HOWIE'S FAMILY RESTAURANT

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cracked eggs and changed gloves with no hand wash. Coached operator on proper hand washing procedures.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Employee removed Pork from over ready to eat veggies in reach in cooler in front of triple sink. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Employee removed Eggs over fish in reach in cooler on cook line Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Provided operator with handwashing sign during inspection for hand sink at server station. Corrected On-Site

Basic - Open dumpster lid. Employee closed dumpster during inspection. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Back door of kitchen.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs into bowl and mixed with spoon, without washing hands employee handled bread for customers order, discussed with operator employee washed hands. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler raw ground pork sausage patties stored directly above whole muscle raw pork chops, discussed with operator who corrected storage or products. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In kitchen at cook line raw shell eggs (51F - Cold Holding) per operator product removed from cooler approximately a hour ago and held at room temperature until cooked and served, discussed with operator who added raw shell eggs to time is a public health control. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. In kitchen on food preparation table bowl of window degreaser stored next to open bags of bread, discussed with operator who corrected storage or products. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on preparation table cut tomatoes (62F - Cooling) at 11:10 since 10:50 to 62F at 11:30, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to reach in freezer to rapid chill. Corrective Action Taken

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. Establishment has 2 new employees hired within the last month with no food handler training, discussed with operator and emailed employee health reporting agreement, operator printed out and hand employees sign form. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At server expo station bottle of window cleaner not labeled, discussed with operator who labeled bottle. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Female employee breaded raw fish with double gloves then removed and changed gloves without washing hands.

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. Male employee touched face then touched prep table without washing hands.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three live flies in kitchen Repeat Violation Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2/1/2024. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer: opened case of raw beef on shelf over vegetables.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Corned beef hash with a date of 12/17 in reach in make table.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on deflector plate in ice machine. Interior of microwave soiled with food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Pan of fish in sink in kitchen. Manager moved. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Utilizing chlorine. Repeat Violation

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. Hotdogs pre portioned two days ago in freezer with no date mark. Employee added date. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Dry storage shelf lined with cardboard.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled in dining area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top shelf of bag in a box soda rack. Employee drinks on pass thru counter over make table. All were moved. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and clothes on top of bag in a box soda.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female employees scooping butter and cooking wearing jewelry.

Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses in server station

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of microwave soiled with food debris. Top of dish machine soiled with heavy dust. Hood filters soiled with grease.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door has a gap at the bottom and is lacking a self closing mechanism.

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Coffee filters on top of reach in cooler in server station.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Large tank inside near back door. Manager moved outside during this inspection. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies on dish rack in kitchen area

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/24 Admin Complaint

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. In cook line area

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher loaded dirty dishes into machine, then began handling clean dishes. Discussed proper hand washing with operator, dishes rewashed. Corrective Action Taken

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 and the time removed from temperature control cannot be determined. Missing time mark on cooked potatoes, pancake batter. Operator states items were pulled at 9am. Operator time marked items. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer over 200ppm. Operator corrected to 100ppm Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has paperwork for TPHC, not completed. Discussed proper way to fill out paperwork with operator. Operator completed paperwork during inspection Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at server sink with blue substance not labeled

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -metal interior guard has mold like growth

Basic - Accumulation of debris on top of warewashing machine.

Basic - Floor soiled/has accumulation of debris. -floor under/behind server station equipment soiled

Basic - Food stored on floor. -deep fryer oil, flour stored on floor in rear exterior dry storage room Repeat Violation

Basic - Hole in wall near bag in box station in kitchen

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing In men's room Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -reach in freezer in kitchen adjacent to three compartment sink interior soiled -cooks line reach in cooler interior/ gaskets soiled

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

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At 0ppm. Manager replaced sanitizer and fixed to 50ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw plate of bacon over shredded cheese in reach in cooler by oven. Manager moved bacon below. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave by grill soiled.

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. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on cutting board on line. Manager removed. Corrected On-Site

Basic - Food stored on floor. Buckets of sauce on floor in walk in cooler. Manager moved off floor. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees in mens bathroom.

Basic - Single-service articles improperly stored. Boxes of to go items on floor in dry storage. Discussed with manager.

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

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At 0ppm. Manager fixed to 400ppm. Corrected On-Site

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. Eggs no time mark. Manager time marked eggs. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler shelves soiled at wait station. Cutting board soiled.

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. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Womens bathroom 85F. Repeat Violation

Basic - Food stored on floor. Buckets of sauce on floor. Employee picked up off floor. Corrected On-Site

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. Warning - From follow-up inspection 2022-02-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off in womens bathroom. Warning - From follow-up inspection 2022-02-16: Hot water shut off. Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Dish machine at 25ppm. Dishes were rewashed and sanitized in triple sink. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly in kitchen.

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. Eggs, potatoes, and Hashbrowns have no time mark at cooks line. Manager labeled all items with time marking. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Oven interior soiled. Can opener soiled. Microwave interiors soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Employee filled sanitizer bucket in hand sink. Educated manager on using hand sinks for hand washing only.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water does not turn on at hand sink in women's bathroom.

Basic - Cutting board has cut marks and is no longer cleanable. At prep table in middle of kitchen.

Basic - Dead roaches on premises. 1 dead roach by men's bathroom. Employee discarded, cleaned and sanitized area. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table by microwave. Manager removed drink. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch while preparing food.

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Employee using sponges to clean prep tables and cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets soiled.