THE SHRIMP SHACK

Intermediate - Handwash sink used for purposes other than handwashing. Beach side bar hand wash sink used as dump sink.

Intermediate - Oyster tags not marked with last date served. Oyster tags dated when shucked . Discussion conducted with manager reference proper dating of ( Shellstock ) oyster tags .

Intermediate - Trays of raw pre-shucked oysters do not have a proper label. Front counter and kitchen. Manager able to produce corresponding oyster tag.

Basic - No handwashing sign provided at a hand sink used by food employees. Beach side bar Sign provided to operator and posted during the inspection. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed food handler pick up debris from floor, placed debris in trash, removed soiled glove and placed clean glove on hand without washing hands.

Intermediate - Manager or person in charge lacking proof of food manager certification.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice bins located in alleyway with accumulation of black mold like substance in interior and interior of lid.

Basic - Carbon dioxide/helium tanks not adequately secured.

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

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.

Basic - Food stored on floor, in walk in freezer. Operator properly stored 6 inches off of floor during inspection. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee using cell phone then put gloves in to cook shrimp on grill. Manger asked employee to wash hands and change gloves, employee complied. Corrected On-Site

Intermediate - Microwave rust pitted surface inside and under door.

Basic - Interior of ice machine/bin with rust that has pitted the surface

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Gumbo 42F around edges, 46F in center, made yesterday. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gumbo 46F in center, cooked yesterday.

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