Food Inspections

Shane's Rib Shack

Inpection Notes

8-2B - toxic substances properly identified, stored, used 511-6-1.07(6)(g) - chemical sanitizers, criteria (p) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: 511-6-1.07(6)(g) - Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or 2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. P Note: Observed working sanitizer bucket in main kitchen to have a cocentration greater than 400ppm QAC. PIC remade sanitizer to 200ppm QAC and was educated on how to properly mix sanitizer. 11A - proper cooling methods used: adequate equipment for temperature control 511-6-1.04(6)(e) - cooling methods (pf, c) Points: 3 Corrected during inspection?: Yes Repeat: Yes Inspector Notes: 1-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Note: Observed a rack of ribs date marked 07-03-2025 @ 11:00 a.m. fully covered while cooling in WIC. PIC removed metal lid and saran wrap to allow for proper heat transfer so cooling could remain in compliance. 17C - physical facilities installed, maintained, and clean 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c) Points: 1 Corrected during inspection?: Yes Repeat: No Inspector Notes: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (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. Note: Observed dirt and grime build-up on floors, walls and facility. PIC instructed to clean more frequently to ensure that accumulation cannot occur.

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