Hooters Degrades its Sanitary Rating
7990 Pines Blvd
Pembroke Pines, FL 33024
;
Basic - Garbage on the ground and/or pad around dumpster.
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
Basic - Open dumpster lid.
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken
Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Kitchen
Intermediate - Wild birds or squirrels present on ground/table/chairs/railings in outside dining room/bar.
Basic - - From inspection on 2016-04-13: Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** **Warning** - From follow-up inspection on 2016-06-15: Gap still inside backdoor. **Time Extended**
Basic - Employee eating in a food preparation or other restricted area. Server eating in Bar area, stop eating . **Corrected On-Site** **Warning**
Basic - Equipment and utensils not properly air-dried - wet nesting. In storage area, employee separated the dishes , **Corrected On-Site** **Warning**
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** **Warning**
Basic - Soil residue build-up on nonfood-contact surface, gray wheel cart. **Warning**
Intermediate - Handwash sink not accessible for employee use at all times. Covered metal container in front of the sink, employee moved it, **Corrected On-Site** **Warning**
Intermediate - Hot water not provided at employee handwash sink. Mens and ladies room water temperature at 71°. Needs to be at 100°f . **Warning**
Intermediate - No soap provided at handwash sink. Bar westside, replaced soap, **Corrected On-Site** **Warning**
Intermediate - Slicer contaminated with clip board and invoices on it . **Warning**
Basic - Clean Silverware/utensils picked up by hand touching the mouthpiece. Was told then washed and put on gloves, **Corrected On-Site**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stored in dish room. Inverted, **Corrected On-Site**
Basic - Cleaned and sanitized equipment or utensils not properly stored. Dish racks stored on floor, removed, **Corrected On-Site**
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
Basic - Food stored in dry storage area not covered, flour, covered. **Corrected On-Site**
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Paprika, removed, **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. 49° cut tomato, egg 50°, cut lettuce 49°, cheese 49°, coleslaw 50° moved to walkin cooler. Brought out new foods at 41° and placed ice under to help with excess opening. Cookine. 10:45 am was tempted at 41°. **Corrected On-Site**
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. 0 ppm Chlorine, 50 ppm repaired. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 48-49° Cheesecake, keylime, cut lettuce, cut tomatoes sour cream, egg, schredded cheese; excess opening. Food brought from walkin at 10:45 am. And tempted at 41°. Removed and placed back in walkin cooler. **Corrective Action Taken**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.104 melted cheese, pilot went out, restarted, 167°. **Corrected On-Site**
Intermediate - Soil residue in food storage containers, flour.
Basic - Build-up of grease on WIC,WIF HANDLES.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils, Discarded, **Corrected On-Site**
Basic - Equipment in poor repair, cracked wood bowls, discarded, Corrected on site.
High Priority - Small flying insects in back area, garbage bags and recycle bin removed from premises, asked operator to submit an exterminator report within 24 hours via e-mail.
