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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
Complaint Full
05/15/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
1
7
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 - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Repeat Violation** **Warning**
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food.
Server handles money in front counter and then put on gloves to scoop cheese with out handwashing. Server handles money in front counter. **Warning**
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
Cook used same glove from raw steak to ready to eat bread with out changing gloves and hand washing. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Walk in cooler: sliced cheese (45-47F - Cold Holding) per cook cheese was sliced on 5-14-18, cook says he goes in and out of cooler. Ambient of unit 42-43. Advised to leave door close to bring temperature below 41f. Did not observe any other TCS food in unit at time of inspection.
Reach in cooler in front of flat top: (); raw burger (50F - Cold Holding); sliced cheese (53F - Cold Holding); 1 lb sliced roast beef (53F - Cold Holding) observed ambient of unit at 53F. See stop sale. Establishment has second reach in cooler on cook line that hold food below 41F. **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above.
French fries (110F - Hot Holding) per cook was put under heat lamp 20 min ago. Advised to reheat to 165F. Cook reheated French fries to 187F. **Corrected On-Site** **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Reach in cooler in front of flat top: sliced cheese (53F - Cold Holding); 1 lb sliced roast beef (53F - Cold Holding) observed ambient of unit at 53F. **Warning**
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.
