SEMINOLE SUBS & GYROS III

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - meatballs 109 F in stream table . Cook reheated meatballs on stove . Reviewed with cook reheating procedures and temperature monitoring Corrected On-Site Repeat Violation

Intermediate - Food-contact surface( cutting board) soiled / stained in front line area . Reviewed with manager

Intermediate - Probe thermometer not used to ensure proper food temperatures. Thermometer not in working order . Reviewed with manager

Basic - Cutting board has cut marks and is no longer cleanable in front line area

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken 48 F at 10:10 am covered and in deep pan in walk in cooler cooling overnight - placed in walk in cooler at 6:00 pm previous night . Reviewed with manager proper cooling methods and procedures . Manager discarded the cooked chicken Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked chicken 48 F at 10:10 am covered and in deep pan in walk in cooler cooling overnight - placed in walk in cooler at 6:00 pm previous night . Reviewed with manager proper cooling methods and procedures . Manager discarded the cooked chicken Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 130 F on grill in pan hot holding . Cook reheated chicken on grill to 172F Reviewed with manager reheating procedures and hot holding methods - shallow pans Corrected On-Site

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 3 days previously not date labeled in cooler at drive thru. Employee labeled milk Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Isidro training expired 11/22/22

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Reviewed with manager

Intermediate - Spray bottle containing toxic substance not labeled in dishwashing area - employee labeled spray bottle Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public on shelf in walk in cooler - reviewed with manager - manager placed food inside designated employee food container Corrected On-Site

Basic - Food ( box of dressing) stored on floor in walk in cooler . Reviewed with manager food storage . Manager rearranged food Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat foods in walk-in cooler. Operator moved eggs to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken's breast ; (110F) at 1:50pm Operator re heated chicken breast to 165f Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Displaying expired license. 02/01/2023.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach-in cooler on cook line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-freezers in dish area.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign located near drive-thru. Printed hand wash sign, operator placed sign above hand wash sink. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler on cook line and walk-in cooler.

Basic - Open dumpster lid.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine Sanitizer solution at 0ppm Operator re filled bucket, reading 50ppm Corrected On-Site

High Priority - Chlorine sanitizer in sanitizer bucket not at proper minimum strength. Tested above 200ppm. Operator added water and retested at 200ppm. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee engaged in food preparation changed glove with no hand wash. Educated employee and he washed hands , then put on gloves. Corrective Action Taken

High Priority - Dented/rusted cans present. See stop sale. Two number five cans of Chunk light Tuna were dented along side seam.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored on top of gyro meat. Operator moved chicken to bottom and gyro on top. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. red sauce with meatballs , temped at 11:00. (121F - Hot Holding);had operator reheat to minimum of 165F, retemped at 11:30 at 170F. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested chlorine sanitizer bucket in drive through area at 200ppm. Operator changed out sanitizer bucket. Re tested at 100ppm. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle containing purple liquid in dish area. Operator labeled as degreaser. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in three compartment sink area shows mold like substance.

Basic - Current Hotel and Restaurant license not displayed. Current license displayed reads ; expiration date; 2-1-2021.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf in kitchen near the dish area. Operator disposed of employee drink. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic trays stacked in dish area.

Basic - Equipment in poor repair. Torn gasket in the stand up two door glass face cooler in drive through area. Can opener being held together with a screwdriver.

Basic - Food stored on floor. Vegetable oil on floor in dry storage area. Operator moved to shelf. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on grill handle in front counter area. Operator moved tongs to dish area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on two door cooler at front counter area, under the steam table shows accumulation of debris. Soda machine in drive through area, shows accumulation of debris behind the metal drink bars.

Basic - Old labels stuck to food containers after cleaning. Old labels on metal third pan in dish area.

High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Educated operator and spoke about protocols and bulletin we will send him.

High Priority - Dented/rusted cans present. See stop sale. 2 cans #10 of sausage gravy, two 4lb,2.5 oz cans of tuna.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hat and hair, educated employee and he then washed hands. Corrected On-Site

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. feta cheese (56F - Cold Holding); cut leafy greens (54F - Cold Holding); employee moved to freezer for quick chill. Retemped sliced tomatoes 43F, cut leafy greens 42F, feta cheese 43F. Corrected On-Site Repeat Violation

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Educated operator and sending them the big 6 information to post.

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 in front counter line. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, on slicer in prep area.

Intermediate - Spray bottle containing toxic substance not labeled. Employee labeled Sanitizer on bottle. Corrected On-Site

Basic - Accumulation of debris in the interior of the ice machine/bin. Repeat Violation

Basic - Damaged/spoiled/recalled food not properly segregated. 2, 5# cans of gravy sausage and 2, 4lb 2.5oz cans in dry storage.

Basic - Employee beverage container on a food cooler in kitchen. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food stored on floor. Oil container stored on floor in the dry storage room. Employee moved to shelf. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop in ice with handle not above ice. Employee corrected and moved ice scoop so handle is above ice. Corrected On-Site

Basic - Interior of oven/has accumulation of grease/food debris. Burnt on food debris interior of oven on cook line.

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning - From follow-up inspection 2021-10-29: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold-like substance around base of nozzles at soda fountain near drive through window. Mold-like substance in cabinet under self-service soda fountain. Hood filters have grease accumulation Warning - From follow-up inspection 2021-10-29: Hood filters scheduled for cleaning this week Time Extended Corrective Action Taken