Mr Mack Island Grill

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Rubber bus pans and to go containers not inverted – operator inverted. Corrected On-Site Warning

Basic – Working containers of food removed from original container not identified by common name. Flour container no label- operator labeled. Corrected On-Site Repeat Violation Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Drawers – raw shrimp over raw vegetables- operator inverted. Corrected On-Site Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter hot make table – fried chicken (126F – Hot Holding), kitchen warmer – fried chicken (116F – Hot Holding) both held under 2 hours – operator moved to oven to reheat

ndisplay warmer – Jamaican Patties (130F- Hot Holding); jerk chicken (125F – Hot Holding) held under 2 hours – operator moved to oven to reheat. Corrective Action Taken Warning

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked beans (80F – Cooling) 11:00am cooling since 9:00am – just 2 hours stored in deep covered pot – operator moved to freezer in shallow containers to facilitate the cooling process Corrective Action Taken Warning

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

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 employees working at time of inspection. Warning