THE CONCH SHACK

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (48F - Cold Holding) in reach in cooler, as per operator less than 1 hour. Operator moved to reach in freezer. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris accumulated on potato cutter by 3 compartment sink.

Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified with common name next to mop sink.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. FRLA, Joseph Gutierrez and Gabriela Aguero: operator provided copies.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine in the storage room. Repeat Violation

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

Intermediate - Handwash sink not accessible for employee use at all times.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Unit located in back room.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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.

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Intermediate - No soap provided at handwash sink.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee work at cash register, then, change gloves, begin working with food without hand wash.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Conch batter at 50F, door has been open on unit per person in charge. Ambient temperature of unit 41F.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has vegetable wash test strips, is utilizing quatanery ammonium.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold like substance buildup.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent over fliptop with debris buildup. Floor under triple sink no longer smooth and easily cleanable.

Basic - Clean linens stored in improper location. Clean linens stored in restroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board, person in charge removed. Corrected On-Site

Basic - Food stored on floor. Oil stored on floor in storage shed.

Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water. Person in charge moved to reach in cooler. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher next to door in kitchen in red zone.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink too high and blocked by three compartment sink.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach in cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Intermediate - Handwash sink used for purposes other than handwashing. Observed containers stored inside the hand sink, operator removed containers. Corrected On-Site

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

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored in a prohibited area. Observed oil containers stored inside the restroom, operator removed oil containers to the dry storage. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest reach in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawed in standing water in the 3 compartment sink, operator removed food to the reach in cooler. Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed forks not presented so that only the handles are touched. Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed scoop stored in dirty water at 139°F, Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license 10/01/21. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at the three compartment sink. Inspector coached employee on where to wash hands. Employee washed hands at the designated hand washing sink during the inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the vegetable diced installed on the wall by the three compartment sink soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Observed the hand wash sink in the kitchen blocked by a garbage can. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed copies for four employees FRLA: Dilhomme Lundi, 08/01/21; David Coram, 08/01/21; MacKendy Joseph, 08/01/21; Genaro Mansilla Tessi, 08/03/21.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee prepping prepping food and scooping conch fritter batter at the reach in cooler by the three fryers.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the walls soiled ( black wall ) underneath the three compartment sink, hand wash sink and around the drain.