FLANIGAN'S

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned containers on shelf above triple sink. Manager removed during inspection. Corrective Action Taken Repeat Violation

Basic - Bowl with no handle used to dispense flour. Removed during inspection. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on shelf aboveboard triple sink. Removed washed and dried during inspection. Corrected On-Site

Basic - Working containers of flour removed from original container not identified by common name. Labeled during inspection. Corrected On-Site

High Priority - Employee washed hands with no soap. Employee failed to apply soap while washing hands and proceeded to continue to initiate task working with foods. Reviewed proper handwashing procedures. Employee washed hands correctly. Corrected On-Site

Basic - Floor area of beer walk in cooler covered with standing water on the left side next to entrance door.. Cleaned during inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table in kitchen. Manager stored in sanitizer bucket during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw chicken stored behind container of egg wash used for both chicken and shrimps. Manager stored correctly during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front of Flat top- Cooked onions (110-115F - Hot Holding). Per Manager food item in unit less than 2 hours. Chef reheated Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on shelf above prep table back of main kitchen. Repeat Violation

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Cooked Chicken Breast (138F - Cooking) Temperature taking right when removed from flat top- Chef placed back on flat top to cook to 165. Rechecked to 170 Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves after using personal phone. put on hairnet. He then proceeded to grab a clean plate without washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged Raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Manager removed thawed raw tuna from ROP packages during inspection. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hairnet during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on shelf under prep table in secondary prep station. Removed during inspection. Corrective Action Taken

Basic - Floor area(s) covered with standing water. Beer walk in cooler floor.

Basic - Floor soiled/has accumulation of debris. Beer walk in cooler soiled. Cleaned during inspection. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Next to Stove on kitchen.Replaced during inspection. Corrected On-Site

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Dispenser hose for triple sink submerged within fluid without air gap. Warning

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands for a total of 4 seconds during hand washing process. Warning

High Priority - 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. At the front line reach in cooler, butter (52F - Cold holding); sour cream (52F - Cold holding). Per operator not prepared or portioned today. Per operator stored in cooler overnight. Operator discarded. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the front line reach in cooler, butter (52F - Cold holding); sour cream (52F - Cold holding). Per operator not prepared or portioned today. Per operator stored in cooler overnight. Operator discarded. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the kitchen at the front line, baked potato (122F-132F - Hot Holding). Per operator placed 1 hour prior to taking temp. Per operator not out of temp for more than 4 hours. Per operator prepared and portioned today. Operator reheated to 187F. Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In the reach in cooler next to cook line, cheese cake placed at 2:40pm (47F at 3:40pm - Cooling from ambient)( 2nd temp 47F at 4:40pm). Item was covered in reach in cooler causing the lack of cooling surface area. At current rate of cooling item will not cool down properly. Operator placed in walk in cooler to quick chill. Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing process sink blocked by buckets. Repeat Violation Admin Complaint

Basic - Cloth used as a food-contact surface. Cloth left on baked potatoes on speed rack in the back of kitchen. Operator moved. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags stored next to and over condiments. Warning

Basic - Floor area(s) covered with standing water. Standing water on floor near cookline. Warning

Basic - Floor soiled/has accumulation of debris. Near cookline floors soiled with food debris Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth left on food and not in wiping cloth bucket. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler across from cook line, pico (46F - Cold Holding); shrimp (42-47F - Cold Holding). Per operator, items were not prepared or portioned today. Items placed in walk-in cooler to rapid cool. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam table next to kitchen, chili (131-146F - Hot Holding). Employee reheated item to 181F. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee food item stored with restaurant food items in reach in cooler in wait area. PIC removed and stored appropriately.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed: Scoop handle not stored above flour in prep table in prep area. Spoon handle not stored above cheese. PIC removed scoop handle. Corrected On-Site

Basic - Stored food not covered. Observed ice cream stored uncovered in chest freezer next to kitchen. Employee covered ice cream. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at cook line touch phone, proceeded to prepare food, no hand washed. Educated operator, employee washed hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- raw beef 45-47F- cold holding, raw salmon 45-47F- cold holding- food not prepared or portioned today- food out of temperature for 30 minutes- operator placed in ice bath to quick chill

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Handwash sink used for purposes other than handwashing. Observe bucket inside the hand washing at the bar area. Operator removed. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch at the cook line, preparing food. Educated operator, employee removed watch. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with sanitizer at wait station. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of brown like substance buildup inside ice machine. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Observed wiping cloth sanitizer bucket stored on shelf next to sandwich buns. Operator removed and stored properly. Corrected On-Site

Basic - Stored food not covered. -Observed a uncovered container with prime rib stored in walk-in cooler. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm) Operator dumped old solution and refilled with fresh solution testing at 200ppm. Corrected On-Site

Basic - Working containers of flour removed from original container not identified by common name. Operator labeled. Corrected On-Site