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.

Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the walk in cooler there are 11 one pound portions of commercially processed, reduced oxygen packaged portion of tuna fully thawed while still in the packaging which is marked remove from packaged defrost under refrigeration. See stop sale.

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In a steam table in the back kitchen cooked pork ribs (133F - Hot Holding). Operator increased the heat.

Handwash sink not accessible for employee use at all times. In the hand washing sink in the back kitchen there is a knife and green scrubber stored inside the sink. Operator cleared the hand washing sink.

Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the walk in cooler there are 11 one pound portions of commercially processed, reduced oxygen packaged portion of tuna fully thawed while still in the packaging which is marked remove from packaged defrost under refrigeration. See stop sale.

Equipment and utensils not properly air-dried - wet nesting. There are multiple wet nested pans on the storage shelf in the dish washing area.

In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 109F standing water on the cook line.

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.

Standing water in bottom of reach-in-cooler. There is standing water in the bottom of the make table cooler in the cold food section.

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.

From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer coolers under the grill, Fish (47F - Cold Holding); Poultry (48F - Cold Holding); ground beef (47F - Cold Holding). Operator iced the drawers. In the make table cooler in the pantry area, hard boiled eggs (48F - Cold Holding); tuna (48F - Cold Holding). - From follow-up inspection 2025-04-07: In the pantry make table cooler, hard boiled eggs 68F cold holding, raw tuna 55F cold holding. see stop sale.

From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. The hand washing sink in the back prep area has buckets of soap inside and a broom across the front. Operator cleared the sink. - From follow-up inspection 2025-04-07: There is a garbage can in front of the hand washing sink in the back prep area. Operator moved the garbage can.

Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. On the can rack with undamaged cans there is 1 number 10 can of ketchup with a severely dented rim. See stop sale.

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer coolers under the grill, Fish (47F - Cold Holding); Poultry (48F - Cold Holding); ground beef (47F - Cold Holding). Operator iced the drawers. In the make table cooler in the pantry area, hard boiled eggs (48F - Cold Holding); tuna (48F - Cold Holding).

Handwash sink not accessible for employee use at all times. The hand washing sink in the back prep area has buckets of soap inside and a broom across the front. Operator cleared the sink.

No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance inside the top of the ice machine in the service area, on the walls and ceiling.

Damaged/spoiled/recalled food not properly segregated. On the can rack with undamaged cans there is 1 number 10 can of ketchup with a severely dented rim. See stop sale.

In-use ice scoop stored on soiled surface between uses. There are ice scoops stored on the drain boards of the soda fountains in the service area and on top of the ice machine in the service area.