Mr. Snapper's Fish & Chicken

Observed during the course of this inspection that the hand sinks in the facility women and men's bathrooms had the hot water turned completely off. CA: Glynn EH instructs management to ensure that all handwashing sinks inside of the facility are supplied warm water of at least 85 deg f.

Observed during the course of this inspection that the facility ice bucket was being stored in a pan with floating buildup and the touch screen system in the main kitchen displayed significant buildup on them. COS: Ice Bucket & touch Screens were cleaned and sanitized. CA: Glynn EH instructs management to ensure that all food contact surfaces are properly cleaned and sanitized often enough to ensure that they are clean to sight and touch as well as sanitary.

Observed during the course of this inspection that the facility outside dumpster displayed significant rusting with evidence of a hole along the bottom of the frame. CA: Glynn EH instructs management to contact their service provider and have them replace/repair the dumpster.

Observed during the course of this inspection that the hot water had been turned off to the kitchen handwashing sink. COS: Management restored supply of hot water under instruction by Glynn EH. CA: Glynn EH instructs management to ensure that all handwashing sinks are properly supplied water of at least 85deg f when being used.

Observed during the course of this inspection that the facility ice machine had buildup internally on food contact surfaces and the touch screen system in the main kitchen displayed significant buildup on them. COS: Touch Screens were cleaned and sanitized. CA: Glynn EH instructs management to ensure that all food contact surfaces are properly cleaned and sanitized often enough to ensure that they are clean to sight and touch as well as sanitary.

Observed during the course of this inspection that the facility front foodservice area and main kitchen had bug sprays, medicines, and cleaners stored above food, equipment, and single service items. COS: Items were relocated when identified. CA: Glynn EH instructs management to ensure that all chemicals and potentially toxic substances are properly stored separate and away from any areas that they could contaminate.

Observed during the course of this inspection that multiple staff members were eating in the food prep areas during this inspection. COS: All employee food was removed and surfaces sanitized, all eating employees washed hands before returning to work. CA: Glynn EH instructs management to train staff to eat in the dining room and not in areas where they can contaminate food prep equipment or food itself.

Observed during the course of this inspection that the facility had a vegetable slicer that displayed significant old food debris buildup. CA: Glynn Eh instructs management to ensure that food contact surfaces are cleaned often enough to keep them clean to sight and touch when used with non temperature controlled foods and to ensure that old equipment that is dirty but not used in the facility is removed from the facility.

Observed during the course of this inspection that the facility had multiple bottles of headache/pain relief medicine as well as burn cream located on and above food prep tables. COS: Items were moved to the managers office when identified. CA: Glynn Eh instructs management to ensure that all medicines and first aid supplies are properly stored in areas where they don't pose a contamination risk to food or food prep areas and equipment.

Observed during the course of this inspection that the facility had a box of single service to go boxes stored directly on the floor. COS: The box was elevated. CA: Glynn EH instructs management to ensure that staff is trained to store single service items at least six inches off of the floor in a clean/dry location.

Observed during the course of this inspection that the facility microwave was old and in disrepair with multiple rust spots inside of it. CA: Glynn EH instructs management to remove the damaged unit and replace it if the facility needs to use a microwave for food prep.

Observed during the course of this inspection that the facility was using a frozen oyster meat product that came with a 90 day shellstock tag. When asked whether or not the facility was properly storing these tags for 90 days and labeling them with the dates the oysters were sold the facility self reported that they were not. CA: Glynn EH informed facility that they are required to store all shellstock tags that come with oysters for a minimum of 90 days after the last oyster is sold. Tags must be kept in an orderly arrangement in order of when they were sold.

Observed during the course of this inspection that the facility walk in cooler door and a prep top cooler door located in the main kitchen both had doors with broken hinges that did not allow them to properly close. CA: Glynn EH instructs management to have both of these doors repaired to allow for properly closing doors.

Observed old food buildup on multiple walls of the facility in the main kitchen as well as a large hole in the wall next to the ice machine in the back of the facility. CA: Glynn EH instructs the facility to increase its deep cleaning frequency and intensity as well as conducting the necessary repairs to have walls properly sealed.

Observed during the course of this inspection that the facility had uncovered chicken and fish at the bottom of the reach in cooler located in the main kitchen behind the register area. CA: Management stated that staff will be trained to have foods covered at all times when not in direct use.

Observed during the course of this inspection that the facility staff cooking and working directly with food had no proper hair restraints. CA: Management stated that staff will be supplied with company hats that have been ordered but not delivered.

Observed during the course of this inspection that the facility walk in cooler door is missing hinges that allow the door to properly close. CA: Management stated that replacement hinges have been ordered for the door that will allow it to properly close when opened.

Observed during the course of this inspection that the facility had uncovered raw chicken gizzards stored directly above uncovered raw oysters and scallops. COS: Management rotated and covered the items. CA: Management stated that staff will be trained to not store raw chicken over raw seafood uncovered in any cold hold units in the facility. Management also stated that all affected foods in the reach in cooler will be cooked to a final cook temp of 165 deg f for 15 sec.

Observed during the course of this inspection that the facility had a prep top cooler located in the main kitchen that was cold holding tcs seafood and raw chicken liver above 41 deg f. COS: Management discarded all tcs foods. CA: Management stated that the prep top will not be used to hold tcs food products until repairs are made and the equipment can hold foods at 41 deg f or below.

Observed during the course of this inspection that the facility was storing many different types of cleaning chemicals directly on and above the ice machine. COS: Management removed all cleaning chemicals from the ice machine. CA: Management stated that staff will be trained to properly store all chemicals away from food, food contact surfaces, and food prep areas.

Observed during the course of this inspection that the facility walk in cooler door is missing hinges that allow the door to properly close. CA: Management stated that the door will be repaired to allow it to properly close when opened.