FLAMINGO GRILL

Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched dirty dishes then touched clean dishes; no handwash Employee washed hands

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched dirty dishes then touched clean dishes; no handwash Employee washed hands **Corrected On-Site**

High Priority

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer: raw beef fillets stored over sauces - not all products commercially packaged. Operator stored properly

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer: raw beef fillets stored over sauces - not all products commercially packaged. Operator stored properly **Corrected On-Site**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw clams stored over cooked shrimp Operator stored properly

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw clams stored over cooked shrimp Operator stored properly **Corrected On-Site**

High Priority

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler: Raw poultry stored over raw lobster Operator stored properly

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler: Raw poultry stored over raw lobster Operator stored properly **Corrected On-Site**

High Priority

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Bone marrow butter date marked 2/14 Whipped butter date marked 2/12 As per operator not previously frozen See stop sale

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Bone marrow butter date marked 2/14 Whipped butter date marked 2/12 As per operator not previously frozen See stop sale

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath: sour cream (54F - Cold Holding) as per operator stored out of temperature since 40 minutes ; stored on prep counter: fresh garlic in oil (48F - Cold Holding) since as per operator stored out temperature 30 minutes ago Not prepped or portioned Operator moved to cooler to quick chill

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath: sour cream (54F - Cold Holding) as per operator stored out of temperature since 40 minutes ; stored on prep counter: fresh garlic in oil (48F - Cold Holding) since as per operator stored out temperature 30 minutes ago Not prepped or portioned Operator moved to cooler to quick chill **Corrective Action Taken**

High Priority

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. Emailed poster to operator

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. Emailed poster to operator

Intermediate

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

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

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 poster to operator

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 poster to operator

Intermediate