Hungry Howies Improves its Sanitary Rating

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used for cinnamon in walk in cooler. **Corrected On-Site**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Chicken wings in walk in cooler. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Pink bottle by hand sink.

Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Spray bottle containing toxic substance not labeled. Blue cleaner **Corrected On-Site**

Basic - Employee personal food not properly identified and segregated from food to be served to the public.

Basic - Employee with no hair restraint while engaging in food preparation.

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Meatballs.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**

Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Diced ham 54° F, cheese 54° F, cut tomatoes 57° F, cut lettuce 44° F, pasta 45° F **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pizza sauce made yesterday at 51° F. **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**

Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Top of salad cooler maintains 54-57° F. **Warning**

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) . Pizza sauce with water added . Provided time as a public health control application . **Repeat Violation** **Warning**

Basic - Cove molding at floor/wall juncture broken/missing. In women restroom

Basic - Food not stored at least 6 inches off of the floor. 2 liters of soda

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. pizza sauce with water added - proved time as a public health application .

Basic - 2 liter sodas not stored at least 6 inches off of the floor.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Purple cleaner stored by or with tea bags .

Basic - Build-up of mold-like substance on nonfood-contact surface. On exterior of drink machine **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Working containers of herbs/spices/seasonings removed from original container not identified by common name.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.

Basic - Reach-in cooler gasket torn/in disrepair on preparation tables. **Repeat Violation**

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - OBSERVED READY-TO-EAT POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY) FOOD PREPARED ONSITE AND HELD MORE THAN 24 HOURS NOT PROPERLY DATE MARKED. OBSERVED CHICKEN WINGS IN WALK IN COOLER PREPARED YESTERDAY NOT DATE MARKED. CORRECTED ON SITE.

OBSERVED DELI MEATS COLD HELD AT GREATER THAN 41 DEGREES FAHRENHEIT. OBSERVED TURKEY AT 44 DEGREES, OUT LESS THAN 4 HOURS. MANAGER PLACED IN WALK IN COOLER. CHECKED AT END OF INSPECTION AND FOUND AT 43 DEGREES. CORRECTED ON SITE.

Basic - OBSERVED EMPLOYEE BEVERAGE CONTAINER ON A FOOD PREPARATION TABLE OR OVER/NEXT TO CLEAN EQUIPMENT/ UTENSILS. CORRECTED ON SITE.

Basic - OBSERVED REACH-IN COOLER GASKETS TORN/IN DISREPAIR. REPEAT VIOLATION.

Basic - OBSERVED SANITIZING SOLUTION FOR WIPING CLOTHS NOT FREE OF FOOD DEBRIS AND VISIBLE SOIL. CORRECTED ON SITE.

Intermediate - OBSERVED ICE CHUTE BUILD UP OF MOLD-LIKE SUBSTANCE/SLIME IN KITCHEN.

Basic - OBSERVED SOILED REACH-IN COOLER GASKETS. REPEAT VIOLATION.

Basic - OBSERVED EQUIPMENT NOT PROPERLY AIR-DRIED- WET NESTING. CORRECTED ON SITE.

Basic - OBSERVED FAN IN WALK-IN COOLER HAS ACCUMULATION OF DUST/DEBRIS.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Observed chicken tenders in walk in cooler held 24 hours with no proper taste marking. **Corrected On-Site**

Critical - Observed employee food, chicken wings, stored in reach in cooler not in designated area.

Critical - Observed uncovered wings and breading in walk in cooler not covered. **Corrected On-Site**

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat in seasonings above preparation table.

Observed gaskets/seals on reach in cooler torn.

Critical - Observed soiled reach-in cooler gaskets.

