SEMINOLE BLVD DINER

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes observed loading soiled equipment into dish machine without gloves, then proceeded to stack clean equipment without washing hands

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Staff dipped bread in egg wash for French toast, then proceeded to change gloves without washing hands

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station - milk (49F - Cold Holding), held in ice bath, all ice melted, staff emptied and replaced ice Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ One owner with expired CFM, other owner present with valid CFM

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cook line

Intermediate - Handwash sink not accessible for employee use at all times. Dish machine trays stacked on hand sink in rear of kitchen

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Staff unable to locate chlorine test kit

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

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.

Basic - Accumulation of debris inside warewashing machine.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's door not self closing

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered beverage on shelf above prep cooler on cook line

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station

Basic - Floor soiled/has accumulation of debris. Accumulation of food debris and grease under cook line

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between coolers on cook line

Basic - In-use tongs stored on equipment door handle between uses. Oven door handle

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

Basic - Open dumpster lid.