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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
11/08/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
2
3
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 - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
At 2:50pm 50lbs French Fries in Prep Area (74-84°F - Cooling) At 3:50pm French Fries in prep Area 68-72F) per cook French Fries were made at 10:00am, per temperature rate and time frame food did not cool to 70F within 2 hours. See Stop Sale. **Warning**
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
Cook touched raw steak changed gloves with no hand washing and engaged in Ready to eat bread. **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
French Fries in Cookline 47°F-53°F observed on counter, per cook was placed on counter at 1:00pm advised to put in cooler to being temperature below 41F. **Corrective Action Taken** **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
At 2:50pm 50lbs French Fries in Prep Area (74-84°F - Cooling) At 3:50pm French Fries in prep Area 68-72F) per cook French Fries were made at 10:00am, per temperature rate and time frame food did not cool to 70F within 2 hours. See Stop Sale. **Warning**
Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **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.
