- Basic - Bowl or other container with no handle used to dispense food. In flour container. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates **Corrected On-Site**
- Basic - Drain cover(s) missing. Under three compartment sink.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Cookline
- Basic - Floor area(s) covered with standing water. Water from prep cooler draining onto floor.
- Basic - Floor soiled/has accumulation of debris. Cookline - along edge of walls
- Basic - Floors not maintained smooth and durable. **Repeat Violation**
- Basic - Hole in ceiling. Outside walk in cooler.
- Basic - Hole in wall. Under three compartment sink.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above prep table - back of kitchen. Light shield broken - cookline.
- Basic - Plumbing system in disrepair. Leaking faucet - handsink next to three compartment sink.
- Basic - Single-service articles not stored inverted or protected from contamination. Cups in wall mounted dispenser - next to soda machine.
- Basic - Soiled reach-in cooler gaskets. Prep cooler. **Repeat Violation**
- Basic - Waste line missing at soda gun holster.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Boiled egg 45° and 49° (stored 3 hours) - transferred from make table to cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Wing box (batters and raw chicken) - placed in box at 12pm
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat over 400ppm
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Dining area **Repeat Violation**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Ladies restroom fluctuates between 86-90°F.
- Intermediate - Slight Accumulation of black/green mold-like substance in the interior of the ice machine.
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5/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor tiles cracked, broken or in disrepair. Floor in disrepair in some parts - not smooth - standing water observed. **Repeat Violation**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Near cook line.
- High Priority - Vacuum breaker missing at hose bibb. Red hose next to ice machine
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Tall RIC near cook line.
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1/4/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean knives/utensils stored in crevices between equipment. Knife stored in crevice between food container and cooler **Corrected On-Site**
- Basic - Floor tiles cracked, broken or in disrepair. Floor in disrepair in some parts - not smooth - standing water observed. **Repeat Violation**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Near cook line.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cook line cooler drawers: shrimp, calamari, raw fish, turkey, ham 48-50? - cooled to 44-45? within 30 minutes - cooling continued in freezer. stored 3.5 hours - cooled to 44-45? within 30 minutes - continue cooling in freezer; cheese slices, raw burger, raw chicken 45? **Warning** **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb. Red hose next to ice machine
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Ice bin behind counter. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cook line cooler drawers 45-48?. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Tall RIC near cook line.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to ice machine, front beverage counter.
- Intermediate - No soap provided at handwash sink. Prep area and sink next to ice machine and front beverage counter - waiting soap delivery
- Intermediate - Soil residue in food storage containers. **Corrected On-Site**
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1/2/2013 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried.
- Floors not maintained smooth and durable. Prep/dishwash area; under cookline.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing gun - bar.
- Observed food debris accumulated on kitchen floor. Behind water heater - food and debris.
- Critical - Observed heavy buildup of slime on soda dispensing nozzles - two soda machines. Dining area. Soda nozzles of one machine removed for cleaning.
- Observed hole in wall. Under 3 compartment sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham 53F, turkey 50F, pork 43-47F - cookline cooler drawers - stored longer than 4 hours. Corrected On Site. Discarded by operator.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream 48F - transferred to walk in cooler [46F at end of inspection]. Cookline cooler drawers: raw fish 46-55F, containers of raw shrimp 44F - placed in freezer - all cooled to 38-43F [corrected on site] except 1 container of raw fish - held 3 hours - continue cooling in freezer until 41F.
- Observed reach-in cooler gaskts torn/in disrepair. Salad coolers. Repeat Violation.
- Observed single-service articles stored without protection from contamination. Cup holders next to soda machine - one cup dispenser not protected with lid. Corrected On Site.
- Observed soda gun holster with accumulated slime/debris. Bar
- Observed wall soiled with accumulated food/debris - above [under wire dry rack] and below 3 compartment sink.
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8/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. Server station. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. Cloth under cutting board.
- Observed gaskets/seals on cold holding unit in poor repair. Reach-in cooler.
- Observed gaskets/seals on cold holding unit in poor repair. Salad unit.
- Observed old labels stuck to food containers after cleaning.
- Observed plastic cup used to scoop pepper. Corrected On Site.
- Critical - Observed small flying insects in bar area. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. Brown sugar removed from original container not labeled. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Pepper removed from original container not labeled. Corrected On Site.
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4/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at 2 employee hand wash sink.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee slicing lime with bare hands. Corrected on site.
- Observed grease/food debris accumulated under cooking equipment.
- Critical - Observed small flying insects in bar area.
- Critical - Observed toxic items improperly stored. Degreaser stored on dish machine; cleanser stored over prep sink. Corrected on site.
- Plumbing system in disrepair. Pipe missing on hand sink wait staff area.
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12/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried./cups
- Floors not maintained smooth and durable./cement floors chipping
- Observed heavy grease accumulated under cooking equipment./fryers
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5/16/2011 | Routine - Food | Inspection Completed - No Further Action |
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