HOOTERS ON 4TH STREET

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in standing reach-in freezer located next to cook line.

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of Reach-in cooler located at chicken breading station.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table in kitchen soiled with buildup.

Basic - Floor soiled/has accumulation of debris in walk-in cooler.

Basic - Working containers of food removed from original container not identified by common name. Container containing fry seasoning not labeled on bottom shelf of prep table in kitchen. Operator labeled container. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched raw ground beef changed gloves. Did not wash hands touched bump bar. Employee instructed to wash hands.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 1 Mahi inside batter at battering station cooler 58 degrees 3 grouper inside ROP inside pull out drawer under flat top fully thawed no hole.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Mahi inside batter at battering station cooler 58 degrees Employee disagarded

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Right side of cook line. Employee replaced Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at front inside bar not inverted. Employee inverted during inspection. Corrected On-Site

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. 3 grouper inside ROP inside pull out drawer under flat top fully thawed no hole.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open water bottle on prep near sauce bowls. Employee moved

Basic - Floor tiles missing and/or in disrepair. At cook line near dishwasher area.

Basic - Main dishwasher Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.

Basic - Reach-in cooler interior have accumulation of soil residues. Breaded chicken/fish interior bottom left reach in cooler.

Basic - - From initial inspection : Basic - Floor tile cracked on cooks line. Warning - From follow-up inspection 2025-03-18: Time Extended

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. Dishwasher goes from dirty dishes to clean dishes with no hand wash in between.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood over ready to eat foods in upright reach in freezer, not all products commercially packaged. Manager stored correctly. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at front of cook line used to fill water bottle.

Intermediate - Oysters tag removed from original container prior to container being emptied.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink towards end of cook line unable to dispense paper towels.

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in mop sink area not properly secured.

Basic - Ceiling tile missing in dish pit area.

Basic - Floor area(s) covered with standing water underneath hand wash sink at front of cook line.

Basic - Open dumpster lid.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener soiled with food debris. -Soda gun nozzle soiled with mold like suv stance in bar inside lobby area. -Outer area of soda nozzles on soda dispenser at server wait station near kitchen side entrance. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. -Hand sink in outside bar area not easily accessible due to table placed in front of it.

Basic - Accumulation of debris on exterior of warewashing machine. -Outside top exterior of dish machine soiled with debris. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. -On reach in deli coolers and stand alone freezer throughout the kitchen. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee water stored on shelf about prep table on expo line area. Manager moved water. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -Plastic cups wet nesting in both server wait station in dinning areas. Repeat Violation

Basic - Equipment in poor repair. -Gasket in torn on reach in cooler on cook line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Ice build up inside reach in freezer on cook line

Basic - No copy of latest inspection report available. -Manager provided copy of last inspection. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gasket soiled with food debris and mold like substance on reach in deli coolers and pull out drawers under flat top in kitchen cook line area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in cooler soiled with residues and broken glass in bar area in dinning room. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. -Standing water inside reach in deli cooler holding batter and flour on cook line. -Standing water inside reach in cooler on expo line holding desserts. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Portioned Soufflé cups of blue cheese date marked 9/21/23.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Portioned soufflé cups of blue cheese date marked 9/21/23.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda spray gun soiled with mold-like substance or slime. Soiled ice bin wait staff area by merchandise. Can opener soiled with food debris. Cutting boards soiled with food debris.

Intermediate - Non-pitting surface rust on food-contact equipment. Reach-in cooler interior has a accumulation of rust soil residues in bar area.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. excess of 30 plus dead flys trap near office.

Basic - Accumulation of debris on exterior of warewashing machine. Outside exterior of dishwashing machine in dish area has accumulation of debris.

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup inside diced tomatoes container on prep table in prep area. Employee took soufflé cup out of container. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Order screens and Equipment door handles throughout the kitchen has accumulated buildup of food debris/soil residue.

Basic - Current Hotel and Restaurant license not displayed. No State Restaurant License being displayed.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting in wait staff area by soda machine. Containers wet nesting on dish rack in dish area. Repeat Violation

Basic - Floor area(s) covered with standing water. Standing water in kitchen area. Repeat Violation

Basic - Floors not constructed to be easily cleanable. Grout between tiles missing in numerous locations causing standing water in the kitchen.

