Hooters Improves its Sanitary Rating

Basic - No conspicuously located ambient air temperature thermometer in holding unit.raw shrimp reach in cooler. **Corrected On-Site**

Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**

Basic - Single-service articles improperly stored. Cups setting on the stockroom floor. **Corrected On-Site**

Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.

Basic - Build-up of grease on nonfood-contact surface. Observed cooking equipment on the cook line has grease buildup.

Basic - Drain cover(s) missing.mop sink. **Corrected On-Site**

Basic - Floor tiles cracked, broken or in disrepair, on the cook line. **Repeat Violation**

Basic - Hole in or other damage to wall, at the pickup window.

Basic - Old labels stuck to food containers after cleaning.

Basic - Working containers of food removed from original container not identified by common name.sugar container in the dry storage. **Corrected On-Site** **Repeat Violation**

High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. employee went back and wash his hands. **Corrective Action Taken**

Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. **Corrected On-Site**

Basic - Cove molding at floor/wall juncture broken/missing in the kitchen area.

Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**

Basic - Drain cover(s) missing, mop sink. **Corrected On-Site** **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.

Basic - Floor tiles missing. **Repeat Violation**

Basic - Working containers of food removed from original container not identified by common name. Observed food containers on the cook line not labeled.

Basic - Carbon dioxide/helium tanks not adequately secured in the dry storage area.

Basic - Drain cover(s) missing at the mop sink.

Basic - Floor tiles cracked, broken or in disrepair, on the cook line.

Basic - Hole in or other damage to wall in the back area underneath the employee hand sink and in the dry storage area.

Basic - No waste receptacle installed at handwash sink provided with disposable towels,next to walk in cooler.

Basic - Reach-in cooler gasket torn/in disrepair on the low boys.

Basic - Soil residue build-up on nonfood-contact surface. Observed the draw string with the balls,soil build up.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance in the exterior of the ice machine.

Basic - Floors not maintained smooth and durable. Broken tiles and deep grout in kitchen

Basic - Nonfood-contact equipment in poor repair. Cooler door not fully closing. **Repeat Violation**

Basic - Soda gun holster with accumulated slime/debris. **Corrected On-Site**

Basic - OBSERVED EQUIPMENT IN POOR REPAIR. COOK LINE BREADING COOLER DOOR DOES NOT PROPERLY SHUT.

High Priority - OBSERVED SINGLE USE GLOVES NOT CHANGED AS NEEDED AFTER TOUCHING CLOTHES AT COOK LINE.

Intermediate - OBSERVED SOME OYSTER TAGS NOT MARKED WITH LAST DATE SERVED.

High Priority - OBSERVED STOP SALE ISSUED ON POTENTIALLY HAZARDOUS ( TIME/TEMPERATURE CONTROL FOR SAFETY) FOOD DUE TO TEMPERATURE ABUSE.

High Priority - OBSERVED VACUUM BREAKER MISSING AT HOSE BIBB BY DISH MACHINE AND UNDER HAND SINK AT ENTRANCE OF KITCHEN.

Basic - OBSERVED 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. PREP AREA.

High Priority - OBSERVED EMPLOYEE FAILED TO WASH HANDS BEFORE PUTTING ON GLOVES TO WORK WITH FOOD. CORRECTED ON SITE.

Basic - OBSERVED EQUIPMENT IN POOR REPAIR. COOK LINE BREADING COOLER DOOR DOES NOT PROPERLY SHUT.

Basic - OBSERVED LEAKING PIPE AT PLUMBING FIXTURE BEHIND SALAD COOLER. CORRECTED ON SITE. REPEAT VIOLATION.

Intermediate - OBSERVED NO CURRENTLY CERTIFIED FOOD SERVICE MANAGER ON DUTY WITH FOUR OR MORE EMPLOYEES ENGAGED IN FOOD PREPARATION/HANDLING. (JERRY) A LIST OF ACCREDITED FOOD MANAGER CERTIFICATION EXAMINIATION PROVIDERS CAN BE FOUND AT HTTP://WWW.MYFLORIDALICENSE.COM/DBPR.HR.FOOD-LODGING/MANGERCERTIFICATION/HTML.

Intermediate - OBSERVED NO SOAP PROVIDED AT HANDWASH SINK.

