Duffy's Sports Grill

High Priority - Non-food grade paper/paper towel used as liner for food container. At cookline area- container of chopped scallions with non food grade part lining container- operator removed . **Corrected On-Site**

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

Basic - Raw fruits/vegetables not washed prior to preparation. At cookline area- in use avocado with sticker still attached - educated operator removed. **Corrected On-Site**

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning** - From follow-up inspection 2025-08-25: **Time Extended**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler commercially packaged steaks stored over ready to eat cherry. **Warning**

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. In the walk-in in freezer raw beef patties stored over ready to eat tater tots. **Corrective Action Taken** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler observed- sliced tomatoes (52F - Cold Holding); cooked eggs (52F - Cold Holding); guacamole (52F - Cold Holding); cut red cabbage (54F - Cold Holding); salad mix (54F - Cold Holding); pico de gallo (52F - Cold Holding); diced tomatoes (52F - Cold Holding); sliced tomatoes (52F - Cold Holding).Food not prepared or portioned today.Food out of temperature since overnight. See stop sale. At bottom reach in cooler at cook line observed- cheese (58F - Cold Holding); cheese (58F - Cold Holding); ground beef (60F - Cold Holding); beef pattie (60F - Cold Holding.Food not prepared or portioned today. Food out of temperature overnight.See stop sale. **Warning**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. At Kitchen area- employee began work handling clean plates without washing their hands. Educated operator- employee washed hands. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler observed- sliced tomatoes (52F - Cold Holding); cooked eggs (52F - Cold Holding); guacamole (52F - Cold Holding); cut red cabbage (54F - Cold Holding); salad mix (54F - Cold Holding); pico de gallo (52F - Cold Holding); diced tomatoes (52F - Cold Holding); sliced tomatoes (52F - Cold Holding).Food not prepared or portioned today.Food out of temperature since overnight. See stop sale. At bottom reach in cooler at cook line observed- cheese (58F - Cold Holding); cheese (58F - Cold Holding); ground beef (60F - Cold Holding); beef pattie (60F - Cold Holding.Food not prepared or portioned today. Food out of temperature overnight.See stop sale. **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. On the prep table observed unlabeled spray bottle. **Corrective Action Taken** **Warning**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning**

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark for sour cream on expo line- operator time marked for remaining hour.

High Priority - Dented/rusted cans present. See stop sale. At dry storage shelf- two rusted cans of cranberry- see stop sale.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At cookline- employee handled raw chicken with gloves then changed gloves and plated without washing their hands educated operator - employee washed hands. **Corrective Action Taken**

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

High Priority - Toxic substance/chemical improperly stored. At server station- chemical spray bottle over plates and single see vice items- operator removed. **Corrected On-Site**