SEMINOLE SUBS & GYROS

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over deli meat in walk in cooler, eggs relocated Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line Interior- sliced gyro meat (85F - Hot Holding), placed on flat top to reheat Corrective Action Taken

Basic - Equipment in poor repair. Broken cooler handles on cook line Repeat Violation

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. In use utensils stored on cardboard lined table on cook line

Basic - Old labels stuck to food containers after cleaning. Old date mark stickers on metal bins stored over triple sink

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink in prep area slow draining

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Walk in cooler outdoors in customer accessible area not secured when not in use

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over premade Cuban sandwiches in walk in cooler, order corrected Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Sandwich prep cooler

Basic - Equipment in poor repair. Broken cooler lid handles

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cheese in walk in cooler

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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. Person in charge unable to locate all food handler certificates for current staff

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser bottle at front counter hand sink, labeled Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Soiled cardboard under gyro cone rotisserie

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outdoor walk in cooler located in a customer accessible area and not secured when not in use

Basic - Employee with no hair restraint while engaging in food preparation.Reviewed with manager. Employee put hair net on Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting- metal pans stacked on shelf in dishwashing area. Reviewed with manager . Employee separated pans to air dry Corrected On-Site

Basic - Unwashed fruits/vegetables( box of tomatoes ) stored with ready-to-eat food ( cut tomatoes ) in walk in cooler . Manager rearranged food 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 in cooler in drive thru area - manager date marked milk Corrected On-Site

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

Basic - Unwashed fruits/vegetables stored with ready-to-eat food in walk in cooler - reviewed with manager food storage

High Priority - Dented/rusted cans present. See stop sale. 1 #10 can of jalapeños has dent on side located under table next to cook grill.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket in cook area located under table next to cook grill too strong 200ppm Operator discarded solution and replaced at 50ppm

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen have mold built up food debris. Slicer in kitchen has built up food debris. Operator cleaned slicer. Corrected On-Site

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. Operator has no proof of employee health agreement for employees. Will email operator paperwork. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds chicken and gyro meat on time without written procedures Will email operator paperwork for public health on time. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen have grooved cut marks.

Basic - Damaged/spoiled/recalled food not properly segregated. Observed #10 can of jalapeños with dent on dry storage shelf segregated. Operator removed can and labeled do not use. Corrected On-Site

Basic - Employee beverage container on a food preparation table. Observed employee personal drink on food prep table near stand alone refrigerator Employee removed drink. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink not in reach cooler behind fat fryer. Operator removed drinks. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed ice scoop handle touching ice ice at ice machine near drive-thru window. Operator removed handle cleaned and sanitized. Corrected On-Site

Basic - Reuse of single-service or single-use articles. Tuna salad stored in plastic container of tzatziki sauce in reach cooler.

Basic - Single-service articles not stored inverted or protected from contamination. Single serve salad containers not inverted at table in dish room area. Operator cover containers Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on top of cutting board behind cook grill Operator placed wet wiping cloth in sanitizer bucket. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm. Operator added sanitizer. 50ppm Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw comminuted beef over ready-to-eat ice cream in walk-in freezer. Operator rearranged Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line: Gyro meat 57 degrees F. Operator added time stamp to it. No written procedures available for time as a public health control form Corrective Action Taken Repeat Violation

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 written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cooked chicken and steak held on time. Time marked on board Emailed time as a public health control form to operator Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked chicken wings not dated with thaw date. Employee added thaw date Corrected On-Site

Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed celery over ready-to-eat salad mix in walk-in cooler. Operator rearranged Corrected On-Site

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door reach-in cooler across oven on cook line: provolone 46 degrees F, American cheese 46 degrees F, homemade ranch 51 degrees F. Employee cut portions and placed half in bottom portion of reach-in cooler. Re-temp provolone 43 degrees F Corrective Action Taken Repeat Violation Priority: High Priority

Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line Repeat Violation Priority: Intermediate

Intermediate - Observed: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator time as a public health control form Repeat Violation Priority: Intermediate

Basic - Observed: Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed celery over roast beef. Discussed proper food storage Priority: Basic

High Priority - Dented/rusted cans present. See stop sale. Dented can of chili in dry storage shed Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door reach-in cooler of cook line: provolone 45 degrees F, American cheese 46 degrees F. Employee moved to bottom portion of cooler Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in coolers of cook line.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink by three compartment sink. Operator turned water back on Corrected On-Site

Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of chili in dry storage shed. Employee segregated Corrective Action Taken Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. Dented can of mushrooms on dry storage shelf

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler next to oven: provolone cheese 45°F. Top lid open. Discussed with operator to close it. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on single door reach-in cooler of cook line. Can opener blade with old food debris. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with time as public health control form.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings in walk-in freezer not date marked.

Basic - Cutting board has cut marks and is no longer cleanable. On single door reach-in cooler of cook line. Repeat Violation

Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of mushrooms on dry storage shelf. Operator segregated Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of soda fountain next to drive through window.

Basic - Food stored on floor. Box of raw chicken and whole tomatoes on floor of walk-in cooler.

Basic - No mop sink or curbed cleaning facility provided at establishment. Per operator the mop sink material was replaced with a stainless steel sink for food preparation. No mop water is disposed of in prep sink. Mop water has been disposed of through drain under handwash sink next to prep sink. Discussed with operator that sink cannot be used as a prep sink if previously designated as mop sink and no food preparation can be done in sink. Corrected On-Site