SENOR SUBS & GYROS

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cooked ham 46 F in the top section of the reach in cooler stored with a raised separator . Manager relocated food to freezer for quick chill downer recheck 43 F 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 over 24 hours in double door cooler in front counter area. Manager labeled milk Corrected On-Site

Intermediate - Food-contact surface ( ice chute ) soiled with food debris or mold-like substance at customer beverage station . Reviewed with managers

Intermediate - Raw/undercooked animal food ( hamburgers) offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Manager posted the consumer advisory at the front counter area. Corrected On-Site

Basic - In-use tongs stored on table edge handle between uses below gyro spin . Tongs relocated. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked chicken on counter at 99 F at 2:45 pm cooked at noon

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 on counter at 99 F at 2:45 pm cooked at noon . Reviewed with manager cooling procedures and monitoring of food temperatures . Manager discarded food . Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Provolone cheese 47 F in top section of reach in cooler . Manager moved to freezer for quick chill down Recheck 25F-39 F Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Individual salsas in double door reach in cooler . Reviewed with manager

Basic - Employee personal food not properly identified and segregated from food to be served to the public in glass cooler door cooler in the front counter area. Manager relocated employee food Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - American cheese at 48 F in top section of cooler opposite steam table . Reviewed with manager to portion less and regular monitoring of food temperatures . Manager relocated cheese to freezer for quick chill down recheck 41-43 F Corrected On-Site

Basic - Accumulation of black mold-like substance in the interior of the ice machine Reviewed with manager

Basic - Current Hotel and Restaurant license not displayed. Reviewed with manager Repeat Violation

Basic - No copy of latest inspection report available. Reviewed with manager . Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Small cups inside reach in cooler Green salsa made on 12-6-2024. Employee date marked all containers during inspection Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. 2024 displayed

Basic - No copy of latest inspection report available.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked beef date marked 3/19 over 7 days in reach in cooler . Manager discarded food.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked beef date marked 3/19 over 7 days in reach in cooler . Manager discarded food. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soiled ice chute at customer beverage station . Reviewed with manager .

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit in front counter area near hand wash sink . Reviewed with manager . Manager removed utensils from water and utensils moved to triple sink to clean Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Unwashed fruits/vegetables ( carrots) stored with ready-to-eat food ( cut lettuce ) in reach in cooler . Reviewed with manager . Manager rearranged food Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses - on top of freezer in back kitchen . Reviewed with manager . Manager placed wet towel in wiping bucket Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled on shelf in back food prep area - manager labeled spray bottle Corrected On-Site

Basic - Accumulation of black mold-like substance in the interior of the ice machine on the drop plate - manager cleaned and sanitized area Corrected On-Site

Basic - Employee beverage container next to spices below prep table -manager discarded drink Corrected On-Site

Basic - Reach-in cooler gaskets torn opposite grill

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 2 days prior in double door cooler in front counter area - manager date labeled milk Corrected On-Site

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.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

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.

High Priority - Container of medicine improperly stored. -Medicine stored near hand wash sink above single use items. Manager moved. 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. -Gallon of milk opened two days ago not date marked. Employee date marked milk. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Knife holder above prep sink soiled with food debris. Discussed with manager.

Basic - Cove molding at floor/wall juncture broken. -Cove molding broken and in disrepair near mop sink. -Floor soiled under equipment in kitchen and prep area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone, keys and blue drink canister stored near hand wash sink near front counter. Manager moved. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets at reach in cooler and reach in freezers in kitchen soiled, discussed with manager. -Mop sink soiled with mold like substance. Discussed with manager.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in cooler and reach in freezers shelves in kitchen soiled, discussed with manager. -Ice machine interior buildup of mold like substance. Discussed with manager.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Chlorine sanitizing solution tested at 200ppm, retested at 50ppm. Discussed proper ratio of chlorine bleach to water. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Gary Blankenship Manager certification expired 7/19/2021 Warning - From follow-up inspection 2022-04-04: Gary took his exam two weeks ago and is waiting for results Time Extended

Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Warning - From follow-up inspection 2022-04-04: Time Extended