The Stone Soup Co

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in kitchen. Repeat Violation

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

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen near entrance. Operator removed at time of inspection.

Basic – Floors not maintained smooth and durable. Throughout kitchen.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers. Repeat Violation

Basic – Old labels stuck to food containers after cleaning. On clear containers on dish drying rack. Repeat Violation

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Dish area.

Basic – Wet wiping cloth not stored in sanitizing solution between uses. On prep table in kitchen.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in reach in cooler. Operator relocated at time of inspection. Corrected On-Site

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

nCold holding: raw chicken 57 F, pastrami 60 F, nretemped raw chicken 43 F, pastrami 46 F, operator put on ice at time of inspection. Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.

Intermediate – Handwash sink used for purposes other than handwashing. Bread stacked on handwash sink in kitchen.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken cooked in reach in cooler.

Intermediate – Spray bottle containing toxic substance not labeled yellow liquid near dish machine in kitchen. Repeat Violation