Shrimp Shack Seafood Kitchen Iii

Basic – Equipment in poor repair

Stand alone reach in freezer at the end of the cook line near frying station has a torn gasket. Repeat Violation

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

Right side hood filters soilednWalk in freezer gasket soiled

Basic – Water leaking from pipe and/or faucet/handle

Water leaking from mop sink faucet

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Observed employee multiple times touching his soiled hat and apron and then proceeded to handle food and plated food. After reviewing with employee he washed his hands. Corrective Action Taken Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Container of milk (45-46F) stored at room temperature in fry station at the end of the cook line. Employee stated milk was taking out of the cooler approximately 30 minutes ago. Employee added ice to milk and within 5 minutes milk was at 34F. nnbagged raw shrimp (56F) stored in frying station reach in cooler at the end of the cook line. Shrimp was stacked over the fill line. Employee stated shrimp was restocked from the walk in cooler approximately 2 hours ago. Employee moved shrimp to walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. nHush puppy mix stored at room temperature on cook line held under time control not time marked. Manager stated mix was taking out of the cooler 3 hours ago. Manager time marked mix. Corrected On-Site Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

rice (98F) stored under the heat lamp on cook line. Employee stated rice was reheated and placed under the heat lamp to hold hot approximately 30 minutes ago. Employee reheated rice to 165F within 15 minutes. nnAt 1pm found togo containers of grits at 122-128F and cheese grits at 126F stored in drive thru hot drawers. Manager stated food was placed in drawers this morning at 10am. Manager removed food from drawers and began reheating the food. Corrective Action Taken Warning

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items

Certified manager lack knowledge of all big 6 foodborne illnesses. Reviewed with manager and emailed her big 6 handout. Corrective Action Taken Repeat Violation

Intermediate – Certified food manager unable to answer basic questions about allergens

Certified manager lacks knowledge of all 8 food allergens. Reviewed with manager and emailed her food allergen handout. Corrective Action Taken Repeat Violation

Intermediate – Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained

Manager provided copies of original certificates for all employees

Intermediate – Spray bottle containing toxic substance not labeled

Spray bottle containing purple substance not labeled in warewashing area. Manager stated purple substance was degreaser and she labeled the spray bottle. Corrected On-Site