Mccray's Bbq Shack, 1818 Ne Waldo Road, Gainesville, FL - Restaurant inspection findings and violations

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Business Info

Name: MCCRAY'S BBQ SHACK
Type: Mobile Food Dispensing Vehicle
Address: 1818 Ne Waldo Road, Gainesville, FL 32609
License #: 1150165
Total inspections: 14
Last inspection: 4/25/2014

Restaurant representatives - add corrected or new information about Mccray's Bbq Shack, 1818 Ne Waldo Road, Gainesville, FL »

Inspection findings

Inspection Date

Type

Disposition

  • Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
  • Basic - No copy of latest inspection report available. **Repeat Violation**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 47°. Rice 45°. Manager stated that when he arrived the door to the Reach in cooler was open. Corrective action moved rice and butter to freezer.
  • High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs above rice. **Corrected On-Site**
4/25/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Screen in window torn/in poor repair. Smoker.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • Basic - Worn, torn and/or soiled floors.
  • High Priority - Employee failed to wash hands before putting on gloves to work with food.
  • High Priority - Establishment operating with no potable running water. Employee managed to get water on. **Admin Complaint** **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork 64°. Mac and cheese 64°. Coleslaw 60°. Potatoes salad 57°. In Reach in cooler.
  • Intermediate - Hot water not provided/shut off at employee handwash sink. After water was turned on. No hot water was available.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cole slaw.
  • Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
4/25/2014Routine - FoodCall Back - Complied
  • Basic - Current Hotel and Restaurant license not displayed.
  • Basic - Interior of microwave soiled with encrusted food debris.
  • Basic - No copy of latest inspection report available.
  • Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location.
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
  • Intermediate - No probe thermometer provided to measure temperature of food products.
2/20/2014Routine - FoodWarning Issued
  • Basic - No copy of latest inspection report available.
4/5/2013Routine - FoodInspection Completed - No Further Action
  • Observed a mobile food dispensing vehicle connected to utilities on more than a temporary basis.
  • Observed mobile food dispensing vehicle disposing liquid waste improperly. Waste water continously hooked to city sewer. You must provided written premission from the city on their letter head. You must also provided a quick disconect for the waste water plumbing.
1/15/2013Routine - FoodCall Back - Complied
  • Critical - Backflow prevention missing at hose bibb.
  • Lights missing the proper shield, sleeve coatings or covers. Endcaps missing from light shields.
  • Mobile food dispensing vehicle not reporting to commmissary as required.
  • Observed a mobile food dispensing vehicle connected to utilities on more than a temporary basis.
  • Critical - Observed mobile food dispensing vehicle disposing liquid waste improperly. Waste water continously hooked to city sewer. You must provided written premission from the city on their letter head. You must also provided a quick disconect for the waste water plumbing.
  • Observed nonfood-grade hose in use for potable water.
  • Critical - Observed toxic item stored by food. Bleach stored next to bbq sauce.
  • Critical - Observed unlabeled spray bottle. Bleach
9/11/2012Routine - FoodWarning Issued
  • No Violations Were Observed
1/20/2012Routine - FoodCall Back - Complied
  • Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb with hoses going to mobile unit and smoker
9/20/2011Routine - FoodCall Back - Complied
  • Critical - Observed potentially hazardous food thawed at room temperature. 4 packages of ribs
  • Critical - Observed raw sewage on ground of establishment. waste water from mobile unit discharging onto ground through pvc pipe. greasy waste water discharging onto groundfrom double sink located on smoker trailer.
  • Critical - Vacuum breaker mising at hose bibb with hoses going to mobile unit and smoker
9/16/2011Routine - FoodWarning Issued
  • Critical - Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
9/16/2011Routine - FoodCall Back - Admin. complaint recommended
  • Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. potato salad
  • Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. greens, rice
  • Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in reachin,mac and cheese 53, rice 55, hot dogs 64.
  • Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin. ambient air thermometer at 50. foods 50-64 degrees
  • Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. reachin Corrected On Site.
  • Critical - Violation: 08A-16-1 Observed food stored in a prohibited area.ribs in auto detail shop next door
  • Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
  • Violation: 25-05-1 Observed single-service articles improperly stored. in auto detail shop
  • Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.
  • Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory.
  • Critical - Violation: 41A-02-1 Observed toxic item stored by food. turpentine
  • Critical - Violation: 53A-20-2 Manager lacking proof of Food Manager Certification and no one certifed at this location. Repeat Violation.
  • Critical - Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
7/21/2011Routine - FoodCall Back - Admin. complaint recommended
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin. ambient air thermometer not present when temps were taken which were 52-59.
  • Critical - Hand wash sink lacking proper hand drying provisions.
  • Critical - Handwashing cleanser lacking at handwashing lavatory.
  • Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location. Repeat Violation.
  • Critical - No conspicuously located thermometer in holding unit. reachin Corrected On Site.
  • Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
  • Critical - Observed food stored in a prohibited area.ribs in auto detail shop next door
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in reachin,mac and cheese 59, rice 59, greens 52, potato salad 55.
  • Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. tato salad
  • Observed single-service articles improperly stored. in auto detail shop
  • Critical - Observed toxic item stored by food. turpentine
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. greens, rice
7/15/2011Routine - FoodWarning Issued
  • Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.
  • Critical - Manager lacking proof of Food Manager Certification.
  • Critical - No conspicuously located thermometer in holding unit in refrigerator.
  • Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
  • Critical - Observed live flies in kitchen.
  • Observed residue build-up on nonfood-contact surface all counters and equipment greasy.
  • Observed single-service items stored on floor to go items.
  • Critical - Observed unlabeled spray bottle by sink.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked potatoe salad.
3/24/2011Routine - FoodInspection Completed - No Further Action
  • Nonfood-contact equipment not designed and constructed in a durable manner. Counter covering not sealed to the wood.
  • Lights missing the proper shield, sleeve coatings or covers.
  • Critical. Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. (1150165)
  • Critical. No Certified Food Manager for establishment.
  • Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
7/23/2010Food-Licensing InspectionInspection Completed - No Further Action

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