FLANIGANS WELLINGTON

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Server entered kitchen from customer dining room and without washing hands began to scoop ice and prepare drinks, discussed with operator who educated employees and employees washed hands. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef wiped hands on visibly soiled apron and without washing hands chef handled bowl and tongs to prepare salad, discussed with operator who educated employee, employee washed hands. Corrected On-Site

High Priority - Sewage/wastewater backing up through floor drains. At food preparation sink in middle of cook line grey water backing up from floor when sink turned on, isolated to single sink, tested and ran water at all sinks, operator blocked off sink until repairs made.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler Cooked prime rib (58F - Cold Holding) per operator product not portioned or prepared today, product removed from cooler for approximately 1 hour 20 minutes while cooler was organized for incoming food delivery, discussed with operator who moved product to chill in freezer. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler cut lettuce (48F - Cooling ) at 11:25 since 10:00 to 48F at 12:10, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to walk in cooler to chill. Corrective Action Taken Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line knives stored in standing 82F water, discussed with operator who removed knives and discarded water. Corrected On-Site

High Priority - Employee switched from working with raw food (raw burgers) to handling clean utensils without washing hands. Employee was wearing gloves, removed gloves between task but never washed hand before touching clean utensils. Employee washed hands Corrected On-Site

High Priority - Live, small flying insects found Observed 1 live fly landing on top of rack on cook line. Operator killed and sanitize Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler Raw burgers stored above whole muscle steaks Operator stored properly Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Prep area Plastic tub with metal containers with ice under Cut tomatoes at 10:53am(47F cooling) since 10 minutes, at 11:33am container covered inside walk in cooler had same temperature. At this current cooling rate product will not cool to 41F within 4 hours Operator removed lid and container sitting on top of each other. Corrective Action Taken Repeat Violation

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. At cook line: cooked chicken breast(132F - Cooking) As per chef cooking complete and placed in hot holding drawers. Operator removed and reheated to 167F. Corrected On-Site

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. Observed chef touch hair then touched clean lid of pans in reach in cooler; no glove change; no hand wash. Chef washed hands. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch shirt then touched clean lid of pans in reach in cooler; no glove change; no hand wash. Chef washed hands. Corrected On-Site

High Priority - Live, small flying insects found. 1 fly at cook line landing on fryer basket. Operator killed and placed fryer basket in dishwashing area to be cleaned and sanitized. Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. Observed chicken breast not fully cooked to 165F minimum placed in hot holding drawers on top of fully cooked chicken quarters. Operator removed cooked chicken breasts and chicken quarters and reheated to 167F. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At four door reach in cooler near fryer area: garlic butter (60F at 10:50am; 59F at 11:20am- Ambient Cooling) As per operator and label cooling since approximately 20 mins. At current rate of cooling, garlic butter will not cool to 41F in 4 hours total. Item stored in large quantity and sitting on top of ice. Advised operator to quick chill.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee food safety training expired. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee retrieve gloves from ground then put gloves on to retrieve mozzarella sticks; no hand wash. Employee washed hands then put gloves on. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wipe hands with gloves on apron then handled clean pan with fries and clean knife; no glove change. Employee washed hands and changed gloves.

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

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

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. Employee employed approximately 1 month. Emailed to operator.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Clam tags not marked with last date served. Repeat Violation - From follow-up inspection 2024-11-15: Same. Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-11-15: Same. Time Extended

High Priority - Dented/rusted cans present. See stop sale. 1 can of Marinara sauce.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line observed employee wiping her hands on her uniform pants and then put on gloves and handled clean equipment without washing hands. Operator corrected employee who then washed hands and put on new gloves. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler case of raw chicken stored over raw beef, operator repositioned chicken to proper storage shelf below beef. 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 expo window container with fried onions (90F - hot holding). Per operator product stored for 30 minutes. Operator decided to use time control for this product Corrected On-Site

Intermediate - Clam tags not marked with last date served. Some tags with no date

