Hooter's

*07 Food safe, good condition, unadulterated, and honestly presented

DENTED CANS OF JALAPENOS

*10 Clean Sight and Touch

CLEAN ALONG THE WHITE PANEL IN ICE MACHINE

*42 Dirty nonfood contact surfaces

CLEAN INTERIOR OF RIC

*10 Clean Sight and Touch

CLEAN ICE MACHINE IN DOWNSTAIRS WAIT STATION

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

FRUIT FLIES PRESENT

*39 Soda nozzles and ice bin clean as specified

CLEAN THOROUGHLY

*42 Dirty nonfood contact surfaces

DEBRIS ON FLOOR

*10 Clean Sight and Touch

CLEAN FLOORS, ICE MACHINE IN DISH AREA

*19 Water & Plumbing in good repair- per code

LEAK AT 3CS/ STANDING WATER IN WIC

*21 RFSM - Not On Site

NEED TO COMPLETE CERT AND REGISTER WITH COD

*29 Manual warewashing: thermometer provided

THERMOMETER ISN'T WORKING ON DISH MACHINE

*30 Food Establishment Permit

NEED COPY OF HEALTH PERMIT

*32 Damaged Equipment

TORN DOOR GASKETS

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*41 Food Labeling - Bulk Food w/ Card or Sign

LABEL BULK CONTAINERS OF SUGAR IN KITCHEN (POINTED OUT TO MANAGER)

*43 Clean vent syst:Intake/exhaust air ducts

*45Floor, wall, ceiling - Exposed material

SEAL HOLES AND OPENINGS THROUGHOUT THE KITCHEN TO PREVENT PEST HARBORAGE

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*32 Damaged Equipment

DOOR GASKETS (VERY DIRTY) BOTTOM OF COMMERCIAL FRIDGE IS MISSING AND LEAKING DOOR HANDLES

*19 Water & Plumbing in good repair- per code

LEAK AT HAND SINK BY COFFEE STATION BOTH FAUCETS IN THE DISH WASH AREA

*31 Handwashing lavatory - used for other purpose

FOUND LETTUCE IN HAND SINK CAUSING IT TO DRAIN SLOW

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

PUT LESS LETTUCE IN THE CONTAINERS CAUSING IT TO RUB UP AGAINST THE TOP OF THE DRAWER

*45Physical Facilities Floors,Walls,Ceilings

PATCH HOLES IN THE WALL CLEAN THE WALLS OPENING NEAR WALK IN COOLER

*42 Dirty nonfood contact surfaces

INTERIOR OF WIC AND WIF CEILING TILES FRONT THREE RIC DOOR GASKETS HAVE BLACK SPORES

*21 RFSM - Not On Site

DOES NOT HAVE CERT

*46 Toilet rooms, convenience and accessibility

NEEDS TO BE CLEANED

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

FRUIT FLIES IN THE BAR AREA

*10 Clean Sight and Touch

ICE MACHINE DOWNSTAIRS

*21 RFSM - Not On Site

NEED CERT

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

FRUIT FLIES IN BAR AREA

*10 Clean Sight and Touch

CLEAN ICE MACHINE AT THE LOWER LEVEL

*10 Clean Sight and Touch

ice bin by closed bar is very dirty with black spores ice bin in kitchen by wic

*32 Damaged Equipment

interior bottom of ric

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

barrier is needed at the hand sink close to the battered chicken

*42 Floors/walls/ceiling/nonfood dirty

WALLS SHOULD BE CLEANED OFTEN, FLOORS ARE DIRTY AND NEED TO BE REPAIRED

*45Physical Facilities

CEILING TILES ARE DIRTY THROUGHOUT THE KITCHEN CLEAN FAN COVERS IN THE WIF AND WIC SEAL HOLES IN THE WALL NEAR THE DINING ROOM, IN THE CEILING, AND ON THE EXTERIOR OF THE BUILDING

*19 Water & Plumbing in good repair- per code

LEAK AT THREE COMP SINK BY FAUCET HEAD

*29 Warewashing machines thermometer in F.rinse tank

THERMOMETER IS BROKEN ON DISH MACHINE NOT READING TEMPS

*47 RFSM Certificate - Not Display

MUST REGISTER WITH THE COD

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

GNATS AND FLIES IN THE BAR AND KITCHEN AREA

*19 Hand sink water temperature below 110'F

MEASURED AT 65.6F

* 21 RFSM notify 10 days & replacement in 45 days

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

FRUIT FLIES ALL THROUGH RESTAURANT

*47 Handwashing signage

KITCHEN

*45Floor, wall, ceiling - Exposed material

HOLE IN CEILING KITCHEN

*32 Equipment and Utensils Durability and Strength

DOOR GASKETS NEED REPLACING RIC

*30 Food Establishment Permit

*07 Food safe, good condition, unadulterated, and honestly presented

Moldy jalepenos

*19 Water & Plumbing in good repair- per code

hot water is not available in the back kitchen area repair plumbing

*30 Food Establishment Permit

not displayed for the kitchen

*31 Individual, disposable towels

not available

*34 Controlling pests. Eliminating harborage conditions

flies

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*41 Food Labeling - Bulk Food w/ Card or Sign

sauce and squirt bottles

*42 Dirty nonfood contact surfaces

interior of reach in cooler

*45Floor, wall, ceiling - Exposed material

missing ceiling tiles

*47 Other Violations

health notice

*10 Clean Sight and Touch

ice bin is dirty, brown slug

*19 Water & Plumbing in good repair- per code

hot water not reaching temp

*34 Controlling pests. Eliminating harborage conditions

flies

*36 Cloths in-use for wiping between uses stored

*42 Dirty nonfood contact surfaces

reach in cooler interior

*46 Physical Facilities Premises

clean unisex restrooms

*47 Other Violations

Notification of health report signage indicating current report available.~Provided

