- Critical - Observed employee eating in a food preparation or other restricted area. employee eating at cookline , Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When changing gloves. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. * Large pieces of cooked pork in walkin cooler, tighty wrapped in plastic film. 93 degrees at start on inspection, 86 degrees after 50 minutes. * Repeat Violation * PIC had employee unwrap and place on sheet pan in walkin .
- Critical - Observed unlabeled spray bottle. Sanitizer , Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken tenders on pan on top of warmer wrapped at 98 degrees . also chicken tenders in foil at 95 degrees. Repeat Violation.
|
10/17/2012 | Routine - Food | Administrative complaint recommended |
- Food-contact surface not smooth and easily cleanable. grill grate broken at cookline .
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted prep table shelve . Warning on 7/18/2011 Repeat Violation.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener. *Warning on 7/18/2011 * Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. Large pieces of cooked meats in walkin cooler , tighty wrapped in plastic film. 141 degrees at start of inspection , 137 degees 40 minutes later. PIC unwrapped , put in reachin freezer *Warning on 7/18/2011* Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. SS Sponges in both handwashing sinks. Corrected On Site.
- Observed ice scoop with handle in contact with ice. water pitcher in ice w/handle buried. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. chicken over lettuce walkin . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Smoked meats wrapped in walkin cooler at 74 degrees, PIC unwrapped and put on shallow pan, less than 4 hours.*Warning on 7/18/2011* Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. beef over pork,walkin cooler. Corrected On Site.
- Critical - Observed unlabeled spray bottle. cleanser .
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken tenders in pan at warmer at 89 degrees. *Warning on 7/18/2011* Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. employee using cell phone, tgen handling food.
- Unwrapped single-service utensils not presented so that only the handles are touched. soda counter .
- Wet wiping cloth not stored in sanitizing solution between uses.
|
6/13/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Observed attached equipment soiled with accumulated dust. fan guard in walkin .
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules .knive rack on wall.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on gloves
- Observed employee with no hair restraint. Corrected On Site.
- Observed grease accumulated under cooking equipment. cookline
- Critical - Observed handwash sink used for purposes other than handwashing. as dumpsink at cookline .
- Critical - Observed interior of microwave soiled.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. chicken in warmer at 130, PIC states employee did not turn on cook element , PIC turned up. Corrected On Site.
|
9/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
9/19/2011 | Routine - Food | Call Back - Complied |
- Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. chicken coming off grill at 138, cooled from previos day, heated to 165. Corrected On Site.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. SERVE SAFE EMPLOYEE TRAINING IS NOT AUTHORIZED BY THE FLORIDA RESTAURANT ASSOCIATION This violation must be corrected by : 9/18/2011.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. prep table shelve
- Observed build-up of grease on nonfood-contact surface. inside smokers
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. PIC states that chicken is wrapped before it reachs 41 degrees, observed tighty wrapped chicken in walkin , at temperature . DISCUSSED COOLING W/ PIC Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. smoked meats wrapped and placed in bus tub,wrapped and to many placed together . meat at 105 after 4 hours of cooling. PIC UNWRAPPED AND PLACED IN REACHIN FREEZER . Corrected On Site.
- Observed food debris accumulated on kitchen floor. blood on walkin floor
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. smoked meats cooling in walkin , moved to freezer see notes above. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken in warmer at 108 degrees, PIC turned unit up. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pork in steam table at 112,reheated. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. at mop sink, Repeat Violation.
|
7/18/2011 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried. wet stacking Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. reachin cookline
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese at 56 degrees,put in reachin cooler, Corrected On Site.
- Critical - Outer openings not protected with self-closing doors. back door
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. employee wiped gloves on apron , changed gloves.i Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. at mop sink
|
5/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
11/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed food being cooled by nonapproved method. chicken ,covered cooling in walkin , discussed with PIC. Corrected On Site.
- Observed utensils stored in crevices between equipment. knive at cookline Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers. above SS storage
|
11/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken at 120 degrees and pork at 115 degrees , less than an hour, returned to oven. Corrected On Site.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. pork returned to warming box and steam table turned up. Corrected On Site.
- Observed employee with no hair restraint. Repeat Violation. Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner. SS pans on grill. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. cookline
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. torn foil on side of grill.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. prep table shelfs
- Critical. Observed soil buildup inside ice bin.
- Observed build-up of grease on nonfood-contact surface. on fryer filter
- Observed residue build-up on nonfood-contact surface. mop sink
- Critical. Observed handwash sink used for purposes other than handwashing. used as dumpsink at cashier station . Corrected On Site.
- Observed grease accumulated under cooking equipment. cookline Repeat Violation.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 11/15/2010.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 11/15/2010.
|
9/10/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken and PHF salads
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. put in oven, as per PIC Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. numerous meats tightly wrapped in foil, in walkin Corrected On Site.
- Observed employee with no hair restraint.
- Equipment or utensils not designed or constructed in a durable manner. SS use pans used on grill. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. shelves on cookline .
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.0PPM Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. drip pan at stove
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. around soda machine .
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. as dumpsink end of cookline
- Critical. Observed live flies in kitchen. 3 flies
- Observed grease accumulated under cooking equipment. cookline
- Observed floor area(s) covered with standing water. prep area
|
6/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination.observed cigarettes over prep table. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Observed build-up of grease on nonfood-contact surface.
- Observed build-up of grease on nonfood-contact surface. stove drip pans.
- Observed build-up of grease on nonfood-contact surface.hood fillters
- Observed food debris accumulated on kitchen floor drains.
- Wet mop not hung to dry.
|
11/10/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical. Observed buildup of slime on ICE TEA dispensing nozzles. Corrected On Site.
- Critical. Observed toxic item stored by food.STERNO Corrected On Site.
|
7/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/20/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 2/19/2009 | Routine - Food | Warning Issued |
| No report available. | 10/16/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Shane's Rib Shack, 950 N Congress Ave Ste 100, Boynton Beach, FL »