Hooters Improves its Sanitary Rating
3805 N University Dr
Sunrise, FL 33351
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Basic - Bowl or other container with no handle used to dispense food. Observed that a bowl was being used as a scoop for fish flour. The bowl was removed. **Corrective Action Taken**
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed that some metal food pans are stacked wet on shelving. **Repeat Violation**
Basic - Water leaking from pipe and/or faucet/handle under the hand sink by the walk-in cooler. **Repeat Violation**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed raw chicken being thawed above raw shrimp in the walk-in cooler. The chicken was moved below the shrimp. **Corrected On-Site**
High Priority - Vacuum breaker/back flow preventer missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Basic - Employee personal items stored in or above a food preparation area. Observed an employee using a cell phone while prepping food.Filthy Cell PhonesA typical cell phone has approximately 25,000 germs per square inch compared to a: toilet seat (1,200), pet bowl (2,100), door knob (8,600) and a check-out screen (4,500).A recent study from the UK found that 92% of cell phones had bacterial contamination, while one in six contained fecal matter. There is no widely established protocol in the foodservice industry for cleaning and sanitizing a cell phone.If you examine a dozen foodservice industry standard lists of 'when you should wash your hands', you will always see 'after using the phone'. However, that is usually referring to a landline phone. Unlike a cell phone, you cannot take one of those into a bathroom.The high bacterial numbers cited for a cell phone are accumulative. How often do you clean your cell phone (or, for that matter, your keyboard or iPAD)? Not very often, if ever. In addition, a frequently used cell phone remains warm and creates an ideal breeding environment for bacteria.Cell phones are not going away. It's time to make sure they do not interfere with the safe operation of our kitchens. ________________________________________________
Basic - Waste line missing at soda gun holster at the inside bar.
Intermediate - Accumulation of food debris on food-contact surface. Observed a build-up of old cheese under the new cheese in the cheese drawer on the cook's line.
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed that not all the oyster tags are marked with last date used. **Repeat Violation**
No Violations Were Observed
Basic - No conspicuously located ambient air temperature thermometer in the dessert holding unit. The Mgr immediately put a thermometer in this unit. **Corrected On-Site**
Basic - Wall soiled with a black mold-like substance in dishwashing area under they spray rinse sink. Also observed a black mold-like substance on the wall under and to the left of the prep sink near the walk-in cooler.
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. Observed 0 ppm when tested.
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit on the flat top grill. The water was immediately changed. **Corrected On-Site**
High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed raw chicken in the wing box being stored above 41°f.
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed multiple oyster tags with no last date used marked on the tag.
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Observed multiple commercially prepared opened salad dressings not date marked in the walk-in cooler. These were immediately labeled. **Corrected On-Site**
Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Manager Paul Gogoe
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Upon arrival, observed 1 manager, 3 kitchen employees, 2 bartenders and 3 waitstaff working with no Certified Food Manager present.
Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle on a shelf not labeled containing an unknown liquid. The Mgr Immediately labeled this bottle. **Corrected On-Site**
Marked exit/path to marked exit blocked. For reporting purposes only. Observed that the exit for the rear door is blocked by garbage and boxes.
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed that plastic containers are stacked wet.
Basic - Food stored in steam tables not covered on the cook's line. All food was immediately covered. **Corrected On-Site**
Basic - Water leaking from a prep sink next to a hand sink next to the walk-in cooler.
Basic - Working containers of food removed from original container not identified by common name. Breading flour container is not labeled. Container was immediately labeled.
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Observed a sanitizer pail stored on prep table were food is being prepped. Pail was moved to a lower shelf. **Corrected On-Site**
Intermediate - No soap provided at handwash sink on the cook's line.
