Hungry Howie’s Pizza & Subs

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Observed ceiling vents and tiles heavily soiled throughout the kitchen area.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Observed personal bottled water on cooks line above pizza table and in salad area. Also next to red microwave in back kitchen.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Observed keys, cell phone and a Starbucks cup stored on the shelf above the salad prep station.

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food

Observed employee wearing a watch and bracelet.

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

Observed employee without a beard guard.

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

Observed employee without a hair guard.

Basic – Exterior door has a gap at the threshold that opens to the outside

Observed a gap at the bottom of the back door and a hole in the handle plate. n Repeat Violation

Basic – Single-service articles improperly stored

Observed approximately 10 boxes of self serv cups and utensils stored on the floor in dry storeroom.

High Priority – Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Observed employee prepare food, drink from bottled water, exited kitchen, touched clean equipment and return to prepare food without washing hands or glove wear.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Observed the can opener soiled in back prep kitchen.

Intermediate – Handwash sink not accessible for employee use at all times

Observed hand washing sink in back kitchen blocked by shelving unit.

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

Observed no chlorine test kit for dish machine. n Repeat Violation

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Observed no paper towels at hand washing sink in bar, hand washing sink next to reach in freezer and handwashing sink in back kitchen. n Corrected On-Site

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

Observed some illness reporting forms completed but not all. Operator will complete. Corrective Action Taken

Intermediate – No soap provided at handwash sink

Observed no soap at the handwashing sink next to reach in freezer, at bar and back kitchen.n Corrected On-Site