SKIP'S MARINA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese in reach-in cooler make top table at 52F. Employee started she removed cheese from lower part of reach-in cooler 1 hour prior. Cheese was in two plastic container inside each other. Employee removed cheese from extra container it was stored in and move it to colder section of reach-in cooler. 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 cheese cooked hamburgers being hot held at 129F. Employee remove move burgers to hotter section of flat top grill. Corrective Action Taken

Intermediate - 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. Issued copy of Employee health agreement to operator, current staff completed Employee health agreement. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged tuna 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. Employee removed fish from packaging. Corrected On-Site

Intermediate - Mobile food dispensing vehicle disposing liquid waste improperly. Observed waste water from gray water tank is draining on to ground.

Basic - Plumbing system in disrepair. Observed drain for waste water tank on MFDV is leaking and valve does not shut tight.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed cheese that was commercially packaged has been open more then 24 hours prior as per employee statement not date marked. Repeat 6-9-23 Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken prepared onsite more then 24 hours prior as per employee statement not date marked

High Priority - Food with mold-like growth. See stop sale. Observed 3 lbs. shredded cheese in grill cooler draw. Observed employee voluntarily dispose of cheese.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed cheese opened more then 24hours prior as per employee statement not date marked.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed buildup of grease on hood and wall by fryer.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floor soiled/has accumulation of debris under cooks line equipment

Basic - Food stored on floor. Observed plastic oil jug stored on floor of shed next to food truck

Basic - In-use ice scoop stored on soiled surface between uses.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed utensil at cooks line not stored dirty pan. Observed employee remove utensils from pan and place to be washed in 3 compartment sink. Corrected On-Site

Basic - Soiled dry wiping cloth in use at cooks line.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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.

Intermediate - 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.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over lettuce in Walk-in cooler. Observed employee move egss to bottom shelf. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed cheese opened 3 days ago per employee statement not date marked.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tanks at bar area not secured.

Basic - Wood food-contact surface not properly sealed. Observed hard wood use as shelf in Walk-in cooler not sealed.

High Priority - Operating with an expired Division of Hotels and Restaurants license.