No Violations Were Observed
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
Basic - Dead roaches on premises. Observed 6 dead roaches on the floor in a store room where restaurant equipment is kept. **Corrected On-Site** **Warning**
Basic - Rinse solution not clean in the dish machine. **Corrected On-Site** **Warning**
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer. There is no ight inside the walk-in freezer. **Warning**
High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. 16 gallons of melted butter is between 72-74°f and 16 gallons of buffalo (butter based) wing sauces at 70-71°f. Butter and butter wing sauces have been at room temperature over night . Observed 4-1.5 gallon Cambodia containers of butter based wing sauces at 70-72°f **Warning**
High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Observed chicken dip being held at 118°. Chicken dip was re-heated to 167° **Warning**
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cooked that handled a raw burger **Corrected On-Site** **Warning**
High Priority - Mop/cleaning wastewater dumped onto ground. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Found chicken dip at 118° in a steam table. Food was re-heated to 167° **Corrected On-Site** **Warning**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed a cook handle a raw burger then a burger bun without washing hands and changing gloves before handling the burger bun. **Corrected On-Site** **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Butter and butter based wing sauces have been at room temperature at least overnight. **Warning**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth quaternary sanitizer at well over 400 ppm. Manufacturer instructions state to use sanitizer for food contact surfaces at 200-400 ppm. **Corrected On-Site** **Warning**
Intermediate - Encrusted, soiled material on slicer on a prep table in the prep area. **Corrected On-Site** **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed that a pail with sanitizer is stored in the cook's line hand sink. Pail was removed. **Corrected On-Site** **Warning**
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed 6 full propane tanks in a store room used to store restaurant equipment. propane tanks were moved outside. **Corrected On-Site** **Warning**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside the dessert reach-in cooler. **Corrected On-Site**
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed two different kinds of chicken thawing in standing water in the 3 compartment sink. **Corrected On-Site**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All the food in the chicken prep reach-in cooler.
High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Observed melted butter being stored at temperature after being melted. Melted butter temperature was observed at 79°.
High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Melted butter left out at room temperature over night.
Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee rinse wiping cloths and dump a sanitizer pail into the prep area hand sink. **Corrected On-Site**
Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Chicken prep reach-in cooler on the cook's line.
Basic - Bowl or other container with no handle used to dispense food. Souffl cup used for fiery seasoning and salt. **Corrected On-Site**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Dessert cooler behind the bar.
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags
Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Cooked chicken **Corrected On-Site**
Intermediate - Soda gun soiled. The soda gun at the outside bar. **Corrected On-Site**
Basic - Bowl or other container with no handle used to dispense food. Souffl cups in hooters seasoning. **Corrected On-Site**
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Walkin freezer , different cases **Corrected On-Site**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Both Bain Marie coolers on the cooks line. One has an unreadable thermometer.
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Opening in a wall in a storage area.
Basic - Wash solution not clean. Dish machine
High Priority - Dead roaches on premises. 1 under the prep area hand sink **Corrected On-Site**
High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw beef burgers
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked onions, peppers and mushrooms.
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Beef chili in the walk-in ooler **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Clam/mussel/oyster tags not marked with last date served.
Intermediate - Encrusted material on can opener blade.
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer pail in cook line hand sink. **Corrected On-Site**
Intermediate - Refrigerated drawers not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Left side top drawer.
Critical - Observed cheese with mold-like growth phylly cheese- Stop sale issued
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Turkey
Critical - No tag on fresh shellfish. Corrected On Site.
Critical - Working containers of food removed from original container not identified by common name. Flour
Critical - Working containers of food removed from original container not identified by common name. Oil
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked onion at 110* F- Corrective action - Reheated at 170* F-
Critical - Observed torn packages/bags of food exposing the contents to contamination. Sugar
Critical - Observed raw animal food stored over ready-to-eat food. Raw shrimp over cooked peeled eggs in walk in cooler
Critical - Observed uncovered food in holding unit/dry storage area. Shrimp and cooked eggs in walk in cooler Corrected On Site.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Cup used as ice scoop
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
Observed ice scoop with handle in contact with ice. Corrected On Site.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
Critical - Observed employee failed to wash hand before changing gloves- Several employees
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Observed employee with no hair restraint.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Platand Bowls
Observed gaskets/seals on cold holding unit in poor repair. By hot holding
Observed gaskets/seals on cold holding unit in poor repair. Large white freezer
Observed utensils in poor condition. No handle in flour cup by cook line And spices
Observed soiled dry wiping cloth in use.
Critical - Observed soil residue in storage containers.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Reach in cooler drawer
Critical - Hot water not provided/shut off at employee hand wash sink. By bar area
Critical - Handwash sink not accessible for employee use at all times. Several Hand washing sink
Critical - Observed live flies in kitchen.
Critical - Outer openings of establishment cannot be properly sealed when not in operation.
Ceiling tile missing.
Observed wall soiled with accumulated food debris. By prep area-
Observed personal care item stored with food.
Critical - Observed sanitizing solution exceeding the maximum concentration allowed. San Bucket Quart at 400 ppm Corrected On Site.
Critical - Observed unlabeled spray bottle. Corrected On Site.
Critical - Certified Food Manager unable to answer the five reportable ilnesses.See comment section Corrected On Site.
