HOOTERS OF ORANGE PARK

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee bread raw chicken, remove gloves and put on new gloves with no handwash in between. Operator spoke to employee. Employee washed hands. Corrective Action Taken

High Priority - Presence of insects, rodents, or other pests. Observed approximately 300 live insect larvae in right corner and along the wall under dry storage rack across from walk in cooler door. Employee cleaned area and discarded all live larvae. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed wings (57F - Cold Holding); cheese (57F - Cold Holding); shrimp (53F - Cold Holding) in cold holding drawers under flat grill. Per operator, all items placed in drawers approximately one hour prior. Employee moved all to walk in cooler. Temperatures approximately 30 minutes later, 40F-42F. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler in kitchen has black staining. Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Unable to dispense paper towels at handwash sink in the bar.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold-like substance on interior of ice machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed mixing container used as an ice scoop at bar ice bin. Operator spoke to employee. Employee discontinued use of mixing cup. Corrected On-Site Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In prep area and dishmachine area, ceiling tiles are not smooth and easily cleanable.

Basic - Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Floors behind grills along the wall has accumulation of grease and debris. Floor on both sides of mop sink has thick grease build up. Floor under the three compartment sink in the bar has build up of debris. Also, standing water observed under shelf at steam table, under shelf at kitchen oven, left corner in bar area and right corner by walk in cooler. Repeat Violation

Basic - Food stored in a location that is exposed to splash/dust. Observed cases of oil stored next to handwash sink at dishmachine. Some cases directly under soap dispenser. When washing hands, oil cases subjected to splash. Operator moved cases away from sink and dispenser. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing light shield from lights above dishmachine area.

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

Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor noted in men's restroom in front of sinks.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket in bar stored directly next to open beverage bottles. Operator moved to proper storage. Corrected On-Site

High Priority - Employee switched from working with raw food to clean utensils without washing hands. Observed employee place raw beef on grill and go to working with clean utensils without glove change and handwash between tasks.

High Priority - Sewage/wastewater backing up through floor drains. Observed sewage back up from 4 floor drains in bar area. Drains back up when bar handwash sink or bar dishmachine is operating. Other handwash sinks, prep sinks and dishwasher in prep area were run and no overflow of sewage from drains. Sewage standing in 4 floor drains. Employees mopped up any residual sewage around drain areas. Manager marked bar handwash sink and bar dishmachine as unusable until repair is completed. Manager states repair company called and will be here today after 5pm. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked wings at 101F in bowl by fryers. Employee stated from an order not received by customer. Employee put wings in fryer to over 165F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards at flip top reach in with black debris. Also, blade on can opener at prep area with debris build up. Employee cleaned can opener blade. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin on top and corners have black mold like substance. Employee cleaning at time of inspection. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. At bar ice bin, mixing container used as scoop. Manager removed container. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling in back kitchen prep area with accumulation of debris. Also, build up of debris and grease under fryers.

Basic - Dead roaches on premises. Observed 1 dead roach at cash register area on floor. Manager discarded dead roach. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple employee jackets and belongings stored on prep table shelf next to bar area. Manager moved to proper storage. Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Multiple cases of cooking oil stored underneath glass rack with dirty glasses beside dishwasher. Manager moved rack. Corrected On-Site

Basic - Food stored on floor. Multiple cases of food stored on wet floor in front of dishmachine. Employee moved cases to proper storage. Also, at 3 compartment sink, case of single service cups on the floor. Manager moved to proper storage. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in drawers between drawers under grill with accumulation of black mold like substance. Also, at flip top reach in cooler, accumulation of black mold like substance around doors. Also, area around soda nozzles in front service area have accumulation of debris. Also, walk in cooler gasket in disrepair.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce stored above ready to eat food in walk in cooler. Manager moved to proper storage. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Beer walk in cooler walls have build up of black mold like substance

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop at prep area not hung to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth on handwash sink by dishmachine. Manager moved cloth to sanitizer bucket. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Soil drink containers siting in ice to be served to the customer at bar area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beer cheese (45°F - Cold Holding); Mac and cheese (48°F - Cold Holding) multiple bags in reach in cooler under grill on cook line, per employee cooler has been recently left open while changing out products and pans, all bags moved to walk in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beer cheese sauce (125°F - Hot Holding); buffalo cheese sauce (121°F - Hot Holding); chili (120°F - Hot Holding) in steam well at end of cook line, per employee items have been in hot wells for approximately two hours, all items reheated to 165°F. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. One tag not marked with date of last served. Repeat Violation

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Per manager they served oysters in August but there are not tags from August.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at wait station in dining area. Underside interior of ice machine by office.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment using SmartPower for their sanitation buckets but do not have the correct test strips.

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 and Lodging Association (SafeStaff) 866-372-7233. Manager unable to locate any proof of training for employees. Warning

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash station by prep area, and in both men's and women's bathroom.

Intermediate - Spray bottle containing toxic substance not labeled. One unlabeled spray bottle in wait station beer taps.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Multiple dead insects in sticky traps, one behind racks in dry storage area and one in mop sink room.

Basic - Dead roaches on premises. One dead behind beer reach in cooler at bar. Five dead behind clothing racks in dining area. Employee cleaned up all dead insects on premises. Corrected On-Site

Basic - Floor area(s) covered with standing water. In walk in cooler under racks. Under wait station in corner of dining room.

Basic - Floor soiled/has accumulation of debris. Under racks in dry storage area and prep area.

Basic - Garbage enclosure area in disrepair. Large holes in asphalt causing a build up of standing water and grease from dumpsters and grease receptacle. Also build up of unbagged trash around dumpster area.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all cooking equipment on cook line between facing wall. Exterior around doors of all reach in coolers on cook line. Repeat Violation

Basic - Old food stuck to clean dishware/utensils. Old food residue on multiple containers on rack by prep area.

Basic - Water leaking from pipe and/or faucet/handle. At hand wash station hot water handle by prep area. From hand wash station at wait station in dining room.