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting heads of lettuce before washing. Employee was educated on correct procedure. Corrective Action Taken

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler interior/shelves have accumulation of rust soil residues in bar area. Reach in coolers throughout kitchen have soiled gaskets and area surrounding door closure.

Basic - Standing water in bottom of reach-in-cooler. Drawer underneath reach-in cooler has accumulated sludgy water.

Basic - Stored food not covered. Frozen crab uncovered in the walk in freezer.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat foods in walk in cooler. Employee moved produce to different area. Corrected On-Site

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. 0ppm. Operator set up sanitation in triple sink and contacted service for dish machine, quaternary 200ppm Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen area 1 live fly near dish machine

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over French fries in reach in freezer on cook line, fries removed. Raw beef patties over French fries in walk-in freezer Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Exterior hose bibb on rear of building

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Portioned cheesecake slices in walk-in cooler not dated, date added Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line. Can opener blade soiled Soda gun nozzle at bar soiled.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to scoop drink ice. Server observed scooping drink ice with plastic drink cups and not provided scoop

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/C vents soiled over prep area

Basic - Cutting board has cut marks and is no longer cleanable. On cook line

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table in kitchen, removed during inspection, employee beverage on storage shelf across from dish machine, removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee vape pen and phone on prep tables in kitchen, removed during inspection Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins on shelf across from dish machine

Basic - Floor soiled/has accumulation of debris. Accumulation of food debris on floor of walk-in cooler. Accumulation of trash around cove molding at bar

Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles in rear prep room near dish machine

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on gas lines behind cook line

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Service line, 0ppm, corrected 200ppm Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stove top has accumulation of food residue Warning - From follow-up inspection 2022-12-16: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates and soup containers at dish drying rack Warning - From follow-up inspection 2022-12-16: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers at dish drying rack Warning - From follow-up inspection 2022-12-16: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. -at hand sink next to ice machine -floor at cooks line has accumulation of grease -ceiling above prep table adjacent to walk-in cooler Warning - From follow-up inspection 2022-12-16: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils in bar area stored in water at 65 degrees Fahrenheit Warning - From follow-up inspection 2022-12-16: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -flour container in kitchen has accumulation of food residue -green racks next to flour containers in kitchen area -storage rack next to sauces has accumulation of food residue Warning - From follow-up inspection 2022-12-16: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -11 live flies on floor near the reach in cooler at outdoor bar Door closed to the inside bar Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -grill top has accumulation of food residue -soda gun in bar area has accumulation of residue

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand sink next to ice machine at kitchen entrance 87 degrees Fahrenheit

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling above reach in freezer in kitchen

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. -cutting board in kitchen Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers at dish drying rack Repeat Violation

Basic - Floor area(s) covered with standing water. -standing water at hand sink next to ice machine -floor at cooks line has accumulation of grease -wall at cooks line has accumulation of grease -wall with boxes in kitchen has accumulation of dust -walk-in freezer floor has accumulation of food debris

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler drawer gaskets have accumulation of mold like residue -sides of fryers have accumulation of grease -hood filters have accumulation Repeat Violation

Basic - Single-service articles improperly stored. -coffee filters at wait station near dining room

Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at cooks line Repeat Violation

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) Corrected to 50 ppm Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 live flies in wait station area -1 live fly in bar area

Intermediate - Hot water supply not maintained during peak periods. -at both bar hand sink

Basic - Bowl or other container with no handle used to dispense food. -portion cup used to scoop seasoning at front counter Operator moved portion cup during time of inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. -at all cutting boards in kitchen Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -water bottles on counter with bread and seasonings Operator moved during time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic cups in bar area Repeat Violation

Basic - Floor soiled/has accumulation of grease. -floor at cooks line -at reach in freezer in kitchen area -standing water at prep station next to butter machine

Basic - Food stored on floor. -bottle of oil on floor in kitchen area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease -reach in freezer in kitchen has accumulation of food debris -reach in freezer gaskets in kitchen area -reach in cooler gasket at prep station in kitchen area

Basic - Open dumpster lid.

Basic - Stored food not covered. -seafood in walk-in freezer Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. -seasoning at front counter Operator labeled during the inspection Corrected On-Site Repeat Violation