High Priority - OBSERVED POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY) FOOD COLD HELD AT GREATER THAN 41 DEGREES FAHRENHEIT. SALAD COOLER; CHEESE 50, CUT LETTUCE 49, CUT TOMATOES 46, SOUR CREAM 44, RANCH 44. COOKLINE BREAKING COOLER; CHICKEN WINGS 53, CHICKEN TENDERS 53 SHRIMP 62.

Intermediate - OBSERVED REACHIN 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 THIS UNIT IS CAPABLE OF MAINTAINING FOODS AT 41 DEGREES FAHRENHEIT OR COLDER. CHICKEN BREAKING COOLER- CHICKEN 53, SHRIMP 62, WINGS 53.

High Priority - OBSERVED SINGLE USE GLOVES NOT CHANGED AS NEEDED AFTER TOUCHING CLOTHES AT COOK LINE.

Intermediate - OBSERVED SOME OYSTER TAGS NOT MARKED WITH LAST DATE SERVED.

High Priority - OBSERVED SOME POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY) FOODS IN WALKIN COLER COLD HELD AT GREATER THAN 41 DEGREES FAHRENHEIT. CHEESE 48, BUTTER 48, BEEF PATTIES 46, FISH 48.

High Priority - OBSERVED STOP SALE ISSUED ON POTENTIALLY HAZARDOUS ( TIME/TEMPERATURE CONTROL FOR SAFETY) FOOD DUE TO TEMPERATURE ABUSE.

High Priority - OBSERVED VACUUM BREAKER MISSING AT HOSE BIBB BY DISH MACHINE AND UNDER HAND SINK AT ENTRANCE OF KITCHEN.

Intermediate - OBSERVED WALKIN 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 THIS UNIT IS CAPABLE OF MAINTAINING FOODS AT 41 DGREES FAHRENHEIT OR COLDER. CHEESE 48, BUTTER 48, BEEF 46, FISH 48.

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. Prep area . **Warning**

Basic - Equipment in poor repair. Cook line breading cooler door does not properly shut . **Warning**

Basic - Leaking pipe at plumbing fixture behind salad cooler . **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salad cooler ; Cheese 50° F, cut lettuce 49° F, cut tomatoes 46°f , sour cream 44° F, ranch 44° F cook line breaking cooler ; chicken wings 53°, chicken tenders 53° f, shrimp 62° f - cook line breaking cooler . Corrective action - manger added ice to items . Service technician on site . Warning** **Repeat Violation** **Warning**

High Priority - Single-use gloves not changed as needed after touching clothes at cook line . **Warning**

High Priority - Some potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Cheese 48° F, butter 48° F, beef patties 46° F, fish 48° F. **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Repeat Violation** **Warning**

High Priority - Vacuum breaker missing at hose bibb by dish machine and under hand sink at entrance to kitchen . **Warning**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. ( jerry) A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**

Intermediate - No soap provided at handwash sink. **Warning**

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 breaking cooler Chicken 53° F, shrimp 62° F, wings 53° F. **Warning**

Intermediate - Some Oyster tags not marked with last date served. **Warning**

Intermediate - Walk-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. Cheese 48° F, butter 48° F, beef 46° F, fish 48° F. **Warning**

No Violations Were Observed

Basic - Current Hotel and Restaurant license not displayed. **Warning**

Basic - Leaking pipe at plumbing fixture behind the salad station. **Corrected On-Site** **Warning**

Basic - Old labels stuck to food containers after cleaning on the back drying rack. **Warning**

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Corrected On-Site** **Warning**

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed bartender handling clean glasses and running her hand through her hair not washing her hands. **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed crab legs 56 f, and shrimp 60 f, on the cook line low boys. **Warning**

High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach on the cook line in the makeup station area. **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.shrimp 60 f, crab legs 56 f, cook line low boys **Warning**

No Violations Were Observed

Intermediate - Observed: Accumulation of black/green mold-like substance on/around soda dispensing out side waitress station **Warning** Priority: Intermediate

Basic - Observed: Bathroom facility in disrepair the employee restroom door is in disrepair. **Warning** Priority: Basic

Basic - Observed: Build-up of food debris, dust or dirt on nonfood-contact surface. Observed out in the lobby area Gum stuck underneath some chairs in the dinning area. **Warning** Priority: Basic

Basic - Observed: Covered waste receptacle not provided in women's bathroom. **Warning** Priority: Basic

