GRAZIANO'S RESTAURANT

Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen spoon inside hand wash sink near cook line. Operator removed. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in kitchen area.

Basic - Cutting board has cut marks and is no longer cleanable. Observed green and white cutting boards in main kitchen and grill kitchen area with cut marks and no longer cleanable.

Basic - Equipment in poor repair. Observed microwave door handle in disrepair.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up inside walk in freezer near air vents.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grill cook line area with soiled hood filters.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken being thawed in cold water at room temperature. Operator placed under running cold water. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed working squeeze bottles containing oil near cook line with no label. Operator labeled. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Raw Bacon (46F - Cold Holding) at reach in cooler at back kitchen area. As per operator for more than 4 hours. Operator discarded during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Assorted Baked Empanadas (48F - Cold Holding) at preparation table next to triple door reach in cooler. As per operator for less than 4 hours. Operator placed inside walk in cooler for proper cooling. Also observed Raw Bacon (46F - Cold Holding) at reach in cooler at back kitchen. As per operator for more than 4 hours. Operator discarded during inspection. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine test kit expired from 2019. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed mashed potato with no date marked inside double door reach in cooler at back kitchen. As operator for more than 24 hours.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance inside ice machine at bar area at front counter.

Basic - Bowl or other container with no handle used to dispense food. Observed inside breadcrumbs container next to back kitchen hand wash sink. Operator removed during inspection. Corrected On-Site Repeat Violation

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed inside metal trays at rack in front of dishwasher area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed two wet wiping cloth on top of preparation tables at back kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen utensils at hand wash station located near cook line. Operator removed. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine test kit expired 06/19.

Basic - Bowl or other container with no handle used to dispense food. Observed small cup used as a scoop inside jar of seasoning located across the cook line. Operator removed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed three sets of tongs on oven door handle at the main cook line. Operator removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign located at hand wash station next to prep table in main kitchen. Operator placed new sign. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Observed cooking oil stored on the floor in the kitchen. Repeat Violation

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed multiple containers in the kitchen and butcher area with old labels.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cook meatballs reach in cooler at kitchen. Manager reorganized products. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed chicken over ravioli at walk in freezer. Manager relocated products. Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Informed manager on proper method. Repeat Violation

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. Provided via email to operator.

Intermediate - Handwash sink used for purposes other than handwashing. Observed Tong hanging on handsink at main kitchen. Manager removed it. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed Ceiling vent soiled by main kitchen.

Basic - Clean linens stored in improper location. Observed clean linens stored inside reach in cooler located at grill station. Manager removed them. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed Cutting board with cut marks at grill station.

Basic - Food not stored at least 6 inches off of the floor. Observed container of oil stored under handsink at main kitchen not stored at least 6 inches off of the floor. Observed containers with chimichuri at walk in cooler stored at least 6 inches off of the floor. Employee placed them on a stack. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Provided via email to operator.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handsink by dishwasher area at main kitchen.

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

Basic - Open dumpster lid.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed pots not stored inverted at cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed lamb in cooking pot thawing at grill station. Informed manager on proper thawing method. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the main kitchen.

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 dishwasher machine at 0 ppm. Manager called technician during the inspection. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked sausage (54 F - Cold Holding) at reach in cooler at meat station. As per employee since previous day. Advised manager not to store in double pan.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked sweet breads (55 F - Cold Holding) at reach in cooler at meat station. As per employee for 30 minutes. Observed cooked sausage (54 F - Cold Holding) at reach in cooler at meat station. As per employee since previous day. Advised manager not to store in double pan. Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth solution at meat station at 200 plus ppm.

Intermediate - Mussel oyster tags not marked with last date served. Discussed procedures with manager.

Basic - Food stored on floor. Observed containers of chimichurri and oil stored on floor at walk in cooler. Employee stored items 6 inches above ground. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soda gun holster soiled. Employee removed debris. Corrected On-Site Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on cutting board at the cook line. Employee removed bucket and stored properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked peppers at walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken broth (53F - Cold Holding) at room temperature. As per manager, less than 1 hour. Advised manager to reheat item to 165F.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed container of chimichuri at server station not time marked.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent soiled with dust near ware washing area.

Basic - Cooking utensils stored upright with the food-contact surface up. Observed at cook line. Observed clean pots not stored inverted at cook line. Repeat Violation

Basic - Food stored on floor. Observed container of cut potatoes and cooking oil stored on floor at walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mixer guard soiled with old food debris.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed sugar, flour containers soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by empty racks at dish washing area, next to exit door. Manager removed the racks. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in hand washing sink next to dessert reach in cooler. Manager had paper placed in dispenser. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Observed top of dish machine soiled, in dishwashing area. Manager had employee detail it. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled in kitchen area above grill area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots not inverted in front of grill station.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled next to prep area. Manager had employee detail inside of microwave. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed old labels in ready to use containers in dish washing area.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw whole chicken thawing in stagnate water at 76°F. Manager open the faucet to thaw under running water. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed racks in walk-in cooler rusted and covered with aluminum foil.

Intermediate - Handwash sink not accessible for employee use at all times. Observed utensils stored inside the kitchen hand sink. The operator removed the utensils. Corrected On-Site

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in kitchen area soiled with dust. Repeat Violation

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

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

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken (frozen) thawing in standing water. The operator turned on the running water. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Water Leaks at front kitchen hand wash sink.