FRANKIES ITALIAN DELI Inspection – October 22, 2024

High Priority 1

#6High Priority03F-02-5

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Pizza on display

Stop Sale

Intermediate 6

#7Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled

#8Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Evidence of hand sinks being used as dump sinks

#9Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Sink next to slicer, and sink in kitchen

#10Intermediate14-14-4

Intermediate – Nonfood-grade basting brush used in food. **Repeat Violation**

Repeat Violation

#11Intermediate53B-13-5

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

#12Intermediate27-16-4

Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front sink next to cannoli make table **Repeat Violation**

Repeat Violation

Basic 5

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Cup in Parmesan cheese

#2Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. Make table cutting for sandwiches

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled throughout

#4Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Behind fryer in kitchen

#5Basic42-01-4

Basic – Wet mop not stored in a manner to allow the mop to dry.

Florida Food Watch