GRANDPA'S DINER

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. prime rib 56f cold holding , ribs 54f cold holding

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Prime rib Ribs

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lasagna 47f cold holding , eggplant lasagna 47f cold holding , cheese 48f cold holding , egg whites 50f cold holding , Door was left open all other foods were cold advised to rapid chill Cheese sliced 47f cold holding , ham sliced 47f cold holding , Warning

Intermediate - Handwash sink used for purposes other than handwashing. Bag stored in sink Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict Warning

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

Basic - Cove molding at floor/wall juncture broken/missing. By dish machine

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on cook line, aprons on storage rack Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor tiles missing and/or in disrepair. In back of kitchen

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer on cooks line

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-08-13: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cooked bacon, on cooks line, Raw ground beef over potatoes cooked in freezer Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potatoes 76f cooling, potatoes 186f cooking, tomatoes 56f cooling, ham diced 55f cold holding, chicken salad 55f cold holding , tuna salad 55f cold holding , cheese 60f cold holding , egg whites 63f cold holding , ricotta 50f cold holding ,shredded cheese 50f cold holding , egg plant 53f cold holding , Pork 57f cold holding , turkey sliced 55f cold holding , ham sliced 55f cold holding , corned beef 57f cold holding , all foods were place in unit less than three hours ago advised to rapid chill in freezer or ice bath monitor temperatures and do not store any foods in cooler until it is maintaining 41f or below. Meat balls 54f cold holding , hamburger 46f cold holding , this cooler had a delivery today and he just put it away advised to keep monitoring temperature and keep doors closed until it reaches 41f degrees or below internally. Warning

High Priority - Toxic substance/chemical improperly stored. Stored near soda bag in a box Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Spray bottle containing toxic substance not labeled. In bar area Corrected On-Site

Basic - Equipment in poor repair. Door on cooks cooler and cooler not maintaining 41f or below

Basic - Hole in or other damage to wall. Behind dish machine

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

Basic - Standing water in bottom of reach-in-cooler. On cooks line

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 and the time removed from temperature control. Determined placed out less than 15 minutes ago. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs Warning

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/ has multiple managers. Manager on duty had an emergency.

Intermediate - No soap provided at handwash sink. Was not dispensing. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over dishes in back area Corrected On-Site

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

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

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ribs 48 F , chicken 50F , lasagna (49 F ); cooked chicken (48 F ). All items were placed in unit 1 hour ago . Rapid chill is being completed. Corrective Action Taken - From follow-up inspection 2022-05-27: Ribs 50F , potatoe salad 53 F , eggplant 57 F , egg salad 61 F , mozzarella 58 F , ricotta 54 F. These items store in cooler over night . See stop sale. Tuna salad 48, Chicken salad 49 F , cheese 49F. Located in top of cooler - put in cooler less than one hour ago. Operator is rapid chilling items. Admin Complaint

Basic - - From initial inspection : Basic - Equipment in poor repair. Sandwich unit ambient 50 F. Meat and fish cooler 50 F . - From follow-up inspection 2022-05-27: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Located under cooking equipment in kitchen . Repeat Violation - From follow-up inspection 2022-05-27: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - From follow-up inspection 2022-05-27: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ribs 48 F , chicken 50F , lasagna (49 F ); cooked chicken (48 F ). All items were placed in unit 1 hour ago . Rapid chill is being completed. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored on shelf with food items. Repeat Violation

Basic - Equipment in poor repair. Sandwich unit ambient 50 F. Meat and fish cooler 50 F .

Basic - Floor soiled/has accumulation of debris. Located under cooking equipment in kitchen . Repeat Violation

Basic - Hole in or other damage to wall. Wall at slicer area is peeling paint - no longer cleanable.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit.located in reach in cooler cooks line . Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on grilled reach coolers cook line.

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

Basic - Working containers of food removed from original container not identified by common name. Sugar and flour. Corrected On-Site

High Priority - - From initial inspection : High Priority - Several servers handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Educated . - From follow-up inspection 2021-10-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Can opener heavily soiled. Oven soiled, reach in cooler on cook line heavily soiled and pooling water. Slicer has heavy build up of old food debris along the guard of slicer. - From follow-up inspection 2021-10-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Scooping ice to make drinks. - From follow-up inspection 2021-10-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict's - From follow-up inspection 2021-10-12: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2021-10-12: Time Extended

Basic - - From initial inspection : Basic - Floors under equipment soiled on cook line. - From follow-up inspection 2021-10-12: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line cooler across from fryers. Salad cooler - From follow-up inspection 2021-10-12: Time Extended

Basic - - From initial inspection : Basic - Servers wearing jewelry other than a plain ring on their hands/arms while preparing food. - From follow-up inspection 2021-10-12: Time Extended

High Priority - Cook states reheated item on stove and placed in steam table to hot hold Hot hold auju 126° onions 120° peppers 120° marinara 130° recommend to reheat to 165° Repeat Violation Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm Corrected On-Site

High Priority - Several servers handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Educated .

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 48° In cooler over night diced ham 55° cooked ribs 52° chili 54° boiled eggs 47° cooked shrimp 47° mozzarella 49° Butter 70 ° Warning Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Can opener heavily soiled. Oven soiled, reach in cooler on cook line heavily soiled and pooling water. Slicer has heavy build up of old food debris along the guard of slicer.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Corrected On-Site

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Scooping ice to make drinks.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict's

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. Server counter

Basic - Accumulation of debris inside warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to scoop cole slaw Corrected On-Site

Basic - Clean towel stored on apron of cook

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic drink cups

Basic - Floors under equipment soiled on cook line.

Basic - Hood heavily soiled. Ceiling on cook line heavily soiled.

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

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line cooler across from fryers. Salad cooler

Basic - Opened employee beverage containers stored in a cold holding units with food to be served to customers.

Basic - Servers wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Time/temperature control for safety food thawed in an improper manner. Corrected On-Site

Basic - Water leaking from pipe under dish machine.