Flanigan's Seafood Bar & Grill

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In walk in cooler on cook line. - From follow-up inspection 2024-09-13: Same **Time Extended**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Baked potatoes 46-48 f cooling overnight, rice 44-45 cooling overnight, 1/2 cooked chicken 45-46 f cooling overnight all three not handled today in any manner ( not portioned or prepared today. Leftover cooling) **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Baked potatoes 46-48 f cooling overnight, rice 44-45 cooling overnight, 1/2 cooked chicken 45-46 f cooling overnight all three not handled today in any manner ( not portioned or prepared today. Leftover cooling) **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. 1/2 chicken on time plan. 2 leftover 1/2 chickens cooling over night in walk in cooler.stop sale issued for not cooling to 41 f within 6 hours. Explained can not use both time and temperature. Once on time at the end of the time must be discarded even if the temperature is good.on plan marked that they discard after 2 hours. Both 1/2 cooked chickens were not discarded at the end of 4 hours.

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. sour cream 45 f ambient cooling overnight based on the label.( not handled today. Not prepared or portioned today )

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. sour cream 45 f ambient cooling overnight based on the label.( not handled today. Not prepared or portioned today )

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chopped lettuce 45-47 f as per employee cut 2 hours ago. Second temperature 45-47 fafter 20 minutes. In beer walk in cooler. At this rate of cooling it will not reach 41 within 4 hours from cutting. Manager put lettuce in ice water in three compartment sink. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Several Personal beverage containers stored with and above food in beer walk in cooler. Explained and manager properly stored. **Corrected On-Site**

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

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In walk in cooler on cook line.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Baked potatoes 44-45 f as per manager cooling overnight . **Repeat Violation** **Admin Complaint**

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Clam chowder prepared on 03/04 at 2:30 pm based on the label. Discard date marked 03/11 EOD. Today's date is 03/05.explained this will be 8 days. Day of the preparation is counted as day 1. Manager will contact higher management to correct the date marking process.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Baked potatoes 44-45 f as per manager cooling overnight

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Wings 110-120-124 f on cook line hot holding. Advised to reheat to 165 f then hot hold at 135 f or hotter. **Repeat Violation** **Admin Complaint**

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. Emailed one.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked ribs 95 f as per manager cooling 1 hour 15 minutes . Second temperature of ribs 89 f in walk in cooler on speed rack,after 20 minutes. At this rate of cooling it will not reach 135 f to 70 f within 2 hours. Explained and kitchen manager moved ribs directly across from the fan in walk in cooler.

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. Female cook drinking from greeen plastic cup without lid by walk in cooler door. Explained.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back packs hanging on clean dishes storage rack. Manager moved backpacks to office. **Corrected On-Site**

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

Basic - Ice buildup in French fry walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink at expo line. Explained.

Basic - Raw fruits/vegetables not washed prior to preparation. Female employee cutting broccoli.Broccoli not washed before cutting. Explained

Basic - Reach-in freezer shelves with rust that has pitted the surface.

Basic - Time/temperature control for safety food thawed in an improper manner. Ribs thawing in standing water in three compartment sink, ribs temperature 31 f. Explained.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple items on cook line and expo line Butter 53F cold Holding, salsa 49F cold Holding raw fish 46F cold Holding , cheese 51F cold Holding raw chicken 46F cold Holding , tuna salad 47F cold Holding Per operator all products stored for approximately 2 hours. Per operator products not prepared or portioned today. Operator iced down products **Corrective Action Taken** **Warning** - From follow-up inspection 2023-08-08: Sour cream 42, butter 45 at expo line on ice. As per manager less than 2 hours. Not prepared or portioned today as per manager. Pico 51 on top 40 in the bottom ( over stocked ) at expo line.coleslaw 51 top section 39 at the bottom on ice at expo line as per manager both prepared this morning 11 am. Coleslaw in walk in cooler cooled properly based on temperatures taken today. As per manager both less than 1 hour in this cooler **Admin Complaint**

High Priority - Toxic substance/chemical improperly stored. Sanitation tablets stored next to dry spices above prep table were portioned burgers were made Operator stored properly **Corrected On-Site** **Warning**

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. Observed expo server touching bake potatoes ready to be served to customers on expo window with no gloves. Educated operator on proper handling of ready to eat food, Employee washed hands and wear gloves **Corrected On-Site** **Warning**

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.at 0 ppm at the bar. Operator corrected to 200 ppm quaternary **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with chopped garlic stored on same container with raw clams and a container with raw chicken stored above cooked potatoes inside fryer station flip top cooler, top and bottom not protected by solid separation. Operator stored products properly **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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed a deep covered container inside walk-in cooler and a deep container on pantry station with chopped romaine at 2:19pm( 48°F cooling) since 8:30am . Per operator product cooling for over 4 hours. Product did not cool to 41°F within 4 hours. See stop sale **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple items on cook line and expo line Butter 53°F cold Holding, salsa 49°F cold Holding raw fish 46°F cold Holding , cheese 51°F cold Holding raw chicken 46°F cold Holding , tuna salad 47°F cold Holding Per operator all products stored for approximately 2 hours. Per operator products not prepared or portioned today. Operator iced down products **Corrective Action Taken** **Warning**

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 a deep covered container inside walk-in cooler and a deep container on pantry station with chopped romaine at 2:19pm( 48°F cooling) since 8:30am . Per operator product cooling for over 4 hours. Product did not cool to 41°F within 4 hours. See stop sale **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed overstocked Cooked chicken 112°F hot Holding inside steam table and cooked chicken wings 102°F hot Holding , Per operator products stored for approximately 1 hour. Operator moved products to fryer for reheating, rechecked 187°F reheating **Corrected On-Site** **Warning**

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.at 0 ppm. Operator corrected to200 ppm quaternary **Corrected On-Site** **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing knife in hand sink.

Basic - Equipment in poor repair. Gasket to sauté station in poor repair.

Basic - Floor area(s) covered with standing water. In rear area by ice machine. **Repeat Violation**

Basic - Floor soiled/has accumulation of debris-back dry storage room

Basic - Floors not maintained smooth and durable. In rear prep area by ice machine. **Repeat Violation**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil water at sauté station 94F.

Basic - Outer openings not protected with self-closing doors. Gap at Rear door.