STINGERS BAR & GRILL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored in low drawers unit over cooked pasta in low drawer unit. Manager moved pasta. Corrective Action Taken

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. Fish dip stored in flip top cooler, not dated . Opened on Sunday , two days ago. Manager dated. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at pizza station soiled with grease and food debris. Manager placed opener in sink to be washed and sanitized. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in bathroom at pizza station soiled. Manager provided paper towels at handwashing sink. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Flip top cooler in kitchen with rust spots.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of glass cleaner unlabeled at pizza station soiled, under counter. Manager labeled bottle. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interiors of ice machines in establishment soiled with black mold- like substance. Advised manager to clean and sanitize ice machines. Manager started cleaning ice machines. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's earphones and personal food stored on cutting board in kitchen. Educated employee on storing personal items in food prep areas. Employee removed personal items. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floors throughout kitchen and in pizza station soiled with food debris and blackish substance. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Clean utensil stored in steam table in kitchen at 67 F. Employee discarded water. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interiors of all reach in coolers throughout kitchen and pizza station soiled with grease and food debris. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen soiled with food debris and grease. Repeat Violation

Basic - - From initial inspection : Basic - Interior of 3 door reach in cooler in disrepair/has exposed insulation in in pizza station. Warning - From follow-up inspection 2025-07-16: Observed same Time Extended

• From initial inspection : Portable fire extinguisher gauge in red zone on wall in entrance to kitchen. For reporting purposes only. - From follow-up inspection 2025-07-16: Observed same Time Extended

Intermediate - Handwash sink used for purposes other than handwashing. In kitchen, handwashing sink has kitchen utensils stored.

Basic - Buildup of food debris/soil residue on equipment door handles. In pizza kitchen, reach in cooler soiled with food debris

Basic - Food stored on floor. In dish area, case of ketchup stored on floor.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. On cookline, cooked pasta (51F - Cooling). Operator stated held overnight in cooler. Not prepared or portioned today. See stop sale

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler, raw fish stored over ready to eat turkey and ham. Operator moved fish to bottom shelf Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. On cookline, cooked pasta (51F - Cooling). Operator stated held overnight in cooler. Not prepared or portioned today.

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. In reach in cooler, Mahi 40°F not removed from reduced oxygen packages. See stop sale

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat cheese Operator moved to eggs to bottom shelf.

Basic - Food stored on floor. Tomato sauce cans stored on floor across from dishwasher.

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over ready to eat vegetables in reach in cooler in kit Operator moved chicken to bottom shelf Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink at pizza station, no paper towels. Operator supplied Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- pizza by slice As per operator food on time since 11:30; operator time marked Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at pizza station Operator provided Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable at pizza station

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets and coolers' door handles

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all coolers at cook line and pizza area;

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer at storage area- Raw chicken not commercially packaged over berries- operator stored raw chicken to lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bar front counter -Cooked pasta 74-76F cold holding- operator states food out of temperature for 2 hours- food left out at room temperature- operator placed in reach in freezer to quick chill. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Large strainer in handwash sink with ice and lemons- operator removed. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On menus or to- go menus for undercooked burgers. Repeat Violation

Basic - Cleaned and sanitized equipment or utensils not properly stored. Pots and pans at upstairs/attic storage on floor.

Basic - Floors not maintained smooth and durable. Large crack and missing portion of floor at front bar handwash sink.

Basic - No handwashing sign provided at a hand sink used by food employees. At bar handwash sink.

High Priority - Raw animal food stored over canned/bottled drinks. At office storage area reach in cooler raw beef and shell eggs stored over bottled beer. Operator moved beer to other side of cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line corned beef (54°F - Cold Holding), held in container on cutting board. Operator stated being held less than 1 hour, returned to refrigeration. Corrective Action Taken

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed operator consumer advisory. Corrective Action Taken

Basic - Clean utensils stored between equipment and wall. At triple sink spatulas stored between sink and wall. Operator removed spatulas, washed rinsed and sanitized. Corrected On-Site

Basic - Food stored on floor. At office storage area bag of onions and box of potatoes stored on floor. Operator moved items to shelf. Corrected On-Site

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 handled toasted bread for immediate service. Discussed with owner and employee. Toast discarded, hands washed and gloves put on. Corrected On-Site Repeat Violation

High Priority - Employee washed hands with no soap or paper towels. Employee went to hand sink and washed hands with soap and paper towels. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw fish. Moved to properly store. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pan of marinara say pie and meatballs at 71° for 30 minutes at cook line shelf. Employee moved to reach in cooler until ready to heat. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cooked potatoes at cook line cutting at room temperature with no time stamp. Employee time stamped. Establishment uses time as a public health control and has a written procedure. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hands in 3 compartment sink. Employee rewashed at hand wash sink. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards, mechanical slicer and can opener soiled. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink at bar. Strainer with ice observed. Sink cleaned and sanitized. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At storage area.

Basic - Buildup of food debris/soil residue on equipment door handles. Most handles on various equipment in both kitchens soiled.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Tall reach-in cooler at entrance to kitchen on right side of establishment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of coolers, fryer, shelves at toaster area and cooking equipment soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple cooler interiors soiled. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At main kitchen.