FLANIGANS SEAFOOD BAR AND GRILL

High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed sanitizer bucket with 0 ppm; quart. Operator discarded and replaced sanitizer buckets with proper ppm. Final Quat reading: 200 ppm. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed lip gloss stored above hand sink at kitchen entrance. Operator removed on site. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle on prep table across ovens. Operator removed during inspection. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed on dry dish rack; operator removed during inspection. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed two cups in dessert cooler stored above food for customers. Operator had both removed during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler between fryer and grill; raw shrimp above cooked potato skins. Employee changed order on site,

Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle with no label; operator removed to be written down. Corrective Action Taken

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed fish residue next walk in. Operator has employee already cleaning coolers at time of inspection. Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed above prep sink in kitchen area. - From follow-up inspection 2025-03-11: Observed above prep sink in kitchen area; at callback. Time Extended

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed at utensil holder at service prep area of kitchen. Manager replaced water. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at service prep table utensil water at 109F. Manager increased heat. Corrective Action Taken

Basic - Standing water in bottom of walk-in-cooler. Observed at beer walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (54 F - Cold Holding) at reach in cooler. As per manager for less than two hours. Manager moved the cheese to the walk-in cooler for rapid cooling. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in hand wash sink preparation area.

Intermediate - No soap provided at handwash sink at bar area. The soap was provided. Corrected On-Site

Basic - Ice buildup in walk-in freezer door.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed the yellow hose connection with no vacuum breaker

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed the quaternary sanitizing solution concentration at 300 ppm

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

Intermediate - No soap provided at handwash sink. Observed no soap in the kitchen hand wash sink

Basic - Buildup of food debris/soil residue on equipment door handles. Observed the door handles of the fries reach in freezer soiled.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops at the service station in standing water. Water temperature 110F

Basic - Soiled dry wiping cloth in use.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the sauté area reach in cooler Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler by the grill blue cheese (44F - Cold Holding); lettuce and tomato (46F - Cold Holding). Per operator less than two hours. Operator discarded the food Corrective Action Taken

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 no time marking in the precooked chicken wings. Time marking was added 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 at the steam table pre cooked chicken wings (130F - Hot Holding) Operator increased the temperature of the grill to increase the water temperature . Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils on standing water Water temp 127F

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the reach in cooler by the grill. Operator added a thermometer Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed thawing of ribs in standing water. Operator opened the faucet to have running water. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the grill reach in cooler blue cheese (48F - Cold Holding). Per operator less than three hours. Operator put the food over ice to improve cooling Unit ambient temperature 47F Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the quaternary sanitizing solution at the triple sink at 400 ppm Operator diluted the concentration to 200 ppm. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation

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

Basic - Floors not constructed to be easily cleanable. Observed the grout at several areas of the kitchen with missing grout.

Basic - Food not stored at least 6 inches off of the floor. Observed oil stored on the floor of the dry storage area. Oil container was stored correctly. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the grill reach in cooler

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the grill reach in cooler and the pasta reach in cooler. Water was removed from the reach in cooler Corrected On-Site

Basic - Stored food not covered. Observed the ribs in the produce cooler at 40 F and not covered Ribs were covered 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 the chlorine sanitizing solution concentration at 25 ppm Operator must use the triple sink to sanitize equipment, utensils, china,silver and glass ware until the chlorine sanitizing solution concentration is corrected Operator replaced the chlorine sanitizing bucket for a new one

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the stove reach in cooler philli (45 - Cold Holding) ; blue cheese (46 - Cold Holding) Manager put ice to cool down Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed at the dishwashing area hand wash sink a bottle of honey in it The honey was removed Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed in the salad reach in cooler standing water. The manager dried the water Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the wall by dishwasher area soiled with black debris

Intermediate - Handwash sink not accessible for employee use at all times. Observed preparation area hand wash sink obstructed by a garbage can. Garbage can was removed Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic glass of flannigans as scoop. The glass has no handle

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - In-use ice scoop stored on soiled surface between uses.

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

Basic - Light shield damaged/in disrepair. Observed the light shield of the preparation area in disrepair

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler in front of the stove. The manager removed the water. Corrected On-Site