Shenanigan's Improves its Sanitary Rating

No Violations Were Observed

Basic - - From inspection on 2016-07-12: Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Back doors area. - From follow-up inspection on 2016-07-13: Still the same. **Time Extended**

Basic - - From inspection on 2016-07-12: Basic - Waste line passing through handwash sink, kitchen. - From follow-up inspection on 2016-07-13: Silk the same , add HWS bar also. **Time Extended**

High Priority - - From inspection on 2016-07-12: High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose, grill area. - From follow-up inspection on 2016-07-13: Still the same. **Time Extended**

Intermediate - - From inspection on 2016-07-12: Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection on 2016-07-13: Still the same **Time Extended**

Basic - Bowl or other container with no handle used to dispense food. Flour, discarded. **Corrected On-Site**

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Clean utensils stored between equipment and wall. Knife s, removed. **Corrected On-Site**

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Back doors area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Discarded, the **Corrected On-Site**

Basic - Waste line passing through handwash sink, kitchen.

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.

High Priority - Live flying insects in kitchen, food preparation area, or food storage area.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 52 f, lettuce 49 f, containers over stoked, operator place some product back in RIC. **Corrective Action Taken** **Repeat Violation**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Row beef over steaks, RIC, cooks line, operator switched products, **Corrected On-Site**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose, grill area.

Intermediate - Encrusted material on can opener blade.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Food container, removed, HWS kitchen, must be designed properly. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.nbar, provided **Corrected On-Site**

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. Bleach, windex, operator labeled bottles, **Corrected On-Site**

Basic - Case/container of chicken wings and turkey stored on floor in walk-in cooler. Operator placed items on a shelf **Corrected On-Site**

Basic - Ice scoop handle in contact with ice at bar. Bar tender took handle out of the ice. **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees at cook line.

Basic - Stored potato skins and fried cheese not covered in reach -in freezer. Operator covered items **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Windex behind bar. Bar tender wrote name on bottle. **Corrected On-Site**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Chicken stored on floor in walk in cooler. Pork stored on the floor in walk in freezer.

Basic - In-use tongs stored on oven door handle between uses.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 50°F left at room temperature during lunch at cook line. Cook placed tomatoes in cooler. **Corrective Action Taken**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Beef Steak over seafood. Chef put steaks on bottom shelf. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged. Raw beef patties over seafood. Chef placed Beef in walk in cooler **Corrected On-Site**

Basic - Case/container of thawing chicken stored on floor in kitchen. Moved chicken into a refrigerator **Corrected On-Site**

Basic - Food stored in holding unit not covered. Fish in prep area. Covered fish **Corrected On-Site**

Basic - Ice buildup in walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken at three compartment sink. Moved chicken into refrigerator. **Corrected On-Site**

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm at bar. Set up fresh sanitizer at 200 ppm **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken behind uncovered fish over chicken to the front **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken over seafood placed chicken on the bottom **Corrected On-Site**

Basic - Case/container of Beef stored on floor in walk-in freezer. Corned Beef stored on floor in walk in cooler

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at sink next to dish machine.

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. On prep table across from three compartment sink.

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken and fish in front of three compartment sink.was placed under running water in three compartment sink **Corrected On-Site**

Basic - container of chicken stored on floor in kitchen in front of three compartment sink.put chicken in walk in cooler on shelf **Corrected On-Site**

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. 0 ppm chlorine. Prep cook fixed chlorine dispenser , now 50 ppm chlorine. **Corrected On-Site**

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Prep cook.

Basic - Bowl or other container with no handle used to dispense food. In salsa in walk in cooler. **Corrected On-Site**

Basic - Equipment in poor repair. 2 door refrigerator next to ice machine at an ambient temperature of 47°F.

Basic - Leaking pipe at plumbing fixture above hand wash sink.

Basic - No handwashing sign provided at a hand sink used by food employees. At bar

High Priority - Cheese products cold held at greater than 41 degrees Fahrenheit. 47°F in refrigerator next to ice machine. Added ice and cooled cheese down to 41°F. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from each other in holding unit. Uncovered raw chicken next to fish at cook line **Corrected On-Site**

High Priority - Raw beef cold held at greater than 41 degrees Fahrenheit. 47°F in refrigerator next to ice machine added ice and cooled beef down to 41°F **Corrected On-Site**

High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Shrimp at 47°F, in 2 door refrigerator next to ice machine. Added ice and cooled shrimp down to 41°F, **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.

Intermediate - Spray bottle containing toxic substance not labeled. Windex behind bar and degreaser in kitchen

Basic - No handwashing sign provided at a hand sink used by food employees.in men's room **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination.Straws on top of bar.

