STONE STEW LLC

Facility's Environment Health Permit expired on 1/31/26. [CA] Facility shall not operate without a valid Environmental Health Permit. [COS] Operator paid invoice for permit renewal online. Receipt number: 3915903853

Observed aerosol bottle of insecticide stored before the bar. [CA] Discontinue use of household insecticide and recommend using approved pest control service.

Used wiping towels observed stored above food prep area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

1) Old rodent droppings observed under the shelves in the dry storage room and encrusted on top of the dishwasher. [CA] Food facility shall be kept free of rodent and rodent debris. Clean and sanitize affected areas. Review facility's last two pest control service reports dated 12/1/25 and 1/5/26. Reports did not note any rodent activity. 2) Small flies observed around the bar area. [CA] Food facility shall be kept free of flies and fly activity.

Container of rice held by the cook line was measured at 63F. Per employee the rice was put out an hour ago. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F; if cold holding shall be held at or below 41F. [SA] Employee will subject the food to time where it will be discarded if not used within the next 3 hours.

Inside the walk-in cooler, raw fish stored above vegetables. [CA] Properly store raw food separate or below ready-to-eat food to prevent cross-contamination.

Spray bottle in the kitchen stored by the food prep sink is not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.

Inside the walk-in cooler, raw chicken is stored on the shelf above raw beef. [CA] Raw items shall be stored in order of it's minimum internal cooking temperatures to prevent cross contamination. Raw chicken with a minimum internal cooking temperature of 165F shall be stored separate or below raw beef that has a minimum internal cooking temperature of 145F.

Clutter of unused equipment stored in room/hallway located next to the dry storage room. [CA] The premise of a food facility shall be free of litter, clutter, and items that are unnecessary to the day to day operation or the maintenance of the facility.

Potentially hazardous foods measured at improper holding temperatures on the prep table across from the cook line. Cooked pasta measured at 59F and cooked rice measured at 70F. [CA] Potentially hazardous foods when holding shall either be hot holding at or above 135F; or cold holding at or below 41F. [COS] Employee relocated the food items into the walk-in cooler.

1) Food Safety Certificate for Manager is not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available. 2) Employee food handler cards are not available. [CA] Employees that handles, prepares, or serves food shall have a valid food handler card available within 30 days from their date of hire.

Wiping towels are used, reused, and stored on the food prep tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

1) Leak observed on drain pipe under the three compartment sink. [CA] Repair leak and maintain plumbing of facility in good repair. 2) Drain lines from equipment extends into the floor sinks located by the ice machine and by the dishwasher. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain lines and the rim of the floor sink to protect equipment from back flow contamination.

1) Old rodent droppings observed under the dishwasher and under the shelves in the dry storage room. [CA] Facility shall be kept free of vermin and vermin debris. No other evidence of an active rodent infestation observed in the facility. 2) Drain flies observed around the bar area. [CA] Food facility shall be kept free of flies and fly activity.