HOOTERS

High Priority - Toxic substance/chemical improperly stored. Bar area- spray bottle of degreaser/cleaner on top of single service- to go containers- employee removed. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a black watch, after instructed, employee removed. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In kitchen, thawed mahi in reduced oxygen package. Operator stated thawed overnight. Operator discarded fish.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In kitchen, thawed mahi in reduced oxygen package. Operator stated thawed overnight. Operator discarded fish. See stop sale

High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach on wall above hand wash sink at kitchen entrance. Operator removed. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by garbage can at cook line. Operator removed. Corrected On-Site

Basic - Food stored on floor. Observed case of soda stored on floor inside beverage walk in cooler. Operator properly stored. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at walk in freezer - raw portioned shrimp (not commercially packaged) stored directly above portioned RTE corn chips. Operator stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed containers at stove top - cooked onions (120F - Hot Holding); cooked mushrooms (127F - Hot Holding) as per operator items held out of temperature for approximately 3 hours. Operator turned stove temperature up. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 3 live, small flying insects not landing, next to soda fountain in server station.

Basic - Floor area(s) covered with standing water. Observed standing water on floor beneath soda fountain at server station.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of slime on soda gun nozzle at bar. Operator cleaned and sanitized during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottles containing unknown pink and purple solutions stored at bar. Operator labeled. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside ice machine.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 50ppm). Operator corrected to 200ppm. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed flour stored inside to go bag at cook line. Operator stored flour in food grade bag. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with unknown substance stored at bar. Operator labeled. Corrected On-Site

Basic - Food stored on floor. Observed two cases of water bottles stored on floor at bar. Operator removed and properly stored. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed standing water and broken glass inside reach in chest coolers at bar. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At STOVE - mushrooms (106 - Hot Holding); cooked onions (119F - Hot Holding) being held over steam. Per manager items held since 11:00am. Temperature increased on stove and water added to steam bath to reheat properly for hot holding. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink in kitchen. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holder at bar has mold like buildup.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Two employees at cook line.

Basic - Working containers of food removed from original container not identified by common name. Flour container in prep area not labeled. Employee replaced label. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 0 ppm at the bar sink. Employee made the solution at 50ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the front flip top cooler, Flip top cooler; Diced tomatoes (48F - Cold Holding); potato salad (48F - Cold Holding). Per the manager the items were stocked for approximately 2 hours. Observed lid to cooler open during the busy lunch rush. All items moved to alternate refrigeration to quick-chill. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

High Priority - Food with mold-like growth. See stop sale. 1/2 lb Swiss sliced with mold, Cheese was discarded

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap at cookline. Manager change batteries Corrected On-Site