THE GROVE BAR AND KITCHEN

Intermediate - Handwash sink used for purposes other than handwashing. Used hand wash sink to Cool down noodles at cook line. Used hand wash sink to dump ice at bar.

Intermediate - Spray bottle containing toxic substance not labeled. Chlorine spray bottle with no label at dish area. Operator placed label during inspection Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe under dishwasher

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by racks next to dish area Corrected On-Site

Intermediate - No soap provided at handwash sink. Cook line hand wash sink Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle with no label at dish area Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag over food container at cook line Employee bag over clean utensils at dish area Corrected On-Site

Basic - Food stored on floor. Food containers in walk in freezer Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter kept at room temperature for less than 4 hrs with temperature of 62F Placed in cooler Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Strainer on hand sink at bar

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tartar not identified as raw in brunch menu Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quat sanitizer No high temperature test strips or high temperature thermometer for high temp machine

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. Corrected On-Site

Intermediate - No soap provided at handwash sink at bar

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 - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored over the pastry station.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple cooks preparing items while wearing a bracelet and watches. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting in plastic container located in rack

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula kept in standing water with temperature of 72F

Basic - Wiping cloth sanitizing solution stored on the floor.