Shane's Rib Shack

Inspector notes: Observed that dry food bulk containers were not labeled with their common name.COS.

Inspector notes: Observed build-up of black mold substance on prep top cutting board, in the kitchen. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to working w...

Inspector notes: Observed boxes of disposable utensils on the kitchen floor. 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination PIC moved boxes.

Inspector notes: Observed scoop handle buried in a flour container. 511-6-1.04(4)(z) - Miscellaneous Sources of Contamination (C) (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. PIC removed and sanitized.

Inspector notes: Larger container stored inappropriately next to walk in cooler and blocked access to walk in cooler. It posed hazards. When I opened a chicken walk in cooler door , a pile of containers fell on my head. 511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. PIC, Schunna Kendrick, picked up and relocated containers.

Inspector notes: Observed missing date marking on various food items (ready to eat chicken & coleslaw). Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Instructed PIC proper way of date marking.

Inspector notes: Observed PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. According to Code: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A copy was given to PIC and instructed to train employees on the employee health policy and keep documentation of training onsite.

Inspector notes: Observed employee with no hair restraint/beard guard. 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Inspector notes: Observed equipment and utensils not properly air-dried before stacking. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required after cleaning and sanitizing before stacking and ustensil shall be air-dried or used after adequate draining before contact with food; and may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. PIC instructed to air dry first before stacking to avoid accumulation of bacteria