SEMINOLE INN RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs stored over ready to eat cheeses in walk in cooler. Operator Stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef in standing water at 53F, per operator, items not prepared or portioned today, items out of temperature for approximately 30 minutes. Operator placed in walk in cooler to bring back to 41F within 3.5 hours. Corrective Action Taken

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed spoon with handle inside container of sugar at cook line. Operator removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef in standing water at 53F inside prep sink at kitchen. Operator placed in walk-in in cooler. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/2023 Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef over soup not in commercial packaging tall stainless reach in freezer. Educated operator on proper storage procedures. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Chlorine sanitizer at triple sink and sanitizer buckets.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Several ceiling tiles showing evidence of water damage in kitchen area.

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Fried chicken/at 149 degrees/cook line/corrective action taken/operator inserted back in deep fryer. Corrective Action Taken

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.

Basic - In-use ice scoop stored on soiled surface between uses. Top of ice machine/corrective action taken/operator stored ice scoop properly. Corrective Action Taken

Basic - Single-service articles improperly stored. Paper napkins/on floor/storage area/corrective action taken/operator stored single serving items properly. Corrective Action Taken

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine sanitizing at 0/ppm chlorine

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk/opened 4 days before/walk in cooler/corrective action taken/operator date labeled food. Corrected On-Site

Basic - Food stored on floor. Carrots/walk in cooler/corrective action taken/operator stored foods properly. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

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. Missing on butter on buffet at 67f. Labeled now. Less than 1 hour. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Turkey 110f potato 111f, Less than 1 hour under cook line heat lamps, removed to reheat and Hot hold in oven. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quaternary test papers available.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Shut off at valve at kitchen Hand wash sink. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. By Walk-in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over pasta salad. Operator moved eggs. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter on buffet. Emailed form to operator. Corrective Action Taken

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator printed new sign. Corrected On-Site