SHANE'S RIB SHACK

we observed an employee prepping food with an unrestrained beard that is longer than 1/2inch. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. the manager should ensure that all employee that will be prepping food properly restrain their hair when it is longer than 1/2 inch. correct by 03/21/2026

Observed metal pans placed on the metal shelves but not being air dried properly.

a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food.

C/A: The manager will train the employee on the proper air drying of utensil and equipment after wash, rinse and sanitized correctly. correct by 03/20/2026

Observed metal pans placed on the metal shelves but not being air dried properly.

a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food.

C/A: The manager will train the employee on the proper air drying of utensil and equipment after wash, rinse and sanitized correctly. correct by 03/20/2026

Observed the dumpster door unsecured.511-6-1.06(5)(n) - Covering Receptacles (C)(n) Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered:. Informed GM that the dumpster lids and doors must be secured at all time.

correct by 03/19/2026

Observed metal pans placed on the metal shelves but not being air dried properly.

a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food.

C/A: The manager will train the employee on the proper air drying of utensil and equipment after wash, rinse and sanitized correctly.

Observed dirty ceiling tiles, mold growing above dishwashing area.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

C/A: Replace dirty ceiling tiles with clean ones. Clean the adjacent walls and ceiling frequently to prevent build-up.

Observed a employee drinking from a cup without a lid in the kitchen area, . Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS the manager hand the employee put their drink in a single service cup with a lid and straw. Correct by 04/07/2025

we observed an employee prepping food with an unrestrained beard that is longer than 1/2inch. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. the manager should ensure that all employee that will be prepping food properly restrain their hair when it is longer than 1/2 inch. correct by 04/20/2025/2025

we observed grease build up at the roof of the frier in the main kitchen. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. the manager should ensure that the physical facilities are frequently cleaned. correct y 04/20/2025

We observed mildew in on the white cover that hold the ice from going down, Equipment is used for storage of packaged or unpackaged food, such as a reach-in refrigerator, and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; the manager should ensure that the ice machine is frequently cleaned to avoid mildew build up. correct by 01/04/2025

we observed an employee prepping food with an unrestrained hair that is longer than 1/2inch. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. the manager should ensure that all employee that will be prepping food properly restrain their hair when it is longer than 1/2 inch. correct by 01/04/2025

we observed that the lips of the single use cups at the front counter are not properly protected from contamination.Except as specified under paragraph 2 of this subsection, single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. The manager should ensure that the lips of all single use cups are properly protected from contamination. Correct by 01/05/2025

we observed grease build up at the roof of the frier in the main kitchen. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. the manager should ensure that the physical facilities are frequently cleaned. correct y 01/20/2025

I observed that there is no handwashing poster at the front handwashing station, andwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. The manager should ensure that there is handwashing poster at all the handwashing stations, correct by 09/11/2024

I observed that the scoop for sugar is not properly protected in-between use (the scoop is stored outside the container without covering), In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon.

The manager should ensure that the scoop is stored properly between usage. correct by 09/11/2024.

I observed that the lips of the single use cups at the front counter are not protected from contamination, Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. 3. Except as specified under paragraph 2 of this subsection, single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. Manager should ensure that the lips of all single use cups are properly protected from contamination. correct by 09/11/2024.

Observed a employee prepping food in the kitchen with a beard longer than 1/2 in length, . Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. The manager will order beard guards on te next truck

Observed a plastic scoop stored on top of the sugar container not coverd and protected between usage, .In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. COS the scoop was placed inside the container with the handle above the sugar in the container

Observed employee prepping food in the kitchen with beard longer than a 1/2 in length without beard guards, Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. The managr will order beard guards for the employee by next food truck order.

Observed missing test strips to measure the concentration of the sanitizer in the kitchen, In manual ware washing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. The manager will order test strips on the truck. corrected by 1/30/24

Observed the filter in the hood system above the grill and stove top with a heavy grease buildup on the filters, The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products or food contact surfaces. The manager have the filter in the hood system cleaned by 10/15/23

Observed a employee drinking from a can in the kitchen area, . Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS the manger hand the employee put their drink in a single service cup with a lid and straw.

Observed the filter in the hood system above the grill with a heavy grease buildup, . The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. The manager have the filter in the hood system cleaned by 10/15/23

Observed a wet cleaning cloth laying on prep table top. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:(i) Maintained dry; and (ii) Used for no other purpose. The manager train the employee on wet towel in the sanitizer bucktet after usage always

Observe flies in the kitchen area of the restaurant, . The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Using methods, if pests are found, such as trapping devices or other means of pest control . The manager will need better ways of contolling the flies in the kitchen.

Observed missing test strips to measure the concentration of the sanitizer in the kitchen, . In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. The manager will order test stips on the truck. corrected by 6/30/23