STONEHOUSE NEIGHBORHOOD BAR AND GRILL

Basic - Employee with no beard guard/restraint while engaging in food preparation. One employee with beard working at cookline without wearing a beard guard.

Basic - Unclean building components, attachments or fixtures. 1. Wall and ceiling tile over dish machine soiled with dust. 2. Dusty vents on ceiling in rear prep area.

High Priority - Live, small flying insects found 1. One fly flying in kitchen at cookline. 2. One fly flying in kitchen near walk-in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw hamburger meat stored on shelf directly above pan containing beef. Manager stated the beef has not been injected or blade tenderized. Manager moved the raw hamburger meat to the bottom shelf during this inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pan on grill: grilled mushrooms (105F - Hot Holding). Manager stated the mushrooms have been held hot for approximately 15 minutes and reheated them to 209F during this inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Top of ice machine interior soiled with lime-like substance.

Basic - Buildup of food debris/soil residue on equipment door handles. Handle on ice machine door soiled with lime-like substance. Manager cleaned the ice machine door during this inspection. Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster. Trash scattered on ground around dumpsters.

Basic - Old labels stuck to food containers after cleaning. Seven pans with remnants of old labels still attached drying on table in back of kitchen. Manager moved items back to the warewash area to be properly washed, rinsed, and sanitized. Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. Foil pans not inverted on uncovered shelf in back of kitchen. Manager inverted the pans during this inspection. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Air vents throughout kitchen soiled with black substance. Repeat Violation

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. Dish machine chlorine 0ppm. Manager primed machine, still 0ppm. Manager unclogged sanitizer line, then primed machine again, then chlorine 50ppm. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cookline pulled up pants with gloved hands, the proceeded to pour barbecue sauce on chicken wings without first washing hands and changing gloves. Manager had employee wash hands and put on new gloves before continuing to work at cookline. Corrective Action Taken

Basic - Unclean building components, attachments or fixtures. 1. Air vents throughout kitchen soiled with dust. 2. Ceiling tiles in kitchen near server station and warewash areas soiled with dust.

Basic - Wiping cloth sanitizing solution stored on the floor. Red bucket containing quaternary sanitizer stored directly on floor behind bar.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched cooked hamburger and toasted bun with bare hand on cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table across from walk-in cooler. Cutting board on reach-in cooler across from cook line. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach-in cooler across from cook line. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Top of ice machine across from office. Fan covers in walk-in cooler.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen shelf. Manager turned containers over. Repeat Violation

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall in hallway outside of bar cooler has no paneling leaving insulation exposed.

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. Dish machine chlorine 0ppm. Manager attempted to prime machine, still 0ppm. Manager managed to unclog the line, then 50ppm. Inspector instructed manager to sanitize all dishes that have been washed with the dish machine today. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw beef stored directly on top of pan containing cooked pasta inside reach-in cooler at cookline. Manager moved the raw beef to the bottom shelf during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in coolers near cookline: shrimp (44F - Cold Holding); chicken (44F-45F - Cold Holding); salmon (45F - Cold Holding). Manager stated all have been held inside unit for approximately two hours. Manager added ice to all items to rapidly cool to 41F. shrimp (44F 1:30, 38F 2:40 - Cooling); chicken (45F 1:30, 39F 2:40 - Cooling); salmon (45F 1:50, 39F 2:40 - Cooling) Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cookline stained. Interior of ice machine door soiled with mold-like substance. Manager cleaned the ice machine lid during the his inspection. Nozzles at both fountain machines in kitchen soiled with mold-like substance. Manager had an employee begin cleaning nozzles during this inspection. Corrective Action Taken Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at cookline has deep cut marks.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested plastic pans on clean dish rack above three-compartment sink. Manager moved all pans to the warewash area to be washed, rinsed, and sanitized. Corrective Action Taken

Basic - Garbage on the ground and/or pad around dumpster. Trash scattered on ground behind dumpster. Manager placed all trash into the dumpster during this inspection. Corrected On-Site Repeat Violation

Basic - Insect control device installed over food preparation area. Bug zapper sitting directly on top of ice machine.

Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device. Bug zapper on top of ice machine. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old labels stuck to five condiment bottles on clean dish rack near dish machine. Manager moved all items to the warewash area to be washed, rinsed, and sanitized. Corrective Action Taken Repeat Violation

Basic - Unclean building components, attachments or fixtures. Floor in walk-in freezer soiled with food debris and ice.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Two different servers entered the kitchen from the customer dining area and scooped ice without washing hands. Manager instructed employees to wash hands before scooping ice going forward. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan containing raw beef steaks stored on shelf above packages of cooked soup inside walk-in cooler. Manager removed soup from shelf during this inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Tubes of raw hamburger meat stored on shelf above packages of whole-intact beef inside walk-in cooler. Manager moved hamburger meat to the lower shelf during this inspection. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at red hose connection at water heater behind building. Backflow prevention device missing at red hose connection after splitter at mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior walls and ceiling of ice aching soiled with black substance.

Basic - Clean utensils stored between equipment and wall. Two knives stored between make-table and prep table at cookline. Employee removed knives from area during this inspection. Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster. Cardboard and plastic trash scattered around dumpster inside enclosure behind establishment.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored hanging from oven door handle at cookline. Employee removed tongs from handle during this inspection. Corrected On-Site Repeat Violation

Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device. Bug zapper installed on wall in dry storage area of kitchen. Manager removed zapper from wall during this inspection. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Several old labels stuck to clean plastic pans on clean dish rack near ice machine in back of kitchen. Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Six packages of fish thawed in ROP packaging that instructs them to remove it from packaging before thawing inside walk-in cooler. Manager discarded packages of fish during this inspection. Corrective Action Taken

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. Six packages of fish thawed in ROP packaging that instructs them to remove it from packaging before thawing inside walk-in cooler. Stop saleissued. Manager discarded packages of fish during this inspection. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Several clear plastic pans wet nested on shelf above three-compartment sink. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Three cracked plastic pans on shelf above three-compartment sink. Manager discarded pans during this inspection. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle at cookline. Manager removed tongs from handle during this inspection. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Several metal pans on shelf above three-compartment sink with remnants of old labels still attached.

Basic - Ceiling tile missing. Ceiling tile missing in kitchen outside of office.

Basic - Equipment and utensils not properly air-dried - wet nesting. Drink cups wet nested on table in kitchen near fountain machine.

Basic - Open dumpster lid. Dumpsters in enclosure behind building. Manager closed lids during this inspection. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee on cook line take raw meat and place on grill then removed gloves and put on new gloves without washing hands.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemical substance stored above hand wash sink in kitchen Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees on the cook line with no hair restraints.

Basic - In-use tongs stored on equipment door handle between uses. Observed two tongs stored on oven handle on cook line.

Basic - Old labels stuck to food containers after cleaning. Observed old labels not removed on containers stored on clean ware rack in kitchen Repeat Violation

Basic - Single-service articles improperly stored. Observed box of single service straws stored on floor in dry goods storage area. Also observed single service take out trays at bar not inverted or protected. Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wet wiping cloth on flip-top make table cutting board.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw steak on grill line. Manager moved ground beef to bottom drawer. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items held on grill: gravy (100°F - Hot Holding); mushrooms (126°F - Hot Holding). Manager stated items placed on grill two hours prior to temperature being taken. Manager placed items on grill to reheat: mushrooms (188°F - Reheating); gravy (193°F - Reheating). Item in wait station warmer: green beans (117°F - Hot Holding). Manager stated item placed in warmer 30 minutes prior to temperature being taken. Manager placed item in microwave to reheat: green beans (175°F - Reheating). Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on reach-in cooler across from grill stained.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles on shelf outside of office.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above grill greasy.

Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf next to back door.

Basic - Open dumpster lid. Manager closed lid. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pan lids stored in wait station. Manager turned lids over. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher next to hand washing sink across from dish machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee uncovered drinks above food prep table. Manager disposed of drinks Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed cook with beard and no beaded guard cooking.

Basic - Food stored on floor. Observed two boxes of lettuce on the floor in beer Walk-in Cooler .

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on prep table and not in sanitizer solution. Manager placed wiping cloth in solution Corrected On-Site