STONEWOOD TAVERN & GRILL

High Priority - Food with mold-like growth. See stop sale. 3 strawberries on cook line. Manager discarded.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Pink redbull can above prep table on server line. Employee moved. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna in reach in cooler at end of cook line thawed inside reduced oxygen packaging when package states "remove from package before thawing under refrigeration"

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (Cold Holding - 45F at 3:45, placed in cooler at 3:30, retemp 41F at 4:30) and sour cream (44F - Cold Holding at 3:55, placed at 3:30, retemp 42F at 4:30) manager placed items on ice. Corrected On-Site Repeat Violation

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. Tuna located in reach in cool at end of cookline thawed inside reduced oxygen packaging when package states "remove from package before thawing under refrigeration." Manager discarded ahi tuna

Basic - Green Cutting board on cook line has cut marks and is no longer cleanable. Manager discarded and replaced with new one. Corrected On-Site Repeat Violation

Basic - Ice buildup in walk-in freezer. Employee melted ice Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 51F cold hold, half and half 50F cold hold

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards with deep groves.

High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket stored in floor

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on cook line

Basic - Employee with no beard guard/restraint while engaging in food preparation.

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. Observed milk with no date mark in reachin cooler on service line Corrected observed employee date mark Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle filled with sanitizer stored on push card adjacent to dish area Corrected -observed employee label Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed several ceiling tiles damaged in kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on shelf above prep table in back kitchen Corrected -observed employee voluntarily discard Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee cooking on cookline with no beard guard at time of inspection

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build,up inside walk-in freezer along door frame Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed 3 scoops stored in water temped at 79 degrees F Corrected Manager removed and discarded water Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on floor in bar area Corrected Observed employee place on shelf Corrected On-Site

Basic - Stored food not covered. Observed garnish oranges not covered in bar area Corrected-observed employee cover Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on prep table adjacent to grill on cookline Corrected -observed employee place in sanitizer bucket Corrected On-Site

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. Emailed to manager

Basic - Current Hotel and Restaurant license not displayed. Observed license form 2022

Basic - Food not stored at least 6 inches off of the floor. Observed a container of oil stored on floor on cookline Corrected -observed employee place on shelf Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up along door frame of walk-in freezer

Basic - Standing water in bottom of reach-in-cooler. Observed in reachin cooler on service line

Basic - Working containers of food removed from original container not identified by common name. Observed bulk flour with no label on shelf under prep table adjacent to dry storage area Corrected-observed employee label Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: bruschetta mix (50F - Cold Holding). Discussed time as a public health control with manager and emailed handout. Operator holds for 3-4 hors max Corrective Action Taken

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 - 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 - mussel tags not marked with last date served. Date missing on one tag

Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. Manager cleaned Corrected On-Site

Basic - Equipment in poor repair. Observed cracked metal full pans in walk in cooler. Manager discarded Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed gray buildup inside the nozzle of he soda gun at the bar.

Intermediate - Handwash sink used for purposes other than handwashing. Observed the service line hand washing sink stained brown from drained tea. Discussed ensuring staff understand that hand washing sinks are for hand washing only. The operator had a staff member clean the sink during the inspection.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed cook with beard and not wearing a guard. Provided to the employee upon request. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed blackened slime buildup on the floor back under the bar equipment

Basic - Plumbing system in disrepair. Observed a drain line missing from a soda gun holder and the second holder is not draining.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed boxes of unwashed produce store on pans above ready to eat and prepared food items in the walk-in refrigerator. Operator relocated the unwashed produce. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed an avocado that was sliced through a sticker that wasn't removed prior to washing. Operator voluntarily discarded the contaminated avocado.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (50°F - Cold Holding); beef skewers (57°F - Cold Holding). Items have been in the refrigerator less than 4 hours (since2 pm). Items were time tagged to expire at 6 pm. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed that the added backflow preventer at the mop sink is placed prior to the splitter and before the last shut off. The appropriate placement is on the side of the splitter attached to the garden hose as there is an integral backflow preventer in the chemical dispenser.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Operator indicates that previous Thursday oysters were served as a special and the tag(s) were not retained.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed hot chicken wings at 86°F wrapped in bags and stacked more than 4 inches deep in a 6 inch deep container and placed in a full speed rack. Discussed enhanced cooling and preparation for cooling of the wings. The container was removed, the wings Unbagged and placed on a flat sheet pan to cool. The wings were finished at 2:30pm and wrapped. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a coat and motorcycle helmet on the dry storage shelf with food supplies. The items were moved from the area Corrected On-Site

Basic - Water softener salt (food) stored in a location that is not clean and dry. Observed the brine tank for the water softener is outside and there is no means to prevent contamination should someone remove the lid since there is not a barrier or locking mechanism.