HILLSTONE RESTAURANT

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 more than 4 employees in kitchen engaged in food preparation with no certified manager present. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sinks in kitchen. Chef provided paper towels. Corrected On-Site 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 training for kitchen staff. Warning

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink near entrance of kitchen. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed boiled eggs, sushi rice, whole cooked chicken utilized under time as a public health control with no written procedures. Form was provided via email. Warning

Basic - Food stored on floor. Observed cases of cabbage, raw chicken and raw beef stored on floor in walk in cooler. Chef placed items on shelf. Corrected On-Site Warning

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to clean containers on shelf. Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee at inside expo touching ready to eat food with bare hands. Repeat Violation

Basic - Floor area(s) covered with standing water. Observed standing water on floor near dish machine area.

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to clean containers on shelf near dish machine.

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee at cook line expo station clean hand with towel and proceed to touch ready to eat food.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at expo station on cook line wipe hands on apron and proceed to touch ready to eat food.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee at expo station at cook line touching ready to eat food with bare hands.

Basic - Food stored on floor. Observed cases of vegetables and chicken stored on floor inside of walk in cooler.

Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers at shelf.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna tartare stored over cooked crab meat inside of walk in cooler. Employee placed items in correct storage order. Corrected On-Site

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control with no written procedures. Operator was provided forms via email.

Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards in kitchen.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels lining pans of seafood and vegetables. Located in sushi station.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink in walk in cooler blocked by scale.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice stored in kitchen hand washing sink.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water off at hand washing sink near kitchen entrance due to dead battery. As per manager establishment is awaiting delivery. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled under preparation table

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of the preparation table. Advised employee he corrected it Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee in kitchen area. Operator instructed employee who washed hands before putting on gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon (48F - Cold Holding); chicken breast (47F - Cold Holding) in breading station, kitchen area, as per operator held for 1 hour. Employee moved to walk in cooler. 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 bag stored in beverage reach in cooler, bar area. Employee removed. Corrected On-Site

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed cutting board in bar area use to cut lemons.

Basic - Food stored on floor. Observed in dry storage area. Operator moved to shelf. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed ice scoop stored with beverage bottles in bar area.

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting boards on top of preparation table,

Basic - Reach-in freezer interior/shelves have accumulation of soil residues.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of preparation table. Advised chef he corrected it Corrected On-Site