HOG SNAPPERS SHACK & SUSHI

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 - 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 - 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

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Cooked lobster in same container as raw fish, raw fish over cooked Krab sticks and scallions at reach in coolers at sushi station area. Operator stored products properly. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed Mold like residue on can opener blade. Operator removed to be washed and sanitized. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink with perforated pan inside basin at server side station and service bar. Operator removed perforated pans. Corrected On-Site

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler: Cooked farro made 12/10 not date marked.

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Dishwasher (Temperature 157F) Advised operator to sanitize in chlorine sanitizer dish machine.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken legs (88F - Cooling) at 2:30 , cooling since 11:30 Observed on speed rack in kitchen. At current rate of cooling product did not reach 70F within 2 hours. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken legs (88F - Cooling) at 2:30 , cooling since 11:30 Observed on speed rack in kitchen. At current rate of cooling product did not reach 70F within 2 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. key lime pie (45F - Cold Holding); créme brûlée (45F - Cold Holding) Observed in reach in cooler by walk in cooler. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. Sees top sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. key lime pie (45F - Cold Holding); créme brûlée (45F - Cold Holding) Observed in reach in cooler by walk in cooler. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. Sees top sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter sauce (120F - Hot Holding) Observed at steam table. Per operator, out of temperature for approximately 2 hours. Operator decided to use time control. Time control procedure sent to operator. Operator placed time stamp for remaining 2 hours. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Mussel, clam and oyster tags not in chronological order.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for dish machine, heat sanitation. Recommended operator to purchase an irreversible registering thermometer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over mango salsa in reach in cooler at sushi station Operator stored properly Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 cracked shell eggs stored in with whole ones in reach in drawers at cook line

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards have presence of black like mold - all at cook line

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm); operator fixed to 100 ppm Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.- can opener

Intermediate - Handwash sink at sushi station used to store knife Operator removed Corrected On-Site

Basic - Bowl used to dispense sauce at sushi station Operator removed Corrected On-Site Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package- tuna in reach in drawers at sushi station Educated operator Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable- at cook line Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack stored next to clean plates and pans on the rack by dishwasher; Operator removed Corrected On-Site

Basic - Equipment in poor repair- gaskets at reach in cooler at cook line and missing some air curtains at walk-in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air curtains at walk-in cooler are spiked with mold like substance and food debris

Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting green onions without washing the produce - observed Raw green onions with rubber bands and tags still attached while being cut; Observed steamed asparagus with rubber bands and plastic tags still attached; as per person in charge food is being cooked in boiled water without prior washing; Educated operator

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm) Operator fixed chlorine solution to 100 ppm Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab cakes (46F - Cold Holding) in reach in cooler drawers at cook line; as per operator food not portioned or prepared today; cooler sheet up this morning; food out of temperature for less than four hours; Operator moved to walk-in freezer to quick chill; fries (50F - Cold Holding);in walk-in cooler As per operator food not prepared or portioned today; Food stored above foods that were cooling; food out of temperature for less than four hours; Food moved to walk-in freezer to quick chill; Corrective Action Taken Corrective Action Taken Admin Complaint - From follow-up inspection 2022-07-26: Crab cakes 52° Cold Holding Salmon 54° Cold Holding , Mahi 52° F Cold holding , Sword fish 52° F Cold Holding -as per operator food not cooked or portioned today in reach in drawers at cook line ; ** Food out of temperature for more than four hours . See Stop Sale. Admin Complaint** Admin Complaint

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable- at cook line Warning - From follow-up inspection 2022-07-26: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo line - low reach in cooler - Boiled yuca 51F, cooked pasta 49F (cold holding). Foods not prepped or portioned today. Per operator under 4 hours. Boiled yuca moved to different cooler. Cooked pasta discarded. Corrective Action Taken

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Expo line - low reach in cooler - cooked pasta prepared 2 days ago. Pasta discarded. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hat. Corrected On-Site