Snak Shak

The inspector came back, found the problems fixed and allowed the business to reopen.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked burger patties person in charge stated were cooked Saturday with no date markings. Person in charge added date marking.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw philly meat stored over ready to eat turkey sausage in reach in freezer closest to front door. Person in charge rearranged food items to proper storage levels.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on hood filters above cook line.
• Insects, rodents, pests and animals
  • High priority: Roach activity present as evidenced by live roaches found. Observed; 2 live roaches behind hand wash sign on cook line. 1 live roach on floor near three compartment sink. 3 live roaches in power cable sockets between refrigeration unit and dry storage shelf in back kitchen area. 2 live roaches behind wire rack and wall junction above three compartment sink. Person in charge began disposing of and cleaning areas. Emergency professional pest control was called and scheduled for 1:00pm.
  • High priority: Roach excrement and/or droppings present. Observed; approximately 30 roach droppings on power cable around sockets between refrigeration unit and dry storage shelf in back kitchen area. Approximately 20 roach droppings in wire rack junction on wall above three compartment sink. Person in charge began cleaning areas.
• Floors, walls, ceilings and ventilation
  • Basic: Floor, walls, and/or ceiling soiled/has accumulation of debris. Observed; grease build up on floors behind cook line and under three compartment sink. Grease build up on walls behind cook line. Grease build up on ceiling tiles throughout kitchen area.
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on cutting board of flip top cooler on cook line.