THE GROVE KITCHEN & BAR

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. Observed 10 fish fillets thawing inside ROP bag, inside cooler at kitchen, fish temperature 33F. Operator removed fish from vacuum pack bag, for proper thawing. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen tongs soiled.

Basic - No handwashing sign provided at a hand sink used by food employees. Repeat Violation

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

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken wings (47F - Cold Holding); cooked chicken thighs (48F - Cold Holding); cooked white rice (49F - Cold Holding) on walk in cooler, as per operator less than 2 hours, operator closed wall in cooler door to cool down temperature. Corrective Action Taken - From follow-up inspection 2025-07-23: At callback inspection temperatures , cut watermelon 53F, beef 52F, poultry 56F, Fish 56F, Poked chicken wings 57F, raw bacon 56F, shredded cheese 59F, shell eggs 60F, Ham55F, pork 57F . *Admin Complaint All in the walk-in cooler Butter 57F, Guacamole 55F, Admin Complaint

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment is serving raw snapper ceviche and raw ahi tun poke not identified as a raw dish on menu. - From follow-up inspection 2025-07-23: As per FNB manager, the menu has been ordered with Asterix on all raw or undercooked items Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice and cooked chicken wings not date marked on shelves at walk in cooler. As per operator over 24 hours. - From follow-up inspection 2025-07-23: A call back inspection to cook chicken wings in the walk-in cooler or not date labeled Admin Complaint

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed broken ice machine interior. - From follow-up inspection 2025-07-23: Equipment in poor repair. Observed broken ice machine interior. Time Extended

Basic - Cutting board has cut marks and is no longer cleanable, located at cooking line

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

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

Basic - Reach-in freezer interior have accumulation of soil residues.

Basic - Standing water in bottom of reach-in-cooler, located at cooking line

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimps and fish ceviche held for more than 24/hrs without date marked inside walk in cooler. Manager date marked. Corrected On-Site

Basic - Accumulation of debris in three-compartment sink.

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler door soiled.

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

Basic - Floor soiled/has accumulation of debris. Grease under cooking equipments.

Basic - Food not stored at least 6 inches off of the floor. Case with shell eggs on the floor inside walk in cooler.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. H old system soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of the preparation table.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken wings (47-49F - Cooling) Cooked chicken wings cooked last night at 10:30p did not cool to 41F within 6 hours. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. cooked chicken wings (47-49F - Cooling) Cooked chicken wings cooked last night at 10:30p did not cool to 41F within 6 hours. Stop sale.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect observed near back door of kitchen.

High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose at triple sink near kitchen hangs lower than flood rim of sink. Operator did a temporary fix with a tie until it can be repaired.Repeat Violation Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice deflector plate in large ice machine outside kitchen soiled. Also, holster for soda gun at bar area on left soiled. Also, cutting board on reach-in cooler across from fryer soiled/ stained Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink between ice machines in outside room outside kitchen used to store misc supplies. Operator removed the misc supplies(scoop, pan, etc)

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at kitchen entry next to reach in freezer. Operator replenished paper towels. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at hand wash sink in bar area. Operator replenished soap at hand wash sink Repeat Violation

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory on breakfast menu. Operator showed lunch menu that has the consumer advisory and stated menus are being redone. Emailed advisory to operator and operator posted consumer advisory in dining area. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Multiple CO2 tanks outside back kitchen door not adequately secured

Basic - Equipment in poor repair. Gasket on reach-in cooler drawer below grill torn

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach-in cooler doors across from fryers soiled. Also, reach in freezer near kitchen entry door soiled Repeat Violation

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. None provided regarding "grouper" served raw, in the preparation of the ceviche, offered on the menu.

High Priority - Spray hose at dish sink lower than flood rim of sink located at three compartment sink. Manager hung spray hose above rim of sink. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white plastic barrier inside ice bin located on the right side, near pool kitchen area.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. None provided at the time of inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed empty paper towel dispenser located behind bar counter. Repeat Violation

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. None provided at the time of inspection. Emailed employee reporting agreement form to management.

Intermediate - No soap provided at handwash sink. Observed empty soap dispenser located behind bar counter.

Basic - Cutting board has cut marks and is no longer cleanable located at prep cooler across from cookline.

Basic - Floors not maintained smooth and durable located at kitchen area.

Basic - No handwashing sign provided at a hand sink used by food employees located behind bar counter. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters above kitchen cookline.

Basic - Ripped/worn tin foil used as shelf cover located on shelving were food employees grab plated food items for customer service, at kitchen area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths not placed in sanitizer buckets, stored on top of reach in cooler at kitchen cookline.

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Throughout the kitchen area. - From follow-up inspection 2022-04-27: Floor area(s) covered with standing water. Throughout the kitchen area. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All cooler gasket soiled. - From follow-up inspection 2022-04-27: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All cooler gasket soiled. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation - From follow-up inspection 2022-04-27: Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2022-04-27: Walk-in cooler/freezer shelves with rust that has pitted the surface. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Located at three compartment sink area. Repeat Violation - From follow-up inspection 2022-04-27: Wall soiled with accumulated grease, food debris, and/or dust. Located at three compartment sink area. Repeat Violation Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (84°F - Cold Holding) for less than 4 hours as per operator. Operator placed inside reach in cooler. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed multiple empty boxes located in front of hand washing sink. Operator removed it. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment offer ceviche. Repeat Violation

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the hand washing sink located at the main kitchen and bar station, paper was placed on hand washing sink during inspection. Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris. Under three compartment sink and kitchen equipment.

Basic - Food stored on floor. Observed cases of lemon on the floor also metal container with cooked chicken, on walk in cooler floor. Operator properly stored it. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At the hand washing sink located at the bar first entrance. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand washing sink located at the main kitchen, operator cleaned it during inspection. Corrected On-Site

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At three compartment sink area.

Basic - Working containers of food removed from original container not identified by common name. Granola container, located at the cook line.