SNAPPERS RESTAURANT

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at cook line , Blocked by containers of rice , peas. Operator indicated that she has to find space to move the containers . There's a small space to pass to wash hands Warning - From follow-up inspection 2026-03-16: Observed same. Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen cook line oven, chicken soup (124F - Hot Holding); brown stew chicken (118F - Hot Holding), operator stated items held out of temperature approximately 2 hours. Advised operator to reheat products to 165F. Operator placed items onto stove to reheat. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. At kitchen near 3 compartment sink, hand wash sink used for other purposes as evident by strainer in sink. Operator removed. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed sauce (80F - Cooling) sitting on stove per operator cooling since 9:00 am item never reached 70F within 2 hours. Suggested to operator to use ice sticks to cool down properly. See stop sale.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over salt fish in reach in cooler. Operator stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken (127-138F - Hot Holding) in hot holding unit per operator held out of temperature 30 minutes before inspection. Operator increased heat. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed sauce (80F - Cooling) in deep cover pot sitting on the stovetop

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with flour. Operator removed. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. - Observed in reach in cooler at front counter shredded vegetables (57F @ 11:50 - Cooling since 10:00, second temperature 58F at 12:36). Item sold by end of inspection. - Observed in silver reach in cooler in kitchen, raw liver (50F at 12:02 - Cooling since 9:30, second temperature 49F at 12:40); raw fish (49F @ 12:02- Cooling since 9:30, second temperature 47F at 12:40). Items placed in reach in freezer to rapid cool. Corrective Action Taken Corrective Action Taken Warning - From follow-up inspection 2025-02-27: - Observed in reach in cooler at front counter shredded vegetables (55F @ 9:48 - Cooling since 9:00, second temperature 55F at 10:02). - Observed no item cooling in silver reach in cooler in kitchen.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In back true reach in cooler, bagged raw pork below container of raw chicken. Employee moved pork to top of cooler. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stovetop in kitchen, container of cooked whole fish (88F - Hot Holding). Per employee cooked between 10:30-11:00am. Container moved to oven to reheat. Repeat Violation Admin Complaint

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

Basic - Food stored on floor. Case of vegetable oil and buckets of dry rice and beans on floor in kitchen.

Basic - Working containers of food removed from original container not identified by common name. Bulk containers of cornmeal and flour on shelf in kitchen not labeled.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink chlorine at 10ppm chlorine. Employee added bleach to correct to 100ppm chlorine. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Carton of eggs in back glassfront cooler. Manager moved eggs to bottom of cooler. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) in front counter HOT BOX - fried chicken (98-108F - Hot Holding). Per manager chicken in unit 3 hrs. 2) in first section STEAM LINE - callilou (118F - Hot Holding); boiled plantains (96-99F - Hot Holding). Per manager in line approximately 2 hrs. Manager moved items back to kitchen to reheat for proper hot holding. Corrective Action Taken Repeat Violation Admin Complaint

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. Bulletin provided to be posted. Corrective Action Taken

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

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen wearing watch. Employee removed watch. Corrected On-Site

Basic - Food stored on floor. Bag of rice inside kitchen door. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In glassfront cooler at front and in back.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in kitchen steam table; curry goat (115°-117°F - Hot Holding); Fish (105°F-110°F - Hot Holding). Per operator food was prepared less then 4 hours ago. Operator reheated; curry goat at 187°F and Fish 166°F Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed cans of WD-40 stored on shelf in kitchen with food to be served to customers. Operator moved chemicals to storage area. Corrected On-Site

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

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottles on counter in dining room area. Operator labeled spray bottles. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at 67°F at hand washing sink in kitchen next to fry station.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee drinking in a food preparation or other restricted area. Observed employee drinking from styrofoam cup in kitchen while cutting vegetables.

Basic - Food stored on floor. (1) Observed single service to go containers stored on floor in bathroom hallway. (2) observed container of oil on floor in kitchen across from stove. Operator moved items off floor. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping clothe used to clean stove top in kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen Hand washing sink- observed hand washing sink being blocked by pot sitting on crate. Repeat Violation

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Main kitchen at 3 compartment sink- observed soiled cardboard on the floor.

Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen at both hand washing sinks- observed hand washing sinks being blocked by pots,

Basic - Employee eating while preparing food. Main kitchen steam table- observed employee eating porridge while preparing food.

Basic - Food stored on floor. Main kitchen at steam table- observed cases of frozen plantains being stored on the floor. -observed bags of rice being stored on the floor.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Front counter- true reach in cooler- observed employee Gatorade and true juice inside cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Main kitchen at 3 compartment sink- observed pot of frozen chicken being thawed at room temperature.