Basic - Observed: 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. **Warning** Priority: Basic

Basic - Observed: Employee with no hair restraint while engaging in food preparation.observed a cook engaging in cooking chicken strips not wearing any type of restraint, **Warning** Priority: Basic

Basic - Observed: Floor and wall junctures not coved in food preparation **Warning** Priority: Basic

Basic - Observed: Floor fan has accumulation of food debris/dust/grease/soil residue. **Warning** Priority: Basic

Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink outside waitress station **Warning** Priority: Intermediate

High Priority - Observed: Roach activity present as evidenced by live roaches found. Observed (1) live roach above the walk in cooler door.**Warning** Priority: High Priority

High Priority - Observed: Vacuum breaker missing at hose bibb above the dishwasher machine **Warning** Priority: High Priority

Basic - Observed: Wall in disrepair behind the (2) large tanks. **Warning** Priority: Basic

Basic - Bowl or other container with no handle used to dispense food. Observed a cup inside the chili on the steam tabled.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable on the cook line

Basic - Employee personal items stored in or above in the bar area shoes and purse and

Basic - Ice scoop handle in contact with ice in the bar area. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed chicken breast and chicken strips and steak

High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Corrected On-Site**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Basic - Carbon dioxide/helium tanks not adequately secured in the back area. Next the ice machine.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor and wall junctures not coved in food preparation/s.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees in the bar area.

Basic - Working containers of food removed from original container not identified by common name.flour.

Waste line missing at soda gun holster.

Observed small flying insects in bar area.

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Corrected On-Site**

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.

Basic - Old labels stuck to food containers after cleaning.

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. **Repeat Violation**

Basic - Build-up of mold-like substance on surface of drink machine .

Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**

Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage.

Basic - Floor tiles cracked, broken or in disrepair by beer cooler .

Waste line missing at soda gun holster.

Observed small flying insects in bar area.

No plan review submitted or approved renovations completed. This violation must be corrected by : 12/28/12.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shredded cheese and sour creamCorrected On Site.

Critical - Observed hand wash sink used for purpose other than washing hands. untensil in sink at outside bar

Waste line missing at soda gun holster.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Critical - Observed small flying insects in bar area.

Critical - Observed live flies in kitchen.

No plan review submitted or approved renovations completed. This violation must be corrected by : 12/28/12.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. grilled chicken , hot dogs

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shredded cheese and sour creamCorrected On Site.

Critical - Observed hand wash sink used for purpose other than washing hands. untensil in sink at outside bar

Critical - Observed an open beverage container in cooler.

Waste line missing at soda gun holster.

Critical - No handwashing sign provided at a handsink used by food employees.Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Critical - Observed small flying insects in bar area.

Critical - Observed live flies in kitchen.

No plan review submitted or approved renovations completed. This violation must be corrected by : 12/28/12.

Critical - Portable k class fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.

Critical - Observed uncovered food in prep area, flour. Corrected On Site.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength, 0ppm.Corrected On Site.

Floors not maintained smooth and durable. Broken/cracked tiles, kitchen/cookline/storage rooms.

Observed wall in disrepair, lower part of walkin cooler.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.

Observed floor area(s) covered with standing water. Corrected On Site.

Observed cup to dispense cheese .

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.Corrected On Site.

No Violations Were Observed

Critical - Observed chicken at 45 degrees in reach in cooler drawer. Corrected On Site. Repeat Violation, 3/31/10.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site

Observed ice scoop with handle in contact with ice. Corrected On Site.

Critical - Observed hand wash sink used for purpose other than washing hands, soda gun in sink. Repeat Violation,11/23/10.

Observed ice holder in disrepair.

Observed old labels stuck to food containers after cleaning.

Critical - Observed buildup of slime in beer nozzles .

Observed clean plates stored in an unprotected manner.

Observed leaking pipe at plumbing fixture at the handwash sink in prep area. Repeat Violation, 3/31/10.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory- bar.

Critical - Observed live flies in kitchen.

Critical - Observed unlabeled spray bottle. Repeat Violation,11/23/10.

Critical - No conspicuously located thermometer in holding unit in the makeup reachin refrigerator station

Critical - No conspicuously located thermometer in holding unit in the reachin refrigerator by the opened fryers

Critical - No conspicuously located thermometer in holding unit in the reachin refrigerator infront of the grill.

