DUFFY'S DRAFT HOUSE OF JUPITER WEST

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wiped his face and mouth with his hands and than touched to go containers, without washing his hands. Cook washed his hands. Corrected On-Site

Basic - Interior lid of refrigerator in disrepair/has exposed insulation in wait area.

Basic - Water draining onto floor surface from hand sink next to office.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pulled pork (121F - Hot Holding); caramelized onions (110F - Hot Holding) Observed double panned at steam table. Per operator, out of temperature for approximately 1.5 hours. Operator returned products to stove to reheat to 165+F. Corrective Action Taken

Basic - Reach-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves tall stainless reach in cooler by convection oven in prep area.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm) Operator got new sanitizer. Rechecked, 400ppm quaternary sanitizer. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Truffle oil spray bottle not labeled at cook line.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. stainless reach in in prep kitchen: milk (53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. stainless reach in in prep kitchen: milk (53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm) Operator corrected to 400ppm quaternary sanitizer. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by fryer: blue cheese dressing (Gorgonzola added) (63F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. Sees top sale. ; 5 gallon bucket of scampi butter (72F - cold holding) Observed on shelf at prep area. Per operator, not prepared or portioned today. Per operator, on shelf since 8/4. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by fryer: blue cheese dressing (Gorgonzola added) (63F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. Sees top sale. ; 5 gallon bucket of scampi butter (72F - cold holding) Observed on shelf at prep area. Per operator, not prepared or portioned today. Per operator, on shelf since 8/4. See stop sale.

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. No time mark for butter at cook line. Per operator out of temperature for approximately 3 hours. Operator placed time stamp for remaining 1 hour. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. broccoli cheese soup (128F - Hot Holding) Observed double panned on steam table. Per operator, out of temperature for approximately 30 minutes. Operator returned to stove to reheat to 165+F. Corrective Action Taken

Basic - Utensils in poor condition. Observed ice scoop with broken piece at scoop at ice scoop holder. Operator discarded scoop. Corrected On-Site

Intermediate - Food-contact surface soda gun at bar soiled with , mold-like substance or slime. Operator cleaned during the inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table next to slicer. Operator removed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses at cook line. Cook removed. Corrected On-Site

High Priority - 2 Shell eggs in use or stored with cracks or broken shells in last cooler on cook line.See stop sale.

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 0ppm sanitizer container empty. Operator replaced empty container 75ppm. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook handled garbage can and pulled bag up, then proceeded to put gloves on to work with single service items on cook line, without washing his hands first. Cook went to wash his hands. Corrected On-Site

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. Cook plated toasted buns, with bare hands . Reviewed proper procedures of wearing gloves. Cook put gloves on. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corned beef 46°F,sliced and portioned yesterday In drawers in prep area. Stored In walk in cooler overnight. Brought to prep area less than 2 hours ago. Cook placed ice bags on corned beef. At the end of the inspection corned beef is 41°F. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter Blend 109°F in front of grill, for less than 2 hours. Cook reheated to 190°F for hot holding. Commercially processed onion soup (127°F - Hot Holding). Cook stated Soup was reheated on cook line above 135°F, less than 3 hours ago and placed in alto sham in kitchen. Cook reheated soup to 174°F during the inspection for further hot holding. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched his cell phone and then placed crab cakes on the grill without washing his hands. Cook went to wash hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Seared raw tuna over chocolate cake in drawers at wait station. Operator removed tuna. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauerkraut 48°F-52°F, for less than 2 hours in flip top cooler on cook line. Stacked to high. Not prepped or cooked today. Operator placed ice bag on sauerkraut. Corrective Action Taken

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. Salmon and Mahi. Cook stated removed from freezer 1 hour ago. Cook removed packaging. Corrected On-Site

Basic - Employee beverage container on a food preparation table- at cook line Operator stored properly Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- all gaskets at all coolers Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- handle touching panko; operator stored properly Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - gaskets at reach in drawers at cook line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- 2 door by the oven at the prep area;

Basic - Vents soiled with accumulated dust- in the dry storage room used for single service items

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. black beans (46-47F - Cold Holding); in walk-in cooler; as per operator food out of temperature for less than four hours; food left outsides; food not prepared today; Operator moved food to walk-in freezer to quick chill 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 - wing sauce containing butter on four hour plan no time mark at cook line; operator time marked; Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. egg wash (66F - Cooling)at 11:00 to 66 F at 11:15 since 10:30 ; at reach in cooler at frying station ; cooler left opened while in cooling process; operator added ice and closed lid; Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ice buildup in walk-in freezer.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle touching butter scampi ; operator stored properly Corrected On-Site

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. Buttermilk/opened over 24 hours before/walk in cooler/corrective action taken/operator date labeled food. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

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

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Mahi at 130 degrees/corrective action taken/operator stored Mahi back on grill to reach temperature at 168 degrees for second temperature. Corrected On-Site

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Brock wursts/walk in freezer/corrective action taken/operator discarded food items. Corrected On-Site

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

Basic - Old labels stuck to food containers after cleaning.by dishmachine area

Basic - Single-service articles not stored inverted or protected from contamination.napkins on floor/storage area/corrective action taken/operator stored single serving items properly. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.food containers (flour/chicken bread crumbs)/kitchen

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Employee restroom/corrective action taken/operator installed paper towels. Corrective Action Taken

Basic - Floor area(s) covered with standing water.by walk in freezer

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Utensil handle touching Cut lemons/prep area/corrective action taken/operator stored utensil properly. Corrective Action Taken