THE URBAN STILLHOUSE

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops stored above squeeze bottles of garnish sauces inside reach in cooler. Item moved to bottom shelf. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Testing at 500 PPM. Diluted chemical with water and quaternary is now testing at 200 PPM. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. For oysters. Discussed with manager.

Intermediate - Clam/mussel/oyster tags not marked with last date served. For oysters. Discussed with manager

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 Clean-Up of Vomiting and Diarrheal Events (DBPR HR 5030-104) form during the inspection. Corrective Action Taken

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Discussed with manager.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blue cutting board stained.

Intermediate - Handwash sink not accessible for employee use at all times. Cart stored in front of hand sink on cook line. Cart moved. Corrected On-Site

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Three compartment sink manually set up with quaternary sanitizer testing at 200 PPM. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed asterisk on Venison Carpaccio, YellowFin Tuna Tartare, Shellfish Platter, Little Gem Caesar. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit. Manager ordered test strips during the inspection. Corrective Action Taken

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towel dispenser stocked. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with black and pink mold like substance.

Basic - Accumulation of lime scale on the inside of the dishmachine. Interior of dish machine in bar #1. Discussed with manager.

Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards on reach in deli cooler.

Basic - Equipment in poor repair. Equipment dispensing quaternary sanitizer dispensing too much chemical. Discussed with manager.

Basic - Food stored on floor. Packages of ice cubes stored on floor in walk in cooler. Discussed with manager. Repeat Violation

Intermediate - Handwash sink at end of cooks line blocked by food cart. Operator removed food cart. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage cup on prep table. Operator discarded beverage. Discussed with operator cleaning and sanitizing prep table.

Basic - Reach-in cooler on cooks line interior have accumulation of soil residues.

Basic - Stored food not covered. Cooked potatoes and raw fish not covered in walk-in cooler. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. 5lb can of red peppers on dry-storage is dented. Observed operator discard can. Stop sale not warranted. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Plastic pitcher stored inside bowl of hand wash sink on cooks line. Operator removed item from bowl of hand wash sink. Corrected On-Site Repeat Violation

Intermediate - Handwash sinks on cooks line are blocked by food carts. Operator removed carts. Corrected On-Site Repeat Violation

Intermediate - Oyster tags not marked with last date served.

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

Basic - Old labels stuck to food containers on shelf above three-compartment sink.

Basic - Plastic containers on shelf in warewashing not properly air-dried - wet nesting.

Basic - Stored food not covered. Container of veal in cold holding process located walk-in cooler not covered.

High Priority - Dented/rusted cans present. See stop sale. # 10 can of pearl peppers dented at seam on dry-storage shelf. Observed operator discard can. Corrected On-Site Repeat Violation

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 bare hand touching soiled dishes then retrieving clean dishes without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. a. veal stock (46F - Cold Holding) in walk-in cooler b. cooked brussel sprouts (54F - Cold Holding); reach-in cooler on cooks line. c. crab meat (59F - Cold Holding) reach-in cooler on cooks line. Employee placed ice on items and closed door. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Food cart stored in front of hand wash sink next to char-broiled grill. Employee moved cart. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to char-broiler has ice dumped in bowl. Employee melted ice. Corrected On-Site

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

Basic - Reach-in cooler across from fat-fryer interior have accumulation of soil residues.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Dented/rusted cans present. See stop sale. From dry-storage shelf. a. #10 can of coconut milk dented at seam. b. #10 can of almond paste dented at seam.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on cooks line blocked by food cart. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of cream sauce date-marked in walk-in cooler 04-21 Employee discarded items. Will email DBPR Form 5030-049. Date Marking. Corrected On-Site

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

Basic - Cutting boards in kitchen has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and hand bag on prep table.

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - In-use tongs stored on equipment door handle between uses.

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

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2024-05-09: measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Time Extended

Basic - - From initial inspection : Basic - Cutting boards in kitchen has cut marks and is no longer cleanable. Warning - From follow-up inspection 2024-05-09: Time Extended

Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. Warning - From follow-up inspection 2024-05-09: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler on cooks line. Warning - From follow-up inspection 2024-05-09: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Employee moved pitcher from hand sink

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle behind bar needs identification

Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked wet on shelf in dish area

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Meat chub sliced and re-wrapped with no date mark. Employee determined it was used on 1/16 and marked it Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with clear liquid at downstairs bar needs identification

Basic - Employee with no hair restraint while engaging in food preparation. Hair restraints were put on as needed in kitchen Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle on cooks line . Cook removed Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Lamb racks in standing water in 3 compartment sink