HOG SNAPPERS SHACK & SUSHI

Violations (5)

• 22-57-6CriticalRepeat

  Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 158F) Advised operator to sanitize via chlorine sanitation dish machine.

  High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 158F) Advised operator to sanitize via chlorine sanitation dish machine. **Repeat Violation** **Admin Complaint**

  High Priority

• 14-86-1CriticalRepeatCorrected on site

  Non-food grade paper/paper towel used as liner for food container.

  High Priority - Non-food grade paper/paper towel used as liner for food container. Observed sliced mango stored and in direct contact with Paper towels at sushi station. Operator removed paper towels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 03A-02-5CriticalRepeat

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked fish (48F - Cold Holding)

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked fish (48F - Cold Holding) Observed in sealed plastic bags stocked to rim of pan at flip top cooler on cook line. Per operator, not prepared or portioned today. Per operator, products out of temperature for approximately 1 hour. Operator cut portion in half and placed in lower portion of cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  High Priority

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. French fries (102F - Cooling) at 11:22; cooling since 11:07 - 95F at 11:58

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. French fries (102F - Cooling) at 11:22; cooling since 11:07 - 95F at 11:58 Observed on speed rack by cook line. At current rate of cooling product will not reach 70F within 2 hours. Operator placed product in walk in cooler. **Corrective Action Taken**

  Intermediate

• 41-17-4Corrected on site

  Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled by dry storage area. Operator dumped out chemical.

  Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled by dry storage area. Operator dumped out chemical. **Corrected On-Site**

  Intermediate