Seminole Blvd Diner

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic – Accumulation of debris inside warewashing machine.

Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic – Carbon dioxide tanks not adequately secured

Next to dish machine

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.cigarettes on shelf next to microwave, removed

Basic – Employee with no hair restraint while engaging in food preparation

Male employee on cook line

Basic – Equipment and utensils not properly air-dried – wet nesting. Plastic cups stacked next dish machine

Employee observed wiping and stacking plates after immediately removing them from dish machine

Basic – Floor soiled/has accumulation of debris

Accumulation of grease under cook line

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in cooked potatoes, removed Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Hood filters soiled Repeat Violation

Basic – Reuse of single-service or single-use articles

Sour cream container with Hollandaise sauce on steam table

Basic – Soiled dry wiping cloth in use

Cook line

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. Dish washing employee handled dirty dishes than stacked clean plates with no no hand wash in between

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over precooked county fried steak in reach-in freezer, order corrected Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packets on ice under front counter (62F – Cold Holding), held less than 4 hrs, recommended item be added to time as a public health control

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Y-split hose Bibb added with no additional vacuum breaker

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written plan on filled out Repeat Violation

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Corned beef hash prepared on 8:20, dated. Coleslaw and sliced cheese not dated in reach in cooler Corrective Action Taken Repeat Violation

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. One employee certificate (Tracy Tucker) expired