STONE BRIDGE TAVERN AND GRILL Inspection – September 17, 2024

High Priority 2

#4High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken temping between 44F-46F at reach in cooler on cooks line. Per operator he had it on the counter while filling an order.

#5High Priority29-42-4

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate 2

#6Intermediate02C-03-5

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy whipping cream no date mark,per operator it was opened on Sunday

#7Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Observed knife in hand washing sink located at cooks line **Corrected On-Site**

Corrected On-Site

Basic 3

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White flap in the interior of the ice machine

#2Basic35B-01-4

Basic – Exterior door has a gap at the threshold that opens to the outside. Exit double doors at stock area where mop sink is located

#3Basic08B-12-5

Basic – Stored food not covered. Taquitos and chicken have no lids at reach in freezer on cooks line **Corrected On-Site**

Corrected On-Site

Florida Food Watch