CHEERS AT STONECREST

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched apron then continued to prepare food without washing hands. Repeat Violation Admin Complaint

High Priority - Employee washed hands with cold water. Male employee washed hands at sink with hot water turned off, water is 74F at hand sink.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Five live flies throughout kitchen area.

High Priority - Toxic substance/chemical improperly stored. Sternos on shelf over onions near office.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine has slimy substance on deflector plate. Interior of ice bin at fountain machine has black substance on side walls near top of bin. Reach in make table on cookline soiled with food debris. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Two large black catering boxes in front of hand sink near ice machine. Moved during this inspection. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink on cookline has hot water side off and has a temperature of 74F. Sink behind bar has a temperature of 73F. Repeat Violation

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Yellow card with ten dead flies on rack in ware wash area. Chef discarded. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drinks on shelf over wine bottles. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket hanging on can rack in kitchen area. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans stacked together wet on clean dish shelf.

Basic - Food storage container/container lid cracked or broken. Lid over bread crumbs broken in half. Repeat Violation

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle positioned partially on grass.

Basic - Hole in or other damage to wall. Wall in disrepair in room containing water heater near office 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. Handle of scoop in bread crumbs in dry storage room. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease and dust. Exterior of reach in drawer cooler soiled with grease. Exterior of salamander oven soiled with grease. Gaskets of reach in cooler and around door soiled with black substance on reach in cooler at end of cookline. Shelves soiled with food debris under pass thru. Repeat Violation

Basic - Open dumpster lid. One lid open on dumpster

Basic - Stored food not covered. Lid not over bread crumbs in dry storage room. Manager placed lid over bread crumbs. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Floor under cooking equipment soiled with grease. Floor under triple sink has debris. Wall on cookline soiled with grease.

Basic - Unnecessary items/unused equipment on the premises. Several large prices of unused kitchen equipment in enclosure near back door.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched face and continued to prepare food without washing hands.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched clothes and continued to cook food without washing hands.

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. Male employee touched black bean burger with bare hands while placing on top of plated bread.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Heavy cream 47F in reach in cooler at bar. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Heavy cream 47F in reach in cooler overnight at bar. Repeat Violation Admin Complaint

Intermediate - Commercially processed and/or prepared onsite ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In walk in cooler: ham and roast beef opened Thursday with no date mark. Pan of rice cooked Saturday with no date mark. Prime rib cooked Saturday with no date mark. In reach in cooler on cookline: Lasagna from Saturday with no date mark. In reach in salad cooler: sausage cooked Thursday with no date mark. Cooked fish from Saturday with no date mark.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in make table on cookline soiled with food debris. Interior top of ice bin in server station has black substance. Interior of teach in cooler at end of cookline has food debris. Interior of ice machine has mold like substance on deflector plate. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink at bar water 75F. Hot handle does not turn water on.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in a foam cup on top of powder sugar bags. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Blue bowl and crunch bowl in bin with cheese in shakers inside reach in cooler in server station.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Umbrella on shelf over cans.

Basic - Equipment in poor repair. Lid over bread crumbs broken. Pan holding chicken salad missing corner in reach in cooler. Reach in cooler at bar has an ambient temperature of 47F, creamer stored in unit.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop inside sugar in bin located at end of cookline. Manager removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in coolers on cookline soiled with food debris. Shelves under pass thru soiled with food debris. Around doors and gaskets of reach in coolers and drawer units on cookline soiled with mold like substance and food debris. Hood filters have accumulation of grease and dust. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One at bar. One in server station.

Basic - Working containers of food removed from original container not identified by common name. Large bins of flour and sugar in kitchen not labeled.

High Priority - Dented/rusted cans present. See stop sale. Near office area, pumpkin can and marinara sauce can.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the bar area, half and half 48F, manager moved to freezer, employee filled cooler with beers and left open the cooler for 30-40minutes. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. One clam tag.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep table at the cook line, manager moved. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves heavily soiled, also at the cook line exterior of equi soiled and shelves under prep tables.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, chicken pot pie date marked 11/30/2022.

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. At the server station, coleslaw o time marked, manager marked. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the end of the cook line, Caribbean sauce with garlic no date marked.

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

Basic - Floor soiled/has accumulation of debris. Under equipment

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, raw sausage 68F, manager moved to freezer, also pot pie on table 60F, manager moved to freezer. Corrective Action Taken Repeat Violation Admin Complaint

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. At the cook line, cut tomatoes and cut lettuce no time marked, Manager time marked 11:00-3:00pm. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. For fresh clams.

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink near ice machine, items stored inside sink, manager removed all. Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the cook line, employee drink above prep table, manager moved. Corrected On-Site Repeat Violation

Basic - Food stored on floor. At the cook line, container with raw chicken on floor, also at the walk-in t freezer multiple food cases on floor.

Basic - In-use tongs stored on equipment door handle between uses. At the cook line, tong on oven handle, manager moved. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers at the bar area

Basic - Single-service articles not stored inverted or protected from contamination. At the cook line, to go containers not inverted, Manager inverted. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. At the cook line, raw chicken, raw fish and raw sausage, in standing water (68F), manager moved all to walk-in cooler. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the cook line, manager moved to bucket 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. In walk-in cooler, soup made 03/22/22, 47-49F

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, soup made 03/22/22, 47-49F

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the cook line (drawers), prime rib 52F, ambient temperature of the cooler 56F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line (drawers), prime rib 52F, raw clams 47F and raw chicken 52F, manager added ice to raw products, temperatures dropped to 42F

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler vegetable stuffing made 03/21/22, manager date marked, also at the bar area half and half no date, employee date marked. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At the dish machine area, spray bottle with blue liquid not labeled, manager labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At the dry storage area, bowl no handle inside rice container

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One drink on prep table at the cook line, employee moved. Corrected On-Site