No copy of latest inspection report.

Critical - No handwashing sign provided at a handsink used by food employees on the front line next to the bar.

Critical - Observed buildup of slime on soda dispensing nozzles at waitress station in the lobby.

Critical - Observed buildup of slime on soda dispensing nozzles in the waitress station by the front door.

Critical - Observed buildup of slime on soda dispensing nozzles in the waitress station outside.

Observed cutting board grooved/pitted and no longer cleanable.Observed cutting board in the makeup station needs replacing

Observed gaskets/seals on cold holding unit in the makeup station needs replacing.

Observed gaskets/seals on the ice machine outside needs replacing.

Critical - Observed handwash sink used for purposes other than handwashing.Observed carrots inside the handwash sink by the make up station.

Observed ice scoop with handle in contact with ice waitress station by the front door.

Observed open dumpster lid.

Critical - Observed uncovered food in holding unit/dry storage area.Observed lemon not covered up outside in the waitress station.

Critical - Vacuum breaker mising at hose bibb.Observed no hoss bibb in the stockroom next to the case of straws.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location ice scoop is on the side of the ice machine.

Critical - Observed buildup of slime on soda dispensing nozzles in the back waitress station by the restrooms.

Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.

Critical - Observed encrusted material on can opener.

Observed gaskets/seals on cold holding unit in poor repair 2 door refrigerator by the land shark poster.

Observed open dumpster lid.

Critical - Observed uncovered food in holding unit/dry storage area lemon in the back waitress station.

Critical - Observed uncovered food in holding unit/dry storage area lemon not cover at the waitress station up front.

Critical - Observed unlabeled spray bottle.

Ceiling not smooth and easily cleanable.

Ceiling tile missing above the hotwater heater.

Critical - Covered waste receptacle not provided in women's bathroom.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces.

Observed build-up of grease on floor under the fryers.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed buildup of slime on drink dispensing machine by the restrooms.

Observed ceiling has water damage by the cook line.

Observed ceiling has water damage in the hallway by the gift shop.

Observed cutting board grooved/pitted and no longer cleanable by the salad bar.

Observed dusty ceiling tiles and/or air conditioning vent covers.

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.By the perp table in front of the cook line.

Critical - Observed handwash sink used for purposes other than handwashing by the office next to the Beer cooler.

Critical - Observed handwash sink used for purposes other than handwashing by the hallway next to the gift shop.

Observed hole in ceiling above the diswasher.

Observed hole in wall behinded the cook line.

Critical - Observed live flies in kitchen.

Observed nonfood-contact equipment in poor repair your perp table by the hand sink in the kitchen.

Critical - Observed unlabeled spray bottle.

Critical - Vacuum breaker mising at hose bibb under the hand sink by the hallway next to the gift shop.

(6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.

(6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.

(6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.

(6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.

(6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.

Critical - (B) Using a Handwashing Facility. A handwashing lavatory may not be used for purposes other than handwashing.

Critical - (B) Using a Handwashing Facility. A handwashing lavatory may not be used for purposes other than handwashing.

(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.

Critical - (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Critical - (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Critical - Backflow Prevention Device, When Required. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under Section 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under Section 5-202.14.

Critical - Common Name. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Critical - Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.

Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.

Critical - Electrical wiring. To prevent fire or injury, defective electrical wiring shall be replaced and wiring shall be kept in good repair. No extension cords shall be used except during cleaning, maintenance and other temporary activities. Only a wall switch or approved pull cord shall be permitted in bathrooms. In accordance with the provisions of NFPA 70, the National Electrical Code, as adopted by the Division of State Fire Marshal in Chapter 4A-3, FAC, Uniform Fire Safety Rules and Standards, sufficient electrical outlets shall be provided.

Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications.

Grease filters shall be arranged so that all exhaust air shall pass through the grease filters.

Please see inspection report for more details.

Surface Characteristics. (A) Except as specified in Paragraph (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods. (B) In a TEMPORARY FOOD ESTABLISHMENT: (1) If graded to drain, a floor may be concrete, machine-laid asphalt, or dirt or gravel if it is covered with mats, removable platforms, duckboards, or other suitable approved materials that are effectively treated to control dust and mud; and (2) Walls and ceilings may be constructed of a material that protects the interior from the weather and windblown dust and debris.

Critical - Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.