Flanigan's Seafood Bar & Grill

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. Observed Dishwasher (Chlorine 0ppm); Operator primed machine still no sanitizer. Operator set up triple sink until dish machine is repaired. **Warning**

Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking at hand wash sink at cook line. Observed water leaking from triple sink at bar area. **Warning**

Basic - Beverage tubing/cold plate not separated from stored ice. Observed for ice bin at bar area. **Repeat Violation** **Warning**

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn **Repeat Violation** **Warning**

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door by the walk in cooler. **Repeat Violation** **Warning**

Basic - Floor area(s) covered with standing water. Observed at bar area. **Repeat Violation** **Warning**

Basic - Floors not constructed to be easily cleanable. Observed floor tiles missing grout throughout the kitchen area. **Repeat Violation** **Warning**

Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line. Operator removed. **Corrected On-Site** **Warning**

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in a container of bacon bites at salad station. Operator removed. **Corrected On-Site** **Warning**

Basic - Old labels stuck to food containers after cleaning. Observed old label from 7/29/25 on a new batch of Cole slaw at waiter station reach in cooler. Operator removed and placed new label. **Corrected On-Site** **Warning**

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets torn by the salad area. **Warning** - From follow-up inspection 2025-03-21: Equipment in poor repair. Observed reach in cooler gaskets torn by the salad area. **Time Extended**

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door by the walk in cooler. **Warning** - From follow-up inspection 2025-03-21: Exterior door has a gap at the threshold that opens to the outside. Observed at the back door by the walk in cooler. **Time Extended**

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed all over the kitchen area. Coming from the dishwasher area.**Repeat Violation** **Repeat Violation** **Warning** - From follow-up inspection 2025-03-21: Floor area(s) covered with standing water. Observed all over the kitchen area. As per manager they wash the floor every day. **Time Extended**

Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Observed floor tiles missing grout throughout the kitchen area. **Warning** - From follow-up inspection 2025-03-21: Floors not constructed to be easily cleanable. Observed floor tiles missing grout throughout the kitchen area. **Time Extended**

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed several reach in cooler door gaskets soiled throughout the establishment. **Warning** - From follow-up inspection 2025-03-21: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed several reach in cooler door gaskets soiled throughout the establishment. **Time Extended**

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed beard guard and then failed to wash hands before putting on gloves. **Warning**

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. Observed employee touched her cell phone and then grabbed the food to handle it to the tables. Manager asked her to wash her hands. Employee washed her hands.**Warning** **Corrected On-Site** **Warning**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed chicken wings at the cook line time marked at 10:25 AM at 80 F. Also observed Observed chicken breast and chicken wings held using time as a public health control with an expired time at 10:25.AM . **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Repeat Violation** **Warning**

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed chicken wings at the cook line time marked at 10:25 AM using time as a public health control. **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. See stop sale. Observed chicken breast at the front line using time as a public health control. **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed potatoes (122 F - Hot Holding)at the steam table. As per manager for less than 30 minutes. Employee placed the potatoes at the salamander heated to increase the temperature. **Corrective Action Taken** **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda dispensing nozzles soiled at the bar. **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored above preparation table. Manager discarded it. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee 2 employees working in the cook line area. **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 employees working in the cook line area. **Warning**

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn by the salad area. **Warning**

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door by the walk in cooler. **Warning**

Basic - Floor area(s) covered with standing water. Observed all over the kitchen area. Coming from the dishwasher area.**Repeat Violation** **Repeat Violation** **Warning**

Basic - Floors not constructed to be easily cleanable. Observed floor tiles missing grout throughout the kitchen area. **Warning**

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives stored between the wall and the 3 compartment sink. Employee removed them. **Corrective Action Taken** **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 32°F next to the salad at the front line. Employee discarded the water. **Corrective Action Taken** **Warning**

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the preparation table. Employee removed it. **Corrected On-Site** **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed several reach in cooler door gaskets soiled throughout the establishment. **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 wiping clothes stored on preparation table. Employee removed them. **Corrected On-Site** **Warning**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at walk in cooler 14 bins of cooked ribs (46F - Cooling). As per label on bins from night before around 8:40pm-12:30am.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed at rear side area cook line, spatula stored in water with excess food/grease residue. Employee change water and container. **Corrected On-Site**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed at cook line employee drink from cup with gloves, then proceed to prep next order without changing gloves. Coached manager on proper glove use procedures. Manager coached employees at cook line to wash hands and change gloves after eating/drinking at cook line.

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 at cook line reach in cooler cooked ribs (48F - Cold Holding); as per operator for about 1 hour from walk in cooler. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at walk in cooler 14 bins of cooked ribs (46F - Cooling). As per label on bins from night before around 8:40pm-12:30am. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at walk in cooler about 24 metal containers of prepped raw ribs (48F - Cooling). As per label from night before between 8:39pm-12:30am.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line reach in cooler cooked ribs (48F - Cold Holding); as per operator for about 1 hour from walk in cooler. **Repeat Violation**

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at walk in cooler about 24 metal containers of prepped raw ribs (48F - Cooling). As per label from night before between 8:39pm-12:30am.

Basic - Beverage tubing/cold plate not separated from stored ice. Observed for ice bin at bar area. **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees at cook line place drinks onto prep table cutting board when done drinking to continue prepping food items. Coached manager on possible contamination risks. Manager advised employees to place personal drinks onto upper shelf and clean/ sanitize cook line cutting boards.

