DUFFY'S TAVERN

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth sanitizer to strong in kitchen on cook line. Operator diluted chlorine sanitizer to 50ppm. Corrected On-Site

Basic - Open dumpster lid. Observed dumpster lid open. Operator closed lid. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine wiping cloth sanitizer bucket in bar area not at proper minimum strength. Operator corrected chlorine sanitizer bucket to 50ppm. Corrected On-Site Repeat Violation

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 touching pepper. Operator moved handle above product. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine wiping cloth sanitizer not a proper ppm. Operator corrected chlorine sanitizer to 100ppm. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer reading +200ppm chlorine. Owner replaced the sanitizer new reading 100ppm chlorine. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on a dry storage shelf next to food. Owner removed the drinks. Corrected On-Site

Basic - Employee with soiled clothing. Observed employees cell phone on shelf at food prep area. Operator removed cell phone. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on the cook line: Cooked onions (115F - Hot Holding) Operator stated it had been out for approximately 1hr. Operator placed item on the flattop. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed multiple single service cups being used as scoops in containers of spices. Operator disposed of the cups. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soot build up on the ceiling vents above the cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee beverages on top of prep tables and the cook line.

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to single use gloves in the back storage area. Owner removed the bottle. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in a soiled holder. Owner removed and sanitized the scoop and holder. Corrected On-Site

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. Educated Person in charge and emailed a copy

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.Educated Person in charge and emailed a copy.

Basic - Carbon dioxide tank not adequately secured in back storage area. Person in charge secured co2 tank. Corrected On-Site

Basic - Interior of microwave has accumulation of dried food debris in back kitchen area by dish machine.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 5 employees 1 employees expired.

Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelves under the grill. Owner removed the cardboard. Corrected On-Site