Hoots Restaurant

Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. A cook cracked raw shell eggs then handled clean plates without changing gloves and washing their hands. Educated employee on proper hand washing procedures. Employee changed gloves and washed their hands.

Raw animal food stored over or with unwashed produce. In the walk in cooler raw smoked salmon is stored inside the same box as unwashed lemons and beets. All foods properly stored.

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the single door make table in the prep/salad station, tuna salad (47F - Cold Holding); coleslaw (46F - Cold Holding); potato salad (48F - Cold Holding); chicken salad (48F - Cold Holding); hard boiled eggs (48F - Cold Holding); ham (44F - Cold Holding); Canadian bacon (45F - Cold Holding); corned beef (49F - Cold Holding); corned beef hash (48F - Cold Holding); American cheese (45F - Cold Holding); Swiss cheese (45F - Cold Holding). Per operator all items in the cooler longer than 4 hours. See stop sale.

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the single door make table in the prep/salad station, tuna salad (47F - Cold Holding); coleslaw (46F - Cold Holding); potato salad (48F - Cold Holding); chicken salad (48F - Cold Holding); hard boiled eggs (48F - Cold Holding); ham (44F - Cold Holding); Canadian bacon (45F - Cold Holding); corned beef (49F - Cold Holding); corned beef hash (48F - Cold Holding); American cheese (45F - Cold Holding); Swiss cheese (45F - Cold Holding). Per operator all items in the cooler longer than 4 hours. See stop sale.

Employee applied hand antiseptic in place of washing hands as required.

Food-contact surface soiled with food debris, mold-like substance or slime. There is a buildup of food debris on the slicer around the blade, under the sharpener cover and on the food gripping plate.

Handwash sink not accessible for employee use at all times. There is a large mixer blocking access to the hand washing sink in the prep=salad station.

Raw animal food stored in same container as ready-to-eat food. Inside a bucket in the walk in cooler raw ground beef is stored with a pouch of commercially processed clam chowder. Operator moved items to proper storage.

Raw animal food stored over or with unwashed produce. In the walk in cooler raw ready to eat smoked salmon is stored inside a case of unwashed lemons. Operator moved items to proper storage.

Spray bottle containing toxic substance not labeled. There is an unlabeled chemical spray bottle at the triple sink.

Employee with no hair restraint while engaging in food preparation. There is an employee with no hair restraints preparing food. Employee put on a hat.

Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. A cook cracked raw shell eggs then handled clean plates without changing gloves and washing hands.

Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler a container with raw ground beef is stored on top of a bucket of pickles that are stored on the floor in the walk in cooler.

Toxic substance/chemical improperly stored. There are bottles of all purpose cleaner and delimer stored with containers os vegetable oil in fry storage.

No paper towels or mechanical hand drying device provided at handwash sink. There are no single use paper towels in the women's restroom. There are no paper towels at the hand washing sink by the dishwasher. Operator provided paper towels.

Bathroom facility not located on the same floor as the food establishment.

Covered waste receptacle not provided in women's bathroom. There is no covered receptacle in the women's restroom in the dining area or the unisex restroom in the back of the kitchen.

Floor area(s) covered with standing water. There is standing water on the floor in the salad station between the walk in cooler and the salad station make table cooler.

Food stored on floor. There is a bag of flour stored on the floor in fry storage. There is a bucket of pickles stored on the floor in the walk in cooler.

No handwashing sign provided at a hand sink used by food employees.there is no handwashing sign in the men's or women's restrooms.

Plumbing system in disrepair. There is a leak from the drain pipe under the hand washing sink in the salad station.

From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training for Mirna and Alexis gave expired. - From follow-up inspection 2025-05-02:

From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled.there is an unlabeled chemical spray bottle in the dish washing station. - From follow-up inspection 2025-05-02:

Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. On a shelf, with undamaged cans there is a 29 ounce can of black beans with a severely dented rim. See stop sale.

Raw animal food stored over/not properly separated from ready-to-eat food. Inside a bucket in the walk in cooler fully cooked andouille sausage is stored under raw ground beef.

Roach activity present as evidenced by live roaches found. There are two live roaches on a television set on the wall in the fry station.

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler in the fry station French toast batter (48F - Cold Holding); corned bedf hash (47F - Cold Holding). Operator iced out of temperature items.

Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training for Mirna and Alexis gave expired.

Spray bottle containing toxic substance not labeled.there is an unlabeled chemical spray bottle in the dish washing station.

Accumulation of debris on exterior of warewashing machine. There is an accumulation of food debris on top of the dishwasher.

Cardboard used to line food-contact shelves. There is cardboard lining a shelf in dry storage underneath bags of raisins.

Damaged/spoiled/recalled food not properly segregated. On a shelf, with undamaged cans there is a 29 ounce can of black beans with a severely dented rim. See stop sale.

In-use tongs stored on equipment door handle between uses. There are tongs on the oven door handle. Operator removed the tongs.

From initial inspection : Basic - Ice scoop handle in contact with ice. In the service area at the counter the ice scoop handle is in contact with ice. Educated the operator on proper storage of the ice scoop, operator moved the scoop to proper storage. - From follow-up inspection 2024-12-13:

From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. There is beef thawing at room temperature. Operator moved the bedf to the walk in cooler. - From follow-up inspection 2024-12-13: There is andouille sausage thawing at room temperature. Operator moved the sausage to the walk in cooler.

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 filled the triple sink to sanitize after washing in the dishwasher.

Handwash sink not accessible for employee use at all times. The hand washing sink in the salad station is blocked by a stand mixer and garbage can.

No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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.

Ice scoop handle in contact with ice. In the service area at the counter the ice scoop handle is in contact with ice. Educated the operator on proper storage of the ice scoop, operator moved the scoop to proper storage.

Time/temperature control for safety food thawed in an improper manner. There is beef thawing at room temperature. Operator moved the bedf to the walk in cooler.