HUNGRY HOWIE'S PIZZA & SUBS #3028

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. Bulletin provided to be posted. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table next to sauce being portioned. Employee removed phone from table. Corrected On-Site

Basic - Food stored on floor. Case of plastic soda bottles on floor in walk in cooler. 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. Bulletin provided to be posted.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage container on dry goods rack above food items. Employee removed beverage. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler on middle shelf, employee personal food items not properly segregated from public food items. Person in charge placed foods in segregated container and moved to bottom shelf. Corrected On-Site

Basic - Food stored on floor. Case of plastic bottled beverages on floor in walk in cooler.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of oil on dry storage rack not labeled. Employee labeled.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked spaghetti (49F - Cold Holding); cooked penne (50F - Cold Holding) inside flip top cooler #1. Per operator, foods not prepped or portioned today. Foods stored in cooler overnight. Stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked spaghetti (49F - Cold Holding); cooked penne (50F - Cold Holding) inside flip top cooler #1. Per operator, foods not prepped or portioned today. Foods stored in cooler overnight. Stop sale.

Basic - Covered waste receptacle not provided in women's bathroom. Observed trash can inside main bathroom without lid.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on #1 flip top cutting board. Operator removed. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine at 0ppm inside 3 compartment sink. Operator remade to 100ppm chlorine Corrected On-Site

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/

Basic - Employee with no hair restraint while engaging in food preparation. Operator put hat on Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Operator set up 3 compartment sink correctly during inspection. Corrected On-Site

Basic - Light shield soiled above flip top cooler in pizza station and storage area .

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. 2 Employees started work then wear gloves without first washing hands. Reviewed proper hand washing procedures with Manager.Employees washed hands correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station- ; Shredded cheese (47-49F - Cold Holding); Roasted Turkey (50-55 - Cold Holding). Per manager food items in unit less than 4 hours. Items not prepared nor portioned today. Manager moved to lower reach in to quick chill Corrective Action Taken

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 - Walk-in freezer shelves with rust that has pitted the surface. Repeat Violation

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. Bag of Cheddar cheese opened 2 days ago not date marked inside walk in cooler. Operator date marked during inspection. Corrected On-Site

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Thermometer not working, operator discarded at will.

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. Alfredo needs training, other employees are new hires per owner.

Basic - Employee with no hair restraint while engaging in food preparation. Cook put hat on Corrected On-Site Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.