STONINGTON'S SEAFOOD RESTAURANT

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -hood system soiled - From follow-up inspection 2025-12-22: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. -in front of hood system - From follow-up inspection 2025-12-22: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout kitchen, soiled with grease Repeat Violation - From follow-up inspection 2025-12-22: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. -walls around rear door and surrounding area Repeat Violation - From follow-up inspection 2025-12-22: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -hand wash sink at front counter - From follow-up inspection 2025-12-22: Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects found -7 small flying insects at onion bags next to ice machine -2 small flying insects at front prep area -4 small flying insects at rear prep area -2 small flying insects at flip top reach in cooler -2 small flying insects are tea dispenser -2 small flying insects at host station -9 small flying insects on wall around front prep table Admin Complaint - From follow-up inspection 2025-07-15: 1 small flying insect at front prep area 1 small flying insect at rear prep area Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling through kitchen soiled with accumulation of grease - From follow-up inspection 2025-07-15: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. -right of rear exit door - From follow-up inspection 2025-07-15: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2025-07-15: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -rear door - From follow-up inspection 2025-07-15: Time Extended

Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. - From follow-up inspection 2025-07-15: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. -wall corner right of rear exit door - From follow-up inspection 2025-07-15: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls throughout kitchen soiled with accumulation of grease - From follow-up inspection 2025-07-15: Time Extended

Basic - Dumpster lid open, broken, or missing. Missing dumpster lid

Basic - Unnecessary items stored in garbage enclosure. Pallets at dumpster area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets Can opener soiled. Operator cleaned. Corrected On-Site

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

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack in ware washing area.

Basic - Floor tiles missing and/or in disrepair. Missing floor tiles in kitchen area

Basic - Hole in or other damage to wall. Holes in the wall by ice machine

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In water 71F at cook line. Manager turned up the temp. Corrective Action Taken

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by ice machine soiled

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Manager added bleach. Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting. Floor soiled throughout kitchen area

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in cook line kitchen area and back storage utility area. - From follow-up inspection 2024-07-18: Time Extended - From follow-up inspection 2024-07-19: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside, In between fryers, and flat top grill. - From follow-up inspection 2024-07-18: Time Extended - From follow-up inspection 2024-07-19: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen Repeat Violation - From follow-up inspection 2024-07-18: Time Extended - From follow-up inspection 2024-07-19: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cream/ butter sauce hot holding at 76 degrees about an hour per operator. Reheated to 165F before serving. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and meat slicer in make line area Repeat Violation

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in kitchen area with flour stored below.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clear plastic containers in kitchen.

Basic - Equipment in poor repair. Walk in cooler door disrepair Repeat Violation

Basic - Food stored on floor. Honey mustard in bucket in walk in cooler.

Basic - Ice scoop handle in contact with ice. Ice machine in kitchen area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in flour container.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave underneath the make line area.

Basic - Plumbing system in disrepair. Water leaking from handwashing sink into a bucket at cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Kitchen reach in cooler interior soiled.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mops in mop sink

Basic - Working containers of food removed from original container not identified by common name. Cornmeal in big white bin and flour container.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken wings 60°, Per operator wings were pulled from walk-in 30 minutes prior. Operator placed in freezer for quick cool. New temperature 43° Corrective Action Taken

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board - interior of fryers and fry baskets -Electric slicer - can opener

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand sink next for t counter.

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. 1 new hire.

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Equipment in poor repair. Walk-in cooler door.

Basic - Floor tiles missing and/or in disrepair. -in front of fryers.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - oven on cooks line

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walls throughout entire kitchen area. -hood filters - exterior of all cooking equipment. -walk-in cooler shelves

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

Basic - Soiled floors. - under all cooking equipment in kitchen area. -walk-in cooler - walk-in freezer

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 - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to Provided plan, provided operator with a copy.

Intermediate - Non-pitting surface rust on food-contact equipment. Bottom shelf at preparation table located on back of the kitchen. Repeat Violation

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

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the kitchen.

Basic - Cutting board has cut marks and is no longer cleanable. White and green cutting boards at preparation table in the back of the kitchen. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone above container with flour-/entrance of kitchen. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Clear and metal pans stored in shelf storage three compartment sink.

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under equipment throughout the kitchen. Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled vents in walk-in cooler. Filters soiled at hood suppression system at cook line. Repeat Violation

Basic - Single-service articles improperly stored. Boxes with to go cups stored on floor next to white reach in cooler located at the entrance of kitchen. Corrected On-Site Repeat Violation

Basic - Walk-in -cooler /shelves have accumulation of soil residues.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Flour under preparation table in the kitchen. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by cook line Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Bottom shelf Preparation table in the kitchen

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine located in the kitchen

Basic - Cutting board has cut marks and is no longer cleanable. Yellow and green cutting boards in the kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacked above corn flour under preparation table. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor soiled/has accumulation of debris.by chemical storage area.

Basic - Food stored on floor. Raw pork stored on floor in walk-in freezer. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for rice - water temperature 110°f Rechecked 140°f Corrected On-Site Repeat Violation

Basic - Light not functioning. One light bulb in cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf throughout the kitchen are soiled. Walk-in cooler gaskets soiled. Soiled vents in the walk-in cooler.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler located Next to front counter Corrected On-Site

Basic - Single-service articles improperly stored. Boxes with To go cups stored in the floor next to fridge front counter Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over ready to eat cooked yellow rice in walk-in cooler. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Preparation table next to back door. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour removed from original container with not labeled in the kitchen.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking/tub of butter on time control form out for 2 hours not time marked/ Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing./used to dump ice, front counter hand sink/ Corrected On-Site

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

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container./Cole slaw scoop/ Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./118F, changed with hot water/ Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./hood filter with build up grease. Repeat Violation

Basic - Single-service articles improperly stored./a case of foam cup on front counter floor next to fridge/ Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination./to go boxes on top of front counter fridge/ Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind deep fryers. Repeat Violation

High Priority - Raw animal food stored over ready-to-eat food./raw fish stored over crab meat and crumbs, walk in cooler/ Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking/butter and Mac and cheese, out for 1 hour/ Corrected On-Site

Basic - Food stored on floor./cases of shrimp and chicken stored on walk in freezer door.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./water temperature 120F, scoop for rice and beans.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./around hood filters.

Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind deep fryers, cook line.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength./chlorine 0ppm, front counter sanitizer bucket/rechecked 100ppm/ Corrected On-Site