Critical - Certified Food Manager unable to answer basic Food Code questions.
Critical - Employees have not received training related to their assigned duties.
Critical - Observed food stored on floor. Boxes in walk in freezer Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed gaskets/seals on cold holding unit in poor repair. Large white reach in freezer
Critical - Observed encrusted material on can opener. Corrected On Site.
Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
Critical - Working containers of food removed from original container not identified by common name.Oil-
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Critical - Observed soiled reach-infreezer gaskets.
Critical - Observed handwash sink used for purposes other than handwashing.Corrected On Site.
Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cheese in walk in cooler- Corrected On Site.
Critical - Working containers of food removed from original container not identified by common name. Oil WaterCorrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.Repeat Violation.
Critical - Observed interior of microwave soiled. Corrected On Site.
Critical - Observed encrusted material on can opener. Corrected On Site.Repeat Violation.
Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.Repeat Violation.
Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.Repeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Potato Salad- Corrective action- Half pan- other half pan in walk in cooler-
Critical - Observed raw animal food stored over ready-to-eat food.Chicken over raw oysters - in walk in cooler Corrected On Site.Repeat Violation.
In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Observed utensils in poor condition. Corrected On Site.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Observed soil residue in storage containers.
Critical - Observed interior of microwave soiled. Corrected On Site.
Critical - Observed encrusted material on can opener.Repeat Violation.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Glass- Corrected On Site.
Observed leaking pipe at plumbing fixture. Dishwasher -
Critical - No handwashing sign provided at a handsink used by food employees. Bar area-Corrected On Site.Repeat Violation.
Critical - Handwashing cleanser lacking at handwashing lavatory.Main bar Corrected On Site. Repeat Violation.
Critical - Observed unlabeled spray bottle. Corrected On Site. Repeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit , ranch dressing reach in cooler. Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit chicken and batterb on cookline. Corrected On Site.Management volutarily discarded.
Critical - Observed raw animal food stored over ready-to-eat food chicken over oysters in walk in cooler. Corrected On Site.
Critical - Observed food stored on floor chicken and batter in walk in cooler. Corrected On Site.
Observed equipment in poor repair reach in freezer on cookline.
Observed cutting board grooved/pitted and no longer cleanable,prep table.
Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine, Quat for bar.
Critical - Observed interior of microwave rusty.
Critical - Observed soil buildup inside ice bin. Corrected On Site.
Critical - Observed encrusted material on can opener. Corrected On Site.
Equipment and utensils not properly air-dried, wet stacking.
Critical - Handwash sink not accessible for employee use at all times,main bar by kitchen. Corrected On Site.
Critical - No handwashing sign provided at a handsink used by food employees, main bar.
Critical - Handwashing cleanser lacking at handwashing lavatory both sinks behind bar.
Critical - Observed objectionable odors in walk in cooler.
Observed wall soiled with accumulated black debris in prep area.
Critical - Observed toxic item stored by food shiela shine next to salt. Corrected On Site. Dry storage.
Critical - Observed improper labeled spray bottle. Corrected On Site.
Critical - Observed expired Food Manager Certification Niel Warner.
Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
Critical - Observed soil buildup inside ice bin kitchen wait station.
Critical - Observed buildup of soiled material on scale.
Observed build-up of mold-like substance on surface of nonfood-contact surface gaskets RIC dressings.
Observed build-up of mold-like substance on surface of nonfood-contact surface RIC drawers cookline.
Observed residue build-up on nonfood-contact surface WIC racks.
Observed build-up of food debris, dust or dirt on nonfood-contact surface sink by cookline.
Observed build-up of food debris, dust or dirt on nonfood-contact surface WIC floors.
Critical - No handwashing sign provided at a handsink used by food employees outside bar.Corrected On Site.
Critical - Observed toxic item improperly stored shiela shine next to SS items.
Ceiling tile missing.
Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knives between equipment.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Observed cutting board grooved/pitted and no longer cleanable.
Critical - Observed encrusted material on can opener.
Observed floor area(s) covered with standing water.
Observed ice scoop with handle in contact with ice. Corrected On Site.
Critical - Observed soiled reach-in cooler gaskets.
Wet wiping cloth not stored in sanitizing solution between uses.
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Observed attached equipment soiled with accumulated dust. Walkin cooler fans.
Critical - Observed encrusted material on can opener.
Observed ice scoop with handle in contact with ice. Corrected On Site.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
Critical - Observed live flies in kitchen.
Critical - Observed soil buildup inside ice bin. Corrected On Site.