Snooks Bayside

Basic – 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. Observed 6 tuna packages thawed already in 2 doors unit near dishwasher machine. Employee discarded at the time of the inspection. Corrected On-Site

Basic – Current Hotel and Restaurant license not displayed.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag next to clean cups at the bar area.

Basic – Garbage on the ground and/or pad around dumpster.

Basic – Ice scoop handle in contact with ice. Observed at the bar area, employee removed during inspection. Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in units at cook line.

Basic – Single-service articles improperly stored. Observed clean jars stored not inverted in rack near dishwasher machine, Manager stored correctly.

High Priority – 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. Observed Dishwasher (Chlorine 0ppm).

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw lobster (48F – Cold Holding) at cook line. cooked rice (51F – Cold Holding) at walk in cooler. As per employee less than 4 hours, employee moved to freezer to cooler down. Corrective Action Taken

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed soup of the day (123F – Hot Holding)as per employee less than 4 hours at the cook line, employee proceeded to reheat. soup of the day (176F – Reheating) Corrected On-Site

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. Provided form during inspection.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.