THE GRIND COFFEE BAR

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs under Westchase Classic on menu needs to be identified as raw. Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep table by stove and a bottle of water on ware washing station , employees moved items removed and discarded drinks. Corrected On-Site Warning

Basic - Silverware/utensils dried with a towel/cloth/food containers Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sliced provolone in walk in. Marked 3-9. See stop sale.Corrected On-Site Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cheese out of date. Operator threw away. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cheese (45F - Cold Holding); French toast batter (46F - Cold Holding) operator placed cheese on ice, threw out batter. 9:35 temp, retemp at 10:00 cheese 42F. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Plant Foods (43F - Cold Holding); cheese (45F - Cold Holding); French toast batter (46F - Cold Holding) operator placed cheese on ice, threw out batter. 9:35 temp, retemp at 10:00 cheese 42F. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Ice in sink on front line.

Basic - Accumulation of food debris on exterior of warewashing machine.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Equipment and utensils not properly air-dried - wet nesting. Stack in pans on dish shelf.

Basic - No handwashing sign provided at a hand sink used by food employees. At front handwashing sink in front.

Basic - Single-service articles improperly stored. Box of plastic lids on ground on dry storage. Operator moved to pallet. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses by coffee machines. Educated operator on need for solution to place towel in. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Operator moved to a double bucket. Corrected On-Site

Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2024.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw sausage patties stored over the pancake batter and sauce in reach-in cooler on cook line. Operator rearranged items to prevent cross contamination at time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed coffee debris in handwash sink at front service area. Discussed with operator about handwash sink for handwash only.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. A bag of cooked pork in walk-in cooler. Operator able to determined dates and properly marked at time of inspection.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested chlorine level at 0ppm. Chlorine bucket was empty, operator replaced with a full chlorine bucket, ran dish machine multiple times, tested 50ppm. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without replacing gloves and washing hands. Observed employee cracked raw shell eggs, then grabbed bread from oven with the same gloves. Discussed with operator about proper handwash and gloves changing procedures.

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. Observed employee picked up fruit cup from floor, then handled clean dish and food items on cook line without washing hands. Discussed proper handwash procedures with operator.

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.

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.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

Basic - Accumulation of black mold-like substance in the interior of the ice machine.

Basic - Employee with no hair restraint while engaging in food preparation. Employee at coffee station.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on hood system.

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. Ran dish machine 2 times, chlorine tested 0ppm. Operator setup three compartment sink and contacted service technician. Corrective Action Taken

High Priority - Employee washed hands with cold water. Observed employee washed hands with cold water. Discussed with operator about proper hand washing procedures, employee washed hands properly at time of inspection. Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Food containers and utensils ran through dish machine with 0ppm chlorine. Operator setup three compartment sink and re-sanitized food containers and equipments. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a small container of fresh garlic butter (82F - cold holding) stored on prep table at cook line. Operator placed in ice bath at time of inspection. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. At front counter. Operator labeled glass cleaner. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. On cook line. Operator double bucketed. Corrected On-Site