Cleaned and sanitized utensils above three compartment sink not stored inverted with no overhead protection. **Corrected On-Site**

Critical - No handwashing sign provided at a handsink used by food employees in kitchen. **Corrected On-Site**

No Heimlich maneuver sign posted. **Corrected On-Site**

Critical - Violation: 50-09-1Current Hotel and Restaurant license not properly displayed. Observed license that expired 6/1/12 displayed.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Observed potentially hazardous foods in pizza maketable cooler above 41 degrees overnight.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed beef topping and steak at 49 degrees, mozzerella cheese at 47 and 52 degrees, Chopped ham at 46 and 48 degrees, sausage at 46 degrees, turkey, salami and meatballs at 45 degrees, and chicken wings at 47 degrees fahrenhiet; in cooler overnight. Stop sale issued.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pizza reach in cooler observed above 41 degrees fahrenhiet.

Critical - Observed employees improperly washing hands. Turning water off with barehands. Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions, women restroom. Corrected On Site.

Critical - Current Hotel and Restaurant license not properly displayed. Observed license that expired 6/1/12 displayed.

Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Employees working that have been employed more than 60 days without certifications.

Critical - Working containers of food removed from original container not identified by common name. Garlic, margarine in sqeeze bottle at maketable and preparation area.Corrected On Site.

Critical - Observed applying gloves without washing hands. Corrected On Site.

Violation: 14-33-1Observed hole on inside panel of reach in cooler door at salad cooler.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). PHF on maketable.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta in reach in cooler.Repeat Violation, 4/5/11.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed pepperoni at 53 degrees fahrenhiet in maketable. Stop saled. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Observed chicken wis and ham at 54 degrees fahrenhiet in make table. Stop saled. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed beef and sausage toppings at 52 degrees fahrenhiet in make table. Stop saled. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed mozzerella cheese at 55 degrees fahrenhiet on maketable. Stop saled. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed cheese blend on maketable at 59 degrees fahrenhiet. Stop saled. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed salami at 54 degrees fahrenhiet on maketable. Stop saled.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Maketable.

Critical - No conspicuously located thermometer in holding unit. Maketable.

Critical - No conspicuously located thermometer in holding unit. Salad cooler.

In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed spatula on nasty oven mit. Corrected On Site.

In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife stored in between spice box and shelving. Corrected On Site.

Observed employee with ineffective hair restraint.

Observed employee with no hair restraint.

Observed styrofoam cup with no handle in container of sesame seeds. Corrected On Site. Repeat Violation, 4/5/11.

Observed hole on inside panel of reach in cooler door at salad cooler.

Critical - Observed black mildew like substance inside ice chute at soda machine.

Observed gaskets with slimy/mold-like build-up; walk in cooler.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Chicken wings, meatballs in reach in cooler. Corrected On Site.

Critical - Observed pizza sauce stored on floor at pizza preparation station. Corrected On Site.

Critical - Observed meatballs, chicken wings, chicken nuggets uncovered in holding unit/dry storage area.Make table reach in cooler, pizza station. Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed making pizza and handling ready to eat foods with bare hands. Pizza thrown out. Corrected On Site.

Observed bowls with no handles inside cheese at pizza preparation station.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Observed wiping cloth sanitizer above 400ppm. Corrected On Site.

No Violations Were Observed

No Violations Were Observed

Critical - Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Observed soiled reach-in cooler gaskets on the four door reachin cooler.

Critical - Observed torn reach-in cooler gaskets on the four door reachin cooler.

Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10-12-2010.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 10-12-2010.

No Violations Were Observed

No Violations Were Observed

Equipment and utensils not properly air-dried.

Critical - Observed buildup of soiled material on mixer head.

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.

Critical - Observed food stored on floor. Ham in walkin cooler.

Critical - Observed hand wash sink used for purpose other than washing hands. In kitchen a pizza cutter on sink.

Observed moldy ceiling tiles and/or air conditioning vent covers. In kitchen and lobby.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef, sausage in opentop at 47 degrees. Repeat Violation.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Ham in walkin cooler.

Critical - Observed toxic item stored by food. In kitchen with croutons and pizza seaoning.

Critical - Observed uncovered food in holding unit/dry storage area. Streusel toppings in walkin cooler.

Critical - Observed unlabeled spray bottle.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese at 46 in opentop cooler.

Observed single-service items stored on floor.

Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.