- No Violations Were Observed
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08/28/2014 | Routine - Food | Call Back - Complied |
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container, cracker meal. **Corrected On-Site** **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, Mac and cheese 53°, cheddar 53°. Pasta 45°, garlic and oil 48°, half and half 46°, heavy cream 46°, pork 49°, raw beef 49°, ribs 52°, potato skins 51° and cooked shrimp 48°. Items in reach in island in kitchen and true one door unit by back door. Corrective actions Taken moved to working cooler. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda lines in drink ice. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink, ladies room. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder., true one door unit by back door, ambient air temperature 53°, Island reach in cooler 49° in kitchen. **Warning**
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08/27/2014 | Routine - Food | Warning Issued |
- Basic - Hole in wall, in back prep area by office.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Wall soiled with accumulated food debris, in bag in the box storage.
- High Priority - Raw animal food stored over ready-to-eat food, wings cooling over carrots in walk in cooler. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
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4/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler shelves with rust that has pitted the surface, by window.
- 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. **Corrected On-Site**
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11/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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........10 ppm **Corrected On-Site**
- High Priority - Raw animal food not properly separated from ready-to-eat food.....raw fish next to cooked potato contacting each other in salad reach in cooler. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by tray rack , dishwashing and prep area.
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6/4/2013 | Routine - Food | Inspection Completed - No Further Action |
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