GRUMPY GARY'S BAR AND GRILL

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. After 3rd. Attempt, Dishwasher (Chlorine 00ppm) Repeat Violation Admin Complaint

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched personal cell phone, then put on gloves to prepare customer order without washing hands. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -ATOSA-Left site flip top-; hummus (49F - Cold Holding); diced tomatoes (48F - Cold Holding); cheese cake (47F - Cold Holding); mozzarella shredded cheese (48F - Cold Holding): fish dip (46-Cold Holding). Per employee food held overnight. Employee discarded. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -ATOSA-Left site flip top-; hummus (49F - Cold Holding); diced tomatoes (48F - Cold Holding); cheese cake (47F - Cold Holding); mozzarella shredded cheese (48F - Cold Holding): fish dip (46-Cold Holding). Per employee food held overnight. See Stop sale. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar area- two soda guns - build up of black like substance. Operator cleaned and sanitized during inspection. Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bar area-build up of pink like substance. Operator started to clean ice machine during inspection. Corrective Action Taken Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men bathrooms Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Two holes above walk in cooler. Warning

Basic - Clean utensils or equipment stored in dirty drawer or rack. Dishwasher area- Cleaning equipment storage rack: - cooking pans stored soiled in piles. -cooking utensils stored on soiled container Warning

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. Walk in cooler- Several packages of tilapia fish, salmon and yellow fin tuna. Employee removed all packages. Corrected On-Site Repeat Violation Warning

Basic - Dead roaches on premises. -one dead roach Entrance of kitchen from dining room area -3 dead roaches on floor by dry storage area in hallway. -5 dead roaches behind freezers in dry storage area. -1 dead roach on floor in cook line next to stove. Operator cleaned and sanitized area during inspection . Admin Complaint

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cook line- -employee car keys on prep table, manager removed. - employee cell phone on cutting board in cook line. Employee removed both items. Corrected On-Site Warning

Basic - Equipment in poor repair. Gaskets torn and in disrepair 4 lower coolers in cook line Warning

Basic - Floor area(s) covered with standing water. Between left side flip top and prep table in kitchen. Warning

Basic - Floor soiled/has accumulation of debris. -Behind chest freezers in dry storage area. Warning

Basic - Hole in or other damage to wall behind oil containers in ice machine room. Warning

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine. Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic cup inside container of sugar in kitchen.Employee removed. Corrected On-Site Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen in front of flip top Warning

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Storage area: -large chest freezer -Two doors reach in freezer Warning

Basic - No handwashing sign provided at a hand sink used by food employees. -coffee station. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Hood filters in cook line -fryer doors in cook line Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler- all shelves with substantial build up of rust Warning

Basic - Wall soiled with accumulated grease, food debris behind oven in kitchen. Repeat Violation 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. After 3rd. Attempt, Dishwasher (Chlorine 00ppm)

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. One employee doing different tasks at the same time, going from raw food animal to ready to eat food. Bringing dirty dishes to triple sink, then grabbing clean plates to serve customer orders. Employee hanged gloves without washing hands first. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Flip top- ATOSA- in front steam table -; mix shredded cheese (48F - Cold Holding); cut lettuce (54F - Cold Holding); fish dip (47F - Cold Holding); cut tomatoes (48F - Cold Holding) -ATOSA-lower cooler- ; cheese cake (44F - Cold Holding); feta cheese (47F - Cold Holding); diced tuna (48F - Cold Holding) -2) flip top- ATOSA- in front of stove-garlic butter (48F - Cold Holding); provolone cheese (51F - Cold Holding), ; sliced American cheese (48F - Cold Holding); American cheese (51F - Cold Holding); coleslaw (53F - Cold Holding). Per employee food held more than 4 hours. Employee discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Flip top- ATOSA- in front steam table -; mix shredded cheese (48F - Cold Holding); cut lettuce (54F - Cold Holding); fish dip (47F - Cold Holding); cut tomatoes (48F - Cold Holding) -ATOSA-lower cooler- ; cheese cake (44F - Cold Holding); feta cheese (47F - Cold Holding); diced tuna (48F - Cold Holding) -2) flip top- ATOSA- in front of stove-garlic butter (48F - Cold Holding); provolone cheese (51F - Cold Holding), ; sliced American cheese (48F - Cold Holding); American cheese (51F - Cold Holding); coleslaw (53F - Cold Holding). Per employee food held more than 4 hours. See stop sale Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grilled chicken (82F - Hot Holding); liquified butter (84F - Hot Holding), per employee food hot held 30 minutes ago, employee removed and reheated to 167F Corrected On-Site

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager did not know how is the price of sanitizing dishes.

Intermediate - Handwash sink not accessible for employee use at all times. Coffee station- garbage can, employee removed.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary sanitizer

Intermediate - Spray bottle containing toxic substance not labeled. Two bottles containing sanitizer. Employee labeled. Corrected On-Site

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. Salmon being defrost in reduced oxygen packaged, employee removed from bag. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Two ATOSA cooling units no keeping food to cold holding temperatures of 41 F or below. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Metal sheet inside walk in cooler coming out. Repeat Violation

Basic - Floors not constructed to be easily cleanable. Inside walk in cooler- floor is coming up Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees.cofee station

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryer filters- build up on grease in cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Lack like substance behind dishwasher machine.

