SHANNONS CASUAL CAFE

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm chlorine. Corrected On-Site Repeat Violation

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Crack shelled eggs on griddle and touch toast without washing hands and using gloves. corrective action taken

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. Bare hand contact with toast. Corrective action taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Slicer Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in employee restroom Repeat Violation

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. Alexis Pilgrim employees for 2 years

Intermediate - No soap provided at handwash sink. No soap hand sink at server area

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor soiled/has accumulation of debris. Floor at cook line has food and grease build up

Basic - Food stored on floor. Box of oil on floor at cook line Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in chest freezer at server area Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves at cook line and in server area Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in 2 door stand up cooler at cook line Shelves in 1 door cooler across from 3 bay sink Debris build up

Basic - Old labels stuck to food containers after cleaning. Old labels not removed from containers Tuna salad had label 7/23 per cook tuna salad made on 8/5/24.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine 0ppm for 3 bay sink Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken on sheet pans over ground beef in stand up freezer in back prep area

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Mash potatoes 2/26 Meat sauce 3/13

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mash potatoes made 2/26 Meat sauce made 3/13 Items never frozen

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Grits at 89f. Date marked 3/24. Per chef and manager, product was made on 3/24 and held at room temperature over 4 hours. Then placed in fridge for over night and placed at table for service. Stop sale product held over 4 hours not at correct temperature

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese at cook line at 62f, per cook product out for 20 minutes. Corrective action taken to place back in cooler to cool to 41f or below

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grits at 89f. Date marked 3/24. Per chef and manager, product was made on 3/24 and held at room temperature over 4 hours. Then placed in fridge for over night and placed at table for service. Stop sale product held over 4 hours not at correct temperature

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer

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

Intermediate - Spray bottle containing toxic substance not labeled. Chemical bottle not labeled

Basic - Bowl or other container with no handle used to dispense food. Plastic cup used as scoop in sugar container

Basic - Food not stored at least 6 inches off of the floor. Boxes of oil on floor in back prep area

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in chest freezer at cook line and in ice cream freezer for baked goods in server area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over deli ham and turkey in stand up cooler in back prep area Corrected On-Site Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk at server station open 2 days ago and bulk ham open 3 days ago not date marked

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. Provided to customer

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer

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. Provided form to customer

Intermediate - No soap provided at handwash sink. No soap at server area

Basic - Drain cover(s) missing. Mop sink

Basic - Employee with no hair restraint while engaging in food preparation. Cook Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in chest freezer at server area Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife and spatula in between cracks of steam table and cooler at cook line

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at cook line Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Employee restroom

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handle on microwave at cook line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Chest freezer at cook line, being used as cooler has debris build up

Basic - Wet mop not stored in a manner to allow the mop to dry.

Exit door locked. For reporting purposes only. Back kitchen exit door in back prep area has metal bar lock on while facility open and operating