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. At walk in cooler container of milk with no date marking, operator stated that milk was held more than 24 hours. Operator date marked. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. At kitchen hand washing sink container stored in hand washing sink, operator removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal employee drinks around and above prep table and single serving utensils. Operator removed. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook placed raw hamburgers on grill with gloved hands then changed new gloves without washing hands. Explained and he properly washed hands. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef over open box of raw shrimps in walk in freezer, raw beef over raw pork in walk in cooler. Manager rearranged both. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. white American cheese 48 top part 41 at the bottom ( over stocked ) pico 46, as per manager not prepared or portioned today . As per manager moved from walk in cooler to reach in cooler 2 hours ago. Manager moved both to walk in cooler to cool quickly Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on splitters at mop sink and dishwasher area

Basic - Employee with no hair restraint while engaging in food preparation. Employee handling food at expo line ( putting food on plates ) without any hair restraint for loose head hair. He put on hat. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Ribs thawing in standing water with ice in three compartment sink. Still partially frozen . Manager turned on the water. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed several containers with portioned burgers stored above a container with raw prime rib and raw bacon inside walk-in cooler. Operator stored properly 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. Observed inside Expo cooler, butter 48°F cold Holding, sour cream 48°F cold Holding . Per operator products stored since yesterday. Per operator products not prepared or portioned today. Operator discarded. See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside Expo cooler, butter 48°F cold Holding, sour cream 48°F cold Holding . Per operator products stored since yesterday. Per operator products not prepared or portioned today. Operator discarded. See Stop Sale Observed inside cooler across from Fryer station, cooked potatoes 50°F cold holding, cheese 50°F cold Holding ,chicken wings 45°F cold Holding . Per operator products stored for approximately 1 hour. Per operator products not prepared or portioned today Operator moved products to walk-in cooler Repeat Violation Admin Complaint

Intermediate - Clam tags not marked with last date served.

Intermediate - Spray bottle containing toxic substance( bleach)on dishwasher area and ( soap) on bar area not labeled. Operator labeled Corrected On-Site Repeat Violation

Basic - Plumbing system in disrepair. Water leaking from pipe under dishwasher area

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. Observed inside small cooler across from fryer, chicken wings 50°F cold Holding. Per operator product stored since last night and not removed from cooler. Per operator product not prepared or portioned today. Operator discarded.See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside small cooler across from fryer, chicken wings 50°F cold Holding. Per operator product stored since last night and not removed from cooler. Per operator product not prepared or portioned today. Operator discarded.See Stop Sale.

Intermediate - Clams tag removed from original container prior to container being emptied. Operator corrected and provided tag Corrected On-Site

Intermediate - Spray bottle containing toxic substance ( sanitation and degreaser)not labeled. Operator labeled 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. Flour containers on prep area. Operator removed Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed a deep covered container with cooked broccoli at 10:15am (48 - Cooling)and a container with cooked prime rib at 10:15am (48 - Cooling)inside walk-in cooler. And inside cooler under stovetop on cook line a container with cooked broccoli at 10:15am (48 - Cooling) Per operator products cooling since last night. Per operator products not removed from walk-in cooler or cooler under stovetop. Operator discarded. See Stop Sale. Repeat Violation Admin Complaint

High Priority - Dented/rusted cans present. 1 can of olives .See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed a deep covered container with cooked broccoli at 10:15am (48 - Cooling)and a container with cooked prime rib at 10:15am (48 - Cooling)inside walk-in cooler. And inside cooler under stovetop on cook line a container with cooked broccoli at 10:15am (48 - Cooling) Per operator products cooling since last night. Per operator products not removed from walk-in cooler or cooler under stovetop. Operator discarded. See Stop Sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed a whole cooked prime rib cut on half inside walk-in cooler at (50°F - Cooling). Per operator product cooling since last night. Per operator product not removed from walk-in cooler since last night. Product did not cooled to 41°F within 6 hours. Operator discarded.See Stop Sale.

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. Observed inside Fry station flip top cooler a container with raw chicken wings (50°F cold holding). Per operator product stored inside cooler since last night. Per operator product not prepared or portioned today. Operator discarded.See Stop Sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed a whole cooked prime rib cut on half inside walk-in cooler at (50°F - Cooling). Per operator product cooling since last night. Per operator product not removed from walk-in cooler since last night. Product did not cooled to 41°F within 6 hours. Operator discarded.See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside Fry station flip top cooler a container with raw chicken wings (50°F cold holding). Per operator product stored inside cooler since last night. Per operator product not prepared or portioned today. Operator discarded.See Stop Sale.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a plastic container with ice and cooked pasta blocking hand washing sink on prep area. Operator removed. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.