GRUMPYS RESTAURANT

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Sausage Gravy 132F, cooling at 10AM, manager stated that they had been cooking for 15 minutes, 2nd temp taken at 12:15 121F. Gravy was in deep metal pans stacked on top of each other and covered, Manager notified that gravy would be a stop sale.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw liver not commercially packaged over ready to eat fries in reach in freezer on cook line. Manager relocated the raw liver. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sausage Gravy 132F, cooling at 10AM, manager stated that they had been cooking for 15 minutes, 2nd temp taken at 12:15 121F. Gravy was in deep metal pans stacked on top of each other and covered, Manager notified that gravy would be a stop sale.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sausage Gravy 132F, cooling at 10AM, manager stated that they had been cooking for 15 minutes, 2nd temp taken at 12:15 121F. Gravy was in deep metal pans stacked on top of each other and covered, Manager notified that gravy would be a stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in food prep area soiled with old food debris. Cutter in food prep area soiled with old food debris. Operator cleaned both items Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle at wait station near front counter. Manager put label on bottle. Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. Observed chipped spatula in ware wash area above triple sink. Manager disposed of spatula. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk Sugar and salt containers in food prep area not labeled after removed from original packaging. Manager labeled the bins. Bulk flour bin at end of cook line not labeled. Manager labeled flour bin. Corrected On-Site Repeat Violation

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wiping face and touch clothing and then handling food without washing hands. Manager intervened. Employee washing hands Corrected On-Site Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling raw beef on grill and then changing gloves without washing hands to handle food. Manager intervened. Employee wash hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp, raw beef, raw fish (47-52F - Cold Holding), all stored on far cook line bottom reach in cooler drawer. Place there approximately 1 hour ago as per employee from main reach in cooler. Unit was accidentally turned off while cleaning behind unit approximately 1 hr ago. Employee place items in walk in cooler Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried jalapeño (104F - Hot Holding); fries (112F - Hot Holding), stored at fry station, place there approximately 10 mins ago after cooking. Employee voluntarily discarded

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at make table is stained Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cook line with knife stored inside. Employee removed Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored above prep table next to food. Employee removed Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee prep food with watch and bracelets on wrist

Basic - Employee with no hair restraint while engaging in food preparation. Employee prep Employee preparing food with no hair restraint. Employee put on hat Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor on cook line under cooking equipment

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease build up

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Under side of drawer on cook reach in cooler with food debris

Basic - Working containers of food removed from original container not identified by common name. Container with white powdered substance stored under prep table in prep area not labeled. Manager stated it's flour

High Priority - Dented/rusted cans present. See stop sale. In dry food storage area, one (1) can of tomato sauce dented at seam. Sauce discarded.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook on cook line cracked raw shelled eggs, removed gloves and immediately placed new gloves on without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook on cook line touched nose with gloved hands and immediately engaged in food preparation without removing gloves and washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, raw sealed fish stored over opened box of bread. Items moved and stored correctly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cooler drawers on cook line in kitchen, raw shrimp stored over ready to eat vegetables. Items moved and stored correctly. 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. In walk in cooler, container of pot pie mix prepared 9/9. Mix discarded. Repeat Violation Admin Complaint

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. On cook line near grill, French toast batter 71F. Batter placed out more than four (4) hours prior. Batter discarded. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line near grill, French toast batter 71F. Batter placed out more than four (4) hours prior. Batter discarded. See stop sale. On pass through window, butter pats 74F. Batters placed out approximately 30 minutes prior. Butter placed back into reach in cooler to cool. Corrective Action Taken Repeat Violation Admin Complaint

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. On cook line, pooled eggs, cooked sausage, pancake batter, waffle batter, chicken salad are without time markings. Inspector notes that multiple other items are part of establishment's written plan and instructed manager to be sure any item held on time has a time mark. All items held on time were removed from temperature control approximately three hours (3) prior. All items time marked. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on outside back faucet where black hose is attached.

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink on cook line has knives stored inside. Knives removed. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu advertises poached eggs which are not identified as raw/undercooked.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Multiple training records are photocopied. Repeat Violation Admin Complaint

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One training record was ServSafe without any other designation. Repeat Violation Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored on prep table near cook line. Bottle discarded. Corrected On-Site Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Multiple employee drink cans on shelf across from triple sink. Cans discarded. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area. Clear plastic cups stored on rack/shelf near server area.

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under ice machine in kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sinks in men's and women's restrooms in dining area. Inspector emailed sign. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken salad dated 1-21 til 1-28 Today is 1-29

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bowl of butter and cream cheese stored behind host station at room temperature. Moved to cooler Corrective Action Taken

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Steam broken on thermometer red lines on40, then 50 and 60. Employee replaced Corrected On-Site

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. Open Deli meat not date marked

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On gray deflector in ice machine a pink substance

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils Personal drinks stored on prep area in back across from slicer. Personal drink stored next to steam table Personal drink over flip top cooler Drinks discarded Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Watch charging on top of slicer. Watch removed Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets and watches worn on line while prep

Basic - Food not stored at least 6 inches off of the floor. Box labeled knotic is and box of turkey on the floor in walk in freezer

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

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees touched personal drink and went back to grab toasted bread, hands washed gloves changed Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links in steam table 110-114f Placed to reheat Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple personal drinks, moved to employee drink area Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches on line and employee in food prep, watches removed Corrected On-Site