JB'S Shrimp Shack

Observed during the course of this inspection that staff were using the handwashing sink located in the expo area for filling containers with water for food prep. CA: Glynn EH instructs management to ensure that all staff is trained that handwashing sinks are only to be used for washing hands and no other purpose.

Observed during the course of this inspection that the facility had cleaning solutions stored above toilet paper and paper towels in a side storage room and had fryer cleaner stored above clean single use plastic bags. COS: Items were rearranged when identified. CA: Glynn Eh instructs management to ensure that all chemicals and potentially toxic substances are properly stored separate and away from single use items, food, and equipment.

Observed during the course of this inspection that staff were using the handwashing sink located in the expo area for filling containers with water for food prep. CA: Glynn EH instructs management to ensure that all staff is trained that handwashing sinks are only to be used for washing hands and no other purpose.

Observed during the course of this inspection that the facility ice machine displayed black buildup on the internal food contact surfaces. COS: Management shut the machine down and begun the cleaning/Sanitizing process. CA: Glynn EH instructs management to ensure that all food contact surfaces are being cleaned often enough to keep them clean to sight and touch as well as sanitary.

Observed during the course of this inspection that the facility had multiple boxes of single service items stored on the floor. CA: Glynn EH instructs management to create a new storage situation where all single service items are being stored at least 6 inches off the floor.

Observed during the course of this inspection that the facility had multiple ceiling tiles that displayed water damage on them. CA: Glynn EH instructs management to ensure that ceiling tiles are being kept in good condition and replaced/repaired whenever they can no longer be kept clean.

Observed during the course of this inspection that the facility has a reach in cooler in the main kitchen that was holding "Keep Refrigerated" sauces above 41 deg f. COS: All "Keep Refrigerated" product was discarded. CA: Glynn EH instructs management to that all TCS & "Keep Refrigerated" cold held at temps of 41 deg f or below.

Observed during the course of this inspection that the facility had previously boiled whole potatoes stored without refrigeration at temps between 70-67 deg f. COS: Food was discarded. CA: Glynn EH instructs management to train staff not to store TCS foods without refrigeration.

Observed during the course of this inspection that the facility had "seafood dip" in a steam well being hot held at 107 deg f. in what appeared to be a "triple boiler" setup. COS: Dip was discarded. CA: Glynn EH instructs management to train staff to properly setup a "double boiler" setup and train staff to temp foods to ensure that all hot held tcs food are stored properly at temps of 135 deg f or above.

Observed during the course of this inspection that the facility hand washing sinks located in the bathrooms could not supply hot water. CA: Glynn EH instructs management/ownership to ensure that all handwashing sinks are properly supplied water of at least 85 deg at all times.

Glynn EH suggest that handwashing sinks be supplied with individual under the counter hot water heaters if the main hot water heater has become incapable of supplying hot water to the whole facility due to the repeat nature of this violation.

Observed during the course of this inspection that the facility bathrooms could not supply hot water. CA: Glynn EH instructs management that all handwashing sinks must be able to supply 100 deg f water. Glynn EH instructs management to find the issue with the water supply and correct the issue.

Observed during the course of this inspection that staff was attempting to use a bleach water sanitizer that had a concentration of 200+ppm. COS: Management removed the sani bucket and created an appropriate concentration bucket. CA: Glynn EH instructs management to ensure staff is trained to properly create bleach water sanitizer buckets of 50-100ppm concentration.