SEMINOLE SUBS & GYROS Inspection – October 18, 2023

High Priority 1

#5High Priority03C-15-5

High Priority – Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Discussed with operator the need to use a secondary cooking process to ensure proper temperature through out gyro meat

Intermediate 1

#6Intermediate53B-14-5

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.

Basic 4

#1Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table located at the end of the cooks line. Employee removed beverage. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

#2Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. 2 employees with no hair restraint. Discussed the importance of wearing hair restraints when involved in food preparation. Unable to get corrective action during inspection

#3Basic08B-38-4

Basic – Food stored on floor. Cases of beverages stored on the floor in rear of the restaurant. Discussed the importance of storing all food a minimum of 6" off the floor.

#4Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from its original container not labeled with common name.

Florida Food Watch