M-SHACK

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face with gloved hand and proceeded to handle food. Reviewed with employee hand washing procedures and also spoke to person in charge. Employee removed gloves and washed hands properly. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed small bottle of chemical substance without a label stored at mop sink. Person in charge discarded bottle. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed mop sink to have a splitter and back flow installed in wrong area of splitter. Explained to person in charge back flow needs to be at en of splitter on non chemical side. Repeat Violation Admin Complaint

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Person in charge unable to answer questions on Big 6 Foodborne illnesses. I will provide establishment with copy of Big 6 Foodborne illnesses.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice scoop stored in holder with standing soiled water. Person in charge removed to be cleaned. Corrective Action Taken

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed establishment to not have Certified Food service Manager present when four or more employees are present.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof of employee food training. Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed establishment to not have employee health agreement form per 2017 food code for 2023. I will provide establishment with copy of employee health agreement form again.

Intermediate - Person in charge unable to answer basic questions about allergens. Person in charge unable to answer questions on eight food Allergens. I will provide copy of Eight Food Allergens.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine on and behind splash guard to be soiled. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed multiple ceiling air vents to be soiled located in back room. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at entrance of kitchen above flip top cooler to be deeply grooved.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks stored on clean prep tables located on cook line. Employees removed and stored properly. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee drink stored on top of hot dogs in walk in freezer. Person in charge removed and discarded. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed light shining at bottom of exit back door.

Basic - Food stored on floor. Observed box of buns stored on floor of walk-in freezer. Employee removed and stored properly. Corrected On-Site Repeat Violation

Basic - No copy of latest inspection report available. Observed establishment to not have previous inspection available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Large fan at the end of cook line to be dusty. Observed walk-in cooler fan guards to be dusty.

High Priority - Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Over cook line on pan. Burgers cooked to med rare being held at room temperature for later cooking. Operator stated that they had just been on the grill top, then removed and placed into refrigeration. Issued and reviewed partial cooking written procedures paperwork Corrective Action Taken Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flying insects in kitchen during inspection. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line. In Reach in cooler across from fryers. pico (58°F - Cold Holding); shredded cheese (56°F - Cold Holding); cut lettuce (56°F - Cold Holding). Operator stated that the food items. Had been recently stocked and placed bags of ice over to reduce temperature. Second temps; pico 55°F, shredded cheese 54°F, cut lettuce 53°F. Ambient temperature of Reach in cooler is 47°F Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Operator and employees did not know that air curtains at bar area over garage doors are required to be on when the doors are open, due to open window design of kitchen. Warning

Basic - Food stored on floor. In walk in freezer. Boxes of food being stored on the floor. Operator moved to shelves. Corrected On-Site Warning

Basic - No container installed for catching grease from hood drip tray. Over cook line. Hood system drip pan is over flowing and dripping into secondary pan that is seated over a Reach in cooler that has food items stored in lower holding area. Operator dumped drip pans and stated that they will begin empty the pan as needed instead of only at end of night. Corrective Action Taken Warning

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Establishment has garage door openings at bar area that require air curtains to be on when doors are open. Observed garage doors open without air curtains on during food service hours. Operator turned on air curtains. Corrective Action Taken Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cheesecake filling dated 7/10/21-7/17/21

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cheesecake filling dated 7/10/21-7/17/21

High Priority - Spray hose at dish sink lower than flood rim of sink. Sprayer at triple sink

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut kale (45°F - Cold Holding); bacon (44°F - Cold Holding) slaw (65°F - Cold Holding) cheese (52°F); Beef (46°F - Cold Holding); food items stored in cooler drawers under flat top grill Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time marking on grilled onions, grilled peppers and butter on cooks line. Manager time marked food items during inspection Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker at mop sink before red hose connection

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by garbage can on cooks line

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink used as a dump sink in bar area, ice stored in hand sink

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 7 employees preparing food items, no certified manager present.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at all hand wash sinks, manager provided paper towels at all hand sinks during inspection Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue solution stored in cabinet by ice cream machines

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance on interior of ice machine across from back door of establishment

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled with black debris in storage area/above prep sink

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler drawers under flat top grill ambient temperature 52°

Basic - Employee with no beard guard/restraint while engaging in food preparation. No beard guard on employee preparing food items on cooks line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Several gaskets on cooks line are soiled with a black mold like substance

Basic - Old labels stuck to food containers after cleaning. Old date marking stickers stuck on clean dishes above triple sink

Basic - Single-service articles improperly stored. Opened case of single service cups stored on floor near white reach in freezer

Basic - Water leaking from pipe and/or faucet/handle. Faucet leaking at prep sink

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) manager remade sanitizer buckets Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site