South Dade Snappers Inc Improves its Sanitary Rating

Critical - Violation: 50-08-1Establishment operating without a current Hotel and Restaurant license.MUST MAKE CHANGE OFOWNERSHIP

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.chiken wings

Critical - Working containers of food removed from original container not identified by common name.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sauce,coleslaw in kitchen area out of refrigerator

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.chiken wings

Critical - No thermometer provided to measure temperature of food product.

Critical - Observed potentially hazardous food thawed in standing water.poultry

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.poultry next to cooked pasta thawing

Critical - Observed raw animal food stored over ready-to-eat food.

Critical - Observed food stored on floor.frezer

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.

Observed ice scoop with handle in contact with ice.

Observed employee with no hair restraint.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed soil residue in storage containers.

Critical - Observed encrusted material on can opener.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Observed single-service articles improperly stored.next to handsink

Observed dusty ceiling tiles and/or air conditioning vent covers.

Wet mop not hung to dry.

Critical - Establishment operating without a current Hotel and Restaurant license.MUST MAKE CHANGE OFOWNERSHIP

Critical - Manager lacking proof of Food Manager Certification.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.cooked chiken

Critical - Working containers of food removed from original container not identified by common name.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.coleslaw

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.chiken

Critical - No thermometer provided to measure temperature of food product.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.

Critical - Observed raw animal food stored over cooked food.

Critical - Observed food stored on floor.frezer

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Observed ice scoop with handle in contact with ice.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Observed employee with no hair restraint.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Observed soiled reach-in cooler gaskets.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - Hand wash sink lacking proper hand drying provisions.

Wet mop not hung to dry.

Critical - Hotel and Restaurant license not properly displayed.current

No copy of latest inspection report.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro