DUFFYS SPORTS GRILL

Intermediate - Spray bottle containing toxic substance not labeled. Observed un labeled spray bottle, operator labeled the bottle. Corrected On-Site

Basic - Open dumpster lid. Operator closed the dumpster lid. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed nitrogen tank next to ice machine not secured. Operator put the restraining chain on. Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses. Observed ice bucket stored on the floor, operator moved bucket for cleaning. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed old labels on plaice containers.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed ice buckets stored on floor. Operator placed ice buckets off floor. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler. Operator removed employee food. Corrected On-Site

Basic - Employee with soiled clothing/apron. Operator put on new apron. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp and fish at 46F. Manager moved to walk in cooler and put on ice. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sauce hot holding at 115°F. Sauce reheated to over 165°F Corrected On-Site

High Priority - Toxic substance/chemical improperly stored facing ice in bar. Storage corrected Corrected On-Site Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 44°F in reachin cooler under cookline. Cooler to be kept closed for cooling Also coleslaw 54°F, coldlaw moved to another cooler for cooling and cold holding Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored by single service items in bar Corrected On-Site

Intermediate - No soap provided at handwash sink in back prep area

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.