DUFFY'S SPORTS GRILL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish above hot dogs in draw refrigerator. Operator placed raw fish on the lowers shelf. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed maui Maui in reduced oxygen package defrosted. See stop sale

Intermediate - Spray bottle containing toxic substance not labeled. Observed blue substance in unlabeled spray bottle. Operator labeled . Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed maui Maui in reduced oxygen package defrosted. See stop sale

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with grease. Corrected On-Site

Basic - Microwave handle surface soiled food debris. Operator cleaned and sanitized. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observe unwashed pineapples above cut lettuce. Operator place cut lettuce above pineapple . Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Observe at cook line hand sink.

Basic - Working containers of food removed from original container not identified by common name. Observe oil and water in squeeze bottles not labeled. Operator labeled. Corrected On-Site

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 Dishwasher (Chlorine 0ppm); Operator corrected too Dishwasher (Chlorine 100ppm) Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed metal container in hand sink by dishwasher. Operator removed.

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. I emailed operator form and he printed and had employees sign. Corrected On-Site

Basic - Stored food not covered. Observed flour and bread crumbs not covered .

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Food stored on floor. Observe cases of French fries on floor in walk-in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at Flip top refrigerator ; sour cream (58F - Cold Holding) due to overfilled container. Operator removed the overfilled sour cream. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 5lbs of shrimp temping at 47F. Per operator it was in reach in cooler overnight

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 5lbs of shrimp temping at 47F. Per operator it was in reach in cooler overnight

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. Emailed operator Food Employee Reporting Agreement Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks at wait station not inverted

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on make table across from fryers

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employees in preparation of food with no beard guards

Basic - Equipment in poor repair. Reach in cooler door (right side)number 8 on cooks line does not seal when closed Fry station reach in cooler gaskets are in disrepair lid insulation is also exposed

Basic - Food stored on floor. Cooking oil stored on floor by oven and beer walk in cooler

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer number 20

Basic - In-use tongs stored on equipment door handle between uses. In use tongs stored on oven handle at cooks line 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 in direct contact with beer batter Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cooks line

High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observe quaternary sanitizer at 50 ppm. Operator correct to 200ppm. Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe at bar utensils in water at 72°F . Observe remove water. Corrected On-Site

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. Bar dishwasher first test 0ppm. Second test 50ppm, 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 stove: cooked onions (113F); cooked mushroom (119F) observed double pan. Cook removed second pan, Holding unit: Marinara sauce (130F) Per cook all food was reheated at 9:00am. Cook reheated all food. Marinara 168°F, mushroom 168°F onions 172°F Corrected On-Site

Basic - Gaskets of reach in cooler.