| No violation noted during this evaluation. | 02/08/2016 | Non Illness Complaint |
- Using a handwashing sink- operation and maintenance
Observation: Observation: Handwashing sink basin in dishwashing area was soiled. Person in Charge had employee clean handwashing sink.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Ventilation filters above grill in kitchen were not clean.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No bleach solution set-up at time of inspection. Person in Charge made up chlorine bleach solution.
- Common name-working containers
Observation: Multiple spray bottles not labeled with common name. Person in Charge labeled all spray bottles.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Disclosure of menu items offered or served raw or undercooked
Observation: There is no menu disclosure of foods available raw or undercooked on the following items
|
01/22/2016 | Regular |
| No violation noted during this evaluation. | 07/02/2015 | Physical Recheck |
- Toilet room
receptacle, enclosed, fixtures clean
- Cutting surfaces maintained
Observation: Cutting board surface damaged with chips and deep cut marks on the main line of the kitchen.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Cottage Cheese (51°F), sour cream (58°F), coleslaw (50°F) in the Flannigan's TRUE food prep cooler not cold-holding. Food cold-held overnight was discarded by Person In Charge
- Disclosure of menu items offered or served raw or undercooked
Observation: There is no menu disclosure of foods available raw or undercooked on the following items
- Cleanability of floors, walls, and ceilings
Observation: Stagnant, cloudy liquid water build-up on floor behind soda machine and soda product storage.
- Outer openings are protected
Observation: Gaps observed along the bottom of back entrance.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build-up on the inside of the kitchen ice machine. Person In Charge cleaned build-up debris off food contact surfaces.
- Food temperature measuring devices are calibrated in accordance with the manufacturers specifications as necessary to ensure their accuracy
Observation: Metal stem thermometer in water glass within TRUE food prep reach-in cooler not calibrated. Compared metal stem thermometer (40°F) to inspector's thermocouple thermometer (50.1°F) in same water glass.
- Established procedures for responding to vomiting and diarrheal events
Observation: No written response to vomiting and diarrheal events procedure available at time of inspection. Discussed with Person In Charge about proper response to vomiting and diarrhea events. Managers are the only staff who respond to clean-up requirements. Bleach solution is the sterilizing agent. Inspector provided Norovirus guidance document at time of inspection.
|
06/18/2015 | Regular |
| No violation noted during this evaluation. | 06/13/2014 | Follow Up LOC |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Debris build up on the inside of the kitchen ice machine. Cleaned.
- Outer openings are protected
Observation: Gaps observed along the bottom of both back entrance doors.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Cole slaw(48F), butter(45F), ambient(45F) in the Flannigan's kitchen prep cooler was not able to maintain proper cold temps of 41F or below. Manager was not aware when the cooler had increased temperature and discarded potentially hazardous foods. The cooler temperature was turned down and was not able to reach 41F or below. Manager called a service company at time of inspection. No food can be stored in the cooler until repaired.
- Using a handwashing sink- operation and maintenance
Observation: Hand washing sink in the dish machine area has food debris in the drain. Cleaned.
- Light bulbs, protective shielding
Observation: Bulb cover missing in middle walk in cooler.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat test strips available to test the sanitizer concentration.
- Handwashing signage
Observation: Hand washing reminder sign missing at the both bar hand sinks. Hand washing reminder sign missing at the kitchen hand sink by the walk in cooler. Signs posted.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
|
06/11/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
|
09/04/2013 | Routine |
- Outer openings are protected
Observed gap under back exit exterior door with light shining through in main kitchen.
- Food storage - preventing contamination from the premises
Observed strawberries stored on floor under main kitchen produce walk-in cooler shelving.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- equipment food contact surfaces and utensils clean to sight and touch.
Observed scoop handle in contact with dry ingredient stored under prep table across from walk-in cooler in the main kitchen. Observed ice machine had residue build up on the interior surfaces of machine. --Observed pop corn machine popper had residue build-up located at Flannigan's. Observed container of sliced tomatoes in plastic container corner piece has broken off in main kitchen cook-line refrigeration across from flat griddle.
- In-use utensils, between-use storage
Observed scoop handle in contact with dry ingredient stored under prep table across from walk-in cooler in the main kitchen. Observed ice machine had residue build up on the interior surfaces of machine.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed main kitchen floor under cookline equipment with food product spills and residue build up. Observed floor under Flannigan's fryers were soiled. Observed in down stairs walk-in freezer had ice build up on the floor of the unit.
- Food storage containers identified with common name of food
Observed ingredient squirt bottles without the common name of product at service window.
- Air drying of equipment and utensils
Observed food product containers not properly air dried prior to stacking on container storage racks.
- Roasts held at a temperature of 130°F or above
Observed refrigeration unit across from service window contained food product between the temperatures of 43-50*F on this day. Person in charge voluntarily discarded all product stored in unit over night. Person in charge adjusted the temperature dial on this day and moved all food items prepped in the morning to refrigeration unit maintaining temperatures of 41*F on this day. Observed tomato garnish at a temperature of 61*F. Person in charge stated that garnish is prepped daily and removed garnish to be stored in refrigeration unit on this day.
|
08/21/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
08/21/2013 | Routine |
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