GRAM'S KITCHEN 15 A

High Priority - Male food Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Shelled eggs over raw bacon in walk in cooler. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen cooked potatoes (62°F - Cold Holding)/1 hour . Operator placed on ice. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline Sausage links 130°F for 1 hour. Operator chose to discard. Kitchen Steam table Sausage gravy 117°F- 130°F for 1 hour. Operator reheated, 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. Sliced ham and sliced cheese date marked 5-29-2021. Operator updated 8-1-2021. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen cutting board.

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. Rick Robins is missing certification

Basic - Current Hotel and Restaurant license not displayed. License not on site.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen sides of grill top.