THE CLAM SHACK

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee loading dishes into the dish machine with gloved hands and then while wearing the same soiled gloves, unloaded the clean and sanitized dishes from the machine. Glove change and hand washing was needed. Educated operator on proper hand washing. Repeat from 08-11-2021 Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Chemicals stored next to clean food containers and above clean dishes. Operator removed chemicals. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 400ppm) in dining room, operator corrected concentration of sanitizer: Sanitizer Bucket (Chlorine 100ppm). Repeat from 08-11-2021 Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags not dated with last date sold.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed hand washing in three compartment sink.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Cara L LaSalle 11-16-2021 - expired on 11-16-2021

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at front entrance used as dump sink. Repeat from 08-11-2021 Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available to check three compartment sink or dish machine. Repeat from 08-11-2021 Repeat Violation

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/. No certified food manager present while three cooks and a server were working.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only some employee training certificates available.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf above prep table.

Basic - Food stored on floor. Case of mashed potatoes on floor of walk in freezer. Repeat from 08-11-2021 Repeat Violation

Basic - Single-service articles improperly stored. Stored on floor in outside storage shed.

Basic - Soiled dry wiping cloth in use. On cutting board next to range.

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. Observed chlorine concentration at 0ppm. Operator changed sanitizer. Rechecked concentration at 50 ppm. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Educated employee. Employee washed hands before leaving inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Ipswich clams 60°F cold hold less than 4 hours. Ipswich clams double panned with ice. Rechecked temperature at 43°F. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine concentration at 200ppm.

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

Intermediate - Food-contact surface soiled with food debris. Red Microwave oven in kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink in dishwash area blocked by tray. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink at cookline used to fill container. Educated operator on handwash sink is only for handwashing.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in dishwash area. Corrected On-Site

Intermediate - No soap provided at handwash sink. Handwash sink in dishwash area. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Food not stored at least 6 inches off of the floor. Observed boxes of food stored on floor in walk in freezer and bottled water in walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris on wall behind food prep table underneath red microwave oven.

Basic - Wiping cloth sanitizing solution stored on the floor.