HOOTERS

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee on cook line used apron to wipe face with gloved hands then continued to cook without washing hands and changing gloves. Manager spoke to employee. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in drawer cooler on cook line: burgers (50F - Cold Holding); cheese (50-51F - Cold Holding); shrimp (50F - Cold Holding). Items were placed in walk in freezer to rapidly cool then all items below 41F. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on shelf in drink station not protected, customers walk through area. Manager flipped over. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over clean dishes. Moved during this inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelves. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Large block of ice on bottom of reach in freezer on cook line.

Basic - In-use knife/knives stored in cracks between pieces of equipment. One between two prep tables. One between prep table and steam table. Both were removed during this inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around ice bin door soiled with food debris.

Basic - Water softener salt (food) stored in a location that is not clean and dry. Two piles of bagged salt on cement floor in back room.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm at dish machine in kitchen. Operator primed machine recheck 50ppm Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Pitcher in hand wash sink in bar area. Operator removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack. Operator removed to properly air dry. Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over washes tomatoes Unwashed onions stored over cheese in walk in cooler Operator corrected shelves Corrected On-Site