey in cooler at cook line; Raw smoked salmon over cooked vegetables on the speed rack in walk-in cooler; Stored properly Corrected On-Site Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. tomato soup (49F - Cooling);in walk-in cooler; food cooled overnight; food never reached 41 F within 6 hours; food covered during cooling process; See Stop Sale Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. cooked chicken (122F - Reheating)at 11:30 in steamer at deli station;as per operator food placed inside steamer at 8 am to reheat to 165 F ; food never reached 165 within 2 hours; See Stop Sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. smoked salmon (52F - Cold Holding);in unit #1 at cook line; food not prepared or portioned today; food out of temperature for more than 4 hours; See Stop
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. smoked salmon (52F - Cold Holding);in unit #1 at cook line; food not prepared or portioned today; food out of temperature for more than 4 hours; See Stop Sale potato cakes (67F - Cold Holding); mushrooms (51F - Cold Holding); diced tomatoes (56F - Cold Holding); sliced cheese (54F - Cold Holding);in cooler #2 at cook line cooked chicken (50F - Cold Holding)on speed rack at deli station hot dogs (48F - Cold Holding); raw salmon (48F- Cold Holding )cooler #3 at cook line sliced cheese (46F - Cold Holding);at deli cooler Food not prepared or portioned today; foods out of temperature for approximately 2 hours; foods moved to different cooler and ice bags added on top to quick chill; **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. cooked chicken (122F - Reheating)at 11:30 in steamer at deli station;as per operator food placed inside steamer at 8 am to reheat to 165 F ; food never reached 165 within 2 hours; See Stop Sale
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. matza balls (121F - Hot Holding); on the burners at cook line; food out of temperature for approximately 1 hour; operator turned burner in to reheat to 165F **Corrective Action Taken** Repeat Violation Admin Complaint
  • 11-27-4: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. Printed procedure Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cole slow (48-49F - Cooling)at 9:57 to 48-49 F at 10:45 since 9:45 ; in glass door cooler at the back of the kitchen ; at this rate food will not reach 41 F or below within 4 hours; Food tightly wrapped with foil while in cooling process Operator moved foods to walk-in cooler and removed wrapping **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
  • 31A-11-4:Intermediate - Handwash sinks at cook line and deli station used for purposes other than handwashing- to store knife in between uses; Removed Corrected On-Site

Inspection Date: 7/25/2024

Inspection #: Visit ID: 8838536

  • N/A:No Violations Were Observed

Inspection Date: 7/24/2024

Inspection #: Visit ID: 8786284

  • 35B-02-4:Basic - Insect control device over soda machine at front counter. Operator removed Corrected On-Site Warning
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm, operator corrected to 200ppm Quaternary Corrected On-Site Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. At dry storage area; black olives Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food ( chicken)to ready-to-eat food ( bread) without washing hands. Employee washed hands Corrected On-Site Warning
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then handled clean equipment without washing hands. Employee washed hands Corrected On-Site Warning
  • 03A-02-5:High Priority - Food held at greater than 41F Fahrenheit. Flip top cooler across from burners. cheese (67F - Cold Holding); sliced tomatoes (56F - Cold Holding); macaroni (51F); tuna salad (47F - Cold Holding) Flip top cooler next to burners raw smoke salmon 46F cold holding, egg white 46F cold holding . Per Operator items were held for approximately two hours. Not prepared or portioned today Operator iced items **Corrective Action Taken** Warning
  • 08A-05-6:High Priority - Raw animal food stored ( raw shell eggs)over from ready-to-eat food.( pasteurized eggs) Operator stored proper Corrected On-Site Warning
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then prepared a beverage without washing hands. Advised Operator to educate employee on proper handwashing Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Steam Table, French Fries holder; mashed potatoes (73F - Hot Holding);Onions (110F - Hot Holding) Per Operator stored for approximately an hour. Operator moved items to be reheated to 165F+ **Corrective Action Taken** Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaning polish store above flip top cooler Operator removed Corrected On-Site Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Walk-in Cooler; Coleslaw @9:10 50F-(Cooling)since 8:30 @10:14 46F 2nd Temperature same At this current cooling rate product will not reach 41F or below within four hours. Operator uncovered items and moved to back of walk in cooler. **Corrective Action Taken** Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Front counter area; garbage can was blocking handwashing sink Operator removed Corrected On-Site Warning

Inspection Date: 1/30/2024

Inspection #: Visit ID: 8516273

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles- all coolers ; glass door cooler has heavy presence of food debris by ice maker ;
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- at cook line; operator provided Corrected On-Site

Inspection Date: 10/3/2023

Inspection #: Visit ID: 8385016

  • 14-01-5:Basic - Bowl used to dispense sugar Removed Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public- lunch bag in Pepsi cooler at expo line; operator stored properly Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers- bottle of water in Pepsi cooler at expo line; Removed; Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor by dessert cooler;
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name- sugar container on the shelf by walk-in freezer; Labeled Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak and chicken over potatoes not commercially packaged in reach in freezer at cook line; operator stored properly Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk-in cooler; food stored properly; Corrected On-Site
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells at cook line See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken salad (45F - Cold Holding); egg salad (45F - Cold Holding); tuna salad (45F - Hot Holding) in cold holding unit at deli station ; as per operator food not prepared or portioned today; foods out of temperature for approximately 2 hours; foods moved to different cooler; establishment has ample coolers; sliced cheese (40-45F - Cold Holding); in cold hold unit at cook line; food not prepared or portioned today; foods overstocked; food out of temperature for approximately one hour; operator divided into smaller portions **Corrective Action Taken** Repeat Violation Admin Complaint