Flanigan's Seafood Bar & Grill #22 Improves its Sanitary Rating

Basic - In-use ice scoop stored on soiled surface between uses. On top of ice machine in store room. Taken to ware was area. **Corrective Action Taken**

High Priority - Raw animal food stored over ready-to-eat food. Eggs in walkin cooler

High Priority - Raw animal foods not properly separated from each other in holding unit. Chicken over ground beef cook line drawers. Moved chicken to bottom drawer. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's restroom. Refilled. **Corrected On-Site**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Warewashing machine not automatically dispensing the sanitizer. In dish machine in dish area .manager called in service request and set up 3 compartment sink with Quat in 200 ppm **Corrective Action Taken**

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. Found in 0 ppm unable to dispense sanitizer .manager called in service request and set up 3 compartment sink with Quat in 200 ppm in dish area Dish machine serviced at time of inspection found chlorine in 100 ppm **Corrected On-Site**

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Found chlorine in 0 ppm .manager called in service request and set up 3 compartment sink with Quat in 200 ppm in dish area Dish machine serviced at time of inspection chlorine found in 100 ppm **Corrected On-Site**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. In dish machine chlorine found in 0 ppm unable to dispense sanitizer .manager called in service request and immediately manually set up 3 compartment sink in dish area with Quat in 200 ppm. In 3 compartment sink in kitchen employee used soap instead of sanitizer manager refilled immediately with fresh Quat sanitizer and checked Quat sanitizer found in 200 ppm **Corrected On-Site**

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Found in 0 ppm . Employee used soap instead of sanitizerin 3 compartment sink in kitchen area .manager refilled 3 compartment sink with fresh Quat sanitizer and rechecked found in 200 ppm **Corrected On-Site**

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Manager used chlorine test kits to check Quat sanitizer in 3 compartment sink .explained manager to use Quat test kit to check Quat sanitizer .manager replaced chlorine test kit with Quat test kit and checked Quat sanitizer in 3 compartment sink in kitchen found in 200 ppm **Corrected On-Site**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Above prep table. Discarded **Corrective Action Taken**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to cutting board in cook line .discarded **Corrective Action Taken**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Salad scooper in salad station

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. In dish area .explained manager must wash hands between dirty and clean equipment/dishes

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Assistant manager lack of knowledge of reheat temperature of fully cooked prime rib after been properly cooled down .must be reheated to 165°f **Corrected On-Site**

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Inside walk in cooler 2 probe thermometer inaccurate within 20° . Explained proper thermometer calibration needed with ice water to 32°f

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed dirty rice 55°f in walk in cooler, due to covered during cooling 11 plus hrs.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed dirty rice 55°f in walk in cooler, due to covered during cooling 11 plus hrs.

Intermediate - Debris in the interior of the ice machine. Observed on white interior flap, ice machine in storeroom. Operator cleaned. **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed dirty rice in walk in cooler 55°f.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on dish storage. **Warning** **Repeat Violation**

Basic - Old labels stuck to food containers after cleaning. Observed on dish storage shelf. **Warning** **Repeat Violation**

Intermediate - Accumulation of clear slime in the interior of the ice machine. Observed on white interior flap. **Warning** **Corrected On-Site** **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed food containers on dish storage shelf.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bar area.

Basic - Old labels stuck to food containers after cleaning. Observed on food containers on dish storage shelf.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed in Flip top unit cheese 51°f, sliced tomato 51°, pasta 51°, Due to Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. of 41 degrees Fahrenheit or colder. .

Intermediate - Accumulation of debris in the interior of the ice machine. Observed on white flap interior. In dry storage area and wait station area.

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed in Flip top unit cheese 51°f, sliced tomato 51°, pasta 51°.

Basic - Bowl or other container with no handle used to dispense food. Observed in flour bin stored in WIC. **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination. Observed plastic lids for cups not inverted at wait station. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lemons in container in 49?,moved to reach in cooler to bring temperature to 41? or below

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In salad station dressings and coleslaw salad in 48?-50?,items time marked with 4 hours,must be discarded at 4pm,manager placed items under ice to bring temperature control to 41? or below

Basic - Equipment in poor repair. Salad /dressings station reach in cooler not maintaining proper temperature ,in 48?f-50?f Don't use until maintaining 41? or below

Basic - Leaking pipe at plumbing fixture. By back door

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled blue cleaner bucket in kitchen

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese at 50 degress in fliptop cooler.moved to walk in cooler to bring temperature control to 41 degress or below . Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.in kitchen.

Critical - Observed soil residue in storage containers. 1 door cooler in kitchen.

Critical - Observed potentially hazardous food thawed in standing water. seafood in prep area Corrected On Site.

Observed equipment in poor repair, foods inserts

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed live flies in kitchen.

Lights missing the proper shield, sleeve coatings or covers. in stockroom

Observed personal care item stored with food. employee drinks in reach in cooler

No Violations Were Observed

Plumbing system in disrepair at 3 compartment sink.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

No Violations Were Observed

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. straws in bar

Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. flour in kitchen

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.