GRAMPS GETAWAY

Raw animal food stored over/not properly separated from ready-to-eat food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed cut raw tuna stored over cut watermelon inside reach in cooler next to cooking line. Chef removed. **Corrected On-Site** **Warning**

High Priority

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked octopus (47F - Cold Holding) **Warning**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked octopus (47F - Cold Holding), per chef was placed on the line the day before. Chef discarded. **Warning**

High Priority

22-52-4

High Priority - Observed chemical-sanitizing dishwashers at both the inside and outside bar areas operating with a chlorine sanitizer strength of 0 ppm, which falls below the required minimum concentration. The operator was instructed to cease using these non-compliant machines immediately. All equipment must be rerouted to the main kitchen area to be properly washed, rinsed, and sanitized using either the compliant kitchen dishwasher or the three-compartment sink. **Warning**

High Priority

32-12-6

Basic - Observed Covered waste receptacle not provided in women's bathroom. **Warning**

Basic

14-09-4

Basic - Observed Cutting board has cut marks and is no longer cleanable stored at three compartment sink. **Warning**

Basic

35B-02-4

Basic - Observed Insect control device installed over food dry storage area. **Warning**

Basic

31B-04-4

Basic - Observed No handwashing sign provided at a hand sink used by food employees located inside kitchen area and also at bar area at restaurant entrance. **Warning**

Basic

22-16-4

Basic - Observed Reach-in cooler interior/shelves have accumulation of soil residues when going downstairs to dry storage. **Warning**

Basic

36-27-5

Basic - Observed Wall soiled with accumulated grease, food debris, and/or dust at the back of three compartment sink. **Warning**

Basic

14-11-5

Basic - Observed gaskets in poor repair at reach in cooler with oysters preparation area and reach in cooler located next to cooking line. Also observed reach in cooler handle in disrepair at dry storage area. **Warning**

Basic

36-37-5

Basic - Observed some ceiling tile with expanding foam at kitchen area. **Warning**

Basic

29-11-4

Basic - Observed spray hose next to dishwasher machine Water leaking from pipe and/or faucet/handle. **Warning**

Basic

31B-02-4

Intermediate - Observed No paper towels or mechanical hand drying device provided at handwash sink located at bar area inside establishment and the bar area outside. **Warning**

Intermediate

02A-01-5

Intermediate - Observed Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Provided to Chef at time of inspection and posted on the bar areas outside and restaurant area. **Corrected On-Site** **Warning**

Intermediate

01C-05-4

Intermediate - Observed oyster tags not maintained in chronological order according to the last date they were served in the establishment. Coached chef. **Warning**

Intermediate

01C-03-4

Intermediate - Observed oyster tags not marked with last date served. Coached chef and provide Shellfish Tag Guidance. **Warning**

Intermediate

In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at cooking line at 107F. **Warning**

Basic

Operator is conducting reduced oxygen packaging of poultry without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Chef is working on finish the application for the HACCP plan, until the establishment is approved they will take all Poultry out the marinade ROP before 48 hours. Provided information about ROP to operator.

Intermediate - Operator is conducting reduced oxygen packaging of poultry without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Chef is working on finish the application for the HACCP plan, until the establishment is approved they will take all Poultry out the marinade ROP before 48 hours. Provided information about ROP to operator. **Warning**

Intermediate

22-20-5

Basic - Observed Accumulation of black mold-like substance in the interior of the ice machine/bin located at kitchen entrance. **Warning**

Basic

14-01-5

Basic - Observed Bowl or other container with no handle used inside flour bin at dry storage area. **Warning**

Basic

36-34-5

Basic - Observed Ceiling vents soiled with accumulated dust at kitchen area. **Warning**

Basic