GRAPPINO

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw seafood in walk in cooler. Operator adjusted to proper order. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Found expired hood handler training certification for 2 employees.

Intermediate - Spray bottle containing toxic substance not labeled. Operator placed common name on bottle. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Unisex bathrooms did not provide covered receptacles.

Basic - Equipment and utensils not properly air-dried - wet nesting. Found food grade containers with wet nesting in storage of ware washing area.

Basic - No handwashing sign provided at a hand sink used by food employees. 2 sinks in north side kitchen. Operator placed signs Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Stored above grill. Operator corrected placement, inverted. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at the hand washing sink at the bar. Operator supplied soap. Corrected On-Site

Basic - Ceiling tile missing. Missing ceiling tile over the triple sink.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Chef placed the date of last date served on the tags. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked noodles in the walk in cooler. Operator placed the date mark on the cooked noodles that was made 08/15/2023. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust on the reach in cooler at the bar. Operator cleaned the reach in cooler gaskets on the reach in cooler. Corrected On-Site

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. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator to have employees to fill out. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon in walk-in cooler over ready to eat foods. Operator removed and rearranged. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered receptacle in employee restroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open container by food prep area in kitchen line. Operator discarded open container. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs in grill door handle. Operator tongs to dishwashing area. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed missing vacuum breakers at both hose Bibb by the bar area.

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed the chef David Peck has been here more then thirty days and is not a certified food manager.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a case of vegetables on top of the hand wash sink by the dish machine. Operator moved the case of vegetables. Corrected On-Site

Basic - Cloth used as a food-contact surface. Observed bread wrapped with a napkin. Chef removed the napkin. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed cut melon at the bar area being eaten. This is a repeat violation from 01/20/2022. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dust build up on the fan cover in the walk in cooler.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed a sanitizer bucket on the floor by the pizza oven. Chef picked up the sanitizer bucket. Corrected On-Site

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed the strip failed to turn black after being ran three times. Operator set up manual sanitation in the three compartment sink.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the food service license has expired on 12/01/2021.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed shell tags are missing date mark.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a cook rinse a towel in the hand wash sink on the main line. Educated on the importance of a hand wash sink is for hand washing only.

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/ observed no certified food manager on duty and there are four employees preparing food. Certified food manager arrived before the end of the inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap at the hand wash sink by the pizza station. Operator supplied the soap. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Observed food debris on top of the dish machine. This is a repeat violation from05/19/21. Discussed with operator about keeping the dish machine clean. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed a cook eating in the kitchen by the pizza oven.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone on the shelf above the prep area in the dish room.

Basic - Ice scoop handle in contact with ice. Observed the ice scoop handle touching the ice at the bar. This is a repeat violation from 05/19/21. Discussed with operator about keeping the ice scoop out of the ice. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a knife between two reach in coolers.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at the bar hand wash sink. Operator supplied the hand wash sign. Corrected On-Site