*28 Original cont. of RTE/PHF/Day1= day of opening

DATE MARKING IN RIC, COLESLAW, PICO, CUT VEGETABLES

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

IN WIF CHICKEN

*36 Cloths in-use for wiping between uses stored

WET CLOTHS STORED ON PREP SURFACES

*31 No soap at handsink

AT HAND SINK BY DISHWASHER

*02 Cold Hold (41øF/45øF or below)

PICO 46 DEGREE F, SOUR CREAM 46 DEGREE F, RAW SHRIMP 56, 52 DEGREE F, RAW CHICKEN 45 DEGREE F, NAKED WINGS 49 DEGREE F

*39 Equipment & utensils cleaned before restocking

KNIVES IN PREP AREA

*29 Food thermometers provided and accessible

AT ALL RICS, REPLACE OR REPAIR BROKEN THERMOMETERS, IN MILK COOLER AT BAR

*41 Food storage containers, identified with common name of food.

REPACKAGED SUGAR IN DRY STORAGE

*19 Hand sink water temperature below 110'F

BAR HAND SINK

*28 Date marking > 24 hrs,on site,temp 41F

ENSURE ITEMS ARE PULLED BY USE BY DATE

*36 Cloths in-use for wiping between uses stored

*24 Shellfish tags to remain attached to container

KEEP TAG WITH OYSTERS CURRENTLY USING

*29 Food thermometers provided and accessible

IN MILK COOLER

*39 Store equipment & utensils in a clean, dry place

PUT LID ON WRAPPED UTENSILS TO PREVENT SPLASH

*19 Hand sink water temperature below 110'F

BAR HAND SINK 94.6 DEGREE F, SERVER 94.2 DEGREE F

*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food

CAN NOT STORE ANYTHING IN ICE FOR CONSUMPTION

*39 Store equipment & utensils in a clean, dry place

UTENSILS STORED NEXT TO BAR HAND SINK

*43 Clean vent syst:Intake/exhaust air ducts

NEAR DISH AREA NEXT TO EQUIPMENT STORAGE, AND BY BREAD AREA

*21 RFSM - Not On Site

*24 Shellstock tags not commingled

OYSTER TAGS MUST BE DATED WHEN LAST OYSTER IS SOLD FROM BOX

*10 Chlorine sanitizer concentration, minimum temp.

0 PPM SMALL DISH WASHER

*19 Water & Plumbing in good repair- per code

LEAK AT HAND SINK BY DISH WASHER

*35 Eating food, chewing gum, drinking beverages, or using tobacco

DESIGNATE AREA FOR EMPLOYEE ITEMS

*37 Storing the food at least 15 cm (6 inches) above the floor

PICKLES IN COOLER

*02 Cold Hold (41øF/45øF or below)

RAW CHICKEN 45, COOKED CHICKEN 48 DEGREE F VOLUNTARILY DESTROYED

*24 Food Labeling- with common name of the food

IN COOLER

*39 Equipment in good repair and proper adjustment.

SERVICE WIC AS SOON AS POSSIBLE, AMBIENT TEMP 50+ DEGREE F

*21 RFSM - Not On Site

*29 Food thermometers provided and accessible

IN ALL RICS

*29 Sanitizing solutions, testing devices

NEED CHLORINE AND QUAT TEST STRIPS

*10 Chlorine sanitizer concentration, minimum temp.

10 PPM WAREWASH

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

CONTAINER OF LIMES IN ICE FOR CONSUMPTION

*10 Chlorine sanitizer concentration, minimum temp.

Sanitizer in bar sink showed 10ppm. Manufacturer's directions indicate 100ppm as minimum effective concentration.

*29 Sanitizing solutions, testing devices

Test strips were unavailable to verify bar cleaning sink was within sanitizer manufacturer's sepcifications (100ppm)

*32 Nonfood surfaces-design to be cleaned easily

Rust on shelving holding beverage glasses.

*45Floor, wall, ceiling - Exposed material

Area above walk in cooler where ladder to above is exposed to construction.

*47 RFSM Certificate - Not Display

No RFSM was on site at time of inspection. Acting manager indicated that he had the proper education. Registered Food Service Manager certified through the City of Dallas must be present at all ti

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Live crawfish were stored adjacent to ready to eat tortillas in walk in cooler. Then, to move them off the floor they were placed above tortillas. Crawfish should be treated with the same care as ot

*42 Dirty nonfood contact surfaces

A/C return vents in kitchen area show buildup of lint and other debris.

*10 Clean Sight and Touch

Back of ice maker shows significant biofilm. Advise management to take unit out of service, empty, clean thoroughly, and sanitize before being brought back into service. Dirty can opener blade.

*29 Sanitizing solutions, testing devices

No test strips for sanitizer solutions used on site available at time of inspection. Both Quaternary Ammonium and Chlorine are used. Both test strips should be provided. Employees should be educate