DUFFY'S SPORTS GRILL

Basic - Accumulation of debris on exterior of warewashing machine. Manager instructed employee to clean. Corrective Action Taken

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Ice buildup in reach-in freezer. Manager instructed employee to defrost and clean. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. Manager cleaned. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed the quaternary test kit damaged, not reading.

Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple clean pans on a shelf Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler fans guards soiled

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Ioserved on a table next to sauces, uncovered sauce, quaternary bucket sanitizer for the line . Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler in front of the cook line. Corrected On-Site Repeat Violation

Basic - Walk -in cooler interior/shelves have accumulation of soil residues. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Ware wash area: black wall by the dish washer.

Basic - Accumulation of debris on exterior of warewashing machine. Manager instructed employee to clean. Corrective Action Taken

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Also, reach in freezer door in disrepair.

Basic - Food storage containers and pitchers cracked. Manager discarded. Corrected On-Site

Basic - Hole in or other damage to wall. Located in men's restroom. Manager stated that he has a work order and is awaiting maintenance to repair. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler.

Basic - Water draining onto plastic bucket from rinse station next to dishwasher. Manager has a work order and is awaiting maintenance to repair. Corrective Action Taken

Basic - Food stored on floor. Observed cases of food on floor in walk in freezer. Chef moved to shelf. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed sanitizer buckets being stored in hand washing sink in inside bar area. Manager removed. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Manager instructed employee to clean. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed 2oz cups with no handle being stored in various sauces. Manager removed. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed. Corrected On-Site

Basic - Reach-in freezer interior has an accumulation of soil residues. Manager instructed employee to clean. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine. Manager cleaned. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Floor area(s) covered with standing water. Located in walk in cooler. Manager cleaned. Corrected On-Site

Basic - Nonfood-contact surface rusted. Located on shelf under hand washing sink in ware wash area.

Basic - Floor area(s) covered with standing water. Located throughout kitchen area.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Reach-in freezer interior has accumulation of soil residues.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following food temperatures greater than 41°F raw shrimp (60F - Cold Holding); raw calamari (48F - Cold Holding); raw cod (47F - Cold Holding); raw chicken (48F - Cold Holding) All were located in reach in cooler next to fryer. Cooler had an ambient temperature of 54°F. As per chef all foods had been in cooler for about an hour. Manager instructed chef to remove all foods.

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. Discussed and emailed form to operator. Corrective Action Taken

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler next to fryer with ambient temperature of 54°F.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag being stored on kitchen equipment in inside bar area.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor area(s) covered with standing water. Located throughout kitchen area and bar area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Located between prep table and reach in cooler. Chef removed. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Located on various prep tables next to customer foods.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Located on bar counter in direct contact of customer. Manager removed. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following foods temperatures greater than 41F egg rolls (52F - Cold Holding); cut lettuce (48F - Cold Holding); cut tomatoes (49F - Cold Holding) All foods were located in reach in cooler in kitchen area. Reach cooler had an ambient temperature of 47F. Manager removed all foods and called maintenance. Warning - From follow-up inspection 2022-11-21: Observed reach in cooler with out of order sign. As per manager maintenance in aware and is scheduled to troubleshoot. Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler with ambient temperature of 47F. Warning - From follow-up inspection 2022-11-21: Observed reach in cooler with out of order sign. As per manager maintenance in aware and is scheduled to troubleshoot. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in freezer gaskets torn. Warning - From follow-up inspection 2022-11-21: Basic - Equipment in poor repair. Observed reach in freezer gaskets torn. Warning Time Extended

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed various pans of butter on stove not time marked. As per chef all are kept out of temperature for 4 hours and then discarded. Butter had only been on line for about an hour. Manager added time. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed windex being stored in ice well in bar area. Ice well was empty at time of inspection. Manager discarded. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed vent and cloths being stored in bar area hand washing sink. Manager removed. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vents soiled and ceiling tile throughout kitchen area soiled with accumulated dust.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on prep table and in reach in freezer. Manager removed. Corrected On-Site

Basic - Floor area(s) covered with standing water. Throughout kitchen area.

Basic - Food stored on floor. Observed soda stored on floor in dry storage area. Manager moved to soda rack. Corrected On-Site

Basic - Ice buildup in reach-in freezer in kitchen area, reach in cooler salad station and walk in freezer.

Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulated buildup under bar area.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket being stored on prep table. Manager removed. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Located in kitchen area. Manager instructed employee to clean. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following foods temperatures greater than 41°F shredded cheese (55°F - Cold Holding); sliced turkey (51°F - Cold Holding) As per chef food had only been in cooler for about an hour. Chef moved to walk-in cooler to cool.

Intermediate - Handwash sink not accessible for employee use at all times. Observed wiping cloths stored in hand washing sink. Located in kitchen area. Manager removed. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Ceiling tile missing. Throughout kitchen area.

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

Basic - Equipment in poor repair. Observed pantry reach in cooler with ambient temperature of 55°F. Cooler was off chef turned on. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed floor tile in hallway in disrepair and missing.

Basic - Food stored on floor. Observed various cases of food being stored on floor in walk in freezer. Chef moved to shelf.

Basic - Ice buildup in walk-in freezer.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. As per manager machine is getting replaced.

Basic - Reach-in cooler cooler/freezer has accumulation of soil residues. Located throughout kitchen.

Basic - Standing water in bottom of reach-in-cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following foods temperatures greater than 41°F; butter (63°F - Cold Holding); herb butter (68°F - Cold Holding) As per chef butter had only been out for less than 2 hours. All were located in front of stove. Chef added time. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed the following foods temperatures greater than 41°F; butter (63°F - Cold Holding); herb butter (68°F - Cold Holding) As per chef butter had only been out for less than 2 hours. All were located in front of stove. Chef added time. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Chef cleaned. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle being used to scoop ice in outside bar area. Chef discarded cup. Corrected On-Site

Basic - Floor area(s) covered with standing water. Throughout kitchen and inside bar area.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed grout missing and and cracked tiles throughout restaurant.

Basic - Food not stored at least 6 inches off of the floor. Observed various cases of meat being stored on floor in walk in cooler and cases of water being stored on floor in beer cooler. Chef instructed employee to move to self. Corrective Action Taken

Basic - Hole in wall. Located in ware wash area and in front of walk in freezer.

Basic - Ice buildup in walk-in freezer.

Basic - In-use wet wiping cloth/towel used under cutting board. Chef removed. Corrected On-Site

Basic - Reach-in freezer have accumulation of soil residues. Located in ice cream freezer.

Basic - Standing water in bottom of reach-in-cooler. Located in reach in coolers throughout kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall under 3 compartment and dishwasher sink soiled with black residue. Also observed wall next to walk in freezer with mold like build up.