High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at 70°F. Voluntary discarded. **Corrected On-Site**

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.0 ppm

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At bar **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken in same bowl as fish.voluntary discarded. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.sausage walk in

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.pasta rech in/true

Critical - Observed uncovered food in holding unit/dry storage area.butter reach in

Critical - Observed soil buildup inside ice bin.

Observed leaking pipe at plumbing fixture.faucet leaking hand sink near dry storage

Critical - No handwashing sign provided at a handsink used by food employees.near front dry storage

Ceiling tile missing.

Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.cheese walk in

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.cold cuts walk in

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.pulled pork Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.chicken walk in

Critical - Observed raw animal food stored over ready-to-eat food.calamari/pork/true Corrected On Site.

Critical - Observed food stored on floor.boxes of food walk in freezer

Critical - Observed uncovered food in holding unit/dry storage area.pork /true Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area.prime rib Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area.cheese true by walk in

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.bfeaking up fresh mint and putting in drink glass for mojito/voluntarily discarded Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Critical - Observed soil buildup inside ice bin.

Critical - Hand wash sink lacking proper hand drying provisions.bar Corrected On Site.

Floors not maintained smooth and durable.walk in cooler parts of floor not riveted metal sticking up.

Lights missing the proper shield, sleeve coatings or covers.near walk in

Light not functioning.hood

Observed personal care item stored with food.hat and shirts/cigaretts/on top of single service items Corrected On Site.

Critical - Outer openings of establishment cannot be properly sealed when not in operation.-back door--in progress of ordering and replacing back door.Repeat Violation.

Critical - Outer openings of establishment cannot be properly sealed when not in operation-backndoor was done but a small piece brokke off again. Repeat Violation.

Critical - Working containers of food removed from original container not identified by common name-rice next to office.

Observed ripped/worn tin foil used as shelf cover.-under steam tableRepeat Violation.

Critical - Outer openings of establishment cannot be properly sealed when not in operation-corner of back door.Repeat Violation.

No Violations Were Observed

Critical - Violation: 02-07-1Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening--ham; salsa-walkin.

Critical - Violation: 08A-28-1Observed food stored on floor-onions infront of walkin floor.

Violation: 13-03-1Observed employee with no hair restraint-cook.

Violation: 14-35-1Observed ripped/worn tin foil used as shelf cover-table for prep in kitchenRepeat Violation.

Critical - Violation: 32-10-1Covered waste receptacle not provided in women's bathroom.

Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees-mens room.

Critical - Violation: 35B-04-1Outer openings of establishment cannot be properly sealed when not in operation-back door-attempted but not fully corrected. Repeat Violation.

Violation: 36-11-1Floors not maintained smooth and durable-kitchen-holes in floor-cookline.

Violation: 37-04-1Observed wall has holes in dishwashing area.

Violation: 37-05-1Observed wall soiled with accumulated food debris-behind garbage can and at doorframe to back room.

Violation: 37-15-1Observed ceiling soiled with accumulated food debri--kitchen area.

Critical - Violation: 50-09-1Hotel and Restaurant license not properly displayed.

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening--ham; salsa-walkin.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit---47 degrees-walkin-salmon, chicken, coldcuts, hamburger, cheese--move to working cooler-24 hour callback -SAVE REPAIR RECEIPY FOR ME.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures--47-49 degrees-walkin-moved all potentially hazardous foods to working coole -24 hour callback.

Critical - Observed food stored on floor-onions infront of walkin floor.

Observed employee with no hair restraint-cook.

Observed ripped/worn tin foil used as shelf cover-table for prep in kitchenRepeat Violation.

Critical - Covered waste receptacle not provided in women's bathroom.

Critical - No handwashing sign provided at a handsink used by food employees-mens room.

Critical - Outer openings of establishment cannot be properly sealed when not in operation-back door-attempted but not fully corrected. Repeat Violation.

Floors not maintained smooth and durable-kitchen-holes in floor-cookline.

Observed wall has holes in dishwashing area.

Observed wall soiled with accumulated food debris-behind garbage can and at doorframe to back room.

Observed ceiling soiled with accumulated food debri--kitchen area.

Critical - Hotel and Restaurant license not properly displayed.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

No Violations Were Observed

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.

Critical - Observed food stored on floor. in wif

Critical - Observed food stored on floor. produce in wic

Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.

Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.

Critical - Observed no backflow preventer at a hose bibb. in kitchen next to stoves

Critical - Observed uncovered food in holding unit/dry storage area. in wic

Critical - Observed unlabeled spray bottle.

Observed wall soiled with accumulated food debris. in kitchen next to stoves

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.in wic

Carbon dioxide/helium tanks not adequately secured.

Observed employee with no hair restraint.

Critical - Observed no backflow preventer on a hose bibb, in kitchen next to stoves

Observed reach-in cooler gasket torn/in disrepair. next to wic

Critical - Observed uncovered food in holding unit/dry storage area. sauces in wicCorrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces , rice in wic