Hillstone Restaurant

Inspector notes: Observed 3 employees barehand limes and lemons used for drinks in both server stations and the bar. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. RTE food that was contacted by bare hands was discarded by PIC at time of inspection

Inspector notes: Observed raw chicken stored above ready to eat foods on the cook line in cold holding drawers, raw burgers stored above steaks on the cook line on the grill station, and raw burgers stored above seafood in the meat walk-in. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. The PIC rearranged the food in order of cooking temperature

Inspector notes: Observed 0 ppm Quat sanitizer in the sanitizer buckets located at the cook line. The proper chemical was hooked up to the dispenser, and it still did not test. The establishment is making the sanitizer by hand until the dispenser is serviced by a technician. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection