SHADES CREST SHELL / SNEAKY PETES health score and inspection history

6-403.11(B) Locate lockers or other suitable facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.// Cell phone sitting on the prepping counter.

(A)(2) Maintain TCS food at 41 F or below.// Cheese in make table cold holding at 49F. COS PIC Voluntarily discarded.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floors throughout are soiled with residue and food debris.

Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles. // Employee prepping food without hair restraint. 2-401.11 Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated.// Employee thermal clothing under the make table.// Water bottle sitting next to the make table.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. // Air ducts soiled with heavy dust.

Remove dead or trapped birds, insects, rodents and other pests from control devices and premises at a frequency that prevents accumulation, decomposition or the attraction of pests.// Dead bugs in dry storage.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Fan covers soiled with heavy dust in WI cooler.

Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated.// Pink employee personal thermal cup sitting under the hot dog prepping table.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. // Air ducts soiled with heavy dust.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floors in kitchen soiled with food debris. // Dry storage floors soiled with liquid and debris underneath shelving and in WI cooler.

Label all toxic items not in original containers with the common name of the product (Pf).// Clear spray container of clear liquid underneath rolling cart in dry storage area near 3 comp sink, not labeled with common name of product. COS PIC Voluntarily discarded.