DUFFYS SPORTS GRILL

Intermediate - Food-contact surface soiled with food debris, mold-like substance - some cutting boards at cook line

Basic - Cutting board has cut marks and is no longer cleanable- some at cook line

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 printed procedure during inspection Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting- prep areas by ice maker

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (46 F - Cold Holding); chopped boiled eggs (46 F - Cold Holding); in cooler at cook line closer to dishwasher area; as per operator cooler was unplugged over night and plugged back in the morning; food placed inside cooler before cooler reached 41 F; food out of temperature for approximately 1 hour; Ice bags placed inside; Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. corn on the cob (132F - Hot Holding) n steam table at cook line; food not covered; food out of temperature for 30 minutes; operator return to reheat to 165 F Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at cook line

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- on the grill at 108 F Discarded Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee put gloves on to start working with food- didn't wash hands before putting on gloves; operator educated ; employee washed hands ; Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line;

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line; operator provided Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook cut and plated seared tuna on a salad. Then prepared more salads, without seared tuna and didn't change his gloves. Reviewed with cook cross contamination between raw and ready to eat and fish allergies. Cook washed hands and changed gloves. Corrected On-Site

Basic - Water leaking from a pipe or faucet at mop sink.

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. triple door reach in - portioned sour cream (45F - Cold Holding) not portioned or prepared today and held overnight and more than 4 hours - see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. triple door reach in - portioned sour cream (45F - Cold Holding) not portioned or prepared today and held overnight and more than 4 hours - see stop sale.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in shredded chicken container - operator removed. Corrected On-Site Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in chicken quesadillas batch - operator removed. Corrected On-Site

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee dried hands on apron then handled clean utensils then put on gloves without washing. Operator advised employee on proper hand washing policy. Employee washed hands. 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. expo station - blue cheese dressing (42-52F - Cold Holding) operator states not portioned or prepared today and held over 4 hours 12 portions blue cheese - see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. expo station - blue cheese dressing (42-52F - Cold Holding) operator states not portioned or prepared today and held over 4 hours 12 portions blue cheese - see stop sale.

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. COOLING - Cole slaw 51f cooling at 11:15 recheck 1 hour (3.75 remaining) 50F. Operator moved to walk in freezer to facilitate the cooling process. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At condiments station - operator provided. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open beverage from prep surface. Corrected On-Site

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

Basic - Open dumpster lid. Operator closed lid. Corrected On-Site

Basic - Stored food not covered. Walk in cooler - Cooked potatoes-operator covered. Corrected On-Site Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm) Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and butter substitute not labeled - operator labeled. Corrected On-Site

High Priority - In-use utensil stored in water at or above 135 degrees Fahrenheit. Operator removed utensils until water reaches 135°F. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Plastic scoop handle in chopped chicken-operator removed. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Seafood locker - salmon not covered - operator covered. Corrected On-Site

Insurance inspector boiler report not posted in boiler room. For reporting purposes only. Operator posted during inspection. Corrected On-Site