FLAGSTICKS BAR & GRILL

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw haddock filets 48-53F, per employee less than 1 hour, employee placed on ice to rapidly cool Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. -Fry baskets have an accumulation of grease and food debris

Basic - Floor soiled/has accumulation of debris. -floor behind cooking equipment has an accumulation of grease and food debris Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan cover has an accumulation of dust/debris -exterior of cooking equipment have an accumulation of grease and food debris -shelf behind flat-top grill has an accumulation of grease and food debris Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -floor underneath racks in walk-in cooler -floor behind cooking equipment has a significant accumulation of grease and food debris, operator states detail cleaning is scheduled Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2025-10-02: -floor underneath racks in walk-in cooler -floor behind cooking equipment has a significant accumulation of grease and food debris, operator states detail cleaning is scheduled Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler door and gaskets -exterior of reach-in cooler across from flat top grills -sides of cooking equipment have an accumulation of grease and food debris -exterior of trash receptacle at end of cookline Repeat Violation Warning - From follow-up inspection 2025-10-02: -sides of cooking equipment have an accumulation of grease and food debris -exterior of trash receptacle at end of cookline, operator states professional cleaning is scheduled Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation Warning - From follow-up inspection 2025-10-02: Time Extended

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. -employee touched cut tomato used for sandwiches with his bare hand

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomato 52F, per operator less than 15 minutes stored above fill line in reach-in cooler, employee relocated to below fill line to rapidly cool Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on top of reach-in cooler stained -purple soda gun nozzle soiled, employee cleaned Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -floor underneath fryers has a significant accumulation of grease and food debris

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of reach-in freezer doors -walk-in cooler door -reach-in cooler door gasket -exterior of trash can at end of cookline -sides of cooking equipment have an accumulation of grease and food debris Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler sliced Cheese 45f,mushrooms 46f

High Priority - Toxic substance/chemical improperly stored. -bar,chemical spray bottles handing on shelf with single service item Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -chili in cooler for 2 days per employee

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -shirt on prep table ,cell phone and keys on prep table -shoes on bucket under 3 compartment sink Corrected On-Site

Basic - Equipment in poor repair. -gasket torn at chess freezer at bar

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -build up of ice in chess freezer at bar

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -interior of 2 ovens

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -build up of grease on side of stove next to fryers

Basic - Worn, torn and/or soiled floors/carpeting. -debris and grease on floor under cooking equipment -floor soiled under ice machine and coolers by ice machine

High Priority - Container of medicine improperly stored. -bottle of "Acid Controller" stored on shelf above reach-in cooler, operator relocated Corrected On-Site

Intermediate - Food-contact surface soiled with food debris,. -white cutting board stained on reach-in cooler -inside of white microwave has a light accumulation of grease and food debris

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -CHLORINE test kit soiled

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. -QUATERNARY AMMONIA

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked shredded chicken in walk-in cooler, per employee cooked on Saturday, 4/27/2024. Employee chose to discard. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. -FRLA certificates copies Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. -degreaser spray bottle lacking label

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone stored on prep table, employee relocated Corrected On-Site

Basic - Hole in or other damage to wall. -broken wall tile next to flat top grill

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach-in cooler next to tile wall

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan cover has an accumulation of dust/debris. -Hood filters over cooking equipment have an accumulation of grease and food debris

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -tile wall above fryers and behind cooking equipment has an accumulation of grease and food debris

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together, employees discarded solution. 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. -cooked marinara 42F at edge- 49F in middle from overnight inside deep pot. Advised to cool down using ice bath in a prep sink if choosing to use a deep container

High Priority - Raw poultry stored over canned/bottled drinks/kegs/boxed bread inside walk in cooler Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded cheese 48-51F sitting above other pans on makeline cooler at end of cookline across from small grill from overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Shredded cheese 48-51F, sliced cheese 54F sitting above other pans on makeline cooler at end of cookline across from small grill from overnight. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooling marinara in deep/dense pot used for cooking. Advised to transfer for shallow pans for cooling or use ice bath inside prep sink for rapid cooling in a deep pot.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards -corners of flat top

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items from day prior inside walk in not date marked

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. -photo copies of certificates from FRLA safestaff

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Intermediate - Food-contact surface soiled with food debris. -cutting boards stained on reach in cooler -interior of reach in cooler below microwave has an accumulation of food debris -light accumulation of food debris on slicer -soda gun nozzle soiled in bar area

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink in bar area. -QUATERNARY AMMONIUM

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -corned beef in walk-in cooler, per operator cooked 3/15/2023, lacking date marking

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Food not stored at least 6 inches off of the floor. -oil jugs stored on floor next to handwash sink, operator relocated Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink in kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -tops of fryers have an accumulation of grease and food debris -side of stove next to fryer has an accumulation of grease and food debris

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls around cooking equipment have an accumulation of grease and food debris

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -container of wet wiping cloths on end of dishline, operator relocated to soiled linen hamper Corrected On-Site