M SHACK

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining the bottom of food contact utensil holder at bar. Discussed with employee and they removed paper towels. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed two large clear food storage containers stacked on green racks with visibility moisture. Person in charge unstacked during inspection. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in freezer gaskets torn

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth stored on flip-top cooler cutting board at bar. Discussed with person in charge. Person in charge placed cloth in sanitizer. Corrected On-Site

High Priority - Employee washed hands with cold water. Inspector washed hands right after employee at hand wash station in prep area and noticed only the cold water was on when employee washed hands.

High Priority - Toxic substance/chemical improperly stored. Various cleaning chemicals stored on top shelf over napkins in cabinet by bathrooms.

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting heads of romaine before rinsing them off in prep area, employee stopped and began to rinse off romaine. Corrective Action Taken

Basic - Single-service articles improperly stored. Single use lids at bar facing food contact surface upwards, employee inverted. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitation buckets in kitchen reading 50ppm, employee states they will take sanitizer solution from triple sink reading 200ppm. Corrective Action Taken

High Priority - Metal stem-type thermometer soiled. Operator wiping off probe thermometer with bare hand between taking temperatures of food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (45F - Cold Holding); cut lettuce (50F - Cold Holding) in flip top reach in cooler on cook line, per employee doors has been constantly open for no more than 1 hour.

Intermediate - Probe thermometer not within the intended measuring range of use. Operator's probe thermometer not correctly working during inspection and when checked for calibration with ice water read well over 32F.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed lettuce stored over washed peppers in walk in cooler, lettuce removed. Corrected On-Site

High Priority - Live, small flying insects found One fly by rear mop sink.

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/ 4 food service employees onsite with no certified food manager present.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at rear kitchen. Sanitizer. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Prep line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep area by single service gloves. Moved by manager. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ranch (70F - Cold Holding); Cajun ranch (53F - Cold Holding) sitting on top of ice in container near office area in kitchen, per operator ranch has been there for several hours, both items placed in reach in freezer. milk wash (60F - Cold Holding); sliced cheese (45F - Cold Holding); raw hamburger patties (44F - Cold Holding) in reach in coolers on cook line, per operator doors and lids hav been consistently open for several hours, all items moved to reach in freezer. All items retemp below 41F beside ranch at 53F, less then 1 hour later. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with blue liquid on rack by mop sink in back in of kitchen, employee labeled as sanitizer. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee wearing bracelets and smart watch while engaged in food preparation in kitchen.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of milk shake blenders at bar.

Basic - Stored food not covered. Pitcher of water at bar area, not in use, not covered.

Basic - Working containers of food removed from original container not identified by common name. Spray bottle of clear liquid on rack by mop sink, employee labeled as water. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink at bar reading 0ppm, employee remade triple sink at 200ppm Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 broken raw shell egg in reach in cooler on cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. aolie with milk (68F - Cold Holding) in individual cups sitting on top of ice bath, per manager aolie was made approximately 3 hours prior, aolie placed in reach in freezer. Corrective Action Taken

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 in standing reach in cooler in back of kitchen, per manager milk opened last Friday, milk date marked. 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. One employee on site without any employee training, hired less then 60 days ago, employee signed reporting agreement. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 expired employee on site, expired in June 2023

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with yellow liquid on rack by triple sink in back of kitchen and at bar area, both bottles labeled. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Missing from unisex bathroom.

Basic - Single-service articles not stored inverted or protected from contamination. Multiple stacks of to go corny and to go lids throughout bar and dining room, employee corrected during inspection. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer on the main cook line raw frozen chicken tenders in an open bag over packages of French fries. Operator had employee relocate the chicken tenders to the bottom shelf. Corrected On-Site

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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Colored cutting boards on the bottom shelf of the prep table have food residue staining build up. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket stored on the front of the bulk ice bin without being covered or inverted. Operator inverted the blue ice buckets. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. At time of inspection current license is expired 06/01/2022. Operator printed and posted the current license. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on pass through window prep table. Operator relocated the employee beverage. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone stored on open box of clean gloves in the back prep table. Operator relocated the employee phone. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked while wet. Repeat Violation

Basic - Equipment in poor repair. Paper towel dispenser at the cook line hand wash sink sensor isn't correctly functioning have to press button to dispense towels.

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. In the two door reach in cooler in the prep area, bulk container of ice cream mix and jug of milk opened the previous day stored with no product date marking. Operator placed date mark on the containers. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler opposite the fryers has mold like substance spots on the door gaskets. Operator wiped and sanitized the door gaskets. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink on the main cook line with no paper towels available at time of inspection. Operator provided paper towels. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. On the prep sink behind the bar counter, blue chemical spray bottle stored with no product labeling. Operator removed the spray bottle to be labeled. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. In the bulk container of sugar plastic portion cup used as a scoop. Operator removed the plastic portion cup. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal speaker stored on the shelf over the flip top reach in cooler on the main cook line by clean trays for customers. Operator relocated the employee speaker. On the storage shelf opposite the three compartment sink, plastic dishwasher apron stored hanging over clean trays. Operator relocated the employee apron. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked while wet. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored with mop head in the floor in front of the mop sink. Operator hung the mop to dry. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Behind the bar counter, sanitizer solution stored on the floor. Operator removed the sanitizer solution to be replaced. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. At the entrance to the kitchen from the dining room, chemical spray bottle stored on shelf with paper fry boats lined with wax paper. Operator relocated the chemical spray bottle. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At time of inspection establishment correctly holding butter for buns on time but no written procedures available. Inspector provided new time as public health control written plan. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. In back dock area, three carbon dioxide tanks stored without being secured. Operator replaced chain around the carbon dioxide tanks. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent between prep and main kitchen has build up of dust.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal birthday cake of egg wash in reach in cooler opposite the fryers. Operator relocated the birthday cake to the lower shelf. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean plastic containers stacked while wet.

Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at any of the three restrooms. Operator posted employee hand wash signage. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. In the main cook line reach in cooler, avocados with stickers still attached.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Behind the front bar counter, wet wiping cloth stored on clean prep table. Operator relocated the wet wiping cloth to a sanitizer solution bucket. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk containers of salt, sugar and flour in prep area with no product labeling. Operator labeled all bulk containers. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 Cracked egg with intact eggs in tray in : drawer cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Container of butter on counter in kitchen. Placed about 1 before. Moved by manager Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side. Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at bar Marked by manger. Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink back flow preventer missing on non chemical dispenser side. Repeat Violation Admin Complaint - From follow-up inspection 2021-10-12: Part has been ordered. Not here at time of inspection. Admin Complaint