PALM BAY, Florida – The Shack Seafood Restaurant in Palm Bay was cited for 18 health department violations, according to its latest report.
However, all violations were corrected on-site and the restaurant “met inspection standards,” according to the health inspector’s notes.
During the health inspection, there were dented and rusted cans present that stopped the sale of diced tomatoes in the restaurant.
During the inspection, the sale of brisket was stopped because the meat wasn’t refrigerated at 41 degrees after being cooked from the night before. The temperature of the meat was between 46-54 degrees, according to the inspection.
“Raw animal food stored over cooked food. Raw fish over crab cake,” the inspector said in their notes.
Also, the inspector stopped the sale of rice in the restaurant because of a “potentially hazardous” time and temperature.
Of the violations and warnings cited Monday at The Shack Seafood Restaurant, 8 were High Priority, 1 was Intermediate, and 9 were Basic.
The health violations are as follows:
- Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, ware washing areas or bathroom.
- Basic – Employee personal food not properly identified and segregated from food to be served to the public.
- Basic – Equipment and utensils not properly air-dried – wet nesting.- cups in the server station
- Basic – Floors not maintained smooth and durable.- in dish area
- Basic – Food stored on floor.- jug of oil **Corrected On-Site**
- Basic – Lights in food preparation, food storage or ware washing area missing the proper shield, sleeve coatings or covers.- in kitchen
- Basic – Objectionable odors in bathroom.
- Basic – Wiping cloth solution stored in a location that could result in the cross-contamination of food, equipment, utensils, linens, single-service, or single-use articles. **Corrected On-Site**
- Basic – Working containers of food removed from original container not identified by common name.- spray bottle of oil **Corrected On-Site**
- High Priority – Dented/rusted cans present. See stop sale.- 3 cans of diced tomatoes
- High Priority – Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized.- educated, but dishes back in water **Corrected On-Site**
- High Priority – Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.- ladies restroom
- High Priority – Nonfood-grade containers used for food storage – direct contact with food.- sprayer for oil, can’t verify
- High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.- rice 45-47, in cooler overnight with restricted air flow
- High Priority – Raw animal food stored over cooked food.- raw fish over crab cake **Corrected On-Site**
- High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.- rice
- High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.- manager installed one **Corrected On-Site**
- Intermediate – Slicer blade guard soiled with old food debris.
As previously mentioned, all health violations were corrected on-site during the inspection and The Shack Seafood Restaurant remained open.
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