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. Dishwasher (Chlorine 00ppm) **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. Employee grabbed a cooking oil box , placed back in shelf, changed gloves and continued working with customer order, grabbed clean tongs to pour a salad dressing sauce, using same gloves. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site** **Warning**

High Priority - Presence of insects, rodents, or other pests. -one dead termite by window sill, next to seating table in dining room area. -multiple termite wings inside containers of saucer cups and lids, in dining room area. -multiple termite wings by wall in front dinning room tables , closed to main entrance. - multiple termite droppings behind wall of seating chairs. -multiple termite wings in window sill in front of dining table and chairs. **Admin Complaint**

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Lower cooler in cook line, employee removed. **Corrected On-Site** **Warning**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bar area-employee snack, and drink next to customer plates. Employee removed. **Corrected On-Site** **Warning**

Basic - Exterior door has a gap at the threshold that opens to the outside. Back entrance door, missing front bottom rubber protection **Warning**

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Holder of ice cream scoops, employee turned in velocity **Corrected On-Site** **Warning**

Basic - Insect control device installed over food preparation area. Expo station- device above clean pitchers of water. **Warning**

High Priority - Displayed food not properly protected from contamination. Walk in cooler- middle corridor mahi-mahi , already prep for baking stored outside of tray, exposed to contamination by employees passing by.

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. Butter, wash eggs and cooked baby ribs , per employee food on time , 3 hours ago, employee time label. **Corrected On-Site**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - chloride test strips for dishwasher -quaternary sanitizer strips for triple sink and sanitizer bucket. Observed testing strips expired on 2022.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area, employee provided. **Corrected On-Site**

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

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

Basic - Floor area(s) covered with standing water. Bar area, below 3 compartments sink.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle inside container of grill mushrooms. Employee removed. **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination. Forks not inverted in bar area, employee removed to be wash. **Corrected On-Site**

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm). Employee made new solution, quaternary sanitizer at 200 ppm. **Corrected On-Site** **Repeat Violation**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.food not prepared or portioned today. -Sautéed station- lower cooler-; mix shrededd (47F - Cold Holding); clams in shell (64F - Cold Holding) Sautéed station- flip top; chicken breast (54F - Cold Holding); raw shrimps (51F - Cold Holding); portioned dolphin fish (54F - Cold Holding) -4 cooling drawers-; burger patties (46F - Cold Holding); salmon (47F - Cold Holding); dolphin fish (46F - Cold Holding); tuna (47F - Cold Holding) - Small sautéed station- drawers -; cooked spaghettis (46F - Cold Holding); house made tomatoes sauce (49F - Cold Holding); pesto sauce (48F - Cold Holding); (48F). Per manager food held less than 4 hours, ice added for a quick chill. Manager is contacting technician to verify all cold holding units in cook line have consistency of keeping food to 41F or below. **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. Poster emailed to,operator. **Corrective Action Taken** **Repeat Violation** **Warning**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Sautéed station- lower cooler, employee open bottle of water flavor drink. Manager removed **Corrected On-Site** **Warning**

Basic - Water leaking from pipe and/or faucet/handle. Under hand wash sink , entrance of cook line **Warning**

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm) **Warning**

Basic - Working containers of food removed from original container not identified by common name. Spray bottle containing cooking oil, at grill station in cook line, Employee placed a label. **Corrected On-Site** **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Two Ice cream scoops on water temperature 80F, , employee removed **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill station; cut lettuce (50F - Cold Holding); yellow sliced cheese (52F - Cold Holding), observed food stored above rim line, per manager food held less than 4 hours, employee removed food out of temperature and placed inside walk in cooler for a quick chill. **Corrective Action Taken**

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. macaroni and cheese (120F - Reheating ); chili (121F -Reheating), per manager food on process two hours ago, employee reheated immediately to (169F) **Corrected On-Site**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Working containers of food removed from original container not identified by common name. Cook line spray bottle containing cooking oil, employee labeled. **Corrected On-Site**

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. Dishwasher (Chlorine 00ppm), observed empty gallon of sanitizer, employee placed new gallon of sanitizer, chlorine at 50 ppm. **Corrected On-Site**

Intermediate - Clam/mussel/oyster tags not marked with last date served. Employee made date label for last tag **Corrective Action Taken**

Basic - Equipment and utensils not properly air-dried - wet nesting. Piles of dinner plates stacked wet, Employee moved to allow air dry. **Corrected On-Site** **Repeat Violation**

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm), employee made new solution, quaternary sanitizer at 200 ppm. **Corrected On-Site**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -6 drawers cooling drawers-chicken breast (50F - Cold Holding); steak (50F - Cold Holding); chicken breast (51F - Cold Holding); cod fish (52F - Cold Holding) -Two drawers cooling drawers- cooked pasta (50F - Cold Holding); tomatoes sauce (55F - Cold Holding); pesto sauce (50F - Cold Holding). Per manager food held less than 4 hours. Per Manager, Foods moved this morning from WIC. No portioned or prepared. Per operator food held less tha than 4 hours, ice bath containers for a quick chill, advise operator to monitor temperatures at all times, until technician check both units. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2023-04-05: - 6 drawers cooler- chicken breast (42F); cod fish (41F) burger patties (41F). -two drawers cooler- cooked pasta (50F-Cold Holding); pesto sauce (51F-Cold Holding); cooked vegetables (48F-Cold Holding), per manager , food take from WIC at 3:00 pm, not preparation or portioned today. Operator ice bath containers for a quick chill, advised operator to keep monitoring temperatures or to use a different working unit to store TCS foods at 41F or below **Admin Complaint**

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 6 cooling drawers, in cook line, gaskets are worn out **Warning** - From follow-up inspection 2023-04-05: Observed ice bags used to keep TCS food at 41F or below **Time Extended**

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee working on cook line change gloves twice, without washing hands. After manager instructed, Employee discarded gloves, washed hands and put in new pair of gloves **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep station flip top/ lower cooler- cooked pasta (50F - Cold Holding); cut lettuce (48F - Cold Holding); cut tomatoes (49F - Cold Holding); blue feta cheese (52F - Cold Holding). Per operator food held less than 4 hours, all TCS foods moved to walk in cooler, and ice added for a quick chill. Advised operator not to use unit until technician verified the proper cold holding temperatures **Corrective Action Taken**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Poster provided and reviewed **Corrective Action Taken**

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

Basic - Cutting board has cut marks and is no longer cleanable. Two cutting boards from hot holding and prep station

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Cooking utensils inside dirty container, next to grill station, employee removed, cleaned and stored on 135F. **Corrected On-Site**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. End of cook line, lower cooler, open bottle of water, operator removed. **Corrected On-Site**