- Basic - Accumulation of food debris/soil residue on handwash sink. / by dish washing area.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. / a case of coffee filter on dry storage floor / **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. / employees uniform on top of packaged coffee filter / storage room / **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / observed employees wearing watches, bracelet while preparing food.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. / bakery station / **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / front line / small reach in cooler / **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. / all kitchen hand sinks / **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. / block of butter 45F, butter with soy sauce 57F / on prep table / sitting out for about 1 hour per manager / immediately moved to reach in cooler.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / milk 49F / front line small reach in cooler / employee stated that milk was out earlier to make coffee / advised manager put milk on the top shelf to allow air flow.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. / cut lettuce 45F / walk in cooler / lettuce prepared 1 day ago / leave the lid open for air flow.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. / raw beef over raw pork / cold holding drawers next to the grill / cook line.
- Intermediate - Accumulation of black/green mold-like substance on the metal panel inside the ice machine.
- Intermediate - Cold water not provided/shut off at employee handwash sink. / by dish washing area / **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. / by dish washing area / **Corrected On-Site**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Reach in cooler drawer by grill does not close properly. Salmon 46f, steak 46f.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door next to dry storage.
- Basic - Interior of ice machine with rust that has pitted the surface. Top of both ice machines in kitchen.
- Basic - Nonfood-contact equipment in poor repair. Reach in freezer for ice cream bins has build up of ice. Door does not close all the way. In dry storage area.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. At waiter station area.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter 49f in top of reach in cooler by grill. Corrective action: advised operator to add to time plan.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. 4 cooks put gloves on with no hand wash. Corrective action: all 4 cooks washed hands and put on new gloves.
- 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. Servers cutting lemons and oranges for customer drinks with no gloves on. Corrective action: servers washed hands and put gloves on.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw steak 46f and salmon 46f in reach in cooler. Corrective action: items moved to another reach in for temperature recovery.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pork 97f and steak 114f in hot holding unit next to grill. Corrective action: items were placed in over to be reheated to 165f.
- Intermediate - Cutting board(s) stained/soiled. 5 cutting boards with significant buildup. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by sanitizer bucket. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By bar. **Corrected On-Site**
- Intermediate - Slight Accumulation of black mold-like substance in the interior of the ice machine. Both ice machines in kitchen.
|
4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 bucket
- 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. 0 ppm small Dish machine
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Most cooks placed on gloves without first washing their hands
- 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. Cook wiped his face and was about to place on gloves without washing hands **Corrected On-Site**
- 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. All the cooks, with the exception of one were conducting food prep operations without gloves **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Brown rice in the walk in cooler dated 6/30
- High Priority - Toxic substance/chemical stored by or with food. Sitting on top of the water softer **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. Exchanged **Corrected On-Site**
- Intermediate - Food establishment lacking required variance for smoking food as a method of preservation. For salmon
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Mini smoker on the cook line
- Intermediate - Handwash sink missing in warewashing area. By the two Dish machines
- Intermediate - No soap provided at handwash sink. At the wait staff area **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Written plan was not available
- Intermediate - Potentially hazardous (time/temperature control for safety) food being cooled in an ice bath and the ice has all melted. Eggs 66 at the front line
|
7/9/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. White boards in kitchen
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- 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. Server cutting lemons with bare hands **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Blanched fries 46. Operator is adding to new time plan
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
|
4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing at dishwashing machine or area. Nearest handsink is too busy to accommodate easy availability. Recommended installation of additional handsink
- Critical - Hand wash sink lacking proper hand drying provisions. Cooler cutting cooler.
- Critical - No handwashing sign provided at a handsink used by food employees. Men's restroom
- Observed attached equipment soiled with accumulated dust. Vents, dry storage area.
- Observed leaking pipe at plumbing fixture. Handwash sink preparation area
- Observed nonfood-contact equipment in poor repair, sautee drawer cooler damaged.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Clarified butter 127F less than 1 hour reheated to 167F for continued hot holding
- Critical - Working containers of food removed from original container not identified by common name. Spice, preparation area Corrected On Site.
|
10/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/22/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Tortilla soup, 60F and aujuis 44F cooling overnight per operator
- Critical - Handwash sink not accessible for employee use at all times. Bar area by kitchen, items inn sink basin.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Foodhandler haandling bread with bare hands
- Critical - Observed buildup of soiled material on underside ofcounter top mixer head.
