SHUCK N JIVE

Violations (11)

• 5

  Procedures for responding to vomiting & diarrheal events

  2-501.11

• 8

  Hands clean and properly washed

  2-301.14(A) Observed employee dig in trash. After the task was complete they continued to prep and cook food with the same gloves.

• 10

  Adequate handwashing facilities supplied & accessible

  6-301.14 Please provide at hand sink in the kitchen and in the men's restroom.

• 14

  Required records available: shellstock tags, parasite destruction

  3-203.12(A) Observe food container without the shell stock tank inside of the WIC.

• 21

  Proper Hot Holding Temperatures

  3-501.16(A)(1) Observed pasta sauce and mashed potatoes temp below 135F.

• 23

  Proper Date Marking and Disposition

  3-501.17(A) Observed food items in the WIC and RIC without a date mark. Kitchen manager stated that the items were prepared on 1/6/26.

• 25

  Consumer Advisory provided for raw/undercooked food

  3-603.11(A) Observed raw oysters on the food menu without an asterisk.

• 37

  Food properly labeled; original container

  3-302.12 Please label bulk container under prep table.

• 38

  Insects, rodents, and animals not Present

  6-202.15(A) Observed gap at back exit door in the dry storage room.

• 47

  Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

  4-101.11 Observed spatulas stored above the 3 comp sink damaged.

• 49

  Non-food-contact surfaces clean

  4-601.11(C) Observed build up the side of cooking equipment.