DUFFYS SPORTS GRILL

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee took cell phone out of pocket while wearing gloves then handled container of food without removing gloves and washing hands. Advised employee. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -buttermilk for onion rings 57° less than 4 hours in double pan at chicken station. Operator added ice to bottom pan for temperature recovery. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee backpacks, beverage bottle above single service items on shelf near ice machine. Items relocated. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 small flying insects around floor drain behind bar.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk open end 2 days ago not date marked. Operator corrected. Corrected On-Site

Basic - Floors not maintained smooth and durable. -missing grout causing standing water in bar floors Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -build up of debris on charbroiler.

Basic - Floors not maintained smooth and durable. -floor in dish area in disrepair, areas of standing water where flooring is missing.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -burner stove in prep area has build up of grease and food debris.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shrimp 41-45, impossible burgers 44 in right end of drawers under flat grill less than 4 hours. Operator will monitor, ice products until unit repaired. Ice added. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk open more than 24 hours not date marked. Operator corrected. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee sweatshirt on open box of foil sheets on shelf by office. Corrected On-Site

Basic - Floor area(s) covered with standing water. -behind cook line equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -bar soda holster not draining, filled with soiled water.

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 glass washer 0ppm after 3 cycles. Operator will take glassware to main dish machine until glasswasher sanitizing at proper level.

Basic - Floor tiles missing and/or in disrepair. - floor in disrepair by dish machine. Ceiling/ceiling tile shows damage or is in disrepair. -by beer cooler. Work order completed.

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. -water not turned on. Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On-Site

Basic - Floor area(s) covered with standing water.Standing water at ware washing area.

Basic - Floors not maintained smooth and durable.Floor at dish area have gaps.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.Ice build up at chest freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -seared tuna on rack above commercially precessed sealed soups in walk-in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slight buildup on slicer blade guard

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink at dish washer has low flow, water did not reach higher than 90°f.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile torn above dish area.

Basic - Floors not maintained smooth and durable. -floors in dish area have gaps holding standing water and food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -slight build up on walk-in cooler shelves. -behind soda nozzles of wait station soda machine.

Basic - Standing water in floor drain/floor drain draining very slowly. -standing water in floor drain.