High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Placed in bottom shelving. **Corrected On-Site**
High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Sanitizer, Removed. **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cooks line, Provided by operator inmidiatly, "Corrected On-Site** **Corrected On-Site**
Intermediate - Soda gun soiled. Cleaned, Corrected on site
Basic - Clean knives/utensils stored in crevices between equipment. In fryer reach in cooler knives between lid and exterior of equipment
Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Kitchen employee drinking from a cup without a lid in front line. Corrective action manager advise employee to discard the drink wash hands before returning to front line
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Small dish machine next to ice machines and main dish machine in dish area . Chlorine sanitizer found in 0 ppm unable to pump sanitizer to dish machine. Manager set up 3 compartment sink with quat in 200 ppm and called in service request
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. In front line and in prep area. Corrective action taken in front line employee discard drink and washed hands before returning to front line , in prep area placed in bottom shelving with lid on top **Corrected On-Site**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In prep area on top of prep table. Immediately placed in bottom shelving. Corrective action taken
Basic - Equipment in poor repair. In cook line in front of fryers found reach in cooler in 60°f . Do not use until able to maintain 41°f or below. Called in service request to repair unit
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. In small dish machine next to ice machines and in main dish machine in dish area chlorine found in0 ppm unable to pump properly. Manager called in service request and set up 3 compartment sink with quat in 200 ppm. Corrective action taken
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Advised employee with proper hand washing practice
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Small dish machine next to ice machines and main dish machine in dish area chlorine found in 0 ppm . Corrective action taken manager called in service request and set up 3 compartment sink with quat in 200 ppm
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In 3doors flip top reach in cooler in front line found blue cheese, sour cream ,guacamole in 45°f lid left open for long time during lunch time. Advised manager to keep lid close or place items under ice to maintain 41°f or below . Per manager will be used within 2 hours
High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Found raw shrimps in 60°f in coo line in unit not maintaing proper temperature . Advised manager to use first and cook to 145° for 15 seconds before service add more ice to bring temperature control to 41°f or below. Called in service request to repair unit .do not use until able to maintain 41°f or below
High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. In cook line found raw chicken breast, raw chicken wings in 60°f per manager placed in cooler less than 2 hours ago. All raw chicken wings removed from unit and placed in walk in cooler to bring temperature control to 41°f or below . Advised manager to use items first and cook raw chicken to 165°f for 15 seconds before service . Called in service request to repair unit .
Intermediate - Hot water not provided/shut off at employee handwash sink. In front line . Manager turn hot water on **Corrected On-Site**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Black shelf in walkin.
Basic - Clean equipment/dishware/utensils stored next to whereSoiled glasses are placed, exposed to splash in storage rack in kitchen.
Basic - Equipment and utensils not properly air-dried - wet nesting. Dishmachine area. **Repeat Violation**
Basic - Equipment in poor repair. Rusty bottom shelf in kitchen.
Basic - Food debris accumulated on walkin freezer floor.
Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Ice scoop sitting against ice machine. Kitchen and outside bar, Corrected On-Site**
Basic - Walk-in cooler door, outside, with rust that has pitted the surface.
Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Cookline,
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Being repaired, next to butter sauces.
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Wood plates at outside bar, and tea area, wait station not inverted, ** turned them over, Corrected On-Site**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils, next to tea containers.
Basic - Food stored in holding unit not covered, lemons next to tea, moved and covered to reach in cooler in kitchen, **Corrected On-Site**
High Priority - Nonfood-grade containers used for food storage - direct contact with food, ice scoop sits in rusty holder.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 6 drawer under cookline 46-49°, fish, burgers, cheese, put ice bags on top, corrective action taken, 43°
High Priority - Toxic substance/chemical stored by or with food, Sheila shine, next to tea and lemons, moved to proper place, **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles, dining room, cleaned and sanitized, **Corrected On-Site** **Repeat Violation**
Intermediate - Accumulation of food debris/grease on food-contact surface, black plastic shelf in walkin, took outside to clean, **Corrected On-Site**
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, butter, put date mark on each bucket the made, **Corrected On-Site**
Intermediate - Soda gun soiled, main bar, inside and outside bar can't remove cover. **washed and sanitized, Corrected On-Site**
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on dish storage shelf.
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed on cookline. **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food. Observed raw chicken over pickles in open top unit. **Corrected On-Site**
Intermediate - Clam/mussel/oyster tags not marked with last date served.
Basic - Nonfood-contact equipment in poor repair, Rusty walkin door, inside and out.
Intermediate - Reach-in cooler shelves soiled with food debris, 2 door glass cheesecake cooler shelves.
Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles, bar area, nozzle and fountain with black debri. **Repeat Violation**
Basic - Soil residue build-up on nonfood-contact surface, walkin freezer, outside of door.
