Stone River

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

Observed in Walk in cooler in main kitchen area Beef Gravy (46F – Cooling).Gravy is dated 10/25/23

Educated Person in charge on Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours and emailed Person in charge handout on cooling procedures

Person in charge voluntarily discarded Gravy. Warning

High Priority – Dented/rusted cans present. See stop sale

Observed in main kitchen dry storage area 2 cans of artichoke hearts dented on the seam

Person in charge removed from dry storage for return. Warning

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Observed in dishwasher area employee touched soiled dishes and then touched clean utensils and failed to wash hands

Educated Person in charge on Handwashing procedures and glove use

Employee put dish in soiled area of dishwasher area,washed hands and put on clean gloves. Corrected On-Site Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

nObserved in Walk in cooler in main kitchen area Beef Gravy (46F – Cooling).Gravy is dated 10/25/23

Educated Person in charge on Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours and emailed Person in charge handout on cooling procedures

Person in charge voluntarily discarded Gravy. Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Observed in front cooking area Roast Beef (65F – Cold Holding); Cheese (62F – Cold Holding); Ham (64F – Cold Holding); sliced Turkey (65F – Cold Holding)nPerson in charge noticed that the cooler was not turned on

Person in charge stated that all the food products had been out for approximately 2 Hours and placed all product in Walk in cooler

Educated Person in charge on cold holding foods and emailed Person in charge handout on cold holding

As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrective Action Taken Repeat Violation Admin Complaint

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

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dish machine in main kitchen area

Educated Person in charge. Warning

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Observed in main kitchen area across from grill no paper towels in dispenser

As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. nPerson in charge filled paper towel. Corrected On-Site Repeat Violation Warning

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

Educated Person in charge on state requirements

As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning