HILLSTONE RESTAURANT

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Bartender location, employees.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed kitchen line cook touching dirty wiping cloth. No hand washing.

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. observe employee handling chips with bare hands. Service preparation line Corrected On-Site** Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen employees in the front line, cooking area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer with food debris throughout.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones on top of food preparation area.

Basic - Food not stored at least 6 inches off of the floor. Observed boxes of potato and dry storage floor.

Basic - No handwashing sign provided at a hand sink used by food employees. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dry storage shelves, solid throughout.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Cutting board has cut marks and is no longer cleanable. Observed some auxiliary cutting boards with marks not longer cleanable.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed pork chops (93F - Cooling) past the window time of two hours but within the 7 hour cooling time schedule, staff removed it from plastic wrap and placed it inside reach in freezer for faster cooling. Corrective Action Taken

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Ceiling tile missing. Observed above rib cooking ovens.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at drying rack.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several towels stored out of sanitizer bucket at different kitchen preparation tables.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed at kitchen.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. For ribs

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located inside walk in cooler. Chef placed a new roll. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Cutting board has cut marks and is no longer cleanable. Inside walk in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line, salad station.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Plumbing system in disrepair. Mop sink.

Basic - Walk in cooler vents soiled with accumulated dust, or mold-like substance.

Basic - Employee with no hair restraint while engaging in food preparation. Chef requested to the employee. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline. Employee removed knife. Corrected On-Site

Basic - Plumbing system in disrepair. Hand sink at front bar..

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Basic - handwashing sign provided at a hand sink used by food employees is completely faded. Located at sushi station.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen sushi station. Chef sent for anew roll.Corrected On-Site Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees. Faded.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Sushi station

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pommery sauce 111 f

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Label 1-6-2023

Intermediate - Handwash sink used for purposes other than handwashing. Observed Containers of line inside employees hand washing sink. Service bar. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site Repeat Violation

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food. Repeat Violation

Basic - Accumulation of debris inside warewashing machine.

Basic - Ceiling tile missing. Dry storage area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone in food preparation table throughout. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most kitchen employees wearing watches while working with food kitchen area.

Basic - No handwashing sign provided at a hand sink used by food employees. Sushi rice station. Repeat Violation

Basic - Soiled dry wiping cloth in use. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Eggs at 65 f over 1:20 minutes and Slice tomatoes for over 2 hours in room temperature Manager discard the product. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice at 122 f Discard the product redid a new batch of rice. Corrective Action Taken

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food. Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Repeat Violation

Basic - Food stored on floor. Observed boxes of tomatoes, mango , potatoes in Dry storage area.

Basic - Soiled dry wiping cloth in use.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dishwashing area.

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets at bar station, kitchen.

Basic - Clean utensils or equipment stored in dirty drawer or rack. employee took the rack for dishwasher. Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees.

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