Shane's Rib Shack

Observed ice dispenser in soda fountain had a moldlike buildup in ice contact area at the time of this inspection. COS: Management stated they will take apart dispenser to clean said area. CA: All food contact surfaces shall be clean to sight and touch.

Observed several containers with cooked wings being stored uncovered inside cooler, as well as two uncovered bowls used to mix wings with sauce in the main kitchen area at the time of this inspection. COS: Management covered items. CA: Food must be stored covered.

Observed several containers with cooked wings being stored uncovered inside cooler, as well as four uncovered bowls used to mix wings with sauce in the main kitchen area at the time of this inspection. COS: Management covered items. CA: Food must be stored covered.

Observed a box with single service items (to go boxes) being stored on the floor in storage area at the time of this inspection. COS: Management removed box from floor. CA: Single-service and single-use articles shall be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches (15 centimeters) above the floor.

Observed at the time of this inspection a plastic "squeeze" type bottle with "keep refrigerated" ranch being kept at room temperature in the kitchen area at the time of this inspection. COS: Manager discarded food item. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C).

Observed a container of partially cooked wings being stored inside an ice chest cooler at 48 F without any documentation or labelling recording the time at which they were put out in the kitchen area. COS: Manager discarded wings. CA: If time without temperature control is used as the public health control up to a maximum of 4 hours the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control, and the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.

Observed an unlabeled working container with bleach solution in the dishwashing area at the time of this inspection. COS: Manager labelled said bottle. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Observed that the facility did not have any test strips at the time of this inspection. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed during the course of this inspection that multiple tcs food items were cold holding temp between 43 - 61 deg f in the walk in cooler. COS: All out of temp tcs foods were discarded. CA: Management immediately got their service technician on site to repair the unit. Glynn EH instructs facility to begin monitoring the internal temperatures of tcs food items regularly to ensure that all items are being cold held at 41 deg f or below in all cold holding units.

Observed during the course of this inspection that the facility ice machine in the main kitchen displayed significant buildup on an internal surface. COS: Machine was shut down and ice was discarded so unit could be washed/rinsed/sanitized. CA: Management stated that the machine would be properly washed/rinsed/sanitized before use and Glynn Eh instructs facility to create a cleaning schedule that prevents the buildup accumulations on the internal surfaces.

Observed during the course of this inspection that the facility drink dispenser in the main dining room displayed significant buildup on a food contact surface. COS: Management immediately began to wash/rinse/sanitize the unit. CA: Glynn Eh instructs facility management to increase the cleaning frequency of all food contact surfaces associated with the drink dispenser.

Observed during the course of this inspection that the facility sanitizer used for tables in the main dining room was not dispensing a readable concentration of chlorine bleach. COS: Management began the use of the verified quat solution sanitizer for the front dining room areas. CA: Management stated that they have contacted the service provider to have the chemical dispensing equipment repaired and the supply of sanitizer restored.

Observed bin of sugar with scoop handle in direct contact with food in the kitchen area at the time of this inspection. COS: Manager removed the scoop from the sugar bin. CA: Scoop handles should not come in direct contact with food as they are a potential source of contamination.

Observed large buildup of food scraps underneath the fryers in the kitchen area at the time of this inspection. CA: Manager stated that they will clean the area underneath the fryers more frequently.

Observed during the course of this inspection that the facility had a reach in cooler holding tcs sauces at above 41 deg f. COS: Management discarded the sauces. CA: Management stated that the unit will not be used to hold tcs products until repairs are made and the unit can hold tcs products at 41 deg f or below.

Observed during the course of this inspection that the facility had buildup on multiple walls and coving joints in the main kitchen area. CA: Management stated that the deep cleaning schedule will be adjusted to increase the frequency and intensity.