TOOJAY'S DELI

Violations (4)

• 12A-27-4CriticalCorrected on site

  Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell egg and without washing hands employee handled clean and sanitized plates and assembled customers meal, discussed with operator employee washed hands.

  High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell egg and without washing hands employee handled clean and sanitized plates and assembled customers meal, discussed with operator employee washed hands. **Corrected On-Site**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line sliced cheese (50F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 30 minutes, operator moved cheese to walk in cooler to chill.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line sliced cheese (50F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 30 minutes, operator moved cheese to walk in cooler to chill. **Corrective Action Taken** **Admin Complaint**

  High Priority

• 21-08-4Corrected on site

  Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At cook line Sanitizer Bucket (Quaternary 0ppm) discussed with operator who corrected to 200 ppm.

  Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At cook line Sanitizer Bucket (Quaternary 0ppm) discussed with operator who corrected to 200 ppm. **Corrected On-Site**

  Basic

• 03F-10-5

  No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment uses time is a public health control for multiple products with no written plan, emailed form to operator to print and fill out.

  Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment uses time is a public health control for multiple products with no written plan, emailed form to operator to print and fill out.

  Intermediate