SNOOKS BAYSIDE FOOD TRUCK

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked shrimp ceviche (45F - Cold Holding); cooked shrimp (45F - Cold Holding) As per operator over 4 hours. Operator discarded during inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp ceviche (45F - Cold Holding); cooked shrimp (45F - Cold Holding) As per operator over 4 hours. Operator discarded during inspection. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean cutting board stored on floor. Operator removed from floor during inspection. Corrective Action Taken

Basic - Floor not cleaned when the least amount of food is exposed. Observed by reach in cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior on reach in freezer.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed commercially processed cooked crab meat not dated, as per operator over 24 hours.

Intermediate - Handwash sink used for purposes other than handwashing. Observed clean utensils inside hand wash sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided during inspection. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink on reach in cooler next, operator removed during inspection. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Working containers of food removed from original container not identified by common name. Observed croutons container not identified.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked crab claws (46F - Cold Holding); raw ahi tuna (48F - Cold Holding) reach in cooler next to prep service window. As per employee less than 2 hours.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit on premises.

Intermediate - Packaged food not labeled as specified by law. Observed croutons container without common name. Next to service window.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked shrimp container not date marked, as per employee from previous day. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed.

Basic - Food stored on floor. Observed box of oranges stored on floor next to service window.

Basic - No handwashing sign provided at a hand sink used by food employees. Provided sign form during inspection.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed shelves soiled with food debris reach in cooler across from stove.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed next to HWS.