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Licensee
Name:
SPANKY'S CHEESESTEAK FACTORY
License Number:
SEA1609012
Rank:
Seating
License Expiration Date:
12/01/2021
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
309 N SR 7 MARGATE, FL 33063
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
05/04/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
1
6
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In dishwashing/ storage area **Warning** - From follow-up inspection 2018-05-04: Ceiling not smooth, nonabsorbent and easily cleanable **Time Extended**
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All cutting board at cookline **Warning** - From follow-up inspection 2018-05-04: Cutting board has cut marks **Time Extended**
Basic - - From initial inspection : Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Warning** - From follow-up inspection 2018-05-04: Grease accumulated on kitchen floor and/or under cooking equipment has not been cleaned **Time Extended**
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. In womena??s bathroom. **Warning** - From follow-up inspection 2018-05-04: Water leaking from pipe **Time Extended**
High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Raw chicken 45F cold holding. Manager placed raw chicken in walk in freezer to bring temperature down. Observe walk-in cooler door not closing properly. **Corrective Action Taken** **Warning** - From follow-up inspection 2018-05-04: Raw chicken wings in flip top reach in cooler at 47F cold holding overnight not maintaining a temperature of 41 and below. Ambient temperature of unit was found at 47F. Operator was advised to move wings to walk in cooler to bring temperature down.
3lbs of Coleslaw was found at 45-47F cold holding overnight in flip top reach in cooler at front counter. Ambient temperature of unit was found at 47F. See stop sale. **Admin Complaint**
High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.
cooked fries 10lbs (44F - cooling),chili 16oz(47F - Cooling. Food has been in walk in cooler overnight cooling. **Warning** - From follow-up inspection 2018-05-04: 4lbs of Cooked fries found at 46F cooling overnight. See stop sale. **Admin Complaint**
High Priority - - From initial inspection : High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.
cooked fries 10lbs (44F - Cooling); chili 16oz(47F - Cooling. Food has been in walk in cooler overnight cooling. **Warning** - From follow-up inspection 2018-05-04: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.
3lbs of Coleslaw was found at 45-47F cold holding overnight in flip top reach in cooler at front counter. Ambient temperature of unit was found at 47F. See stop sale. **Admin Complaint*
4lbs of Cooked fries found at 46F cooling overnight. See stop sale. **Admin Complaint**
Intermediate - - From initial inspection : Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
Observed French fries cooling in deep plastic container overnight. **Warning** - From follow-up inspection 2018-05-04: 4lbs of cooked Fries cooling in in covered double metal container. **Admin Complaint**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
