STONEWOOD GRILL & TAVERN

High Priority - Dented/rusted cans present. See stop sale. Dented can of pineapples.

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. Observed employee handle cellphone then touched reach in cooler to open and retrieved clean pan with food; no hand wash. Employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in 2 door cooler next to grill: raw salmon stored over cheese. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler close to fryer: cooked tuna (47F - Cold Holding) Not prepped or portioned today. As per operator transferred from walk in 1.5 hours prior. At fry grill prep area: pico de gallo (47F - Cold Holding) As per operator, taken from walk in cooler since 30 mins. Not prepped or portioned today. Stored double panned. Advised operator to quick chill items. Repeat Violation Admin Complaint

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust in dining area.

Basic - Objectionable odors in dining area of the establishment close to the kitchen.

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish two door cooler end of cook line Removed. Corrected On-Site Warning - From follow-up inspection 2024-05-17: At flip top cooler unit at the end of cook line: Raw beef stored over cooked chicken wings in metal pans. Operator stored properly. Admin Complaint Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (79F - Cold Holding) on cook line. Not prepped or portioned. Out less than four hours. Placed in cooler. Discussed TPHC with chef. Emailed document. Warning - From follow-up inspection 2024-05-17: Cold holding unit next to double door reach in cooler on cook line: bags of cooked pasta (55F - Cold Holding) As per operator, taken from cooler from 3pm. Items over stacked. Operator discarded over-stacked portion. Flip top cooler at the end of cook line: Swiss cheese(55F - Cold Holding); bags of pork belly(50F - Cold Holding) As per operator, taken from cooler from 3:30pm. Operator removed items to quick chill. Admin Complaint Corrective Action Taken

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Standing water between floor tiles throughout kitchen. Warning - From follow-up inspection 2024-05-17: Same.Time Extended Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spinach dip (50F - Cold Holding); in pan at make table #1at cook line; individual containers stacked on top of each other; operator moved food on the bottom; food not prepared or portioned today ; food out of temperature for approximately 1 hour; air flow blocked ; Alfredo sauce (60F - Cold Holding)at ice bath station at cook line; as per operator food not portioned or prepared today; ice bath is not covering the food containers; operator added ice and water to quick chill; Corrective Action Taken Corrective Action Taken Repeat Violation Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee mug on prep table at cook line. Discarded Corrected On-Site

Basic - Food stored on floor- seafood cases on the floor in walk-in freezer

Basic - In-use utensil stored in sanitizer between uses. Tongs used to flip meats on the grill in sanitizer Operator removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- scoops in water at 88 F at steam table Operator discarded Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside tall reach in cooler Next to grill, raw fish (48°F cold Holding, ), raw beef 48°F cold Holding, raw burgers 48°F cold Holding, raw chicken 48°F cold Holding raw shrimp 48°F cold Holding . Per operator products stored since yesterday. Per operator products not prepared or portioned today. Operator discarded.See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside tall reach in cooler Next to grill, raw fish (48°F cold Holding, ), raw beef 48°F cold Holding, raw burgers 48°F cold Holding, raw chicken 48°F cold Holding raw shrimp 48°F cold Holding . Per operator products stored since yesterday. Per operator products not prepared or portioned today. Operator discarded.See Stop Sale Repeat Violation Admin Complaint

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 to operator to be printed and posted Corrective Action Taken

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. Emailed form to operator to be printed and filled out for all employees Corrective Action Taken

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.at 0 ppm. Operator transferred sanitation procedures to 3 compartment sink, quaternary 200 ppm and called for serviceCorrected On-Site Corrected On-Site

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. Employee washed hands Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside tall reach in cooler on grill station ,Raw tuna, raw scallops, raw burgers, raw pork chops ( 48°F cold Holding) Per operator products stored for approximately 20 minutes. Per operator products not prepared or portioned today. Operator iced down products and called for service. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several items like , cooked corn, cooked mushrooms,cooked pasta with no dated marked. Per operator products prepared and stored for 28 hours. Operator dated marked. 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.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.at 90°f by steam table. Operator removed water Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees.at mens bathroom. Operator provided Corrected On-Site Repeat Violation

Basic - Utensils in poor condition. Observed melted cutting boards, broken food containers and lids throughout the kitchen. Operator discarded Corrected On-Site

Basic - bowls,, pots and pans not stored inverted or in a protected manner. By 3 compartment sink. Operator stored properly Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed a deep covered container inside walk-in cooler with clam chowder at 3:49pm (50 - Cooling)per operator product cooling since yesterday. Product did not cooled to 41°F within 6 hours. Operator discarded.See Stop Sale

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw burgers stored above a container with clarified butter inside tall reach in cooler by grill Observed a container with raw bacon stored above a container with cooked prime rib on top of meat cage inside walk-in cooler. Operator stored properly all products Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed a container with Sesame noodles 1/17, inside pantry cooler , and a container with salmon marinated with fresh garlic 1/14 inside walk-in cooler. Per operator both products stored and prepared for longer than 7 days. Operator discarded.See Stop Sale.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed a container with Sesame noodles 1/17, inside pantry cooler , and a container with salmon marinated with fresh garlic 1/14 inside walk-in cooler. Per operator both products stored and prepared for longer than 7 days. Operator discarded.See Stop Sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed a deep covered container inside walk-in cooler with clam chowder at 3:49pm (50 - Cooling)per operator product cooling since yesterday. Product did not cooled to 41°F within 6 hours. Operator discarded.See Stop Sale

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal ice coffee stored right on top of prep table on cook line. Operator removed and stored properly Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.at 80°F next to steam table where spinach dip is stored. Operator removed water Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At main restrooms Provided sign for operator Corrected On-Site

Basic - Stored food not covered. Observed a container with bread pudding not covered stored inside small black fridge next to pantry. Operator covered Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container with cooked smoked salmon (50°F - Cold Holding)and a container with cut tomatoes (45°F - Cold Holding)stored on pantry flip top cooler. Per operator products stored since yesterday. Per operator products not prepared or portioned today. Operator discarded.See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container with cooked smoked salmon (50°F - Cold Holding)and a container with cut tomatoes (45°F - Cold Holding)stored on pantry flip top cooler. Per operator products stored since yesterday. Per operator products not prepared or portioned today. Operator discarded.See Stop Sale. Observed a sheet pan with cooked smoked salmon at (50°F cold holding.) stored on cooling rack inside walk-in cooler. Per operator product stored for approximately one hour. Per operator product not prepared or portioned today. Operator moved product to walk-in freezer. Repeat Violation Admin Complaint

Basic - Employee with no hair restraint while engaging in food preparation on prep area. Operator provided hair restraint. Corrected On-Site