DUFFYS SPORTS GRILL

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler Deep container with Cooked stuffing with butter at 1:55pm(78F cooling) since 1:27am, see stop sale

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer Raw burgers over cooked corn Operator stored properly Corrected On-Site

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 over raw fish Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting at room temperature with no temperature control next to grill. Butter blend 78F hot holding . Per operator stored for over 4 hours. See stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pantry station. Sour cream 50F cold holding stored on a plastic bottle on top of double metal pan . Per operator stored over 4 hours and not prepared or portioned today. See Stop Sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler Deep container with Cooked stuffing with butter at 1:55pm(78F cooling) since 1:27am, see stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pantry station. Sour cream 50F cold holding stored on a plastic bottle on top of double metal pan . Per operator stored over 4 hours and not prepared or portioned today. See Stop Sale Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting at room temperature with no temperature control next to grill. Butter blend 78F hot holding . Per operator stored for over 4 hours. See stop sale

Basic - Water leaking from pipe under hand washing sink on dishwasher area

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. Employee touched broom/dust pan/garbage can and then handled clean silverware while sorting without washing hands. Operator discussed with employee who then 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. At drawers under grill; cooked chicken (45F - Cold Holding); raw chicken (47F - Cold Holding). Operator stated chicken not prepared or portioned today, held in cooler overnight. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At drawers under grill; cooked chicken (45F - Cold Holding); raw chicken (47F - Cold Holding). Operator stated chicken not prepared or portioned today, held in cooler overnight. See Stop Sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked rice (75F - Hot Holding). Operator stated rice reheated in microwave prior to being placed in steam table, held less than 1 hour, moved to be reheated to 165F. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site

Intermediate - Spray bottle containing toxic substance (cleaning chemicals) not labeled. Operator labeled. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line; employee switched from cooking raw hamburger to plating ready to eat food without washing hands. Discussed with Operator, employee washed hands. Corrected On-Site

High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. At walk-in cooler; raw ground turkey stored over ready to eat seared/raw sesame crusted tuna. Operator moved tuna above turkey. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line; brown gravy (120F - Cooling 2:05pm/118F - Cooling 2:38pm). Operator stated cooling for 30 minutes, in pot on cook top, at this rate product will not reach 70F within 2 hours, moved to walk-in cooler to facilitate faster cooling. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. At bar; hand wash sink used to stored sanitizer bucket. Operator removed. At wait station; hand wash sink used as dump sink for used/discarded lemons/straws. Operator removed. 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 walk in cooler Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

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

Basic - Equipment in poor repair. Door and gasket dressing reach in cooler

Basic - Ice bucket/shovel stored not inverted Corrected On-Site

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

Basic - In-use tongs stored on equipment door handle between uses. 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. Handle in flour Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Dressing station Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

Basic - Old labels stuck to food containers after cleaning.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. Corrected to 200 ppm Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flours Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose Bibb located under hand sink by upright cooler no. 5

Intermediate - Handwash sink used for purposes other than handwashing. Dumping ice in hand sink at server station.

Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid spray bottle at server station not labeled. Manager labeled. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Rusted suspended ceiling frame in dishwasher area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items on fry station flip top cooler , cooked chicken wings (50°F - Cold Holding); coleslaw (50°F - Cold Holding); cheese (50°F - Cold Holding). Per operator all products stored for approximately two hours. Per operator products not prepared or portioned today Operator decided to use time as a public health control form for all TCS items stored on fry flip top cooler. Form printed , filled and posted also products time marked for the remaining time of two hours.. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance( sanitation solution)not labeled.at the bar. Operator labeled Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water.right next to fryer station Operator dried floor Corrected On-Site Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.at 0 ppm on server station. Operator discarded Corrective Action Taken

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 the following items on cook line Flip top right side of the line from expo view cooler ; fresh garlic and oil (50°F - Cold Holding); butter (50°F - Cold Holding); heavy cream (50°F - Cold Holding); cooked pasta (50°F - Cold Holding);flip top flip top cooler middle from expo view,raw burgers (50°F - Cold Holding); hotdogs (50°F - Cold Holding); beyond burgers (50°F - Cold Holding); ground turkey (50°F - Cold Holding); cheesesteak meat (50°F - Cold Holding) Per operator all products stored for longer than 4 hours . 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 the following items on cook line Flip top right side of the line from expo view cooler ; fresh garlic and oil (50°F - Cold Holding); butter (50°F - Cold Holding); heavy cream (50°F - Cold Holding); cooked pasta (50°F - Cold Holding);flip top flip top cooler middle from expo view,raw burgers (50°F - Cold Holding); hotdogs (50°F - Cold Holding); beyond burgers (50°F - Cold Holding); ground turkey (50°F - Cold Holding); cheesesteak meat (50°F - Cold Holding); Per operator all products stored for longer than 4 hours . Per operator products not prepared or portioned today. Operator discarded. See Stop Sale. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On dishwasher area. Operator provided Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Spray bottle containing toxic substance ( sanitation solution)not labeled at the bar. Operator Labeled Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Equipment in poor repair. Multiple reach in cooler broken on cook line.

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

Basic - Ice buildup in walk-in freezer.

Basic - Plumbing system in disrepair. Hand washing sink on expo side leaking from drain pipe