SKI'S HIDEAWAY

High Priority - Container of medicine improperly stored. Bottle of alieve over prep table Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Meatballs not remarked after freezing Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms

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. Mahi

Basic - Equipment in poor repair. Gasket torn on white chest freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system dirty

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. 2. Ceiling dusty

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked onions found at 61°. Chef stated been out of cooler for 1 hour. Advised to rapid chill Corrective Action Taken Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Right side of hood system

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Egg wash found at 54° in service more than 4 hours

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg wash found at 54° after being in service more than 4 hours

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Only have quaternary need chlorine for dishwasher

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

High Priority - Dented/rusted cans present. See stop sale. 2 cans of tuna dented

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes and pasta salad just restocked 30 minutes ago. Recommended rapid chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade dirty

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in flour Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken wings found at 94° cooling after 2 hours

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken wings found at 94° cooling after 2 hours

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes found at 41°-58°. Not in deep enough ice bath. Chef stated only been in service for 30 minutes. Recommended rapid chill Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener dirty

Intermediate - Handwash sink used for purposes other than handwashing. Sink used as a dump sink.

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in flour Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Outside storage area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters dirty Repeat Violation

Basic - Old labels stuck to food containers after cleaning. 2. Exterior of dish machine dirty

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In dish machine area

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. Corrected On-Site

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Bar sink at 3 bin area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade gooey. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood heavily soiled-drippy grease.