Basic - Exterior door has a gap at the threshold that opens to the outside., back door. **Repeat Violation**
Basic - Wall soiled with accumulated black debris in dishwashing area, dishwash area, **Repeat Violation**
Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, flour.
High Priority - Employee failed to wash hands before putting on gloves to work with food. Chef **Corrected On-Site**
Basic - Walk-in cooler gasket torn/in disrepair.
Intermediate - Slicer blade guard soiled with old food debris, dry storage.
Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles, both dining rooms.
Basic - Food debris/dust/grease/soil residue on exterior of walk-in cooler/refrigerator, outside of walkin
Basic - Buildup of food debris/soil residue on equipment door handles. Reachin freezer doors to fries, onion rings. **Corrected On-Site**
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
Basic - Wall soiled with accumulated black debris in dishwashing area.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--50 degrees; floured chicken, fish moved to freezer-41 degrees. Corrected On Site.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures--chicken breading station at 50 degrees-iceing down chicken.
Critical - Observed soil buildup inside ice bin-rusty.
Critical - Observed buildup of slime on soda dispensing nozzles-bar.
Critical - Vacuum breaker mising at hose bibb-mop sink.
Critical - Working containers of food removed from original container not identified by common name. pepper, seasoning in drystorage area. Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. poultry in a cookline reach in cooler, less than 4h out of temperature according to PIC. Corrected On Site. moved to another unit.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach in cooler (poultry). potentially hazardous food must not be held in this unit until proper temperature can be maintained.
Critical - Observed raw animal food stored over ready-to-eat food. raw shrimps over oysters in the walk in cooler. Corrected On Site. Repeat Violation.
Critical - Observed food stored on floor. ice in the walk in freezer.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. knives stored in water with sanitizer at the prep area. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength. CMA (glasses).
Critical - Vacuum breaker mising at hose bibb. front counter cookline.
Critical - No handwashing sign provided at a handsink used by food employees. restrooms. Corrected On Site.
Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. open ice bin next to a hand sink in the outside bar, a splash guard is needed.
Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over vegetables in the glass door reach in cooler. Corrected On Site.
Critical - Observed raw animal food stored over ready-to-eat food. raw meat over turkey breast in the walk in cooler. Corrected On Site.
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. waitress squeezing lemons at the bar. Corrected On Site.
In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. drystorage
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. warewashing area. Corrected On Site.
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Observed unlabeled spray bottle. sanitizer at the bar. Corrected On Site.
Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Observed some expired certificates.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salads, cheese on the upper level of the salad reach in cooler. less than 4h out of temperature. operator closed the lids. Repeat Violation.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salads reach in cooler (upper level). potentially hazardous food must not be held in this unit until proper temperature can be maintained. Repeat Violation.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cleaning hands on the apron then engage in food preparation with out washing hands.
Observed dispensing equipment that allows contamination. no handled cup inside food container, salad station. Corrected On Site.
Critical - Observed encrusted material on can opener. Repeat Violation.
Critical - Observed buildup of slime on soda dispensing nozzles. waitress station, outdoor bar. Repeat Violation.
Critical - No waste receptacle provided at handwash lavatory with disposable towels. waitress station. Corrected On Site.
Critical - Working containers of food removed from original container not identified by common name. flour. Corrected On Site. Repeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. boiled eggs, cheese in the upper part of the fliptop reach in cooler, less than 4h outbof temperature. Corrected On Site. added ice.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. right drawers of the cookline reach in cooler. Corrected On Site. moved to another unit.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked mushroom on a bain marie at the cookline. Corrected On Site. Repeat Violation.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. upper part of the fliptop ach in cooler.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. right drawers of the cookline reach in cooler.
In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. flour. Corrected On Site. Repeat Violation.
Observed ice scoop with handle in contact with ice. outside bar. Corrected On Site. Repeat Violation.
Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. rusty lockers next to ice machine.
Critical - Observed encrusted material on can opener. Corrected On Site.
