DUFFY'S SPORTS GRILL

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. At ware washing area, Dishwasher (Chlorine 0ppm). Advised operator to set up three compartment sink to properly wash, rinse, sanitize all dishes until dishmachine is repaired. Operator set up three compartment sink.

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. At ware washing area, Dishwasher (Chlorine 0ppm). Advised operator to set up three compartment sink to properly wash, rinse, sanitize all dishes until dishmachine is repaired. Operator set up three compartment sink. **Corrective Action Taken**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy #6-sour cream (47F - Cold Holding); salsa (47F - Cold Holding); sauerkraut (50F - Cold Holding); , low boy #8-beyond burger (50F - Cold Holding); scampi butter (50F - Cold Holding); sliced turkey (50F - Cold Holding); diced tomatoes (46F - Cold Holding); diced eggs (46F - Cold Holding) not prepared or portioned today. Operator stated items held in unit approximately 3 hours. Advised operator of cold holding parameters, operator placed items into walk in cooler to quick chill.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy #6-sour cream (47F - Cold Holding); salsa (47F - Cold Holding); sauerkraut (50F - Cold Holding); , low boy #8-beyond burger (50F - Cold Holding); scampi butter (50F - Cold Holding); sliced turkey (50F - Cold Holding); diced tomatoes (46F - Cold Holding); diced eggs (46F - Cold Holding) not prepared or portioned today. Operator stated items held in unit approximately 3 hours. Advised operator of cold holding parameters, operator placed items into walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, employee cell phone stored over prep table. Operator removed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, employee cell phone stored over prep table. Operator removed. **Corrected On-Site**

Basic

Basic - Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. Establishment charge 3% convenience fee which is stated on menu with reason for charge but not on customers receipt. Advised operator that the amount and reason must be stated on receipt, app, web and at point of sale.

Intermediate - Basic - Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. Establishment charge 3% convenience fee which is stated on menu with reason for charge but not on customers receipt. Advised operator that the amount and reason must be stated on receipt, app, web and at point of sale.

Intermediate