GRAZIANOS GOURMET

Basic - Clean pots and pans not stored inverted or in a protected manner. Manager inverted. Corrected On-Site

Basic - In-use knife/knives stored in cracks between reach in cooler and prep table. Chef removed. Corrected On-Site Repeat Violation

Basic - Observed case of milk stored on floor in walk in cooler. Manager stated that milk had recently been delivered and moved to shelf. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in coffee station. Manager added. Corrected On-Site

Basic - Food storage container cracked or broken. Manager discarded. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Manager removed. Corrected On-Site

High Priority - Observed bread stored in Nonfood-grade bags. Advised manager and he removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense cooked potatoes. Manager removed bowl. Corrected On-Site

Basic - Clean pots and pans not stored inverted or in a protected manner. Corrected On-Site Repeat Violation

Basic - Food storage container/container lid cracked or broken. Manager threw away and replaced. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Manager instructed employee to remove labels. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following food temperature's were greater than 41°F; diced tomatoes (64F - Cold Holding); cut ham (49F - Cold Holding); cut turkey (47F - Cold Holding). All were located in kitchen reach in cooler. Cooler had an ambient temperature of 61°F. As per manager food had only been in cooler for about an hour. Chef removed all food and placed in near by reach in cooler. Manager called maintenance to repair. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked hash browns stored on prep table at 71F - Hot Holding. Per manager cooked hash browns are kept at room temperature until needed then reheated and served to customers. Manager moved hash browns to cooler to cool. Corrected On-Site

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. Discussed and emailed the form to operator. Corrective Action Taken

Basic - Clean pots and pans not stored inverted or in a protected manner.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler with an ambient temperature of 61°F. Chef removed all food and placed in near by reach in cooler. Manager called maintenance to repair.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Chef removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon being stored over waffle mix and cut lettuce. Located in reach in cooler. Manager rearranged. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic container being stored in hand washing sink. Located in kitchen area. Manager removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing pitcher in hand washing sink. Located in drink station.

Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle being used to dispense flour. Manager discarded cup. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled with accumulated food debris.

Basic - Standing water in bottom of reach-in-cooler. Located in kitchen area.

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic container being stored in hand washing sink. Located in kitchen area.

Intermediate - Nonfood-grade basting brush used in food.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to dispense potatoes.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employees pink Stanley cup stored on prep table in bakery area.

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Chef removed. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

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

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. Discussed and emailed form to operator. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed dishes being stored in hand washing sink in coffee station.

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. Discussed and emailed form to operator. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Standing water in bottom of reach-in-cooler. Located in kitchen area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef being stored on top of raw salmon. Located in cooler under grill. Chef rearranged. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean pots and pans not stored inverted or in a protected manner.

Basic - Cloth used as a food-contact surface. Observed disposable non- food grade wiping cloths lining various pans of cut lettuce.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Standing water in bottom of reach-in-cooler.

High Priority - Container of medicine improperly stored. Observed cleaning chemicals being stored next to clean dishes bakery area. Manager removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken being stored in same container as cooked chicken. Located in kitchen reach in cooler. Chef removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using hand washing sink in coffee station as a dump sink.

Basic - Clean pots and pans not stored inverted or in a protected manner.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone being stored on prep tables throughout establishment. Manager removed. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Located between steam table and reach in cooler. Chef removed. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining a pan of cut lettuce. Manager instructed chef to remove. Corrective Action Taken

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Temperature was 57°F. Chef moved to reach in cooler. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled.

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. Manager added chain. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys being stored on prep table.

Basic - Floor area(s) covered with standing water. Located in walk in cooler. Chef cleaned. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 105°F and located on flat grill. Chef discarded. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen equipment soiled with accumulated grease buildup.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket being stored on prep table in butcher area. Manager removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing at room temperature located in butcher area and raw chicken thawing at room temperature in prep area.

Basic - Working containers of food removed from original container not identified by common name. Observed salt, bread crumbs and parm cheese removed from their original container placed in plastic containers and not labeled.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining a tray of prepared sandwiches. Manager removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon being stored on top of various ready to eat sauces. Manager rearranged. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink in kitchen area blocked by a container of fries. Manager removed fries and cleaned sink. Corrected On-Site

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 about 10 employees engaging in food preparation and no certified manager on site at time of inspection.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Food not stored at least 6 inches off of the floor. Bottle of oil being stored on floor behind front counter and various crates of milk and oranges being stored on floor in walk in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Located between prep tables. Manager removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 119°F. Chef discarded. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Located in bakery area.

Basic - Wiping cloth sanitizing solution stored on the floor. Located next to stove. Manager moved to shelf. Corrected On-Site