M-Shack, 10281 Midtown Pkwy Ste 101, Jacksonville, FL - Restaurant inspection findings and violations

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Business Info

Name: M-SHACK
Type: Permanent Food Service
Address: 10281 Midtown Pkwy Ste 101, Jacksonville, FL 32246
License #: 2614980
Total inspections: 3
Last inspection: 09/26/2014
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Inspection findings

Inspection Date

Type

Disposition
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to single service cups on back self in prep area, employee drinks over bread on shelf along cookline, employee corrected.
  • Basic - Food stored on floor. Rice oil on floor end of cookline, boxes of fries on floor in walk in freezer. Items were moved off floor. **Corrected On-Site**
  • Basic - In-use wet wiping cloth/towel used under cutting board. In bar area under green cutting board, also wet cloth sitting on prep across from fryers. Towels were placed in sanitizer. **Corrected On-Site**
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler across from fryer, employee found thermometer and placed inside. **Corrected On-Site**
  • Basic - No handwashing sign provided at a hand sink used by food employees. At sink in shake prep area.
  • Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Multiple containers of straws unwrapped facing customers along bar, recommended placing behind bar.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Homemade creamy sauce for crab cake 46°, multiple hamburger portions 45-46°, milk ambient 45°, veggie burger patties 47°, cooked sausage 47°, recommended turning down temperature of walk in cooler by a few degrees.
  • Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Walk in cooler reading 47° ambient on outside, TCS food inside above 41°
  • Intermediate - Employee used handwash sink as a dump sink. Food debris in hand sink next to reach in cooler along cook line (large piece of radish). Food was removed by manager. Hand sink end of bar area is incorrectly being used as a dump sink according to original plans, manager converted to hand sink. **Corrected On-Site**
  • Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. For three compartment sink quaternary ammonium. Manager arrived during inspection and put quat test kit above sink. **Corrected On-Site**
 09/26/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf. Moved. **Corrected On-Site**
 5/8/2014Routine - FoodInspection Completed - No Further Action
  • Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at sink in shake area and sink in bar area.
  • Basic - Working containers of food removed from original container not identified by common name. Bulk containers in kitchen not labeled.
  • High Priority - Toxic substance/chemical stored by or with single-service items. Chemicals stored over deli paper and gloves in kitchen. **Corrected On-Site**
  • Intermediate - Handwash sink used for purposes other than handwashing. Glass in bar. Scrub pad in kitchen.
  • Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Have bleach instead of quat.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sinks throughout restaurant.
  • Intermediate - No soap provided at handwash sink. No soap at hand wash sink in bar area.
  • Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
 12/9/2013Food-Licensing InspectionInspection Completed - No Further Action

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