Hooters

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Clean equipment storage and air drying
  • Basic: Equipment and utensils not properly air-dried - wet nesting. Observed wet cups stacked on the top shelves above salad machine.
• Plumbing and backflow prevention
  • Basic: Water leaking from pipe and/or faucet/handle. Observed leaking faucet on the mop sink.

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Food-contact surfaces designed and maintained
  • Basic: Hood filter missing from automatic fire suppression/exhaust system. Checked Hood filter missing from automatic fire suppression exhaust system Gaps and disrepair Fire suppression system hood filters will be replaced by next unannounced inspection.
• Manager certification and employee training
  • Intermediate: Food manager certification expired. Checked Food Manager certification has expired 1/30/2021 Sam Sohsawang have to be completed within 60 days.
  • Intermediate: No proof of required state approved employee training provided for any employees. Checked restaurant has no proof of required state approved employee training provided for any employees., spoke to Regional Manager with Hooters all staff will be properly trained within 60 days will conduct a callback inspection.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Per operator more than 4 hours. burger (48°F - Cold Holding) Checked temperatures chicken wings 45°F, hamburgers patties 45°F stored inside walk in cooler, per General Manager chicken wings were taken out of walk in cooler for a period of time. 24 hour callback inspection for temperatures
  • Intermediate: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covered
  • Intermediate: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for the naked chicken wings stored inside reach in cooler. Copy written plan given to General Manager
• In-use utensils properly stored
  • Basic: In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Soiled flour scoop
• Employee health
  • Intermediate: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
• Handwashing and hygienic practices
  • High priority: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Touched raw burgers with gloves and touched clean utensils with same gloves.
• Food-contact surfaces designed and maintained
  • Basic: Utensils in poor condition. Handwashing sink not mounted to wall outside office
  • Basic: Hood filter missing from automatic fire suppression/exhaust system. Gaps and disrepair
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Interior bowl Soda nozzles and covers both server aisles Soda gun nozzle in the bar.
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior flour can Exterior all equipment in the kitchen Kitchen carts Exterior ice machine Exterior ice machine Handle walk in cooler Under handsink in front of server area Exterior of ice tea machine server area Glass racks in both server areas and bar
  • Basic: Buildup of food debris/soil residue on equipment door handles. Observed door handles has old food debris left on the surface.
• Plumbing and backflow prevention
  • Basic: Plumbing system in disrepair. 3 comp sink faucet leaking
  • Basic: Water leaking from pipe and/or faucet/handle. Observed leaking mop sink
• Restrooms
  • Basic: Bathroom facility in disrepair. Observed handicap stall missing door (ADA)
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed 5 in the kitchen in corner by wing area Observed 25 flying insects in the server area next to restroom Observed 12 flying insects in the front server area next to bar Total 42
• Floors, walls, ceilings and ventilation
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust. Heavily soiled throughout establishment
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All air conditioner vents has dust accumulation on the surface throughout the kitchen.
  • Basic: Floor soiled/has accumulation of debris in kitchen under all equipment All floor drains Floor walk in freezer
• Chemicals and toxic substances
  • High priority: Warewashing sanitizing solution exceeding the maximum concentration allowed. Bar 500+ chlorine
• Manager certification and employee training
  • Intermediate: Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed Food Management certification expired Sam Sohsawang 1/30/2021.
  • Intermediate: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.