Hooters
Permit ID: FD-28799
Permit Type: E & D
10223 N Metro Pkwy Phoenix 85051
*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
07
No bare hand contact with RTE foods or approved alternate method properly followed
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. Bartender touching ready-to-eat limes with bare hands to placed on rim of glasses of beverages. Discussed no bare hand contact requirements with manager. Manager instructed bartender to use small tongs attached to condiment container at time of inspection.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Heavy material growth on black plastic attachment and metal surface of metal chopper. Food debris build-up on interior surface of push lid tops to several condiment containers stored as clean. Discussed proper disassembly of equipment and proper cleaning with manager. Equipment used for ready-to-eat TCS foods. Equipment disassembled and placed in warewashing area at time of inspection.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. Cheese sauce and soup in hot holding unit on food prep line measured at 111-125 Deg. F. Per manager, food items re-heated on cook top and then placed in hot holding unit 30 mins. prior to inspection. Discussed hot holding requirements with manager. Per manager, unit had shut off and manager turned back on but tape holding temperature control knob continued to keep unit off. Per manager, new hot holding unit will be ordered. Manager will cool food items with ice bath in walk-in cooler and no longer use hot holding unit at time of inspection.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. Several TCS desserts in small reach-in refrigerator by beverage station measured at 53 Deg. Per manager, desserts placed in refrigerator from walk-in cooler 30 mins. prior to inspection. Walk-in cooler maintaining TCS foods at 41 Deg. F. Manager adjusted thermometer in refrigerator and will not use until maintaining 41 Deg F. or less. Manager placed desserts in walk-in cooler at time of inspection.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment. Temperature control knobs to hold holding unit have tape on the surface. Hot holding unit is not maintaining TCS foods at 135 Deg. F. or higher. Broken missing handles to faucets at prep sink and 3 compartment sink. Repair or replace to maintain in good condition.
Correct Prior To Next Routine Inspection
47
Non-food contact surfaces clean
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Black circular material growth and liquid debris build up on shelving in reach-in cooler at bar. Liquid debris build-up on surface of black soda gun holder. Clean more frequently and maintain.
Correct Prior To Next Routine Inspection
53
Physical facilities installed, maintained, & clean
Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed. Walls to entrance to kitchen deteriorating and a couple of walls in kitchen have holes, floor tiles missing in walk-in cooler at entrance to walk-in freezer. Repair and maintain smooth and easily cleanable.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a D Grade and had 3 Priority, 1 Priority Foundation and 3 Core violations on this inspection. Discussed proper disassembly of equipment for cleaning with manager. No County legal action will result from this inspection.
Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne
illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly
washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
