STONEY'S STEAK HOUSE

High Priority - Blend ba sauce 1 hour (100F - Hot Holding) Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Prep chef placed sauce to reheat on stove. Corrective Action Taken

High Priority - Quaternary ammonium sanitizer at 0 proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Operator released water to come out and replenished. Corrective Action Taken

Intermediate - 9 out 10 of 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.

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.

Intermediate - Manager or person in charge lacking proof of food manager certification.

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No chlorine chemical test kit provided when using dishwashing machine.

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.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety pull steak container food prepared on 3-26-23 onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Prep chef properly dated cooked steak thawing in walk in cooler. Corrected On-Site

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 under grill kitchen line.

Basic - Prep chef with no hair restraint while engaging in food preparation.

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Menu does not identify which items contain undercooked animal foods covered by the consumer advisory. Warning - From follow-up inspection 2022-06-22: This will be time extended for sixty days to complete the identity on the menu for the undercooked proteins. Time Extended

Intermediate - - From initial inspection : Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. Observed the hot water at 84F at the hand wash sink at the bar when the dish machine runs Warning - From follow-up inspection 2022-06-22: This will be time extended for sixty days to repair the hot water at the bar area. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of food safety handling cards for the location. Warning - From follow-up inspection 2022-06-22: This will be time extended for sixty days from original call back to complete the food safety handling program. Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut tomatoes (64F - Cold Holding); Cooked shrimp (62F - Cold Holding); Cooked beef (62F - Cold Holding) in the grill reach in cooler. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes (64F - Cold Holding); Cooked shrimp (62F - Cold Holding); Cooked beef (62F - Cold Holding) in the grill reach in cooler. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Menu does not identify which items contain undercooked animal foods covered by the consumer advisory. Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed the shell tags are not date marked with the date sold. Warning

Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. Observed the hot water at 84F at the hand wash sink at the bar when the dish machine runs Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of food safety handling cards for the location. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for time as a public health control. The potentially hazardous products being held as time as a public health is Butter and Hollandaise sauce. This is a repeat violation from 02/07/22. Repeat Violation Warning

Basic - Accumulation of debris on exterior of warewashing machine. Observed food debris on top of the dish machine. Warning

Basic - Objectionable odors in bathroom or other areas of the establishment. Observed a objectionable odor coming from the kitchen area. Warning