SNAPPER GRABBERS SEAFOOD MARKET health score and inspection history

Prohibit unauthorized persons, including children, from entering kitchen.///Child behind counter.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.///Employee coffee creamer above thawed seafood in WI and RI coolers.

Store raw shell eggs below and away from ready to eat food. (preventive)///Eggs in Wi cooler above thawed seafood, and in RI cooler behind counter. 3-305.11 Store food at least 6 inches above the floor.///Boxes on floor of WI freezer.

5-205.15(B) Repair condensate leak in refrigeration units.///Possible condensate leak in WI freezer.

Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.- 3-304.14 Change the sanitizing solution for wiping cloths when visibly soiled.///Soiled towel in floor of walk in freezer.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///(1) Large accumulation of ice in corner of WI freezer. (2) Debris on floor.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).///Market managers certificate expired.

Store food at least 6 inches above the floor.///Boxes sitting on the floor in the WI freezer.