Duffy’s Sports Grill

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

Observed reach in cooler next to fryer with ambient temperature of 54°F.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Observed employee bag being stored on kitchen equipment in inside bar area.

Basic – Exterior door has a gap at the threshold that opens to the outside.

Basic – Floor area(s) covered with standing water. Located throughout kitchen area and bar area.

Basic – In-use knife/knives stored in cracks between pieces of equipment. Located between prep table and reach in cooler. Chef removed. Corrected On-Site

Basic – No conspicuously located ambient air temperature thermometer in holding unit.

Basic – Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Located on various prep tables next to customer foods.

Basic – Straws provided for customer self-service not individually wrapped or in an approved dispenser. Located on bar counter in direct contact of customer. Manager removed. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Observed the following food temperatures greater than 41°Fnraw shrimp (60F – Cold Holding); raw calamari (48F – Cold Holding); raw cod (47F – Cold Holding); raw chicken (48F – Cold Holding)nAll were located in reach in cooler next to fryer. Cooler had an ambient temperature of 54°F. As per chef all foods had been in cooler for about an hour. Manager instructed chef to remove all foods.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and emailed form to operator. Corrective Action Taken