Hooters of Cartersville

Observed grill utensils on the prep line and tongs at the server station stored in standing water at temps below 135F. CA: During pauses in food prep or dispensing, food prep and dispensing utensils shall be stored in running water or in a container of water if the water is maintained at a temperature of at least 135F. COS: Water at the grill prep was heated and tongs at server station removed from ice water cup.

Observed a pan of raw oysters (in the shell) in the walk-in cooler and in the freezer with no shellstock tag or any kind of labelling or dates for identification purposes. CA: Molluscan shellfish tags shall remain attached to the container in which the shellstock are received until the container is empty. If molluscan shellfish are removed from their tagged or labelled container the source identification will be preserved by using an approved record keeping system that keeps the tags, labels, or invoice in chronological order correlated to the date when the molluscan shellfish are sold or served. COS: PIC will start making copies of the tags and attaching to pans if they've been removed from the original packaging.

Observed shellstock tags on file that were not labelled with the date that the last oyster was pulled. CA: The date when the last molluscan shellfish from the container is sold or served shall be recorded on the tag or label. COS: Discussed with PIC. Moving forward, all tags will be recorded with the date of the last oyster being pulled.

Observed improper cold holding of potentially hazardous TCS food; raw shrimp in the walk-in cooler was 55F. CA: Cold held TCS foods shall maintain an internal temperature of at least 41F or lower. COS: Food out was out of temp for less than 4 hours and PIC relocated the pan to an ice bath to rapidly cool. Discussed proper set up of an ice bath; ice should not be placed directly in the pan of food.

Observed 0ppm of chlorine present in the mechanical chemical sanitizing warewashing machine. Dishes had just been ran through the machine prior to testing. CA: Concentration of the sanitizing solution shall be accurately determined using a test kit and must operate in accordance with manufacturer's instructions. COS: PIC refilled the sanitizer attached to the mechanical dispenser and the sanitizer concentration was verified. Dishes will be re-washed/sanitized.