Grumpy's Restaurant

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Dish machine wash temperature only reaching 98F. **Warning**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Completely thawed individual packages of grouper in walk in cooler are in original unsealed package. Packaging states to remove grouper from package before thawing.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed in reach in freezer at far end of cook line beside reach in cooler.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Completely thawed individual packages of grouper in walk in cooler are in original unsealed package. Packaging states to remove grouper from package before thawing.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed beef (49F/46F - Cold Holding); sausage (47F - Cold Holding); sautéed onions (47F - Cold Holding) in cold holding drawer below pancake flat grill. Per kitchen manager, all items placed in drawers at approximately 6am. Temperatures taken by inspector at 9:15am. Employee placed ice bags on all items and temperatures taken approximately 20 minutes later ranges from 41F-42F. Observed potato salad (48F - Cold Holding); chicken salad (48F - Cold Holding); tuna salad (47F - Cold Holding); coleslaw (47F - Cold Holding); cut tomato (47F - Cold Holding); pot pie filling (46F - Cold Holding); deli meat (45F/47F - Cold Holding); turkey (45F - Cold Holding); ham steak (45F - Cold Holding); canadian bacon (45F - Cold Holding); stuffing (46F - Cold Holding); hollandaise sauce (45F - Cold Holding); quiche (45F - Cold Holding); sausage gravy (44F - Cold Holding); crab cakes (45F - Cold Holding); cooked potatoes (44F - Cold Holding) in walk in cooler at the dish room. All products, per kitchen manager, have been in the cooler at minimum overnight. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-06-27: Walk in cooler temperatures: ham steaks 47F cooling-2 hours, chicken salad 41F, cooked potatoes 40F, meatloaf 29F. Refrigerated drawer below pancake flat grill temperatures: cooked potatoes 42F, sautéed onions 43F, beef 45F/45F/49F, turkey 45F, stuffing 44F. Ambient digital thermometer reading at 46F. Ice bags were present in the top of the drawer but not the bottom. All temperatures above minimum holding temperatures were located in the bottom of the drawer. Products, per employee were all placed in unit at approximately 5:30am, inspector took temperatures at 9:02am. All products not at temperature removed and placed in walk in cooler for quick chill. Manager states service call has been made and repair person is scheduled to arrive today. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Chart listed in kitchen has time started at 10:00. Inspection began at 9:02. Discussed with kitchen manager regarding placing accurate hold start time on chart. Multiple flip top reach in cooler products being held on time controls. Manager placed correct times on board during inspection. **Corrected On-Site** **Warning** - From follow-up inspection 2024-06-27: See stop sale. Time control chart posted in kitchen has multiple items. All products listed as placed on time controls at 5:30am with discard time of 9:30am. At 9:41am, inspector observed listed products on posted list and written procedures not being discarded. Inspector inquired with kitchen cooks if any products have been stocked or replaced recently and only two whole melons were brought to the kitchen per employee. Observed the following not discarded at end of time control hold at 9:30: waffle mix, cracked shell eggs, cheeses, cut tomato, cut melon, and cooked sausage. **Admin Complaint**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage patty held beside grill in kitchen at 109F. Per kitchen manager, sausage placed beside grill approximately one hour prior. Employee reheated sausage to 167F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Chart listed in kitchen has time started at 10:00. Inspection began at 9:02. Discussed with kitchen manager regarding placing accurate hold start time on chart. Multiple flip top reach in cooler products being held on time controls. Manager placed correct times on board during inspection. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed beef (49F/46F - Cold Holding); sausage (47F - Cold Holding); sautéed onions (47F - Cold Holding) in cold holding drawer below pancake flat grill. Per kitchen manager, all items placed in drawers at approximately 6am. Temperatures taken by inspector at 9:15am. Employee placed ice bags on all items and temperatures taken approximately 20 minutes later ranges from 41F-42F. Observed potato salad (48F - Cold Holding); chicken salad (48F - Cold Holding); tuna salad (47F - Cold Holding); coleslaw (47F - Cold Holding); cut tomato (47F - Cold Holding); pot pie filling (46F - Cold Holding); deli meat (45F/47F - Cold Holding); turkey (45F - Cold Holding); ham steak (45F - Cold Holding); canadian bacon (45F - Cold Holding); stuffing (46F - Cold Holding); hollandaise sauce (45F - Cold Holding); quiche (45F - Cold Holding); sausage gravy (44F - Cold Holding); crab cakes (45F - Cold Holding); cooked potatoes (44F - Cold Holding) in walk in cooler at the dish room. All products, per kitchen manager, have been in the cooler at minimum overnight. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes in walk in cooler at 48F. Per prep person, potatoes taken out of the cooler for approximately 10-20 minutes to organize/rearrange cooler. Manager moved potatoes to freezer and temperature taken at 43F after approximately 20 minutes. **Corrective Action Taken**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage patties at 101F and sausage links at 110F under heat lamp at end of the cook line. Observed solid sheet pan with hash browns on top of pans of sausages. Manager states sausages prepared approximately one hour prior. Manager reheated sausage patties to 186F and sausage links to 197F. **Corrective Action Taken**

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Two photocopied employee training certificates observed for Stacy G. and Devin P. Also, missing date of training and expiration date for Ersmus J.

