FLANIGANS WELLINGTON

Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Server entered kitchen from customer dining room and without washing hands began to scoop ice and prepare drinks, discussed with operator who educated employees and employees washed hands.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Server entered kitchen from customer dining room and without washing hands began to scoop ice and prepare drinks, discussed with operator who educated employees and employees washed hands. **Corrected On-Site**

High Priority

Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef wiped hands on visibly soiled apron and without washing hands chef handled bowl and tongs to prepare salad, discussed with operator who educated employee, employee washed hands.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef wiped hands on visibly soiled apron and without washing hands chef handled bowl and tongs to prepare salad, discussed with operator who educated employee, employee washed hands. **Corrected On-Site**

High Priority

Sewage/wastewater backing up through floor drains. At food preparation sink in middle of cook line grey water backing up from floor when sink turned on, isolated to single sink, tested and ran water at all sinks, operator blocked off sink until repairs made.

High Priority - Sewage/wastewater backing up through floor drains. At food preparation sink in middle of cook line grey water backing up from floor when sink turned on, isolated to single sink, tested and ran water at all sinks, operator blocked off sink until repairs made.

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler Cooked prime rib (58F - Cold Holding) per operator product not portioned or prepared today, product removed from cooler for approximately 1 hour 20 minutes while cooler was organized for incoming food delivery, discussed with operator who moved product to chill in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler Cooked prime rib (58F - Cold Holding) per operator product not portioned or prepared today, product removed from cooler for approximately 1 hour 20 minutes while cooler was organized for incoming food delivery, discussed with operator who moved product to chill in freezer. **Corrective Action Taken**

High Priority

In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line knives stored in standing 82F water, discussed with operator who removed knives and discarded water.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line knives stored in standing 82F water, discussed with operator who removed knives and discarded water. **Corrected On-Site**

Basic

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler cut lettuce (48F - Cooling ) at 11:25 since 10:00 to 48F at 12:10, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to walk in cooler to chill.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler cut lettuce (48F - Cooling ) at 11:25 since 10:00 to 48F at 12:10, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to walk in cooler to chill. **Corrective Action Taken** **Repeat Violation**

Intermediate