Snapper Fish And Chicken

Basic – Carbon dioxide/helium tanks not adequately secured. Two tanks not secured underneath food prep table at front counter.

Basic – Equipment in poor repair. Walk in cooler damaged door gasket.

Basic – Nonfood-contact surface soiled with grease. Heavy buildup on equipment next to fryers in the kitchen.

Basic – Single-service articles not stored inverted or protected from contamination. Single use food containers on food prep table in kitchen. Operator inverted. Corrected On-Site

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken wings stored over raw conch in the walk in cooler. Operator reorganized. Corrected On-Site

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Located at the hose and splitter fitting next to triple sink.

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided/reviewed Big 6 poster with operator. Corrected On-Site

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. Reviewed/Provided clean up procedure poster to operator. Corrected On-Site

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

Intermediate – Person in charge unable to answer basic questions about allergens. Provided / reviewed allergen poster with operator. Corrected On-Site