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Little Smoky Ski Area

E 4-75-21 W5 Smoky River MD No. 130 (Rural) AB · Food - General

7 inspections

  1. Demand Inspection

    2 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The water sample collected on January 27, 2026, tested positive for Total Coliform bacteria.**Please re-sample.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in-freezer in the main kitchen was in disrepair. - Operator stated that the work order is already in place for repair. **Please repair. Note: The facility is currently using cabinet freezer to store frozen food items.
  2. Demand Inspection

    2 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The test was not performed for the water sample collected on January 13, 2026, as the sample was received more than 48 hours. **Please resample immediately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in-freezer in the main kitchen was in disrepair. - Operator stated that the work order is already in place for repair. **Please repair. Note: The facility is currently using cabinet freezer to store frozen food items.
  3. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in-freezer in the main kitchen was in disrepair. - Operator stated that the work order is already in place for repair. **Please repair. Note: The facility is currently using cabinet freezer to store frozen food items.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen's commercial ventilation system was past due for a professional cleaning and servicing.Ensure that the system is maintained in a proper working order and is serviced as required by the manufacturer, fire codes, or any other regulatory requirements.The operator of the facility has now contacted a company to service the commercial ventilation system.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in refrigerator was maintaining a temperature of 9 degrees Celsius at the time of the inspection. All foods measured a comparable surface temperature. The unit was recently turned on for the season but the gills of the condenser were 3/4 covered with a thick layer of ice. This was likely preventing adequate air flow and cooling in the cooler.Ensure that the refrigerator is serviced/repaired and that it is capable of maintaining foods at 4 degrees Celsius or less before re-filling with food.
  7. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in refrigerator was maintaining a temperature of 9 degrees Celsius at the time of the inspection. All foods measured a comparable surface temperature.Only a few food items were present in the effected cooler and had not been stored there for a prolonged period. All potentially hazardous foods were relocated to the kitchen's drink cooler that was maintaining a temperature below the required 4 degrees Celsius.The unit was recently turned on for the season, but the gills of the condenser were 3/4 covered with a thick layer of ice. This was likely preventing adequate air flow and chilling of air in the cooler.Ensure that all temperature holding devices that store food are routinely monitored for temperature compliance. All cold foods must be stored at 4 degrees Celsius or less.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen's commercial ventilation system was past due for a professional cleaning and servicing.Ensure that the system is maintained in a proper working order and is serviced as required by the manufacturer, fire codes, or any other regulatory requirements.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in refrigerator was maintaining a temperature of 9 degrees Celsius at the time of the inspection. All foods measured a comparable surface temperature. The unit was recently turned on for the season but the gills of the condenser were 3/4 covered with a thick layer of ice. This was likely preventing adequate air flow and cooling in the cooler.Ensure that the refrigerator is serviced/repaired and that it is capable of maintaining foods at 4 degrees Celsius or less before re-filling with food.