GRUMPY'S RESTAURANT

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed in walk in cooler completely thawed Commercially packaged grouper bearing the label that it is to remain frozen until time of use still in packaging. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam well on cook line Cheese grits (110F-122F - Hot Holding); White gravy (111F-125F - Hot Holding); Brown gravy (109F - Hot Holding); Green beans (130F - Hot Holding). Manager removed to reheat items. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some employee food training expired. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing purple degreaser without a label. Employee placed label on spray bottle. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mold like substance near ice chute of unit.

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. Observed in walk in cooler completely thawed Commercially packaged grouper bearing the label that it is to remain frozen until time of use still in packaging. See stop sale.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table on cook line. Employee removed and stored properly. Corrected On-Site Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles along baseboards missing In prep area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Observed in use tongs on handles of equipment located on cook line. Manager removed and stored properly. Corrected On-Site

Basic - Light shield damaged/in disrepair. Observed light lense cracked in prep area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fans in walk in cooler dusty.

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect in warehouse washing area. - From follow-up inspection 2024-07-29: Not observed at callback Time Extended

High Priority - - From initial inspection : High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 5 cracked shell eggs with raw shell eggs on cook line. See stop sale Repeat Violation Admin Complaint - From follow-up inspection 2024-07-29: Not observed at callback Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in flip top cooler at the end of cook line tuna salad (49F - Cold Holding); Chicken salad (50F - Cold Holding); Cole slaw (51F - Cold Holding); Potato salad (50F - Cold Holding); TAZIKI Sauce with dairy (49F - Cold Holding); Cheddar cheese (52F - Cold Holding); White Cheese (52F - Cold Holding) - From follow-up inspection 2024-07-29: Observed in flip top cooler at the end of cook line tuna salad (50F - Cold Holding); Chicken salad (50F - Cold Holding); Cole slaw (51F - Cold Holding); Potato salad (50F - Cold Holding); TAZIKI Sauce with dairy (51F - Cold Holding); Cheddar cheese (52F - Cold Holding); White Cheese (52F - Cold Holding) Tomatoes (50F-Cold Holding) Cooler has an ambient temperature of 50F. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler at the end of cook line tuna salad (49F - Cold Holding); Chicken salad (50F - Cold Holding); Cole slaw (51F - Cold Holding); Potato salad (50F - Cold Holding); TAZIKI Sauce with dairy (49F - Cold Holding); Cheddar cheese (52F - Cold Holding); White Cheese (52F - Cold Holding). See Stop Sale Cooler has an ambient temperature of 49F. Manager stated items were left in cooler overnight. Repeat Violation Admin Complaint - From follow-up inspection 2024-07-29: Observed in flip top cooler at the end of cook line tuna salad (50F - Cold Holding); Chicken salad (50F - Cold Holding); Cole slaw (51F - Cold Holding); Potato salad (50F - Cold Holding); TAZIKI Sauce with dairy (51F - Cold Holding); Cheddar cheese (52F - Cold Holding); White Cheese (52F - Cold Holding) Tomatoes (50F-Cold Holding) Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect in warehouse washing area.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed business license expired 6-1-2024.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 5 cracked shell eggs with raw shell eggs on cook line. See stop sale Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in flip top cooler at the end of cook line tuna salad (49F - Cold Holding); Chicken salad (50F - Cold Holding); Cole slaw (51F - Cold Holding); Potato salad (50F - Cold Holding); TAZIKI Sauce with dairy (49F - Cold Holding); Cheddar cheese (52F - Cold Holding); White Cheese (52F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler at the end of cook line tuna salad (49F - Cold Holding); Chicken salad (50F - Cold Holding); Cole slaw (51F - Cold Holding); Potato salad (50F - Cold Holding); TAZIKI Sauce with dairy (49F - Cold Holding); Cheddar cheese (52F - Cold Holding); White Cheese (52F - Cold Holding). See Stop Sale Cooler has an ambient temperature of 49F. Manager stated items were left in cooler overnight. Repeat Violation Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table on cook line. Manager removed and stored properly. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed door gasket torn on flip top cooler at the end of cook line. Observed ice buildup in walk in Freezer.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler with shelves with rust that has pitted surface.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler Milk (48F - Cold Holding); Butter milk (49F - Cold Holding); Quiche (48F - Cold Holding); Corn beef (48F - Cold Holding); Canadian bacon (48F - Cold Holding); Roast beef (48F - Cold Holding); Ham (48F - Cold Holding); Turkey (48F - Cold Holding); Sour cream (48F - Cold Holding); Greek yogurt (48F - Cold Holding); Minced garlic (48F - Cold Holding); Mashed potatoes (48F - Cold Holding). See stop sale. Manager stated walk In cooler was not working properly when they arrived ,manager turned unit off and on. Operator stated they have had a company working on cooler for 3 days. Inspector able to get 42F ambient temperature of unit. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed walk in cooler Milk (48F - Cold Holding); Butter milk (49F - Cold Holding); Quiche (48F - Cold Holding); Corn beef (48F - Cold Holding); Canadian bacon (48F - Cold Holding); Roast beef (48F - Cold Holding); Ham (48F - Cold Holding); Turkey (48F - Cold Holding); Sour cream (48F - Cold Holding); Greek yogurt (48F - Cold Holding); Minced garlic (48F - Cold Holding); Mashed potatoes (48F - Cold Holding) Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on shelf over prep table. Employee removed and stored properly. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed In-use tongs stored on equipment door handle between uses. Manager removed and stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Mashed potatoes 110°. Greens 115° , greens 115°. Reheat started about 7:45am. In steam well. Steam well temperature 120° with low water. Person In Charge took items to cook lines for immediate heating. 170-180° after intervention. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked okra 95° , fries 120°, sausage Pattie's 120° , sausage links 120° in hot well by Hand wash sink near walk in cooler. Placed about 45 mins ago. Person In Charge discarded items. Sausage links 114°. Patties 115° gravy 120° in steam well. Person In Charge reheated items to 170-180° Items placed about 45 mins before. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle , sanitizer, over containers of raisins. Frontline. Moved by manager. Corrected On-Site Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Ceiling tile missing. Missing ceiling tile by rear exit.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment in make table. Moved by manager. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.