- Basic - Food stored on floor. Oil **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Old labels stuck to food containers after cleaning. Sushi bar area
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door
- Basic - Reach-in freezer shelves with rust that has pitted the surface.
- Basic - Soda gun holster with accumulated slime/debris. Bar areas
- Basic - Wall soiled with accumulated food debris. By dish machine not set up machine
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Bar area
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Dairy
- Intermediate - Handwash sink used for purposes other than handwashing. Kitchen
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area outside
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08/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham- turkey- homage dressing - 50° f - corrective action stop sale- other TCS ice pack during cooling process- **Repeat Violation** **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
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5/12/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves in kitchen **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair.reach in cooler- by dish room **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. Reach in freezer **Warning**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
- Basic - Leaking pipe at plumbing fixture. Dishwasher -
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site** **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - corrective action- changed bucket - ( sanitizer empty) - shall use three compartment sink-.even after running the dishwasher several time- chlorine not showing on strip **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham- turkey- homage dressing - 50° f - corrective action stop sale- other TCS ice pack during cooling process- **Repeat Violation** **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw beef in reach in cooler **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Ham- turkey- and homemade dressing - operator discarded- **Corrected On-Site** **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. **Warning**
- Intermediate - Hot water supply not maintained during peak periods. In Ladies restroom **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
- Intermediate - Reach-in freezer shelves soiled with food debris. **Warning**
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3/18/2014 | Routine - Food | Warning Issued |
- Basic - Gaskets/seals on holding unit in poor repair. Across from fryers
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken, across from three compartment sink
- Basic - Wall soiled with accumulated food debris. Prep line across from three compartment sink
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese, 48! Reach in cooler across from grill **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 46f, reach in cooler across from grill
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. 49F, reach in cooler across from grill **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shell eggs over cheese in reach in cooler
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw beef
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near three compartment sink
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10/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Above slicer
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar, restrooms
- Basic - Wet mop not stored in a manner to allow the mop to dry. In mop bucket
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over lettuce in reach in cooler across from slicer
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Deli meat in reach in cooler across from slicer
- Intermediate - Handwash sink used for purposes other than handwashing. Bin of water in sink, sushi bar
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Various food in reach in cooler across from slicer
- Intermediate - Spray bottle containing toxic substance not labeled. Under slicer
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6/4/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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