- Basic - Bowl or other container with no handle used to dispense food. Plastic souffl cup inside container of dressing , in cooler on front line
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Paper towels **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor. Under ice machine
- Basic - Hole in wall. Under coffe dispenser area , server station
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas on cook line in water measured at 85° Corrective action taken: items removed from water
- Basic - Utensils in poor condition. Some cracked, chipped plastic storage containers
- Basic - Wall soiled with accumulated food debris. Under,behind countertop warmer wells, front line
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Server station
|
07/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. At bar. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface at outdoor bar ice area. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. (Cook at burger grill) **Corrected On-Site** **Repeat Violation**
- 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. (Opened milk at bar) **Corrected On-Site**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. (Chili in walk in unit) **Corrected On-Site**
|
2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line.
- Basic - Employee eating in a food preparation or other restricted area. Cook line
- Basic - Employee personal items stored in or above a food preparation area. Phone charging in food prep area
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food storage container/container lid cracked or broken. Oyster prep area broken lexan containers.
- Basic - Hole in wall. Under handwash sink main kitchen
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Under prep table **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. Main kitchen, bar inside
- Basic - Old food stuck to clean dishware/utensils.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. In oyster prep room
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. At mop sink **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (wings 52°F, wings 46°F, wings 47°F, shrimp 45°F chicken 48°F, ) TCS foods iced down chicken 43°F,
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked with bucket in main kitchen, oyster kitchen blocked by garbage.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cooks line
|
11/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface on upright reach in freezer door handle. **Corrected On-Site**
- Basic - In-use tongs stored on hand sink splash guard.. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 92°F water at grill line? **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line plate prep cooler. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Cook line **Corrected On-Site**
- Basic - Toothpicks provided for customer self-service not individually wrapped or in an approved dispenser at cookline plate prep cooler. Frill toothpicks stored lying horizontal and loose in bowl. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At bar.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken and seafood in upper make table at cook line between 57°F and 62°F. Not properly iced. Lower section of unit at 37°F. **Corrected On-Site**
- 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. Dairy at bar.
- Intermediate - Handwash sink used for purposes other than hand washing. Cloth towel stored in cook line hand sink. Tongs stored over splash guard at same hand sink. Observed employee filling cook line container with water at same hand sink.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 84°F in restroom
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line. **Corrected On-Site** **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. **Corrected On-Site**
- Intermediate - Water filter not changed according to manufacturer's instructions. 3-23-13 at ice machine.
|
6/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler
- Basic - Clean utensils or equipment stored in dirty drawer or rack. In soiled container in prep area
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Ice scoop handle in contact with ice. In bar area
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas on cooks line 71?
- Basic - Single-service articles not stored inverted or protected from contamination.frill tooth picks on cooks line
- Basic - Soda gun holster with accumulated slime/debris.
- Basic - Soil residue build-up on nonfood-contact surface. On ice machine doors and door paths
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. More than 200 ppm
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.small glass dishwasher
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. At mop sink area
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit.clam chowder 114? hot holding note item reheated **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing on cooks line
- Intermediate - Soil residue in food storage containers. Heavy lime build up in a food pan
|
1/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. missing at two employee hand sinks in bar areas
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed unlabeled chemical spray bottle. window cleaner
|
7/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Condiment containers on cooks line not labeled for content.
- Critical - Employee drinks at outside bar in unvovered containers.
- Critical - Grated cheese in walk in cooler with cup (portion) used for scoop. Scoop has no handle.
- Critical - Hand wash sink in main kitchen blocked by garbage can.
- Critical - Holder cup and nozzle on soda gun at both bars soiled.
- Ice scoop at outside bar in ice with handle in ice.
- Linens/towels on floor in storage room.COS
- Critical - Main ice machine interior soiled/slimy.
- Critical - Observed employee changing gloves with out washing hands. (cook)COS
- Observed frill tooth picks not properly stored on cooks line.
- Old stickers attached to clean containers in prep area.
- Critical - Reach in cooler at outside bar soiled on bottom.
- Critical - Sanitizer in buckets exceed maximum strength.COS
- Spatulas at grill area on cooks line stored in 75 degrees water.COS
- Two ice buckets at main ice machine have holes on bottom.
- Wet soiled towel not stored in sanitizing solution in prep area.
|
2/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. missing at employee hand sink on cooks line
- Critical - Handwashing cleanser lacking at handwashing lavatory. missing at employee hand sink at inside bar
- Critical - Handwashing cleanser lacking at handwashing lavatory. missing at employee hand sink in outside bar
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees. missing at employee hand sink at inside bar area
- Critical - No handwashing sign provided at a handsink used by food employees. missing at employee hand sink in outside bar
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on prep table on cooks line
- Critical - Observed buildup of slime on soda dispensing nozzles. in outside bar
- Critical - Observed handwash sink used for purposes other than handwashing. employee hand used as dump station located on cooks line
- Observed old labels stuck to food containers after cleaning.
- Observed reach-in cooler gasket torn/in disrepair. salad cooler under counter located near order window
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. frill tooth picks on cooks line
- Observed soda gun holster with accumulated slime/debris. in inside bar
- Observed soda gun holster with accumulated slime/debris. outside bar
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. beans hot holding 130 degrees note item reheated to 165 degrees Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.several condiment containers on cooks line not labeled of contents
- Critical - large Dishmachine chlorine sanitizer not at proper minimum strength. less than 50 ppm Corrected On Site.
|
10/24/2011 | Complaint Full | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. over cooks line
- Observed ice scoop with handle in contact with ice. in inside bar area in ice bin
- Observed old labels stuck to food containers after cleaning.
- Observed residue build-up on nonfood-contact surface. in ice machine doir slides
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. quatenary sanitizing solution more than 200 ppm
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched. tooth picks on cooks line
- Critical - Working containers of food removed from original container not identified by common name. condiment containers on cooks line not marked of contents
|
6/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. mens and ladies restrooms
- Critical - No oyster warning sign with required language provided. 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. Pro
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
|
2/8/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Hooters Restaurant, 192 John's Pass Boardwalk W, Madeira Beach, FL »