HILLSTONE RESTAURANT Inspection – April 8, 2025

High Priority 2

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High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed pork chops (93F – Cooling) past the window time of two hours but within the 7 hour cooling time schedule, staff removed it from plastic wrap and placed it inside reach in freezer for faster cooling. **Corrective Action Taken**

Corrective Action Taken

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

Intermediate 1

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Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic 4

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

Repeat Violation

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Basic – Ceiling tile missing. Observed above rib cooking ovens.

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Basic – Equipment and utensils not properly air-dried – wet nesting. Observed at drying rack.

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Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed several towels stored out of sanitizer bucket at different kitchen preparation tables.

Florida Food Watch