SHAGGYS PENSACOLA BEACH

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing stations on cook line.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Bowl or other container with no handle used to dispense food. Inside sugar container at bar.

Basic - Floor area(s) covered with standing water. At bar.

Basic - Floor not cleaned when the least amount of food is exposed. Outside deck behind kitchen.

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Grease on the ground and/or pad around grease receptacle. Admin Complaint

Basic - Inside/outside of dumpster not clean.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing stations on cook line.

Basic - Ripped/worn tin foil used as shelf cover.

Basic - Standing water in bottom of reach-in-cooler. At bar reach in cooler.

Basic - Storage area not maintained clean and organized. Underneath building.

Basic - Unnecessary items stored in garbage enclosure.

Basic - Water draining onto floor surface. Water hose from outside mop sink Operator tighten hose knob.

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. Warning

Basic - Old food stuck to clean dishware/utensils. Dish ware on shelf next to cook line. Operator instructed employees to take dishes to dish machine.

Basic - Working containers of food removed from original container not identified by common name.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee placing onion rings inside to go box. Operator discarded items. Corrective Action Taken

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No soap provided at handwash sink. Hand washing stations kitchen. Operator placed soap at stations. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Behind shelf next to exit kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed bags of hush puppies thawing at room temp for 1hr. Operator placed item inside walk in cooler. Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting. Behind soda dispenser next to side entrance.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cook cooling: Chicken Wings 63f more than 2hrs. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 3 flying insects at bar next to beer tap. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cook cooling: Chicken Wings 63f more than 2hrs. Reach in cooler next to fryer station:.Over 4hr holding time: crab claws 48f, potato cakes 48f.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler next to fryer station:.Over 4hr holding time: crab claws 48f, potato cakes 48f. Warning

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. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Floor area(s) covered with standing water. Underneath ice machine and dish area. Bar behind equipment.

Basic - Floor not cleaned when the least amount of food is exposed. Through back kitchen.