DUFFYS DRAFTHOUSE Inspection – December 5, 2024

High Priority 1

#9High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. au jous (101F – Hot Holding)on flat top; as per operator food made earlier and placed in second container with water on the flat top; food out of temperature for approximately 30 minutes; operator moved to the oven to reheat to 165 F **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

#10Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime- all at cook line

#11Intermediate31B-05-4

Intermediate – Paper towel dispenser at handwash sink not working/unable to dispense paper towels- operator provided **Corrected On-Site**

Corrected On-Site

Basic 8

#1Basic14-01-5

Basic – Bowl used to dispense wing sauces Removed

#2Basic23-24-4

Basic – Buildup of food debris/soil residue on equipment doors and handles- at all reach in cooler at cook line

#3Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable- at cook line **Repeat Violation**

Repeat Violation

#4Basic36-17-5

Basic – Floor tiles in disrepair in walk-in freezer

#5Basic14-69-4

Basic – Ice buildup in walk-in freezer. **Repeat Violation**

Repeat Violation

#6Basic29-19-4

Basic – Standing water in floor- by handwashing sink at cook line

#7Basic08B-17-4

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed sacks of onions over seared tuna on speed rack in walk-in cooler Reversed **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

#8Basic29-11-4

Basic – Water leaking from faucet at handwashing sink at cook line

Florida Food Watch