SNAPPER GRABBERS SEAFOOD MARKET health score and inspection history

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.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.///Gaskets on all doors of make table torn or coming apart.

Allow utensils to air dry before stacking.///Pan and bowls stacked wet.

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.

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.

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

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.///Light out in hood. 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.///Hood vents have visible grease.

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH.///Current inspection not posted.

Store food at least 6 inches above the floor.///Several boxes in dry storage are sitting on floor.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.///Repair or replace damaged gaskets on low boy cooler. 4-501.12 Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Cutting boards showing heavy use.

Clean plumbing fixtures as often as necessary to keep them clean.///Drain under 3 compartment sink has food debris and build up.

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.///Several lights out under the hood. (2 of 4) 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.///Hood vents have grease visible.

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)Accumulation food debris and encrusted grease on the exterior of fryers and grill. (2)Food debris in the bottom of RI freezer and RI cooler.