Basic - Equipment and utensils not properly air-dried - wet nesting.
Basic - Heavy Grease accumulated under cooking equipment.
Basic - Hood heavily soiled with accumulated grease.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.78° manager dumped
Basic - Raw shrimp stored in undrained ice. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter on ice bath on he cook line 48° recommend rapid chill
High Priority - Waste line from beer tap not properly plumbed. Draining into a bucket that's stored on the floor. Manager states that's how they measure beer waste.
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Outside bar
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