HOWIE'S SUB & SANDWICH SHOP

Basic - Accumulation of black mold-like substance in the interior of the ice machine.

Basic - Artic Air Reach-in cooler shelves with rust that has pitted the surface.

Basic - Equipment in poor repair. Handles are missing in all three reach in freezer in hallway. Repeat Violation

Basic - Exterior of ice machine soiled with grease, food debris. Employee cleaned during inspection. Corrected On-Site

Basic - Lower shelf of prep table next to handwashing sink with rust that has pitted the surface.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen bags of soup stored in standing water in container under prep table next to employee triple sink. Employee stored under running water. Corrected On-Site

Basic - Working containers of pancake mix removed from original container not identified by common name. Manager labeled during inspection. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee wipes hands on pants proceeded to put on gloves without first washing hands.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wipes eyes proceeded to grab a plate to serve customer without first removing gloves or washed hands. Reviewed proper hands washing procedures. Employee washed hand correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Flip top- Sliced Cheese (41-48F- Cold Holding) Cooked hard boiled Eggs (41-48F - Cold Holding). Per Manager food item in unit less than 4 hours. Items not prepared or portioned today. Observed pans overfilled. Manager removed top parts and stored in reach in cooler to quick chill 2) Front Counter lowboy reach in- Butter (66F - Cold Holding); Milk (49F - Cold Holding. Per Employee food item in unit less than 4 hours. Items not prepared or portioned today. Employee moved to reach in cooler to quick chill. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution in one of the bucket at 200PPM. Employee remade to 100 PPM. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Container stored in kitchen handwashing sink, Employee removed. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen and front counter..

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal phone stored on top shelf above flip top.

Basic - Equipment in poor repair. 1) 3 freezers handles missing in hallway. 2) Glass Reach in cooler handle missing.

Basic - Floor soiled/has accumulation of debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower reach in cooler shelves under flip top soiled.

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-02-22: Same- Time Extended

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust in kitchen. Repeat Violation

Basic - Ice buildup in Kenmore reach-in freezer

Basic - Reach-in cooler shelves with rust that has pitted the surface. White reach in cooler shelves at entrance of kitchen Repeat Violation

Basic - Wall soiled with accumulated dust. Wall behind shelves above hand washing sinks in kitchen. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam Table-Meatballs (94-98F - Hot Holding); Cooked chili (90-95F - Hot Holding) Per Manager food items in unit less than 2 hours. Manager reheated. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with dust in kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in glass reach in cooler soiled.

Basic - Reach in cooler shelves with rust that has pitted the surface. White reach in cooler shelves at entrance of kitchen. Repeat Violation

Basic - Shelves with rust that has pitted the surface. Shelf under prep table next to fryer and lower shelf next to glass reach in cooler in kitchen.

Basic - Wall soiled with dust. Wall behind shelves above hands washing sinks in kitchen.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink front counter. Employee replaced. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated grease and dust.

Basic - Shelf with rust that has pitted the surface. Shelf under prep table in kitchen across from Everest 2 doors glass cooler.

Basic - Wall soiled with accumulated dust in kitchen behind triple sink.

Basic - Working containers of food removed from original container not identified by common name. Container of sugar front counter not labeled. Employee labeled. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall between flip top and flat top.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer solution 0 ppm. Employee remade to 100 Ppm. Corrected On-Site

Basic - Dishes not stored at least 6 inches above the floor under shelf in dry storage area. Dishes are not being used as per manager.

Basic - Interior microwave soiled with food residue.

Basic - White Reach-in cooler bottom shelf soil with food residues.