Flanigan's Seafood Bar & Grill #40 Degrades its Sanitary Rating

Basic - Equipment and utensils not properly air-dried - wet nesting. The plastic cups at the beverage station.

Basic - Soil residue build-up on nonfood-contact surface. On the dish racks.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quat 50ppm.

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed (roast beef (46°F); cooked ribs (50°F); baked potatoes (50°F); all Cooling since yesterday per the cook)

High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Observed the dishwasher going from dirty to clean without washing her hands

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed the cook change his glove without washing his had before putting on new gloves.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed (roast beef (46°F); cooked ribs (50°F); baked potatoes (50°F); all Cooling since yesterday per the cook).

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

Intermediate - Employee filled water pitcher/cup at handwash sink. Observed cook filling a water pitcher at the hand wash sink on the cook line.

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

Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**

Basic - Stored food not covered in walk-in cooler. Observed cooked ribs and cooked prime rib in the walk-in-cooler not covered.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**

Basic - No conspicuously located ambient air temperature thermometer in the lowboy saut cooler on the cook's line. Thermometer was immediately put in this unit by the manager. **Corrected On-Site**

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. Observed the dishwasher do this. He then washed his hands after being told to do so. **Corrected On-Site**

Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Establishment uses quaternary sanitizer for wiping cloths.

Basic - Equipment and utensils not properly air-dried - wet nesting. All pans on the shelves in the dish room

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

Basic - Old labels stuck to food containers after cleaning.

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. clam chowder 50°, seafood gumbo 51° in the Walk-in-cooler

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. clam chowder 50°, seafood gumbo 51°

Intermediate - Handwash sink not accessible for employee use at all times. Wiping cloth bucket store on the hand wash sink at the bar **Corrected On-Site**

Intermediate - Soda gun soiled. At the bar **Corrected On-Site**

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse on bottom shelf of prep table at service station **Corrected On-Site**

Basic - Soda gun holster with accumulated slime/debris. At bar **Corrected On-Site**

Basic - Wall in disrepair. Wall on right side of cook line missing some tiles

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pico de gallo 44° placed in reach in cooler to cool down. Corrective action taken

Intermediate - Hot water not provided/shut off at employee handwash sink. Hand wash sink between bar and coffee station **Corrected On-Site**

Intermediate - Ice chute soiled/build up of mold-like substance/slime. **Corrected On-Site**

Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) tongs stored in container of cut lemons.

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp. **Corrected On-Site**

Basic - Clean knives/utensils stored in crevices between equipment in the kitchen. **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water with a temperature of 112° in the center steam table in the kitchen.

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

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef chili in the center steam table in the kitchen is at 110°

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

Intermediate - Employee used handwash sink as a dump sink. Observed a cook dump a pail of sanitizer in the kitchen hand sink. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Observed 2 spray with liquid in them near the dish machine.

Observed frayed/spliced electrical wires. For reporting purposes only. Observed frayed wire going into the portable steam table in the kitchen used for chicken wings . Unplugged and replaced unit immediately.**Corrected On-Site**

Basic - Food stored in a location that is exposed to splash/dust. Iced tea container. **Corrected On-Site**

High Priority - Displayed food not properly protected from contamination. Lemons, cherries. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid. Glass cleaner. **Corrected On-Site**

Basic - Food stored in holding unit not covered. **Corrected On-Site**

Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site**

Basic - Hole in wall.

No Violations Were Observed

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

Beverage tubing/cold plate not separated from stored ice. Corrected On Site.

Plumbing system in disrepair.---hoot water faucet handle stripped. Manager states maintenance has been notified twice.

Carbon dioxide/helium tanks not adequately secured. Corrected On Site.

Critical - No conspicuously located thermometer in holding unit.---fliptop reach in cooler at end of cook line.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.---scoop at expo station. Corrected On Site.

Observed utensils stored in crevices between equipment.---knife on cook lineCorrected On Site.

Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.

Critical - Stop Sale issued due to adulteration of food product, slime dripping on to drink ice in icemachine.

Critical - Observed cloth used as a food-contact surface, to apply barbeque sauce.

Critical - Observed employee wash hands with no soap in dishwashing/prep area.

Food-contact surface not smooth and easily cleanable, cloth brush with strings used to apply sauce.

Wiping cloth chlorine sanitizing solution not at proper minimum strength- greater than 200ppm when tested at the bar.

Critical - Observed buildup of slime in the interior of ice machine. (Stop sale done).

Critical - Observed buildup of slime on soda dispensing nozzles at the bar.Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing sink in dishwashing/prep area.

Observed wall soiled with accumulated black debris in dishwashing area by handwashing sink.

Lights missing the proper shield, sleeve coatings or covers in dishwashing area. Repeat Violation.

No Violations Were Observed

No Violations Were Observed

Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit, on walkin cooler.

Ceiling tile missing, in dining room.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, walkin cooler. This violation must be corrected by : 08/13/08.

Critical - Emergency light does not function when tested, in kitchen. For reporting purposes only.

No Heimlich maneuver sign posted.

Observed build-up of mold-like substance on surface of nonfood-contact surface, inside walkin cooler.

Observed ceiling in disrepair, in dining room.

Critical - Observed food stored in ice used for drinks, at bar.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, in walkin cooler.This violation must be corrected by : 8/13/08.

Observed residue build-up on nonfood-contact surface, around icecream reachin freezer.

Critical - Observed unlabeled spray bottle.

Observed wall soiled with accumulated black debris in dishwashing area.

Observed wall soiled with accumulated grease, behind reachin cooler next to icemachine.