Duffys Steak And Lobster House

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

Employee personal belongings stored on co2 tanks next to soda boxes.

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

Clean stacked cups on counter at front service line unable to properly air dry

Basic – Equipment in poor repair

Gasket on single door reach-in cooler on cook line and gasket on walk-in-cooler torn.

Basic – Time/temperature control for safety food thawed in an improper manner

Shrimp thawing in standing water in triple sink. Operator turned water on.to continue thawing shrimp. Corrected On-Site

Basic – Working containers of food removed from original container not identified by common name

Container of white substance stored on dry food storage shelf in warewashing area not labeled. Operator labeled container of flour. 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 0ppm). Operator tried priming machine and rerunning a couple of cycles but still 0ppm. Discussed with operator about setting up triple sink with sanitizer until machine is able to properly dispense sanitizer. Operator stated he will call to have machine serviced. Corrective Action Taken 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

Employee cutting lemons at bar without gloves on. Lemons will not be heated/ cooked to 145F.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw beef stored over cooked noodles in walk-in-cooler. Operator removed raw beef to properly store. Corrected On-Site Repeat Violation Admin Complaint

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

sour cream (70F – Cold Holding) on front service line near food pick up window. Observed ice in pan below sour cream was melted and water less than cool. Operator replenished pan of ice to chill sour cream. Corrective Action Taken

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

cream sauce (118F – Hot Holding); cooked beef (118F-128F – Hot Holding) in food warmer at closed end of kitchen. Operator stated items were in there since around 3p. Operator raised the temp of the food warmer and reheated both foods to more than 165F Corrected On-Site Repeat Violation Admin Complaint

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Portable cutting board on clean storage shelf in warewashing area soiled/ stained

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

Operator unable to provide proof of employee food safety training. Warning

Intermediate – Spray bottle containing toxic substance not labeled

Spray bottle containing toxic substance stored next to hand wash sink. Operator labeled spray bottle of bleach. Corrected On-Site