HUNGRY HOWIES #3081

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In stand up reach in cooler at back of kitchen, noddles dated marked 4/28-5/3.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In salad reach in cooler, sliced ham, shredded cheese, grilled chicken (44F-46F - Cold Holding). All items stored in cooler over. Ambient air of cooler 47F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In salad reach in cooler, sliced ham, shredded cheese, grilled chicken (44F-46F - Cold Holding). All items stored in cooler over. Ambient air of cooler 47F. Warning

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Salad reach in cooler ambient air thermometer showing 43F, actual air temperature at 48F.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in handwash sink next to dish area. Operator cleaned ice out of sink. Corrected On-Site

Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. First tube of test strips provided expired in 2023. Operator had another in date tube of strips. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on unfolded pizza boxes at end of pizza reach in cooler. Employee moved bag. Also, on top shelf above prep table employee hat and bag stored next to folded pizza boxes and single use gloves. Employee moved belongings. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on pizza reach in cooler soiled with food debris/torn.

Intermediate - Handwash sink not accessible for employee use at all times. Handsink next to triple sink Blocked by a tray

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink next to triple sink

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.

Basic - A minimum of one bathroom facility is not available for public use. Establishment placed out of order sign on door

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal back pack and sweater stored on Togo pizza boxes.moved Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At handsink next to drive thur window

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker needed at mop sink on non-chemical side of the splitter,

Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. 90f at triple sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wrapped chicken in drawer

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water 88f