Basic - Single-service articles improperly stored. Cases of carry out cups stored on the floor in storage room by the office.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed water in between stacked pans on dishroom storage rack. Manager separated pans to air dry. Also observed water between stacked cups in the service station.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior around the top area of ice machine has black substance in cuts/grooves/worn areas on interior sides of the machine.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in bottom of middle reach in cooler on cook line.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose attached to threaded faucet outside on far left of building is missing a vacuum breaker. **Repeat Violation** **Admin Complaint**

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. Dishwasher handled dirty dishes then moved to putting away clean dishes without washing hands in between. Manager spoke to employee. Employee washed hands. **Corrective Action Taken** **Admin Complaint**

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue liquid on bottom dishroom shelf and unlabeled spray bottle with clear liquid in cabinet under hand wash sink at front counter. Manager labeled both. **Corrected On-Site** **Repeat Violation**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards by fryers in kitchen have staining. Can opener at back prep area has debris. **Repeat Violation**

Basic - Food stored on floor. Case of eggs on the floor at prep table. Manager moved to shelf. **Corrected On-Site** **Repeat Violation**

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Unwrapped single-service cups stored not inverted and unwrapped coffee stirrers at outside customer self-service beverage area.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers, strawberries and squash stored above ready-to-eat coleslaw, chicken salad and dressing in walk in cooler next to cook line.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Several ceiling tiles missing with insulation showing above water heater. Ceiling above steam table in kitchen has peeling.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed kitchen and dishwashing staff with no beard guards on long beards. All staff put on beard guards. **Corrective Action Taken** **Warning**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); Operator connected new bucket of sanitizer, adjusted feed line, retested Dishwasher (Chlorine 100ppm) **Corrected On-Site**

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. Dishwasher racking dirty dishes, moved to stacking clean dishes with no handwash.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In steam table on cook line mashed potato (117F - Hot Holding). Operator stated potatoes were heated and placed in steam table 5 hours earlier. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawer under right flat top hamburger (44F - Cold Holding); retemp 1.5 hours hamburger (40F - Cold Holding); In drawer under left flattop, chicken (50F - Cold Holding); retemp after 1.5 hours chicken (39F - Cold Holding). Operator stated drawer was open during morning rush period. In walk in cooler near cook line, soup (55F - Cold Holding); retemp after 1.5 hours soup (49F - Cold Holding) Operator stated soup left out of cooler for approximately 30 minutes and just returned to walk in cooler. On black cart in prep area, cooked potatoes (59F - Cold Holding); retemp after 1 hour cooked potatoes (50F - Cold Holding). Employee stated potatoes taken out during truck delivery for approximately 2 hours then returned to walk in cooler. **Warning**

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. All items on cook line that are held on time, do not have proper time marked on chart. Operator stated all items were within 4 hours. New times were not updated. **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table on cook line mashed potato (117F - Hot Holding). Operator stated potatoes were heated and placed in steam table 5 hours earlier. **Warning**

High Priority - Toxic substance/chemical improperly stored. Cans of sterno stored on shelf by ice machine above single service spoons. In storage closet by restrooms, hand soap stored above single service items

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose at outside shed area is missing vacuum breaker.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In prep area, multiple cutting boards have black staining. **Repeat Violation**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Approximately 12 food handling employees present during inspection and no certified food manager present.

Intermediate - Records/documents for required employee training do not contain all of the required information. One employee certificate does not have expiration date or training date. Also, 3 employee certificates are photocopies.

Intermediate - Spray bottle containing toxic substance not labeled. In cabinet in conference room, spray bottle, identified as window cleaner, not labeled.

Basic - Open dumpster lid. Both lids open on dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler near dish area and reach in freezer near dish area have soiled gaskets.

Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign at handwash sink by walk in cooler. Operator replaced sign. **Corrected On-Site**

Basic - Hood filter missing from automatic fire suppression/exhaust system. Multiple hood filters on cook line missing slats.

Basic - Food stored on floor. Observed case of lemons on floor by cook line, case of oil and cases of bottled water stored on dry storage floor. All items moved to shelf. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean pans and plastic containers in prep area with wet nesting.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed 4 employees handling food in kitchen without beard guards. All employees put on beard guards. **Corrective Action Taken** **Warning**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket in closet across from server drink station stored above single service items. **Repeat Violation**

Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards in prep area that have grooves and cut marks no longer easily cleanable.

Basic - Unclean building components, attachments or fixtures. Fan cover in walk in cooler by dish area have dust build up.

Basic - Single-service articles not stored inverted or protected from contamination. By ice machine on top of freezer unit, aluminum pans and lids not stored inverted. In server drink area, coffee and tea filters in metal pans not covered. Manager placed lids on pans. Multiple single service items stored on floor at office hallway. **Corrective Action Taken** **Repeat Violation**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee after re-entering building return to work in front counter area without washing hands.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards observed with food debris stains.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom doors do not self close all the way. **Repeat Violation**

Basic - Building components, attachments or fixtures in poor repair. In dry storage room observed insulation hanging from AC vent over food items. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee items hanging over/touching food items in storage closet near wait station.

Basic - Floor area(s) covered with standing water. Observed standing water in dish area in hole of floor directly in front of three compartment sink.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach-in freezer near dish area observed ice buildup in bottom.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink in reach-in cooler at far end of cook line. Operator removed drink. **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination. Near dish area observed pans stored not inverted on top of reach-in freezer. Operator turned pans over. **Corrected On-Site**

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in middle reach-in cooler on cook line.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed floor throughout kitchen and dish area being in disrepair, unsealed and not easily cleanable with holes present. **Repeat Violation**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler observed unwashed produce stored over ready to eat. Operator had items moved. **Corrected On-Site**

Basic - Water draining onto floor surface. Observed excessive standing water in dish area and slow draining. Operator stated it was water draining from three compartment sinks and employee cleared floor of water. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. In dish area observed multiple wet towels on shelf. Employee stated for drying hands. Operator removed towels. **Corrected On-Site**