SNOOKS BAYSIDE FOOD TRUCK Inspection – March 29, 2024

High Priority 1

#6High Priority03A-02-5

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 4

#7Intermediate11-27-4

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.

#8Intermediate16-37-1

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.

#9Intermediate02D-02-4

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

#10Intermediate02C-02-5

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**

Corrected On-Site

Basic 5

#1Basic36-01-4

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

#2Basic08B-38-4

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

#3Basic31B-04-4

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

#4Basic22-16-4

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

#5Basic21-09-4

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

Florida Food Watch