BAKE SHACK

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In kitchen, employee belongings stored on top of rolling cart with food. Operator removed items.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler - ground beef (47F - Cold Holding); sliced cheese (47F - Cold Holding). Per operator, foods not prepped or portioned today .Foods out of temperature 2 hours. Per operator door was left open for approximately 2 hours for delivery. Advised operator to place items on ice for a quick chill. Rechecked Ground beef 43F cold holding and sliced cheese 43F cold holding. Corrected On-Site

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed raw breaded chicken (46-48F - Cooling) since 8:00am, at 10:30am; 46F-48F at 11:30am in kitchen. Food will not reach 41F for cold holding in allotted time. Operator put food on ice food to quick chill. Priority: High Priority

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed raw breaded chicken (46-48F - Cooling) since 8:00am, at 10:30am; 46F-48F at 11:30am in kitchen. Food was cooling inside a shallow container, covered. Educated operator on proper cooling methods. Operator removed cover from container. Corrected On-Site

Basic - At Cook line Clean utensils stored in dirty utensil holder. Operator removed and stored in clean utensil holder. Corrected On-Site

Basic - Back door has a gap that is exposed to the outside. Lower right side of back door. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils At baking station employee beverage stored next to cooking ingredients. Operator removed and stored in designated area. Corrected On-Site

Basic - Equipment in poor repair. Left flip top door gasket torn.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At cook line left flip top employee beverage in cooler. Operator re,over and stored in designated area. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Lower right side of back entrance door . Repeat Violation

Basic - Hole in or other damage to wall. Back entrance door broken on lower right side.

Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat fries in flip top cooler. Operator reorganized Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employee training expired 1/25/2025

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled with food debris at prep area

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. iPad on cutting board at front flip,top,cooler. Operator removed Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap observed at back door

Basic - Working containers of food removed from original container not identified by common name. Oil squeeze bottles at cook line not labeled. Operator labeled Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler ; sausage ; (47F - Cold Holding); cheese (48F - Cold Holding) held less than 4 hours ago in unit. Operator placed foods on ice to quick chill. Operator added foods to time as a public heath control form during inspection and placed time mark. Per operator ,new batch is placed in cooler every 4 hours until 3pm. Corrective Action Taken

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. Cook line ; Ham , cut tomatoes, cooked potatoes and French fries, cooked mushrooms using time as a public health control without time marking. Foods held less than 4 hours ago. Operator placed time mark on foods Corrected On-Site

Basic - Employee Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Employee beverage( bottle water) on a food preparation table or over/next to clean equipment/utensils in cook line. Operator moved bottle water and stored correctly. Corrected On-Site

Basic - Equipment in poor repair. Gasket torn in disrepair in chest freezer and reach in cooler in kitchen.

Basic - Floor soiled/has accumulation of debris/ grease . Floor on the Side of oven in cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to waffle maker in kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses at front counter. Operator moved to sanitizer solution. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing oil in cook line not label. Operator labeled oil. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle by prep table opposite cook line. Manager labeled as water. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet Sanitizer cloth at coffee station not stored in sanitizer solution. Employee moved back to sanitizer.

Basic - Working containers of food removed from original container not identified by common name. Label faded on bucket of flour by store room door. Manager relabeled. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In fliptop lower cooler, breaded raw chickens above bagged lettuce. Employee inverted for proper separation. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In containers at cook line, eggs w/ cracked shells mingled with whole unbroken eggs. Employees discarded cracked eggs. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In fliptop lower cooler left side pooled egg whites (51F - Cold Holding); tomato soup (50F - Cold Holding). Per employee both items in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In fliptop lower cooler left side pooled egg whites (51F - Cold Holding); tomato soup (50F - Cold Holding). Per employee both items in cooler overnight. See stop sale. 2) BY GRIDDLE - cooked potatoes (64F - Cold Holding); house wing sauce (59F - Cold Holding). Per manager both items out of cooler less than 2 hrs. Items moved back to walk-in cooler to rechill.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per manager items in fliptop unit upper under 4 hr time block (7-11am and 11am-3pm). No written procedures for items. Items replaced during inspection @ 11am. Written policy provided and fully explained w/ operator. Corrective Action Taken