STONES THROW

Basic - Bowl or other container with no handle used to dispense spice at cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed employee beverage. Corrected On-Site

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. Operator put lid and straw on cup. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Corrected On-Site

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine concentration at 0 ppm. Operator redid sanitizer. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Flour bin.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over potatoes in walk in cooler. Operator placed potatoes in correct location. Corrected On-Site

Intermediate - No soap provided at handwash sink at bar entrance and handwash sink in women's accessible restroom. Operator placed soap at hand wash sinks. Corrected On-Site

Basic - Accumulation of gray-like substance in the interior of the ice machine/bin.

Basic - Employee with no hair restraint while engaging in food preparation. Cook. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed boxes of frozen beef stored on floor in walk in freezer.

Basic - In-use ice scoop stored on top of ice machine surface between uses. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Observed burgandy salt. Educated operator on importance of labeling. Operator labeled salt. Corrected On-Site Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee picking up paper from floor and not changing gloves and washing hands before working with food. Educated operator. Operator educated employee. Employee washed hands and put on new gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheddar cheese 61F cold hold less than 4 hours. Operator placed cheddar cheese in ice bath. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener. Corrected On-Site

Intermediate - No quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Food not stored at least 6 inches off of the floor. Observed bottled water stored on floor in kitchen.

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

Basic - Soiled dry wiping cloth in use. Operator discarded cloth. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar container. Educated operator on proper labeling. Operator labeled container. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steaks stored over containers of lobster at cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 50F cold hold less than 4 hours. Operator turned down reach in cooler across from flat top. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Flour bin and Cinnamon sugar container. Operator labeled containers. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Middle hand wash sink and hand wash sink at end of bar. Educated operator on importance of paper towels. Operator placed paper towels at hand wash sink. Corrected On-Site Repeat Violation

Intermediate - No quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No soap provided at handwash sink at end of bar. Educated operator on having soap. Operator placed soap at hand wash sink. Corrected On-Site Repeat Violation

Basic - Accumulation of debris on top of warewashing machine.

Basic - In-use ice scoop stored on top of ice machine between uses. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Educated operator on proper storage of knives. Operator removed knife. Corrected On-Site Repeat Violation

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

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Operator changed sanitizer. Corrective Action Taken

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 - Handwash sink not accessible for employee use at all times. Observed hand wash sink at bar blocked by reach in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Observed chemicals stored in hand wash sink in beverage/wait station. Operator removed chemicals. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks in kitchen.

Intermediate - No probe thermometer provided to measure temperature of food products.

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 soap provided at handwash sinks in kitchen.

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

Basic - No handwashing sign provided at a hand sinks in kitchen, restroom, and bar used by food employees.