HUNGRY HOWIES

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.

Basic - Food stored on floor. Observed standing water bags of floor on floor by 3 compartment sink, case of olives and plastic soda bottles on floor by prep area.

Basic - No copy of latest inspection report available.

Basic - Old food stuck to clean dishware/utensils. Observed standing water some utensils and squeeze bottles at clean dish rack with old food stuck on them.

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

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. Observed sliced deli turkey in walk-in-cooler opened more then 24 hours prior as per employee statement, and was not properly date marked. Repeat 8-6-24 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. Repeat 8-6-24 Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Repeat 8-6-24 Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed dice peppers and ham in walk-in-cooler prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked. Repeat

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on work counter next to food. Observed operator correct issue to meet standards for inspection.

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. Observed deli Turkey opened more then 24 hours prior as per employee statement, and was not properly date marked.

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. Email operator Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. Repeat 8-2-24. Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Email operator Employee Health Agreement. Repeat 8-2-24

Intermediate - Spray bottle containing toxic substance not labeled at chemical area and 3 compartment sink.

Basic - No copy of latest inspection report available.

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. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104 Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Gave operator hard copies of employee health agreement and Email operater Employee Health Agreement. Operator had current employees sign Employee Health Agreement Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed fan in Walk-in cooler with heavy dust buildup.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on shelf above pizza make table. Observed operator remove beverage. Corrected On-Site

Basic - Opened employee beverage container in Walk-in cooler with food to be served to customers.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board in back of ki kitchen heavily soiled.

Basic - Bowl with no handle used to dispense flour from bin. Observed operator remove bowl and replace with handled scoop. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed fans in Walk-in cooler covered with dust buildup.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No copy of latest inspection report available.

Basic - Red cutting board in back of kitchen has cut marks and is no longer cleanable.

Basic - Single-service articles not stored inverted or protected from contamination. Observed cases of pizza boxes on floor next to dough baller machine. Observed operator place boxes on cart off floor. Corrected On-Site

Basic - ceiling tile shows damage above prep area.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Team member washed and sanitized hands. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Toxic substance/chemical improperly stored on shelf above the reach in cooler near the wunder bar.

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. Observed cooked noodles in opened bag not date marked in the reach in cooler near the wall at the cash register.