HOOTERS

Violations (9)

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed marinara (122-128F - Hot Holding) per operator held out of temperature for thirty minutes operator reheated on stove. **Corrective Action Taken**

  High Priority

• 22-41-4CriticalCorrected on site

  Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 10 Ppm operator ran cycle again rechecked 100 Ppm

  High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 10 Ppm operator ran cycle again rechecked 100 Ppm **Corrected On-Site**

  High Priority

• 10-07-4

  In-use utensil stored in standing water less than 135 degrees Fahrenheit.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cook line In-use utensil stored in standing water 109F

  Basic

• 29-49-6

  Standing water in bottom of reach-in-cooler. Low boy at pantry station

  Basic - Standing water in bottom of reach-in-cooler. Low boy at pantry station

  Basic

• 31A-11-4

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed manager fill water in a cup for thermometer calibration at hand washing sink.

  Intermediate

• 31B-02-4

  No paper towels or mechanical hand drying device provided at handwash sink. At the bar

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the bar

  Intermediate

• 12B-07-4Corrected on site

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

  Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on cook line table. Operator removed **Corrected On-Site**

  Basic

• 53B-14-5

  Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employee training expired.

  Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employee training expired.

  Intermediate

• 08B-38-4Corrected on site

  Food stored on floor.

  Basic - Food stored on floor. Observed box of curly fries stored on walk-in freezer floor. Operator elevated **Corrected On-Site**

  Basic