SNAPPERS FISH AND CHICKEN

Violations (11)

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shrimp stored over cooked conch fritters in low boy cooler in kitchen. Operator moved raw shrimp to bottom shelf.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shrimp stored over cooked conch fritters in low boy cooler in kitchen. Operator moved raw shrimp to bottom shelf. **Corrected On-Site**

  High Priority

• 41-15-5CriticalCorrected on site

  Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine sanitizer in bucket stored at over 200 ppm. Operator corrected sanitizer to 100 ppm.

  High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine sanitizer in bucket stored at over 200 ppm. Operator corrected sanitizer to 100 ppm. **Corrected On-Site**

  High Priority

• 41-07-4CriticalCorrected on site

  Container of medicine improperly stored. Employee's medical pills stored on shelf next to containers of lemon pepper, near to front counter. Employee removed pills from shelf.

  High Priority - Container of medicine improperly stored. Employee's medical pills stored on shelf next to containers of lemon pepper, near to front counter. Employee removed pills from shelf. **Corrected On-Site**

  High Priority

• 06-01-5

  Time/temperature control for safety food thawed in an improper manner. Raw fish and raw chicken thawing in standing water in 3 compartment sink in kitchen. Raw fish at 73 F and raw chicken at 39 F. Foods thawing for approximately for 1.5 hours. Fish was placed in freezer to quick chill. Chicken was placed in cooler.

  Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish and raw chicken thawing in standing water in 3 compartment sink in kitchen. Raw fish at 73 F and raw chicken at 39 F. Foods thawing for approximately for 1.5 hours. Fish was placed in freezer to quick chill. Chicken was placed in cooler. **Corrective Action Taken**

  Basic

• 03D-15-4Repeat

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In Low Boy cooler, Raw Shrimp (50F - Ambient Cooling) at 2:45 pm, since 12:30 pm to 51 F at 3:19 pm. At this rate, proper cooling will not occur. Shrimp was placed in freezer to quick chill.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In Low Boy cooler, Raw Shrimp (50F - Ambient Cooling) at 2:45 pm, since 12:30 pm to 51 F at 3:19 pm. At this rate, proper cooling will not occur. Shrimp was placed in freezer to quick chill. **Corrective Action Taken** **Repeat Violation**

  Intermediate

• 16-37-1

  No chlorine test strips provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

  Intermediate - No chlorine test strips provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

  Intermediate

• 31B-02-4RepeatCorrected on site

  No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink next to True reach in cooler near to front counter. Operator provided paper towels.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink next to True reach in cooler near to front counter. Operator provided paper towels. **Corrected On-Site** **Repeat Violation**

  Intermediate

• 40-06-5Corrected on site

  Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's cellphone, keys and headphones stored on shelf over prep table in kitchen. Personal items were moved from shelf.

  Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's cellphone, keys and headphones stored on shelf over prep table in kitchen. Personal items were moved from shelf. **Corrected On-Site**

  Basic

• 22-31-4

  Non-pitting surface rust on food-contact equipment. Interior, bottom of microwave rusted.

  Intermediate - Non-pitting surface rust on food-contact equipment. Interior, bottom of microwave rusted.

  Intermediate

• 13-03-4Corrected on site

  Employee with no hair restraint while engaging in food preparation. One employee preparing food without hair restraint. Employee put on hair restraint.

  Basic - Employee with no hair restraint while engaging in food preparation. One employee preparing food without hair restraint. Employee put on hair restraint. **Corrected On-Site**

  Basic

• 33-16-4Corrected on site

  Open dumpster lid. Operator closed dumpster lid.

  Basic - Open dumpster lid. Operator closed dumpster lid. **Corrected On-Site**

  Basic