GROVE HOUSE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored over cheese in walk in cooler. Operator moved eggs to lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw filet (45F - Cold Holding), reach in cooler beside cook line, held less than four hours per operator. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior reach in drawers on cook line -interior of microwave and ovens on cook line -cutting boards on cook line

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -seared ahi tuna on La Margarita menu, operator made new menus with asterisks and printed. Corrected On-Site

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

Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee on cook line

Basic - Holes in or other damage to wall in hallway in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryers and grills on cook line -filters on hood suppression system -rack on cook line -speed rack beside ice machine

Basic - Reach-in cooler shelves with rust that has pitted the surface. -Pepsi cooler in kitchen

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -dish area, cook line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut tomato 48f, Shredded cheese 47f. Less than 4 hours. Advised to rapid chill.

Intermediate - Handwash sink not accessible for employee use at all times. -In warewash. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. -In the back of the kitchen, on left side of side exit door.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. -Cooler gasket torn across from ovens.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Walk in freezer. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Walk in cooler fan cover.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 flying insects in dish storage area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked onions (119F - Hot Holding); cooked mushrooms (124F - Hot Holding), held less than four hours per operator. Operator reheated on stove. Onions, 168F...mushrooms 168F. Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -ice machine

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

Basic - Dry goods and pans storage have shelves with rust that has pitted the surface.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -bottle of water on cook line. Employee removed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. -on oven door. Corrected On-Site

Basic - Light not functioning. -under hood suppression system. Maintenance replaced. Corrected On-Site

Observed electrical outlet in disrepair. For reporting purposes only. By hot boxes. Maintenance replaced. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef patties over flour. -Raw bacon over lunch meat. Corrected On-Site

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. -Clam chowder.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -No date on filter by ice machine.

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. -Grouper. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -Drain on cookline.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato 52f, Cheese 48f. Less than 4 hours. Advised to rapid chill. Manager added ice. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Kitchen entrance. 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. Cooked turkey. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Plastic shield. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Around oven door.