Hideaway Rest & Lounge

Basic – Cleaned and sanitized equipment or utensils not properly stored. Observed ice buckets stored on floor in front of ice machine. Operator placed buckets off of floor. Corrected On-Site

Basic – Current Hotel and Restaurant license not displayed.

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

Basic – Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored on shelving above food served to public in walk in cooler.

Basic – Food not stored at least 6 inches off of the floor. Observed boxes of frozen meat stored on floor in walk in freezer.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw sausage stored over cake in walk in cooler. Operator moved cake to proper location. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Butter pats 68F cold hold less than 4 hours. Operator placed butter pats on metal tray in freezer Corrective Action Taken

High Priority – Toxic substance/chemical improperly stored by spices. Operator removed chemical. 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 shredded mozzarella cheese not date marked. Operator date marked cheese. 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 operator with written procedures. Corrected On-Site

Intermediate – Food-contact surface soiled with food debris/grease on can opener. Operator cleaned can opener. Corrected On-Site

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sinks at cook line. Operator placed paper towels at hand wash sinks. Corrected On-Site

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. Operator completed forms. Corrected On-Site

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed precooked shrimp not date marked. Operator date marked shrimp. Corrected On-Site

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Employee restroom.