ISLAMORADA SHRIMP SHACK

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.

Basic - Food stored on floor in walk-in cooler

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 87 F water

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. Employee chopping parsley that is not going to be heated or cooked with bare hands Discussed with the operator, discarded and restarted chopping parsley with gloves on . Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. calamari (51F - Cold Holding); Fish (54F - Cold Holding); shrimp (51*F - Cold Holding) ice was added to the top of chicken ,fish,shrimp

Basic - Carbon dioxide/helium tanks not adequately secured.

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. Cookline unit is mot cold holding at 41 F or below .

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb, outside with green hose

Basic - Beer Walk-in cooler Floor area(s) covered with standing water.

Basic - Employee personal items, purse and cell phone stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Equipment in poor repair, beer walk-in cooler door latch is in disrepair.

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in sink without a container to hold the running water

Basic - Dish room Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

Basic - Produce Walking cooler Ceiling soiled with accumulated food mold-like substance.

Basic - Single-service articles improperly stored outside

High Priority - Raw shell eggs stored over/not properly separated from bread in the walk-in cooler.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb next to mop sink outside

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw conch salad is not identified as raw on the menu. Staff began marking raw conch salad with asterisk on the menu in red marker Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk-in cooler , cooked rice, pasta, potatoes, cooked ribs are not date marked

Basic - Food stored on floor in produce walk-in cooler

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, in dishroom. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. In dish room

Basic - Plate with no handle used to dispense cooked rice in the walk-in cooler

Basic - Produce Walk-in cooler door and frame are soiled with accumulated debris .

Basic - Produce walk-in cooler door and frame and ceiling are in poor repair.

Basic - Single-service articles improperly stored outside in an unenclosed area.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site

High Priority - Vacuum breaker missing at outside hose bibb or on fitting/splitter added to hose bibb.

Basic - Bowl or other container with no handle used to dispense food. Side order cup used in grated cheese. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Corrected On-Site

Basic - Dish room Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

Basic - Food stored on floor in walk in freezer

High Priority - Raw fish stored over cooked ribs in reach in cooler on cookline ready-to-eat food.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site

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.

Basic - Bowl or other container with no handle used to dispense food.

Basic - Floor tiles missing and/or in disrepair in produce walk-in cooler

Basic - On cookline In-use utensil stored in standing water less than 135 degrees Fahrenheit.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw ground beef over buttermilk on speed rack Corrected On-Site

Basic - Bottle water stored on floor in walk in cooler

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

Basic - Single-service articles improperly stored. Take out container stored Outside under cover

Basic - Time/temperature control for safety food thawed in an improper manner. Ground beef thawing on speed rack at room temp Corrected On-Site

Basic - Walk in cooler Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Wall , cooler door soiled with accumulated grease, food debris, and/or dust.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Corrected On-Site

Basic - Food stored on floor in walk in cooler and freezer.

Basic - In produce walk in cooler Ceiling soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dish area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket is soiled .

Basic - Scoop @salad station , In-use utensil stored in standing water less than 135 degrees Fahrenheit.