Grandpa's Diner

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-08-13: **Time Extended**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cooked bacon, on cooks line, Raw ground beef over potatoes cooked in freezer **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potatoes 76f cooling, potatoes 186f cooking, tomatoes 56f cooling, ham diced 55f cold holding, chicken salad 55f cold holding , tuna salad 55f cold holding , cheese 60f cold holding , egg whites 63f cold holding , ricotta 50f cold holding ,shredded cheese 50f cold holding , egg plant 53f cold holding , Pork 57f cold holding , turkey sliced 55f cold holding , ham sliced 55f cold holding , corned beef 57f cold holding , all foods were place in unit less than three hours ago advised to rapid chill in freezer or ice bath monitor temperatures and do not store any foods in cooler until it is maintaining 41f or below. Meat balls 54f cold holding , hamburger 46f cold holding , this cooler had a delivery today and he just put it away advised to keep monitoring temperature and keep doors closed until it reaches 41f degrees or below internally. **Warning**

High Priority - Toxic substance/chemical improperly stored. Stored near soda bag in a box **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. In bar area **Corrected On-Site**

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Basic - Hole in or other damage to wall. Behind dish machine

Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**

Basic - Standing water in bottom of reach-in-cooler. On cooks line

Basic - Equipment in poor repair. Door on cooks cooler and cooler not maintaining 41f or below

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. Operator re educated dishwasher.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items prepared yesterday or today not date marked.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink, operator corrected. **Corrective Action Taken**

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator.

Basic - Bowl or other container with no handle used to dispense food. Soufflecup used to scoop coleslaw **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets, shoes, purse stored on food rack by back door **Corrected On-Site** **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups on front service area wet nesting

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed and printed **Corrected On-Site**

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for some employees trained.

Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods **Repeat Violation**

Basic - Standing water in bottom of reach-in-cooler. On cooks line **Corrected On-Site**

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack and shoes on bag in a box by back door **Corrected On-Site**

Basic - Exterior door has a gap at the threshold that opens to the outside.

Certified Food Manager Identification

Hands Clean and Properly Washed

Required Records Available; Shellstock Tags/Labels

Proper Hot and Cold Holding Temperatures

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Warewashing Facilities Maintained and Used

Hot and Cold Water Available; Adequate Pressure

Sewage and Wastewater Properly Disposed

Equipment Adequate to Maintain Product Temperature

Proper Sanitizer Contact Time and Concentration

Lighting Adequate; Required Shields in Place

Personal Cleanliness