DUFFYS SPORTS GRILL

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher Bar (Chlorine 0ppm) after running, operator replaced sanitizer 50ppm chlorine. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In dry herbs front line and prep line, cook line reach-in cooler in dressing. Operator removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line next to cutting board, operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in walk-in cooler.

Basic - Silverware/utensils stored upright with the food-contact surface up. Forks in rack outside of office.

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of pizza oven by fryer with buildup of grease. Warning - From follow-up inspection 2024-11-26: Time Extended

High Priority - Stop Sale issued due to adulteration of food product. Black salt used at bar has activated charcoal as an ingredient.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb outside back door.

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

Basic - Cutting board has cut marks and is no longer cleanable on cook line.

Basic - Floor soiled/has accumulation of debris. Grease buildup on floor by deep fryer, unused pizza oven.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Soiled handled scoop in contact with butter next to shrimp on cook line cooler across from stove.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher main kitchen(Chlorine 0ppm) after running and priming three times. Operator replaced sanitizer, chlorine 50ppm. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shaved beef over unwashed potatoes. Also over whole muscle raw beef. Operator discarded potatoes and rearranged raw beef items for proper food protection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam well middle of cook line cooked beans (112F - Hot Holding); cooked rice (120F - Hot Holding) for two hours per operator, operator stirred both foods and both foods reached a temperature of above 135F. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb outside back door.

Intermediate - Food being cooled by nonapproved method - cooked pasta in walk-in cooler is packed dense before fully cool in plastic.

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Walk-in cooler near bar shelves with rust that has pitted the surface.

High Priority - Dipperwell faucet bent downward eliminating required air gap near cook line ice cream area. Operator propped up faucet to create proper air gap. Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed bartender touch hair and then scoop ice for drinks, no handwash. Spoke with manager about importance of handwashing and the usage of hair restraint to aid in proper handwashing techniques.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle far end of bar soiled.

Basic - Employee with no hair restraint while engaging in food preparation. Observed bartender no hair restraint.

Basic - Equipment in poor repair. In bar area lemon squeezer chipped and flaking.

Basic - Wood food-contact surface not properly sealed. Liquor shelves at far end cook line.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

High Priority - Food stored in ice used for drinks. See stop sale. Observed 2 wine bottles in ice containers in the bar area. See stop sale.

High Priority - Stop Sale issued due to adulteration of food product. Food stored in ice used for drinks. See stop sale. Observed 2 wine bottles in ice containers in the bar area. See stop sale.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing wearing jewelry other than a plain ring on their hands/arms while preparing food. Operator educated employee and removed jewelry. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceilings in disrepair by walk in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items above clean equipment. Operator removed personal items. Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses. Observed ice bucket on the floor by ice machine.Operator removed ice bucket off the ground. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves in walk in cooler.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0 ppm. Operator primed and changed sanitizer. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw ground beef stored over raw pork chops. Containers switched. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored by packaged teas. Chemical moved to proper location. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed whisk stored in hand wash sink at cook line. Observed bag of cloths stored in hand wash sink in back food prep area. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at cook line.

Intermediate - No soap provided at handwash sink. Hand wash sink in back food prep area. 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 wash sink in back food prep area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust above beverage/server station. Repeat Violation

Basic - Condensation or other drainage not disposed of according to law. Observed water dripping from ac vent above reach in coolers at cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Cook line.

Basic - Working containers of food removed from original container not identified by common name. Spray bottle of water near ice cream freezer. Bottle labeled. Corrected On-Site

Intermediate - No soap provided at handwash sink. By server serving station.Operator replaced soap. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents dust accumulation in server serving station area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed a employee wearing a watch while preparing food.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer ice build up throughout freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment.Observed knife between three compartment sink and the wall. Operator removed knife wash rinse and sanitized. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs in grill door handle by kitchen line. Operator removed tongs. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle under flour in the container. Operator removed scoop. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing shield light in prep area ceiling.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign in hand washing sink in kitchen line and back prep area. The operator supplied the hand wash sign. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers soiled with dust in walk-in cooler.

Basic - Silverware/utensils stored upright with the food-contact surface up by kitchen line server folding station. Operator removed for a rewash and sanitized. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Observed a leaking pipe at the hand wash hand.