Basic - Floor area(s) covered with standing water. Observed at produce walk in cooler throughout.

Supervisor/Person in Charge Present

Employee Health Policies Present

Food in Good Condition, Safe, and Unadulterated

Required Records Available; Shellstock Tags/Labels

Lighting Adequate; Required Shields in Place

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Bar Sanitizer Bucket (Quaternary 400ppm). Operator diluted and retested to 200ppm. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep cooler egg wash (51F - Cold Holding); as per cook for 2 hours. Cook removed to place in walk in cooler to rapid cool. **Corrective Action Taken** **Repeat Violation**

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Dishwasher (Chlorine 200+ppm). Operator contacted Ecolab to repair sanitizer concentration. **Corrective Action Taken**

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed for some clam tags with not last use date.

Basic - Beverage tubing/cold plate not separated from stored ice. Observed at bar ice bins. **Repeat Violation**

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed pots and storage pans stored on wet soiled shelf next to walk in cooler entrance.

Basic - Floor area(s) covered with standing water. Observed at ware washing and walk in cooler areas. **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets at cook line soiled with food debris. **Repeat Violation**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed throughout kitchen. **Repeat Violation**

Basic - - From initial inspection : Basic - Beverage tubing/cold plate not separated from stored ice. Observed at bar area ice bins, beverage tubing in direct contact with ice in bin. **Warning** - From follow-up inspection 2024-04-16: At time of callback inspection observed ice bin at bar no being used. Operator waiting for technician. **Time Extended**

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. **Warning** - From follow-up inspection 2024-04-16: At time of callback inspection still observed gaskets soiled. **Time Extended**

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee plate food to serve, then proceeded to wipe gloved hands on soiled apron to clean off food debris and proceeded to plate other foods. Coached employee on proper glove usage. Employee washed and changed gloves. **Corrected On-Site** **Warning**

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 at rear of kitchen reach in cooler, steak soup (61F - Cold Holding). As per Chef more than 4 hours. Chef removed container to discard. Observed at cook line partial cooked hamburger patties (96F - Hot Holding) partial cooked chicken wings(148F - Hot Holding). As per Chef burger is partially cooked to 112F and held at cook line in a container until ordered. Chicken wings are partially cooked to 72F and hot held in hot box drawer at 148F. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at rear of kitchen reach in cooler, steak soup (61F - Cold Holding). As per Chef more than 4 hours. Chef removed container to discard. Observed at cook line prep cooler cooked ribs (48F - Cold Holding); egg wash (51F - Cold Holding); pico de gallo (52F - Cold Holding). As per Chef for less than 3 hours. Chef placed items into reach in freezer to rapid cool. **Corrective Action Taken** **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line grill partial cooked hamburger patties (96F - Hot Holding). As per cook burger was partially cooked to 112F less than 30 minutes ago and hot held at cookline until ordered. Cook placed patties onto grill to cook to 165F. **Corrective Action Taken** **Warning**

Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for monitoring. Observed no non-continuous cooking monitoring procedures for chicken wings and hamburger patties. **Warning**

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Observed no non-continuous cooking without monitoring and documenting procedures for chicken wings and hamburger patties. **Warning**

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed no non-continuous cooking procedures for chicken wings and hamburger patties. **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink next to dish washing area used as dump sink for ice. **Warning**

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed dish machine not dispensing chlorine sanitizer. Employee set up three compartment sink for dish washing. **Warning**

Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for corrective actions. Observed no non-continuous cooking corrective action procedures for chicken wings and hamburger patties. **Warning**

Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. Observed no non-continuous cooking provisions for identifying chicken wings and hamburger patties. **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. **Warning**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in kitchen reach in coolers. **Warning**

Basic - Floor soiled/has accumulation of debris. Observed through out kitchen. **Warning**

Basic - Beverage tubing/cold plate not separated from stored ice. Observed at bar area ice bins, beverage tubing in direct contact with ice in bin. **Warning**

Basic - Floor area(s) covered with standing water. Observed at dish washing area. **Repeat Violation** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed eggs wash (55 F - Cold Holding); pico de gallo (50 F - Cold Holding) at reach in cooler located in front of fryers preparation area. Operator moved the products to the walk in freezer for rapid cooling. **Corrective Action Taken**

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a hand wash sink blocked by garbage can at kitchen area. Operator moved the garbage can. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. Observed a little cup without handle inside of egg wash. Manager removed the little cup. **Corrected On-Site**

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed a open container with employee beverage on preparation table. Manager discarded the container. **Corrected On-Site**

Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**

Basic - Floor area(s) covered with standing water outside walk in cooler.

Basic - In-use utensil not used with moist food stored in running water.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the ware washing area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent above expo station soiled with accumulation of dust. **Corrected On-Site**

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles broken by the ware washing area,hand sink.

Basic - Ice scoop handle in contact with ice. Observed at the bar. **Corrected On-Site**

Basic - In-use wet wiping cloth/towel used under cutting board. Observed in the prep area. **Corrected On-Site**

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at the sauté station.

Intermediate - Clam tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam tags not marked with last date served. **Repeat Violation**

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

Basic - Equipment in poor repair. Reach in cooler gasket by the cook line in poor repair.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed condensation on ceiling vents by the cook line area. **Repeat Violation**

Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**