HILLSTONE RESTAURANT Inspection – December 9, 2024

High Priority 1

#7High Priority12A-07-5

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed at kitchen.

Intermediate 2

#8Intermediate53B-15-4

Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. For ribs

#9Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Located inside walk in cooler. Chef placed a new roll. **Corrected On-Site**

Corrected On-Site

Basic 6

#1Basic22-20-5

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

#2Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. Inside walk in cooler.

#3Basic10-17-4

Basic – In-use knife/knives stored in cracks between pieces of equipment. Cook line, salad station.

#4Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees.

#5Basic29-08-4

Basic – Plumbing system in disrepair. Mop sink.

#6Basic36-34-5

Basic – Walk in cooler vents soiled with accumulated dust, or mold-like substance.

Florida Food Watch