Reggae Shack Cafe

Basic – Carbon dioxide/helium tanks not adequately secured

One tank behind front counter. Operator chained. Corrected On-Site

Basic – Cleaned and sanitized equipment or utensils not properly stored

Ice bucket on floor behind front counter. Operator placed on shelf. Corrected On-Site

Basic – Dead roaches on premises

1 stuck to wall above Handwash sink next to fryers and 2 stuck on sticky pad in back storage/prep room. Repeat Violation Warning

Basic – Dead rodent present

One Attached to sticky trap under Three compartment sink/ warewashing area. Warning

Basic – Equipment in poor repair

Red cutting board on back storage shelf with deep cut marks and cracks. Repeat Violation

Basic – Floor soiled/has accumulation of debris

Throughout kitchen behind cooking equipment and under tables. nnStanding water on floor near fryers. Repeat Violation

Basic – Floor tiles missing and/or in disrepair

Enterance to back storage/prep room. nnWall junction to floor behind toilet in restroom by door leading out to patio.

Basic – Food stored on floor

Containers of sauce on floor in walk in cooler. Operator placed on shelf. Corrected On-Site Repeat Violation

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Scoop in water at 84F on ice machine. nScoop in water by smoothie blender area.

Basic – Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable

Wooden pallet used as a shelf in walk in cooler. Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Reach in freezer gasket soiled on cooks line. nReach in cooler flip top lid handle is soiled. nLight hanging on cooks line soiled

Squeeze sauce bottles the lids are soiled. Repeat Violation

Basic – Old labels stuck to food containers after cleaning

On squeeze sauce bottles on prep table where the labels are peeling off. Repeat Violation

Basic – Single-service articles not stored inverted or protected from contamination

Stack of white Togo boxes in Handwash sink behind ice machine.

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands

Employee came from outside then starting washing dishes no Handwash.

High Priority – Operating with an expired Division of Hotels and Restaurants license

6/1/2021. Repeat Violation Admin Complaint

High Priority – Rodent activity present as evidenced by rodent droppings found

Approximately 15 under desk in office, 30 on floor under back prep/storage table, 5 in Handwash sink in back storage room, 5 under shelf next to chest reach in freezer in hallway. Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. nWalk in cooler: chicken (44F – Cold Holding); veg (44F – Cold Holding); pork (44-45F – Cold Holding); chicken (45F – Cold Holding); fish (44F – Cold Holding); sauces (45F – Cold Holding) cooler blowing at 40-41F, gap under door letting all cold air escape cooler, operator placed all items in ice pans while he fixed door. nOn ice machine: sauces with vegetables (53,57F – Cold Holding) items in container on top of ice, bottom portion was 41F or below the top portions were warmer. Operator added ice directly into the food. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate – Handwash sink used for purposes other than handwashing

Box of Packets of Togo utensils inside Handwash sink at front counter and stack of Togo boxes on top of Handwash sink behind ice machine. Operator moved items. Corrected On-Site Repeat Violation

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

All Handwash sinks in kitchen. nnNo sign at hand sink next to fryers. Repeat Violation

Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

1 employee cooking.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Portable fire extinguisher gauge in red zone. For reporting purposes only

Extinguisher in hallway outside of employee bathroom in the recharge zone.