HUNGRY HOWIES

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Jackets over dry goods.

Basic - Equipment or utensils not designed or constructed in a durable manner. -Salad cooler gasket torn.

Basic - Food stored on floor. -Case of ranch cups by dry storage.

Basic - Hole in or other damage to wall. -By walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 49f. Less than 4 hours. Advised to rapid chill.

Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gasket torn.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Floor drain under three compartment sink.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Standing water in salad prep cooler.

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

Basic - No handwashing sign provided at a hand sink used by food employees. By three compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drain under three compartment sink. 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. - open can of anchovies

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/ -Acting manager Steven Donovan not manager certificate.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - current water temperature 95°F Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - in front of wic

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - floor drain under three compartment sink - pizza reach-in-cooler gaskets soiled - front area one door reach-in-cooler gasket soiled - walk-in-cooler gasket soiled

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. - both side walls in front of walk-in-cooler

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - mold like substance back of three compartment sink - mold like substance in the interior walls of walk-in-cooler

Basic - Wet mop not stored in a manner to allow the mop to dry.