SHELLYS MEXICAN FOOD & BAKERY health score and inspection history

Provide a concrete or asphalt storage surface for outdoor waste handling units that is smooth, durable, and sloped to drain at all Priority Category 3 and 4 establishments.// Dumpster and grease receptacle stored on gravel

(A)(2) Maintain TCS food at 41 F or below.// Mozzarella, lettuce, guacamole, and sour cream in make table cooler wells between 45F-47F. -COS All items moved to WI cooler.// RI unit next to make table cooler housing raw chicken and raw beef between 46F-51F. -COS Beef and chicken discarded. Items stored in RI unit overnight

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.// CFSM certificates are not registered with JCDH. JCDH 2.2 Provide food safety training for all food handlers as required.// Four FH certificates have expired

(A)(2) Maintain TCS food at 41 F or below.// 3 containers of chicken (48F-50F), steak (50F), and chicken wings (50F) inside of RI cooler across from grill above 41F.// Feta cheese, Pico De Gallo, and Ceviche inside of make table cooler between 44F-46F.

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.// Ice buildup inside of RI freezer.// Non food contact surface inside of ice bin soiled with black residue.//Clean exterior vents of ice machine.

(C) Maintain ambient air thermometers to be accurate and in good repair (food holding units).// Provide ambient thermometer for make table cooler, and RI coolers.

Provide a concrete or asphalt storage surface for outdoor waste handling units that is smooth, durable, and sloped to drain at all Priority Category 3 and 4 establishments.// Dumpster located on gravel.

Allow utensils to air dry before stacking.// Various dishes wet stacked on clean equipment shelving 4-903.11 Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination.// Dirty dishes located near clean equipment 4-903.11 Store clean equipment and utensils covered or inverted.// Invert utensils on clean equipment shelving.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Clean floors throughout kitchen.// Various ceiling vents inside of kitchen and near restrooms soiled with dust. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Repair floor tiles throughout kitchen.