- Observed ceiling soiled with accumulated dust, warewashing area
- Observed cutting board grooved/pitted and no longer cleanable. walk in cooler preparation area
- Critical - Observed dented/rusted cans. 2 #10 cans artichoke hearts, do not use.
- Critical - Observed food being cooled by nonapproved method. Tortilla soup and aujuis cooling covered and in too large amount in walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter 53F less than 4 hours per operator, moved to alternate refrigeration for temperature recovery
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tuna 44F, chicken 46F in salads drawer less than 2 hours, moved to effective refrigeration for temperature recovery
- Critical - Salads cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature 44-46F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder.
- Critical - Tenders station cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature 53F, do not store potentially hazardous foods in this unit until maintaining 41F or colder
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date of last service/inspection indicated. Expo water cooler and kitchen steamer filter
|
4/18/2012 | Routine - Food | Warning Issued |
- Critical - 4th man coolert incapable of maintaining potentially hazardous food at proper temperatures. Food temperature 43-45F. Advised to lower temperature to 41F or colder.
- Food-contact surface not smooth and easily cleanable. Cracked bread crumb tub
- Observed 4th man cooler gasket torn/in disrepair.
- Critical - Observed buildup of soiled material on underside of floor mixer head.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Extremeties of patty press
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. In bread crumb tub
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter 45F in fryer reach in cooler. Advised
- Observed residue build-up on soap dispenser, bakery/cookline
- Critical - Observed slightly encrusted, soiled material on slicer.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Advised to add smoked salmon to existing advisory
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Ionator mechanical sanitizer in use. Delivers 0 ppm available chlorine.
|
12/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.Back preparation area
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Soft cheeses in walk in cooler
- Critical - Required consumer advisory for raw/undercooked animal food not provided.Vinegrette dressing made with raw egg not identified as requested at last inspection Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.Dry storage area
|
4/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 22-20-1 Observed buildup of rust and loose caulkiing n the interior of left icemaker ice machine.
|
8/10/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Butter 59F, cookline for less than 1 hour, moved to effective refrigeration Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Numerous meats in grill line drawers cooler for 15 minutes per operator, food moved to effective refrigeration for temperature recovery.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Pork 50 & 48F, beef 50F, fish 51F over 4 hours per operator.
- Critical. Grill drawers cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 48-50F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder.Service is scheduled for tomorrow .Advised operator ice may be used for temperature control and low amounts of food until cooler is repaired This violation must be corrected by : 8 10 10.
- Critical. Meats area of walk in cooler ncapable of maintaining potentially hazardous food at proper temperatures.Food temperature 47-50F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 8-10-10.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.Side bar
- Observed molluscan or crustacean shell being re-used.Oyster shells ised for storage, service of spinach dip
- Critical. Observed buildup of rust and loose caulkiing n the interior of left icemaker ice machine.
|
8/9/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Bacon fat,approximately 2 pints 69F in storage area overnight per operator. Operator discarded.
- Critical. No conspicuously located thermometer in holding unit.Expo area reach in cooler Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Dishwasher Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.Expo area reach in cooler
- Food-contact surface not smooth and easily cleanable.Chip bins near dry storage lined with paper shopping bags
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.Wine glass dishmachine sanitizer tested zer ppms chlorine after 3 cycles. Do not use dishmachine for sanitizing, Use functional main kitchen high temperature dishmachine
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.Unwrapped straws at server's drinks area
- Plumbing system in disrepair.Handsink will not drain properly. Grill area
- Critical. Hand wash sink lacking proper hand drying provisions.Preparation area by icemakers Corrected On Site.
- Critical. Observed unlabeled chemical spray bottle.Baking area
|
4/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Soups 56,89F in steamtable. Advised to reheat to 165F for continued hot holding
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.Chicken over shrimp in reach in freezer Corrected On Site.
- Critical. Observed cloth used as a food-contact surface.Salmon wrapped un dinner napkins in walk in cooler
- Critical. Observed buildup of slime in the upper interior of ice machines.
- No copy of latest inspection report.
|
12/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/29/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 10/29/2008 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Hillstone Restaurant, 215 S Orlando Ave, Winter Park, FL »