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. Dish machine chlorine sanitizer at 0ppm chlorine. Observed sanitizer solution bucket empty. Establishment using 3 compartment sink to sanitized dishes until sanitizer solution arrives. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler in prep station at 2:15 pm ; cut cherry tomatoes (48F - ambient Cooling since 9am). Operator discarded. See stop sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Flip top cooler in prep station ; Blend cheese (48F cold holding ) 2. Flip top / reach in cooler in cook line ; blend cheese (50F - Cold Holding); American cheese (47F - Cold Holding); cut lettuce (46F - Cold Holding); raw shrimp (46F - Cold Holding); cooked peppers (47F - Cold Holding). Foods held in units less than 4 hours ago. Operator moved foods to walk in cooler to quick chill. Observed ice heavy build up in the rear interior of unit in cook line. Foods not prepared or portioned today. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler in prep station at 2:15 pm ; cut cherry tomatoes (48F - ambient Cooling since 9am per employee. Operator discarded. See stop sale Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in mop sink. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles in bar soiled, operator cleaned and sanitized nozzles during inspection. Corrective Action Taken Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning

Basic - 1.Walk-in cooler shelf with rust that has pitted the surface. 2. Shelf under prep table with rust that pitted the surface in kitchen. Warning

Basic - Chest freezer in disrepair/has exposed insulation in ac unit room next to cook line. Warning

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 in cook line reach in cooler. Operator cut packages open Corrected On-Site Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in prep station. Operator moved drink Corrected On-Site Warning

Basic - Equipment in poor repair. Door falling of when chest freezer is opened in Ac unjt room next to cook line. Warning

Basic - Floor area(s) covered with standing water under ice machine in bar. Warning

Basic - Floor in disrepair inside walk in cooler. Metal sheet covering floor not secured to floor. Warning

Basic - Floor soiled/has accumulation of debris. Behind Ice machine in bar. Warning

Basic - Floors not constructed to be easily cleanable inside walk in cooler. Metal sheet covering floor not secured to floor. Warning

Basic - Food not stored at least 6 inches off of the floor. Containers of fryer oil on floor in ac unit room. Warning

Basic - Hole in or other damage to wall. Behind chest freezer In Ac room next to cook line. Warning

Basic - Ice buildup in reach-in freezer. 1. In reach in cooler opposite stove in cook line. 2. In Bison reach in freezer in kitchen. Warning

Basic - In-use utensil stored in sanitizer between uses in prep station. Operator moved utensils to be washed , rinsed and sanitized during inspection. Educate operator on how in use utensils should be stored. Corrective Action Taken Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit in prep station. Warning

Basic - Standing water in bottom of reach-in-cooler opposite stove in cook line. Warning

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. All training certificates expired March 2022 FRLA Warning - From follow-up inspection 2023-09-21: Observed at callback inspection same. 59 Day callback set for original 60 day violation. Time Extended

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. Sanitizer reading 0ppm. Sanitizer chemical expired. Person in Charge changed to new sanitizer, primed, machine reading 100ppm chlorine. Corrected On-Site Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee left cookline with dirty pans and did not wash hands before putting on new gloves when returned to cook line. Reviewed hand wash procedures with employee washed hands. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In Fliptop upper - sliced provolone (46F - Cold Holding). Per employee not portioned or made today; in unit overnight. 2) In FLIPTOP UPPER - compound butter (57F - Cooling); tuna salad (56F - Cooling); sliced cheddar (47F - Cooling); cut butter (47F - Cooling). Per employee all items made, portioned, and pulled between 10:00am and 11:00am. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Fliptop upper - sliced provolone (46F - Cold Holding). Per employee not portioned or made today; in unit overnight. See stop sale. Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In FLIPTOP UPPER - compound butter (57F - Cooling); tuna salad (56F - Cooling); sliced cheddar (47F - Cooling); cut butter (47F - Cooling). Per employee all items made, portioned, and pulled between 10:00am and 11:00am. See stop sale. Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bar sanitizer bucket above 500ppm quaternary. Employee remade to proper 200ppm quaternary. Corrected On-Site Warning

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. Bulletin provided to be posted. Corrective Action Taken Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna Poke and seared tuna on menu not marked to indicate raw product. Manager had employee begin marking menus to add indication. Corrected On-Site Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine. Warning

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. All training certificates expired March 2022 FRLA Warning

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle by hand sink at bar.Employee labeled as sanitizer. Corrected On-Site Warning

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. Thawed mahi in walk in cooler still in packaging. Per employee thawed under water at 12:30pm. Employee cut all packages to allow oxygen access. Corrected On-Site Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between fliptop units on cook line. Employee removed knives. Corrected On-Site Warning