THE SNUGGERY

High Priority - Container of medicine improperly stored. At cook line bag of medicated cough drops stored above flip top cooler, discussed with cook who removed medication. Corrected On-Site Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee adjusted glasses and without washing hands handled wrapped Cuban sandwiches, discussed with cook who washed hands. Corrected On-Site Warning

High Priority - Live, small flying insects found Approximately 3 live flying insects inside kitchen on door frame. Approximately 80 live flying insects at bar area landing on bottles of liquor bottles, rubber floor mats, walls, trash cans and coolers, discussed with person in charge to kill all flying insects and clean and sanitize all areas. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw steak stored above mozzarella sticks, discussed with operator who corrected storage of products. Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged Mahi Mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed with operator, see stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding unit sausage shrimp gumbo (106F - Hot Holding) per cook product prepared approximately 1.5 hours ago and held in unit, discussed hot holding requirements with cook who turned up heat to reheat product to 165F+. Corrective Action Taken Warning

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. Reviewed with person in charge and emailed to operator copy of big 6. Warning

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 with person in charge and emailed copy of clean up poster to operator. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Discussed with person in charge. Warning

Intermediate - No soap provided at handwash sink. No soap at hand washing sink in kitchen, discussed with chef who replaced soap. Corrected On-Site Warning

Basic - Commercially processed reduced oxygen packaged Mahi Mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed with operator, see stop sale. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip top cooler grooved and no longer cleanable, discussed with operator to repair or replace. Repeat Violation Warning

Basic - Floor soiled/has accumulation of debris. Floor and floor mats at bar area soiled with accumulation of food and soil residues, discussed with operator clean and sanitize. Warning

Basic - Objectionable odors in bathroom or other areas of the establishment. Women's bathroom has objectionable odor, discussed with operator to clean and sanitize. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior at bar soiled with slime like substance, discussed with operator to clean and sanitize. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Fresh eggs over sliced ham - operator moved eggs to lower shelf. Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk in cooler - 4 gallons Ajus dated 09/15. See Stop Sale. Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk in cooler - 4 gallons Ajus dated 09/15. See Stop Sale. Warning

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/ Robert Scott, 00/07/2021. ServSafe Food Manager. Warning