HOOTS RESTAURANT

High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. On a shelf in the expeditor's station there are 4 29 ounce cans of black beans that have severely dented rims and sides. See stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the bottom of the make table cooler there are three 8 ounce portions of grouper that are fully thawed while still inside the commercial reduced oxygen packaging that is labeled "remove from packaging and thaw under refrigeration." See stop sale.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. There is a hose bibb under the hand washing sink in the kitchen without a vacuum breaker. There is a hose attached to the faucet. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the bottom of the make table cooler there are three 8 ounce portions of grouper that are fully thawed while still inside the commercial reduced oxygen packaging that is labeled "remove from packaging and thaw under refrigeration." See stop sale.

Basic - Damaged/spoiled/recalled food not properly segregated. On a shelf in the expeditor's station there are 4 29 ounce cans of black beans that have severely dented rims and sides. See stop sale.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. An employee handled their cellphone then handled a squirt bottle of oil without changing gloves and washing their hands. Educated employee on proper hand washing. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. There is a hose bibb under the hand washing sink in the kitchen with no back flow protection, there is a hose attached to the hose bibb.

Intermediate - Handwash sink not accessible for employee use at all times. There is a hose draped over the fixture and stored inside the hand washing sink in the kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. An employee filled a squeeze bottle in the hand washing sink in the kitchen. Educated employee on uses of hand washing sinks. Corrective Action Taken

Basic - Unclean building components, attachments or fixtures. There is a buildup of dust on the fan housing and fan covers in the walk in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. There is a heavy buildup of dust on the wall inside the walk in cooler above the door.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. There is a wet wiping towel on a make table cutting board next to the slicer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the two door make table cooler in the saad station, cut lettuce (48F - Cold Holding). The lettuce was cut and placed on top of pans in the top of the make table less than four hours, operator moved the lettuce into a lower storage area. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. There is a buildup if food debris on the floor in the salad station.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. There us a wet wiping towel on the cutting board of the single door make table in the sandwich station.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the two door make table cooler in the pantry area egg salad (46F - Cold Holding); tuna salad (48F - Cold Holding); crumbled blue cheese (48F - Cold Holding). Operator reduced the temperature and called for service. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2024-07-30: Hard boiled eggs 48F cold holding, cut tomatoes 47F cold holding, cut melon 45F cold holding, in the two door make table cooler in the salad station. Admin Complaint

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2024-01-26: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. The hand sink in the kitchen is blocked by a large box. Operator moved the box from in front of the hand sink. Corrected On-Site

Basic - Equipment in poor repair. The right hand door gasket on the two door make table cooler is hanging off on the back top corner.

Basic - Single-service articles improperly stored. There are multiple sleeves of single service soup cups on the floor between the hand sink and the utility sink in the kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. There is a wet wiping towel on the make table cutter board next to the slicer.

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. Dishwasher (Chlorine 0ppm). Operator set up the chlorine sanitizer in the triple sink at 50ppm and contacted a technician to repair the dishwasher. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.in a pan next to the steam table cooked sausage links (124F - Hot Holding). Operator moved the sausage into the steam table. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.inspector provided the operator with a written procedure for the cleaning of vomiting and diarrhea events. Corrective Action Taken

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. Inspector provided the operator with the employee reporting agreement in both English and Spanish. Corrective Action Taken

Basic - Food stored on floor. There is a bag of onions stored on the floor between the double door upright freezer and the door to the back kitchen. Operator moved the onions to a shelf. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Inspector provided the operator with a choking poster. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the single door make table on the cook's line hard boiled eggs (45F - Cold Holding). Hard boiled eggs had been in cooler less than four hours per operator, operator iced the eggs. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. There is standing water in the bottom of the two door make table on the cook's line.

Basic - Working containers of food removed from original container not identified by common name. Next to the stand mixer there is a container of flour unlabeled.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a buildup of food debris on the can opener blade. This is a repeat violation from 12/15/2021, 7/15/2021. Repeat Violation Warning - From follow-up inspection 2022-03-14: Time Extended

Intermediate - Employee washed hands in a sink other than an approved handwash sink. An employee washed their hands in the utility sink next to the hand washing sink in the back kitchen. Inspector educated employee on proper hand washing procedures. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One of the food managers certifications has expired.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The can opener blade has a buildup of old food debris. This is a repeat violation from 7/15/2021. Repeat Violation

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training has expired on 12/7/2021.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceilings are not smooth and easily cleanable in the front and back kitchens. This is a repeat violation from 7/15/2021, 2/10/2021. Repeat Violation

Basic - Dead roaches on premises. One dead cockroach in the corner by the back kitchen door. Operator swept up the dead cockroach. Corrective Action Taken

High Priority - Employee washed hands with cold water. Observed an employee wash their hands with cold water. Inspector spoke with employee about proper hand washing procedures. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut melon 45°F cold holding in make table in pantry area. Operator iced melon. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a buildup of debris on the can opener blade.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink by three compartment sink blocked by a garbage can. Operator moved the garbage can. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling not smooth and easily cleanable in kitchen and dish washing areas. This is a repeat violation from 2/10/2021. Repeat Violation

Basic - Silverware/utensils dried with a towel/cloth. Observed employee drying plate from dishwasher with a paper towel. Spoke with person in charge who educated employee. Corrective Action Taken

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted and pitted shelves in the walk-in cooler. This is a repeat violation from 2/10/2021.