FLANIGANS WELLINGTON

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Observed a whole piece of cooked prime ribs at 10:08am (57F cooling since last night per operator. Product did not cool to 41F within 6 hours. See stop sale

High Priority

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Observed a whole piece of cooked prime ribs at 10:08am (57F cooling since last night per operator. Product did not cool to 41F within 6 hours. See stop sale

High Priority

Employee switched from working with raw chicken to grabbing single gloves from box holder without washing hands first , box of gloves was locate above prep area where sliced tomatoes and cut lettuces was located and same box of gloves is utilized for other employees working on ready to eat food. Operator discarded box of gloves and employee washed hands

High Priority - Employee switched from working with raw chicken to grabbing single gloves from box holder without washing hands first , box of gloves was locate above prep area where sliced tomatoes and cut lettuces was located and same box of gloves is utilized for other employees working on ready to eat food. Operator discarded box of gloves and employee washed hands **Corrected On-Site**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit Cook line Cooler under grill raw beef 45F cold holding, burgers 45F , raw salmon 45F cold holding Per operator stored for approximately 30 minutes and not prepared or portioned today. Operator moved to iced down products

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit Cook line Cooler under grill raw beef 45F cold holding, burgers 45F , raw salmon 45F cold holding Per operator stored for approximately 30 minutes and not prepared or portioned today. Operator moved to iced down products **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Observed a whole piece of cooked prime ribs at 10:08am (57F cooling since last night per operator. Product did not cool to 41F within 6 hours. See stop sale **Repeat Violation** **Admin Complaint**

Intermediate

Combined ready-to-eat, time/temperature control for safety food held more than 24 hours not date marked according to the date the earliest ready-to-eat time/temperature control for safety ingredient was opened/prepared. Walk in cooler

Intermediate - Combined ready-to-eat, time/temperature control for safety food held more than 24 hours not date marked according to the date the earliest ready-to-eat time/temperature control for safety ingredient was opened/prepared. Walk in cooler Observed several plastic containers with cooked ribs prepared yesterday per operator with date marking from today. Advised operator to correct date marking.

Intermediate

Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic