Hungry Howies Pizza 7 Subs #264

Basic – Dead roaches on premises

Two dead roaches observed in floor by hot water heater in back kitchen. Dead roaches discarded. Corrected On-Site Repeat Violation

Basic – Employee with no hair restraint while engaging in food preparation

Employee working in kitchen.

Basic – Equipment in poor repair

Gasket for middle reach in cooler door on make line is torn. nGasket for stand up reach in freezer is torn. nMultiple storage pans are cracked. nMultiple shelves in back storage area show rust. nChest freezer in back kitchen is cracked and rusted. Repeat Violation

Basic – Floor tiles missing and/or in disrepair

Throughout kitchen area. Repeat Violation

Basic – Floors, walls, and/or ceilings soiled/has accumulation of debris

Floor in walk in cooler. nWalls in dish area. nWalls in prep area. nWall behind pizza oven. nCeiling throughout kitchen. Repeat Violation

Basic – Hole in or other damage to wall

By mop sink in back kitchen. Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Multiple gaskets for reach in coolers/freezers in kitchen. nFloor fan in back kitchen. nMop sink. Repeat Violation

Basic – Open dumpster lid

Shared dumpster outside of establishment. Repeat Violation

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers

Two employee bottled drinks in walk in cooler.

Basic – Single-service articles improperly stored

Napkins on floor near front counter.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit

In steam table by pizza oven, pizza sauce 115F reheating for 3.25 hours. Sauce discarded. See stop sale.

High Priority – Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit

In steam table by pizza oven, pizza sauce 115F reheating for 3.25 hours. Sauce discarded. See stop sale.

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

No written plan available. Inspector emailed Form 5030-104. Corrective Action Taken

Intermediate – Handwash sink used for purposes other than handwashing

Plastic tubing stored in hand washing sink in back prep area.

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

No test kit available. Repeat Violation

Intermediate – No probe thermometer provided to measure temperature of food products

No probe thermometer available. Repeat Violation