FLANIGAN'S SEAFOOD BAR & GRILL

High Priority - Employee handled soiled equipment ( garbage can) and then engaged in food preparation, without washing hands on prep area. Employee washed hands. Corrected On-Site Warning

High Priority - Employee switched from working with raw food ( handling raw tilapia with gloves ) to handling clean lade with butter with out washing hands. Employee washed hands Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo cooler ,Salsa 51F cold holding, key lime pie 58F cold holding , butter 46F cold holding Flip top cooler#2Cheese (52F cold holding ) Cooked ribs 46F cold holding . Per operator products not prepared or portioned today. Per operator products stored approximately 3 hours. Operator iced down Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler #2 Marinated raw chicken at 1:54pm (48F cooling) since 11am at 2:21pm (49F cooling), At this current cooling rate product will not cool to 41F within 4 hours. Flip top cooler #1 Cooked broccoli at 1:37pm (48F cooling ) since 2 hours at 2:20pm (48F cooling) at this current cooling rate product will not cool to 41F within 6 hours. Operator iced down products Corrective Action Taken Repeat Violation Warning

Basic - All Ceiling tile missing above prep area. Advised operator to protect preparation area from debris possibly falling down Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Baked potatoes 46-48 f cooling overnight, rice 44-45 cooling overnight, 1/2 cooked chicken 45-46 f cooling overnight all three not handled today in any manner ( not portioned or prepared today. Leftover cooling) Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Baked potatoes 46-48 f cooling overnight, rice 44-45 cooling overnight, 1/2 cooked chicken 45-46 f cooling overnight all three not handled today in any manner ( not portioned or prepared today. Leftover cooling) Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. 1/2 chicken on time plan. 2 leftover 1/2 chickens cooling over night in walk in cooler.stop sale issued for not cooling to 41 f within 6 hours. Explained can not use both time and temperature. Once on time at the end of the time must be discarded even if the temperature is good.on plan marked that they discard after 2 hours. Both 1/2 cooked chickens were not discarded at the end of 4 hours.

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. sour cream 45 f ambient cooling overnight based on the label.( not handled today. Not prepared or portioned today )

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sour cream 45 f ambient cooling overnight based on the label.( not handled today. Not prepared or portioned today )

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chopped lettuce 45-47 f as per employee cut 2 hours ago. Second temperature 45-47 fafter 20 minutes. In beer walk in cooler. At this rate of cooling it will not reach 41 within 4 hours from cutting. Manager put lettuce in ice water in three compartment sink. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen prep area.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Several Personal beverage containers stored with and above food in beer walk in cooler. Explained and manager properly stored. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In walk in cooler on cook line.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed expo server touching bake potatoes ready to be served to customers on expo window with no gloves. Educated operator on proper handling of ready to eat food, Employee washed hands and wear gloves Corrected On-Site Warning

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.at 0 ppm at the bar. Operator corrected to 200 ppm quaternary Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with chopped garlic stored on same container with raw clams and a container with raw chicken stored above cooked potatoes inside fryer station flip top cooler, top and bottom not protected by solid separation. Operator stored products properly Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed a deep covered container inside walk-in cooler and a deep container on pantry station with chopped romaine at 2:19pm( 48°F cooling) since 8:30am . Per operator product cooling for over 4 hours. Product did not cool to 41°F within 4 hours. See stop sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple items on cook line and expo line Butter 53°F cold Holding, salsa 49°F cold Holding raw fish 46°F cold Holding , cheese 51°F cold Holding raw chicken 46°F cold Holding , tuna salad 47°F cold Holding Per operator all products stored for approximately 2 hours. Per operator products not prepared or portioned today. Operator iced down products Corrective Action Taken Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed a deep covered container inside walk-in cooler and a deep container on pantry station with chopped romaine at 2:19pm( 48°F cooling) since 8:30am . Per operator product cooling for over 4 hours. Product did not cool to 41°F within 4 hours. See stop sale Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed overstocked Cooked chicken 112°F hot Holding inside steam table and cooked chicken wings 102°F hot Holding , Per operator products stored for approximately 1 hour. Operator moved products to fryer for reheating, rechecked 187°F reheating Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. Sanitation tablets stored next to dry spices above prep table were portioned burgers were made Operator stored properly Corrected On-Site Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.at 0 ppm. Operator corrected to200 ppm quaternary Corrected On-Site Warning

High Priority - Dented/rusted cans present. See stop sale. Can of Carmel dented in seam. Warning

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. Garlic butter not time marked. Chef states product out at 11 am. Chef time marked. Corrected On-Site Warning

Intermediate - No plan review submitted and approved for establishment previously licensed by the Department of Agriculture and Consumer Service or the Department of Health. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Hand wash sink in service station relocated. Oven added in rear prep area near mop sink. Ice machine moved to rear prep area near prep sink. Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop in breading container in storage area. Operator removed. Corrected On-Site Warning

Basic - Floor area(s) covered with standing water in rear prep area. Warning

Basic - Floors not maintained smooth and durable at rear prep area by ice machine. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor mats soiled at cook line in front of stove. Warning

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Large Gap between walls in rear prep area. Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Remade Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly in kitchen prep area. Fly did not land on anything.

High Priority - Roach activity present as evidenced by live roaches found. Three live roaches under bar countertop located in dining room.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in 115F water at front serving station in kitchen. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior to freezers in oven room unclean.

Basic - Wet wiping cloth not stored in sanitizing solution between uses on shelf at prep area of kitchen. Operator removed. Corrected On-Site