HANGRY JOE’S HOT CHICKEN Inspection – January 3, 2025

High Priority 1

#11High Priority12A-28-4

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen cook.

Intermediate 5

#12Intermediate05-07-4

Intermediate – Food thermometer(s) not calibrated according to manufacturer's specifications.

#13Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Next to Food preparation area.

#14Intermediate11-26-1

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. **Corrected On-Site**

Corrected On-Site

#15Intermediate05-13-5

Intermediate – Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

#16Intermediate05-10-4

Intermediate – Probe thermometer not used to ensure proper food temperatures.

Basic 10

#1Basic16-07-4

Basic – Accumulation of debris in three-compartment sink.

#2Basic23-24-4

Basic – Buildup of food debris/soil residue on equipment door handles. Walk in cooler.

#3Basic24-05-4

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

#4Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. All kitchen staff.

#5Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Under kitchen fryers

#6Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all kitchen top shelves soiled.

#7Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers throughout.

#8Basic21-10-4

Basic – Soiled dry wiping cloth in use.

#9Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen area.

#10Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

Florida Food Watch