HILLSTONE RESTAURANT

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. Observed no time marking on clarified butter at cook line. Per operator, food held on time for approximately two hours. Operator put time marking on food. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed no certified food manager present at the beginning of the inspection; more than 4 people engaged in food prep. Certified food manager arrived during inspection. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle at cook line. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop stored in 77F standing water next to ice cream freezer at cook line. Operator removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign inside men's and women's restrooms. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. On cook line, employee food stored on same area as food served to guests. Employee removed item

Basic - Equipment and utensils not properly air-dried - wet nesting. By reach in freezers, plastic containers wet nesting.

High Priority - Non-food grade paper/paper towel used as liner for food container. At front line, non food grade paper towels used to cover ready to eat foods. Operator removed Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. In bakery area, hand wash sink blocked by electrical cords. Operator moved wires. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, floor top cooler #1; pasta (50F - Cold Holding). Over stacked product. Operator stated pasta prepped less than one hour ago. Operator removed over stacked pasta and put under cooler to chill. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. At ice machines, hand wash sink blocked by electrical cords. Operator removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. At dish machine, containers wet nesting on shelf. At storage area, container wet nesting on shelf. Operator informed dishwasher to properly dry items before storing. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw steak over raw oysters in walk-in cooler; operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blanched fries (57F - Cold Holding); butter (41-55F - Cold Holding); in reach in coolers at cook line ; foods overstocked ; as per operator foods not prepared today; food divided into smaller portions and moved in reach in cooler 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 - cooked artichokes and roasted peppers at cook line; as per operator food on 4 hour plan; food outside for less than 30 minutes; operator dated Corrected On-Site

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature under 160); as per operator dish machine sanitizing using high temperature and chlorine sanitizer; operator unable to check sanitizer ; operator stated dish machine ran too many loads prior; dishwasher not tested by employee / operator prior to running machine; Switched to Three compartment sink; Corrective Action Taken

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Working containers of food removed from original container not identified by common name. Egg wash plastic spray bottle on the shelf in walk-in cooler no label with common name

High Priority - Dented/rusted cans present. See stop sale. Can of olives dented in the seam in dry storage.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lemon butter (120F - Hot Holding) in hot holding unit on cook line. Operator states product cooked and placed in unit less than four hours ago. Unit turned up. Lemon butter stirred- 135F.

Basic - Wet wiping cloth not stored in sanitizing solution between uses at sauce hot holding unit. Operator removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo line butter (51°F - Cold Holding). Butter held at room temperature on expo line. Operator stated being held less than 1 hour. Explained requirements for using time as a public health control. Operator applied appropriate time mark. Corrective Action Taken

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160°F). Operator stated EcoLab had to order a part for dish machine. Instructed operator to set up triple sink.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon offered on menu, recipe states not to cook salmon over 140°F, no disclosure.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At prep area hand wash sink no paper towels. Operator provided paper towels. Corrected On-Site

Intermediate - No soap provided at handwash sink. At bakery hand wash sink no soap. Operator provided soap. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler, tabboulleh and cooked corn salad at 63/67° in top of make table with top off cold holding. Manager moved to walk in cooler to facilitate bringing product to 41°. Reviewed using containers of TCS foods with smaller quantities when leaving covers off to manage cold holding at 41° or below. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Ceiling vents soiled with accumulated water dripping. At dish area.

Basic - Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food. Establishment is using real oyster shells provided by purveyor to serve fried oysters per manager. Reviewed requirements that oyster shells are single use only when shucked on site.

Basic - Stored food not covered. Bulk flour mixture not covered in dry storage. Covered. Corrected On-Site