Sharkeys Bar And Grill

Basic – In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon stored with handle in potato salad at cook line flip top. Operator removed Corrected On-Site

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water of 110°F on cook line. Operator removed utensils, discarded water, and reheated fresh water to 135°F Corrected On-Site

Basic – Objectionable odors in dry storage/cook line areas of the establishment. Repeat Violation

Basic – Standing water in bottom of reach-in-cooler. Observed at cook line flip top and 2 door low top. Discussed with operator

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm chlorine. Operator primed sanitizer and retested at 100ppm Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger stored above cooked ribs in drawers under flat top unit on cook line. Operator reorganized Corrected On-Site

Intermediate – No chemical test kit provided when using sanitizer at warewashing machine. Operator unable to provide chlorine test kit for ware washing machine

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar hand wash sink. Operator provided Corrected On-Site

Intermediate – No probe thermometer provided to measure temperature of food products.

Intermediate – Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Establishment using generic consumer advisory under raw shell fish section of menu. Printed consumer advisory for operator. Operator posted Corrected On-Site