STONEWOOD GRILL & TAVERN

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the slicer blade guard with old food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Observed the hand washing sink in the dish area blocked by a fan. Operator moved fan. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of storage containers in the dish area.

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles around the floor drain on the cook line and in the back prep area missing tiles, and collecting standing water.

Basic - Food stored on floor. Observed bags of ice stored on the floor in the walk in freezer. Operator moved the ice. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee handling utensils, door handles, soiled equipment, then touching ready to eat food without changing gloves or washing hands.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener and floor mixer head and backsplash. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink in the dish area with a sheet pan and a fan on it. Operator removed. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed 3 ceiling vents in the hallway on the way to the walk in cooler heavily soiled.

Basic - Employee with no hair restraint while engaging in food preparation. Observed an employee preparing food without a hair restraint.

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles around the floor drain on the cook line missing tiles and collecting standing water.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on equipment handles. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drinks stored in reach in cooler with ready to eat food. Corrected On-Site Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed the reach in cooler on the cook line with rusted shelving. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed prepared salsa and garlic oil sauce in walk in cooler exceeding 7 days. Operator discarded. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee handling utensils, door handles, soiled equipment, then touching ready to eat food without changing gloves or washing hands. Corrective Action Taken

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Garlic butter bread on cook line was labeled 3 days ago and not being held and then discarded after 4 hours as listed on "Time as a Public Health Control". Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener and floor mixer head and backsplash. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed the reach in cooler on the cook line with rusted shelving.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the hand washing sink in the server area with a black mold like substance on the wall behind the faucet.

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Observed no monitoring or documentation of non-continuous cooking of raw chicken wings.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener and floor mixer head and backsplash.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on chip prep table.

Basic - Food stored on floor. Observed food stored on the floor in the walk in freezer.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease buildup on hood walls and beginning to drip over grill.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handles. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed Ahi thawing in walk in cooler and not removed from original packaging as per direction on packaging. Item was not thawed.

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 operator documents. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled slicer on the blade and in the guard. Employee took it apart and proceeded to clean and sanitize. Corrected On-Site

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. Observed some illness reporting forms completed but not all. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven handles. Instructed operator on how to keep them sanitized. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign in employee bathroom. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed 3 white rolling containers under prep table not labeled. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head soiled. Warning - From follow-up inspection 2023-01-19: Time Extended

Basic - - From initial inspection : Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. High temperature rinse gauge not working. Warning - From follow-up inspection 2023-01-19: Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels in contact with strawberries and limes in container in reach-in cooler. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored above ready-to-eat chicken wings in reach-in cooler on cook line. Operator moved and stored correctly. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored on single service storage rack above box of cups. Employee moved bag. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal and plastic containers on storage shelf in prep area with water droplets inside containers stacked together. Operator separated containers to properly air dry. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in container of water at 89F next to reach-in cooler on cook line and in bar area. Employee removed, cleaned, and sanitized. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drinks stored in reach-in cooler on cook line. Operator moved and stored correctly. Corrected On-Site

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in chest freezer on end of cooks line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation Warning - From follow-up inspection 2022-06-27: Time Extended

High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed bucket at 100 ppm quaternary. Chef removed and corrected quaternary bucket to 200 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Risotto in Bain Marie for less than a half hour after reheating. Chef did corrective action by placing back into steamer to reheat to 165°F or above. Corrective Action Taken

Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Observed non continuous cooking of Chicken Wings without written plan. Provided Chef with plan, and he filled out during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed both soda nozzles at bar with debris. As a repeat violation the importance of following proper protocol with this violation was reinforced with the manager. Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Bruno, Lupita, Maria,Yolanda, Antonio, and Caesar working in kitchen with no records of training.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Provided Chef with plan, and he filled out during inspection. Corrected On-Site

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. Observed Valentine, Chelsea, Katy, Madison with expired training.

Intermediate - Spray bottle containing toxic substance not labeled. Observed grill cleaner in unlabeled bottle. Employee corrected by labeling. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Observed license displayed with expiration date of 12/01/21.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed food pans stored above preparation table in back of kitchen wet nesting. As a repeat violation the importance of following proper protocol with this violation was reinforced with the manager. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in freezer chest on cooks line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the manager.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 78°F . Employee corrected by placing over heat. Corrective Action Taken

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed in well at east side of cooks line. Chef corrected by turning up flow. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed labels stuck on squeeze bottles and plastic containers in storage area across from Dishwashing machine.