GRAMMAS CAFE

High Priority - Container of medicine improperly stored. At the servers front area, medicine stored next to single service, Manager moved. Corrected On-Site

High Priority - Live, small flying insects found One flying insect at the kitchen area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the kitchen area, ceiling tiles and AC vents with dust, also Ceiling not smooth, nonabsorbent and easily cleanable (acoustic ceiling tiles).

Basic - Floor soiled/has accumulation of debris. Floor behind cooking equipment soiled with grease and food residue

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At the server front counter area, ice coffee in cooler, manager moved. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. At the cook line raw sausage patties stored above blueberries, Employee moved. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the cook line, ham date marked 10/08/25.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One photocopy

Basic - Food storage container/container lid cracked or broken. In use lids cracked Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the server station, milk 48F, other non-time temperature control for safety (TCS) food at 4F, manager moved to freezer. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In walk-in cooler, milk no date marked, Employee dated 03/03/25. Corrected On-Site

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

Basic - Food storage container/container lid cracked or broken. In use containers with cracked lids.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee came from outside and started working at the ware washing area, no handwash occurred.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Male employee cracked raw shell eggs and immediately after handle clean plate and placed cook food, inspector instructed to wash hands.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler at the cook line, cheese 52F, plate was left overnight above filling line. At the cook line chili 110F, chili placed in steam table at 6:45am. Not reheated with in 2 hrs.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler at the cook line, cheese 52F, plate was left overnight above filling line. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At the cook line chili 110F, chili placed in steam table at 6:45am.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Three photocopies

Basic - Employee with no hair restraint while engaging in food preparation. Male employee at the cook line, no hair restraint, no beard guard.

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line (prep cooler).

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At the cook line, both male employees started wearing gloves, no hand washed occurred, Inspector instructed to washed hands. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At the prep area, female employee cutting ham with bare hands, inspector instructed to washed her hands and use gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the server area, milk 47F, Manager moved to freezer to drop temperature down. Corrective Action Taken

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. Inspector provided digital copy.

Basic - Duct tape used to repair nonfood-contact surface. Reach-in cooler at the cook line, gaskets with black tape.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the cook line, ham dated 11/25/2022