DUFFY'S SPORTS GRILL

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sauerkraut (51-55F - Cold Holding) in 2 drawers under flat top grill . Per operator held over 24 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sauerkraut (51-55F - Cold Holding) in 2 drawers under flat top grill . Per operator held over 24 hours. See stop sale.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area

Intermediate - Spray bottle containing sanitizer substance not labeled.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On cook line by salad station.

Basic - Dead roaches on premises. Observed 1 dead roach in mopping room. Operator removed clean and sanitized. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed standing water in meat walk in cooler.

Basic - Food stored on floor. Observed plastic container of frying oil stored on floor.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At clean dish rack observed approximately 3 small flying insects landing on clean dishes. Admin Complaint

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 ( small) walk in cooler- raw chicken 48-50F- cold holding , raw ground beef 48-50F- cold holding, Philly steak 48-50F- cold holding , raw ribeye steak 48-50F- cold holding , raw turkey burger 48-50F- cold holding , raw pork 48-50F- cold holding- food not prepared or portioned today- food out of temperature overnight- see Stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At ( small) walk in cooler- raw chicken 48-50F- cold holding , raw ground beef 48-50F- cold holding, Philly steak 48-50F- cold holding , raw ribeye steak 48-50F- cold holding , raw turkey burger 48-50F- cold holding , raw pork 48-50F- cold holding- food not prepared or portioned today- food out of temperature overnight- see Stop sale. Repeat Violation Admin Complaint

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent soiled by cookline. Warning

Basic - Cutting board has cut marks and is no longer cleanable- at cookline area. Warning

Basic - Dead roaches on premises. At dinning room area observed approximately 5 dead roaches - operator removed dead roaches and sanitized area. Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. At clean dish rack - clean metal pans with water in between pans- operator removed to be cleaned. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed open container of heavy cream at the bar cooler 45°F. Per operator, less than 2 hours. Operator relocated to kitchen walk-in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like buildup in ice machine, on chute.

Basic - Floor not cleaned when the least amount of food is exposed. Observed mold like build up on the floor of the bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soda gun holster at bar with mold like build up.

Basic - Water draining onto floor surface in server station from ice tea brewing machine.

High Priority - Displayed food not properly protected from contamination. Observed opened ice cream in ice cream freezer located in kitchen area with mold dripping on ice cream see stop sale.

High Priority - Food with mold-like growth. See stop sale. Displayed food not properly protected from contamination. Observed opened ice cream in ice cream freezer located in kitchen area with mold dripping on ice cream see stop sale.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed commercially sauces, opened per operator 24 hours not labeled. Operator labeled products Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed all soda gun nozzles located at bar area with mold like substance. Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine located by bar area with mold like substance

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink inaccessible with nozzles and pans soaking overnight. Handwash sink used for purposes other than handwashing. Observed hand washing sink located at bar area used for dump sink. Observed hand washing sink located at cook line being used for dump sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink located at bar area used for dump sink. Observed hand washing sink located at cook line being used for dump sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper. Towel at hand washing sink at bar area.

Intermediate - Spray bottle containing toxic substance not labeled. Observed bottles of unknown substance located at bar area without labels. Operator labeled bottles sanitizer Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand washing sink at hand washing sink located at bar area. Water temperature 82°F

Basic - Open Fly syrup containers hanging over food/food preparation area/food-contact equipment. Observed open fly chemical syrup containers located at bar area with alcohol bottles and over prepped lemons, limes and alcohol bottles.

Basic - Bowl or other container with no handle used to dispense food. Observed employee at fountain station using glass for immediate service to dispense ice

Basic - Buildup of food debris/soil residue on equipment door handles. Observed equipment handles, walk in cooler, walk in freezer handles with food and mold like substance.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table located in kitchen area.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed exterior back door with gap beneath and on sides of door.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in freezer located at the bar area. Observed ice build up with mold in ice cream freezer located at cook line.

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 of handle directly touching shredded soft cheese on cook line. In-use tongs stored on equipment door handle between uses. Observed dirty utensils from overnight hanging on handle of equipment. Operator removed cleaned , sanitized and stored correctly

Basic - Raw fruits/vegetables not washed prior to preparation. Observed vegetables being prepared without being washed in prep area. Operator had employee wash vegetables Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed wiping cloth quaternary ammonium solution stored on floor. Operator removed and stored correctly.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cooks line with mold like substance. Observed soda gun nozzles at bar area with mold like substance. Observed steamer with soups inside with mold like substance. Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwaves on cooks line with grease and food debris. Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine with accumulation of mold like substance. Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in coolers and reach in shelves throughout kitchen with mold like substance.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink in kitchen area being used to wash utensils.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in coolers in kitchen area with grease and food buildup on equipment doors. Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all floor drains throughout kitchen area with food debris and grease build up.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed exterior back door with gap beneath door.

Basic - Floor area(s) covered with standing water. Observed standing water under shelves in ware washing area. Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed hoods with grease build up dripping on floors behind fryers and coolers on cooks line. Floor soiled/has accumulation of debris. Observed floors throughout kitchen, prep area, ware washing area, and behind equipments with grease and food buildup. Objectionable odors in bathroom or other areas of the establishment Observed objectionable odors at bar area and inside protein walk in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in reach in coolers on cooks line

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 handle of scoop in direct contact with cooked quesadilla chicken on cooks line Operator removed and stored correctly Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce stored over prep washed produce in walk in cooler.

Basic - Working containers of food removed from original container not identified by common name. Observed clear bottles with unknown substance on different areas of cooks line. Operator labeled bottles with water. Corrected On-Site