THE SUB SHACK

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine over 200 ppm Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Chocolate chip cookies on counter - grab and go not labeled properly, operator removed from counter Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Warmer holding; ribs 125°; brisket 111°; per operator in warmer less than 4 hours, operator turned unit up for immediate temperature recovery Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license, License expired 4/1/22

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Caramelized onions 74°; Cooked rice 72°; per operator he had food on counter less than 4 hours, moved to refrigeration for immediate temperature recovery Corrective Action Taken

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

Basic - Cutting board has cut marks and is no longer cleanable to large board by microwave

Basic - Floor tiles missing and/or in disrepair by 3 compartment sink

Basic - Food storage container/container lid cracked or broken. Several food pans in make station are cracked

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Brownies and cookies made at establishment, in dining room for self service is not labeled with any of the required information Employees removed rack from grab and go and moved to kitchen area out of reach of grab and go Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly tape has many dead flies present

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