DUFFYS SPORTS GRILL #13

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. Dishwasher failed to wash hands before handling clean sanitized dishware from machine after rinsing and loading them from dirty.

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. Dishwasher failed to wash hands before handling clean sanitized dishware from machine after rinsing and loading them from dirty.

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In cooling lowboy drawers RIGHT - sauerkraut (50F - Cold Holding); sliced swiss cheese (49F - Cold Holding); raw philly steak meat (47F - Cold Holding); raw turkey burgers (48F - Cold Holding). Per employee none prepped or portioned today and in unit over 4 hours. See stop sale. 2) In EXPO UPRIGHT #9 - milk (54F - Cold Holding); chocolate milk (49F - Cold Holding). Per manager neither prepared or portioned today and both in unit more than 4 hours. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In cooling lowboy drawers RIGHT - sauerkraut (50F - Cold Holding); sliced swiss cheese (49F - Cold Holding); raw philly steak meat (47F - Cold Holding); raw turkey burgers (48F - Cold Holding). Per employee none prepped or portioned today and in unit over 4 hours. See stop sale. 2) In EXPO UPRIGHT #9 - milk (54F - Cold Holding); chocolate milk (49F - Cold Holding). Per manager neither prepared or portioned today and both in unit more than 4 hours. See stop sale. **Repeat Violation**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In cooling lowboy drawers RIGHT - sauerkraut (50F - Cold Holding); sliced swiss cheese (49F - Cold Holding); raw philly steak meat (47F - Cold Holding); raw turkey burgers (48F - Cold Holding). Per employee none prepped or portioned today and in unit over 4 hours. See stop sale. 2) In EXPO UPRIGHT #9 - milk (54F - Cold Holding); chocolate milk (49F - Cold Holding). Per manager neither prepared or portioned today and both in unit more than 4 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In cooling lowboy drawers RIGHT - sauerkraut (50F - Cold Holding); sliced swiss cheese (49F - Cold Holding); raw philly steak meat (47F - Cold Holding); raw turkey burgers (48F - Cold Holding). Per employee none prepped or portioned today and in unit over 4 hours. See stop sale. 2) In EXPO UPRIGHT #9 - milk (54F - Cold Holding); chocolate milk (49F - Cold Holding). Per manager neither prepared or portioned today and both in unit more than 4 hours. See stop sale. **Repeat Violation** **Admin Complaint**

High Priority

Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/C vent above triple sin in back prep area has heavy dust buildup.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/C vent above triple sin in back prep area has heavy dust buildup.

Basic

Floor area(s) covered with standing water. In dish area around hand sink.

Basic - Floor area(s) covered with standing water. In dish area around hand sink.

Basic