Snook Inn

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler cooked prime rib (49F - Cooling), per operator the cooked prime rib is from the previous day. See stop sale.

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. In the dishwasher in the back of the kitchen, Dishwasher (Chlorine 0ppm). The sanitizer and soap feed lines were crossed. Operator corrected the feed lines, chlorine sanitizer 50ppm.

Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw shell eggs are stored above ready to eat dressings. Operated moved the shell eggs to proper storage.

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler cooked prime rib (49F - Cooling), per operator the cooked prime rib is from the previous day. See stop sale.

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer cooler under the grills, Fish (46F - Cold Holding); shrimp 48F (46F - Cold Holding); ground beef (46F - Cold Holding). Operated iced the contents of the drawer cooler.

Bowl or other container with no handle used to dispense food. There is a sizzle plate inside a container of rice in the walk in the walk in cooler. Operator removed the sizzle plate.

In-use ice scoop stored on soiled surface between uses. There is an ice scoop on the drain rack of a soda fountain. Operator moved the ice scoop to proper storage.

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. Dishwasher (Chlorine 0ppm), operator replaced the empty container of sanitizer, chlorine sanitizer 50ppm.

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table rice (112F - Hot Holding); black beans (108F - Hot Holding). Per operator the line was refilled less than two hours ago, items moved to reheat.

No soap provided at handwash sink. There is no soap at the hand washing sink by the back dish washing area. Operator refilled the soap.

Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided operator with a copy of the raw oyster advisory.

Spray bottle containing toxic substance not labeled. There are unlabeled chemical spray bottles in the server area. Operator labeled the spray bottles.

Bowl or other container with no handle used to dispense food. There is a container with no handle inside a pan of mango salsa. Opera this discarded the container with no handle.

Equipment in poor repair. The gasket on the upper left drawer cooler at the entrance to the cook line and the bottom middle drawer in front of the deep fryer and the walk in cooler and walk in freezer doors are damaged.

Food stored on floor. In the walk in cooler there are cases of fish, crab clusters and french fries stored on the floor.

In-use utensil stored in standing water less than 135 degrees Fahrenheit. In the back kitchen utensils are being held in 90F water. Operator dumped the water.

Old labels stuck to food containers after cleaning. There are multiple containers on the drying racks with old labels on them.