Critical - Observed buildup of slime on soda dispensing nozzles. outside bar. Corrected On Site. Repeat Violation.
Observed build-up of grease on nonfood-contact surface. hood filters.
Critical - Observed handwash sink used for purposes other than handwashing. cleaning, outside bar.
Critical - No handwashing sign provided at a handsink used by food employees. bar. Repeat Violation.
Observed dusty ceiling tiles and/or air conditioning vent covers.
Critical - Working containers of food removed from original container not identified by common name. flour.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken at the cookline RIC (chicken box), less than 4h out of temperature according to PIC. Repeat Violation.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked mushroom in a bain marie on the cookline. Corrected On Site. reheated.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline RIC (chicken box). Repeat Violation.
In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sugar, drystorage
In-use utensil not stored on a clean portion of food preparation or cooking equipment. knives in crevices between equipment. Corrected On Site.
Observed ice scoop with handle in contact with ice. outside bar. Corrected On Site.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Corrected On Site.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwashing area.
Critical - Observed buildup of slime on soda dispensing nozzles. outside bar.
Critical - Observed buildup of slime on soda dispensing nozzles. coffe station
Critical - Vacuum breaker mising at hose bibb. next to ice machine
Critical - No handwashing sign provided at a handsink used by food employees. bar.
Critical - No handwashing sign provided at a handsink used by food employees. outside bar
Critical - Handwashing cleanser lacking at handwashing lavatory. bar.
Critical - Handwashing cleanser lacking at handwashing lavatory. outside bar.
Critical - Observed unlabeled spray bottle. outside bar.
Carbon dioxide/helium tanks not adequately secured. drystorage area.
Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. forks in waitress station.
Lights missing the proper shield, sleeve coatings or covers. hood.
Critical - No handwashing sign provided at a handsink used by food employees. men's restroom .
Observed build-up of food debris, dust or dirt on nonfood-contact surface. drystorage shelves .
Observed build-up of grease on nonfood-contact surface. hood filters.
Critical - Observed buildup of slime on soda dispensing nozzles. Waitress station.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves.Corrected On Site.
Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. bowl and plastic cups in spices containers .
Observed open dumpster lid.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken in RIC, recently prepared according to pic.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese in WIC. Corrected On Site.
Critical - Observed raw animal food stored over cooked food. raw meat over precooked fish in wic. Corrected On Site.
Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wipping cloths.
Critical - Observed unlabeled spray bottle.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chili in wic. Corrected On Site.
Critical - Working containers of food removed from original container not identified by common name. flour.
Carbon dioxide/helium tanks not adequately secured.
Ceiling tile missing. dishmachine area.
Critical - Condensation or other drainage not disposed of according to law. Ice in compressor and floor in walkin freezer.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength.Repeat Violation.
No Heimlich maneuver sign posted.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. racks and shelves in dry storage area.
Observed build-up of mold-like substance on surface of nonfood-contact surface. ceiling and walls in walk in cooler.
Observed build-up of mold-like substance on surface of nonfood-contact surface. fan covers in walkin cooler.
Critical - Observed buildup of slime on soda dispensing nozzles. waitress station.
Critical - Observed encrusted material on can opener.
Critical - Observed encrusted, soiled material on slicer.
Critical - Observed food stored on floor. box with poultry in walk in freezer. Repeat Violation.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. spices. Repeat Violation.
Critical - Observed interior of microwave soiled.
Critical - Observed raw animal food stored over ready-to-eat food. chiken over sliced onion in walk in cooler.
Observed single-service articles stored without protection from contamination. take out boxes not inverted.
Observed soda gun holster with accumulated slime/debris.
Critical - Observed soil residue in storage containers.
Critical - Observed uncovered food in holding unit/dry storage area. Sugar in dry storage area.
Observed wall soiled with accumulated black debris in dishwashing area.
Wet mop not hung to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Critical - Working containers of food removed from original container not identified by common name. flour.