Mr Snapper Fish And Chicken

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin

In kitchen area, ice machine has black mold-like substance on front lip, deflection plate and side of interior. Repeat Violation

Basic – Bowl or other container with no handle used to dispense food

In bag of rice in dry storage and bulk sugar container at drive thru, styrofoam cups used as scoop. Operator removed cups. Corrected On-Site Repeat Violation

Basic – Carbon dioxide/helium tanks not adequately secured

In dry storage area and at front counter area, tanks not secured. Operator secured tank at front counter. Corrective Action Taken Repeat Violation

Basic – Clean equipment/utensils not stored at least 6 inches above the floor

At fryers, fry baskets stored on cardboard on floor. Employees moved baskets. Corrected On-Site

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Multiple drinks on kitchen counter at pass thru window. All drinks moved. Corrected On-Site

Basic – Employee eating in a food preparation or other restricted area

Employee eating at counter at drive thru.

Basic – Employee personal food not properly identified and segregated from food to be served to the public

In reach-in cooler in kitchen area, employee food items stored with customer foods. Operator moved to bottom shelf. Corrected On-Site Repeat Violation

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

In dry storage area, red shirt stored over case of plastic containers. Operator moved shirt

On shelves in kitchen area, multiple personal items on shelves with customer foods. Corrective Action Taken

Basic – Food stored on floor

In walk-in freezer, multiple cases of food stored on floor. Operator and employee moved all items to shelves. Corrected On-Site

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container

Multiple bulk containers have scoop handles touching product. Operator moved all scoops. Corrected On-Site Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Hood filters over fryers have grease build up

At fryers, exterior of trash can has excessive grease and food debris. Repeat Violation

Basic – Open dumpster lid

One lid open on dumpster.

Basic – Single-service articles improperly stored

At dry storage area, case of styrofoam boxes stored on floor

At kitchen area, aluminum pans on shelf not inverted. Pans inverted. Corrective Action Taken

Basic – Unclean building components, attachments or fixtures

Interior of hood system over fryers has grease build up

In walk-in cooler, fan covers and cooling unit soiled.

Basic – Unnecessary items stored in garbage enclosure

At dumpster enclosure, large amount of landscaping debris.

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength

At front counter, chlorine sanitizer bucket 0ppm.

High Priority – Toxic substance/chemical improperly stored

On shelves in kitchen area, Can of contact cement stored on shelf with food items. Operator discarded can. Corrected On-Site

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.n At front counter area, cheesecake in reach-in cooler not dated, operator stated they were prepared 2 days prior.

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

Emailed operator DBPR form 5030-104 Repeat Violation

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Multiple scoops in bulk containers have build up. Operator moved to be cleaned

In dry storage area, interior of bulk cayenne container has build up. Corrective Action Taken

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

Establishment uses chlorine sanitizer, no test strips available.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Handwash sink at dish area missing towels and soap. Repeat Violation

Intermediate – No probe thermometer provided to measure temperature of food products.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

Three employees present, no proof of employee responsibility. Emailed operator DBPR form 5030-103 Repeat Violation