HUNGRY HOWIES

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No documents available at inspection time Warning - From follow-up inspection 2021-10-12: No documents available at inspection time Time Extended - From follow-up inspection 2021-10-14: No documents available. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No documents available at inspection time Warning - From follow-up inspection 2021-10-12: No documents available at inspection time. Time Extended - From follow-up inspection 2021-10-14: No documents available. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line: chicken 51°, ham 52° and 48°, cut tomatoes 48°, beef 47°, ham 46°, sausage 43°-46°, chicken 46°, per Employee cooler kept opened since 11:30am, Employee moved all items to freezer to dropped temperatures down. Ambient air temperature of reach-in cooler 43°. Corrective Action Taken Warning - From follow-up inspection 2021-10-12: Reach-in cooler at the cook line:cheese 46°, sausage46°, beef 45°, cut tomatoes 45°, ham 47° and 46°, feta 47°, beef 47°, ham 45°, sausage 45°. All items stored overnight in cooler. Stop Sale. Ambient temperature 54°. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No documents available at inspection time Warning - From follow-up inspection 2021-10-12: No documents available at inspection time Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No documents available at inspection time Warning - From follow-up inspection 2021-10-12: No documents available at inspection time. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line: chicken 51°, ham 52° and 48°, cut tomatoes 48°, beef 47°, ham 46°, sausage 43°-46°, chicken 46°, per Employee cooler kept opened since 11:30am, Employee moved all items to freezer to dropped temperatures down. Ambient air temperature of reach-in cooler 43°. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the front counter, pizza and calzone no time marked, per employee items were cooked at 1:30pm.

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No documents available at inspection time Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No documents available at inspection time Warning

Intermediate - No soap provided at handwash sink. Handwash sink at the front station, next to oven nO soap

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At the cook line, multiple portions bags with: chicken, ham and breaded chicken with incorrect date.

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

Basic - Food stored on floor. In walk-in cooler, onion bag on floor.

Basic - No copy of latest inspection report available.