THE STONE SOUP CO

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked soup in rice. Operator relocated at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen. Operator removed at time of inspection. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning on clear containers on dish drying rack. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust at three compartment sink and dish area. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in reach in cooler. Operator relocated at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw chicken 57 F, pastrami 60 F, retemped raw chicken 43 F, pastrami 46 F, operator put on ice at time of inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Bread stacked on handwash sink in kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken cooked in reach in cooler.

Intermediate - Spray bottle containing toxic substance not labeled yellow liquid near dish machine in kitchen. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in kitchen. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen near entrance. Operator removed at time of inspection.

Basic - Floors not maintained smooth and durable. Throughout kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. On clear containers on dish drying rack. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table in kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.

Intermediate - Spray bottle containing toxic substance not labeled with yellow liquid inside. Operator labeled at time of inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at front counter area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. Repeat Violation

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

Basic - Equipment or utensils not designed or constructed in a durable manner. Wood shelves near back door. Repeat Violation

Basic - Floors not maintained smooth and durable in kitchen. Repeat Violation

Basic - Food stored on floor. Bulk oil on floor in dry storage area.

Basic - In-use wet wiping cloth/towel used under cutting board in kitchen. Operator removed at time of inspection. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers on cookline. Repeat Violation

Basic - Old labels stuck to food containers after cleaning on containers at dish drying rack.

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. Ran machine three times. Tested 0ppm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic and oil 57 F. Added to ice bath. Corrective Action Taken Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Equipment in poor repair. Torn gasket on reach in cooler on cook line. Repeat Violation

Basic - Floors not maintained smooth and durable. In kitchen.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood shelves by back door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on line. Repeat Violation

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen. Warning - From follow-up inspection 2022-07-19: Time Extended - From follow-up inspection 2022-09-20: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn on reach in coolers on cook line. Repeat Violation Warning - From follow-up inspection 2022-07-19: Time Extended - From follow-up inspection 2022-09-20: Time Extended

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Operator set up three compartment sink for warewashing at time of inspection. Corrected On-Site Warning - From follow-up inspection 2021-12-01: Advised operator that three compartment sink should be set up to until dish machine is fixed. Dish machine tested at 0PPM Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line stained/soiled. Interior microwave on cooks line soiled with encrusted food debris. Reach-in cooler interior soiled on cooks line. Warning - From follow-up inspection 2021-12-01: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Near entrance to bar area. Warning - From follow-up inspection 2021-12-01: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above front register area. Warning - From follow-up inspection 2021-12-01: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn/in disrepair at reach-in cooler on cooks line. At reach-in cooler at side prep area. At reach-in cooler off cooks line. Cutting boards deeply grooved on cooks line. Lid to reach-in cooler on cooks line in disrepair. Sliding reach-in cooler door on cooks line in disrepair. Warning - From follow-up inspection 2021-12-01: Time Extended

Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. Floors heavily soiled behind cooks line. Floor soiled at bar area and under dry storage shelving in hallway. Wall soiled with accumulated grease, food debris, and/or dust. Behind cooks line. Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above reach-in cooler off cooks line. Warning - From follow-up inspection 2021-12-01: Time Extended

High Priority - Employee washed hands with no soap. Observed employee wash hands with no soap. Discussed proper technique with employee. Employee re washed hands properly. Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing the slicer, but not sanitizing it. Do apps used proper sanitization with operator.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on top shelf over cooked beans, sauces and butter.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded pork on counter. Temped 61 °F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. Repeat Violation

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. Establishment is already on a warning from 30 Sep 2021. Repeat Violation

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator posted at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Greek sauce, potato salad. Various items not date marked.

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. Used as label.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup on prep table. Relocated. Corrected On-Site Repeat Violation

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

Basic - Equipment in poor repair. Handle broken/missing on reach in cooler on cook line. Toen gaskets on cook line coolers. Repeat Violation

Basic - Faucet/handle missing at plumbing fixture. Repeat Violation

Basic - Floors not maintained smooth and durable.

Basic - Food stored on floor. Oil, onions in hallway. Repeat Violation

Basic - Unnecessary items/unused equipment on the premises. Unused reach in coolers in hallway by office.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Portable fire extinguisher gauge in red zone. For reporting purposes only. Recharge zone. By chest freezer holding fries.