SNELLGROVES RESTAURANT

High Priority - Dented/rusted cans present. See stop sale. Caramel and pizza sauce can in storage Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Server station: butter packs (67F - Cold Holding) Manager added to Time As A Public Health Control plan Cook line: rehydrated hash browns (52F - Cold Holding); cooked potatoes (52F - Cold Holding), manager added ice. Both items re-temped at 41f, 20min later. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior margarita dispenser on server station has mold like substance on blades.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple pans of ready to eat vegetables, sauces, and salads not dated. In reach in cooler and walk in coolers

Basic - Floor soiled/has accumulation of debris. In walk in cooler

Basic - Floors not maintained smooth and durable. Repeat Violation

Basic - Ice buildup in walk-in freezer door frame

Basic - Ice scoop handle in contact with ice in server station. Employee removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of spice containers soiled with debris. Interior of bread storage container has accumulated food debris buildup. Exterior of fryers and stove have food buildup

Basic - Plumbing system in disrepair. Spray hose at dish pit loose, and water leaking into container.

Basic - Reuse of single-service or single-use articles. Reused spice containers on cook line

Basic - Trash receptacles not provided where needed in establishment. By back kitchen hand sink

Basic - Unclean building components, attachments or fixtures. Soiled vents on cook line and kitchen

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Walls and ceilings in kitchen soiled with accumulated grease, food debris, and/or dust.

High Priority - Dented/rusted cans present. See stop sale. Dented can fudge

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack raw shell eggs then handle clean utensils and ready to eat food items with no hand wash. Discussed proper handwashing. Employee washed hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter 79 , operator stated has been out less than two hours. Placed in reach in freezer Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ovens on cooks line Interior shield of ice machine

Basic - Bowl or other container with no handle used to dispense food. In potatoes. Employee removed. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Behind hood

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Dead roaches on premises. 1 dead roach in restroom 1 dead roach by back exit door 1 dead roach by soft drink machine Advised manager to dispose of, clean and sanitize

Basic - Equipment in poor repair. Gasket on walk in freezer Ice build up in walk in freezer

Basic - Floor soiled/has accumulation of debris. Between equipment on cooks line food debris

Basic - Floors not maintained smooth and durable. Walk in cooler floor

Basic - Food stored on floor. In dry storage. Manager moved off floor Items on floor in walk in freezer Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Oven door handles Exterior microwave Door frame / gasket of walk in cooler

Basic - Stored food not covered. Walk in cooler - cooked pasta

Basic - Water leaking from pipe and/or faucet/handle. Under prep sink by dish machine

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad buffet: macaroni salad (50F - Cold Holding); carrot salad (50F - Cold Holding). Manager added more ice and will put on Time As A Public Health Control plan Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed container of ibuprofen on ranch packets. Manager moved Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to manager. Manager printed and filled out paperwork Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed bottles of sanitizer not labeled

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling and vents soiled with accumulated grease and dust

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks in server station

Basic - Food stored on floor. Cases of oil, margarine on floor

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed flat top extending from hood system

Basic - Standing water in bottom of reach-in-cooler. In server chest cooler next to ice machine

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with accumulated grease and dust

Basic - Water draining onto floor surface. From pvc piping on cook line

High Priority - Dented cans present. See stop sale. 3 cans of green beans

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink not accessible to extension cord being stored in it. Manager moved Corrected On-Site

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 new hires, didn't acknowledge form. Manager had employees read and sign off on agreement for reporting. Corrected On-Site

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One certificate for employee through Servesafe

Basic - Food stored on floor. Bag of carrots in walk in cooler. Manager got off of floor Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of hood system soiled with accumulated grease

Basic - Stored food not covered. Speed rack with containers of salads and cheeses in walk in cooler not covered

Basic - Water draining onto floor surface. From white pvc piping from cooler draining on floor. Discussed moving piping to floor drain

High Priority - Food with mold-like growth. See stop sale. Observed 1/6 pan of blackberries in walk in cooler with mold growth.

High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed 70lb bag of whole shrimp in freezer. Owner unable to provide invoice

High Priority - Stop Sale issued due to food originating from an unapproved source. Observed 70lb bag of whole shrimp in freezer. Owner unable to provide invoice

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Repeat Violation

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Manager had new hire sign off on form Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed cases of chicken, shrimp, produce stored on floor

Basic - Water leaking from pipe under hand sink

Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning - From follow-up inspection 2023-10-20: Time Extended

High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Soups 49 Put on ice Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Front counter server area sanitizer bucket in sink

Intermediate - Spray bottle containing toxic substance not labeled. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up.

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Single-service articles not stored inverted or protected from contamination. Styrofoam containers on cookline Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Paid during inspection Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Utensils in storage containers

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. Jalapeño slices - From follow-up inspection 2022-01-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. - From follow-up inspection 2022-01-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Server area front counter - From follow-up inspection 2022-01-11: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - From follow-up inspection 2022-01-11: Time Extended

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats, vegetables in wic

Basic - Clean utensils stored between equipment and wall.

Basic - Food stored on floor. Cases in walkin freezer floor Cooking oil in dry storage area

Basic - Silverware/utensils stored upright with the food-contact surface up. Whisk,large spoons Repeat Violation

Basic - Single-service articles improperly stored. In dry storage floor , Togo containers

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine