SNAPPERS FISH AND CHICKEN

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Establishment opened 2 hours prior, had operator fill gaps in make table to stop cold air escaping and close lid. Corrective Action Taken

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with DBPR documentation. Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated employee on hand washing practices. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed manager touching sliced cheese to be used in sandwiches with bare hands. Intervened to prevent food being served, see stop sale. Educated manager. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed cook putting fryer basket on ground and filling basket with chicken wings to cook. Stoped cook from preceding, issued stop sale. Observed manager making bare hand contact with RTE food (sliced cheese), issued stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese and sliced tomatoes temped at 51f and 50f at 2pm in prep table. Operator stated was placed there 11am and they would use product by end in time. Educated operator on time/temp perimeters.

Intermediate - Handwash sink used for purposes other than handwashing. Both handwash sinks back of house used to store/wash dishes.

Intermediate - No soap provided at handwash sink in bathroom.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Food stored on floor. Observed cooked chicken wings stored on floor. Operator relocated items. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees.

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Cooking temperature for chicken.

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

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided consumer advisory. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.