GRAMMAS CHECKERED FLAG
3408 PLAINVIEW RD, WALCOTT, IA, 52773
Most recent inspection
- Date
- September 9, 2026
- Type
- Routine
- Result
- Not reported
- Risk category
- Not reported
- Cited findings
- 12
- Jurisdiction
- Scott County (Davenport)
- Source risk checklist count
- 5
- Good Retail Practices findings
- 6
Published report comment
Conducted routine inspection of facility today. Facility has two active Certified Food Protection Managers on staff, an Employee Reporting Agreement Policy in place, and a written, established procedure available for responding to the clean-up of bodily fluids. A physical re-inspection will occur on or after 9/14/2026 to follow up on item #22. If other items are corrected at this time, they will be followed up on as well. If facility needs additional time to correct the other violations, a subsequent follow up inspection will be conducted on or after 9/21/2026. Long Term Corrective Action: Item #15: CFPM agreed to provide additional training to staff regarding proper storage of raw products, with an emphasis on tenderized versus whole cut. Item #16: CFPM agreed to add the large standing mixer, slicer, and storage bins for equipment parts to their routine cleaning checklist. Item #21: CFPM agreed to provide additional training to staff regarding required hot holding temperatures and ensuring that products are being initially reheated to the correct temperature, within the correct timeframe, using an approved method. Item #22: CFPM will provide additional training to staff regarding proper cold holding temperatures of 41*F or below and the importance of routinely checking temperatures in all cold holding units to ensure compliance. Item #23: CFPM agreed to provide retraining to staff regarding 7-day date marking requirements and proper disposal of items following their shelf life. Follow-up will be completed on or after 9/19/2026 by Physical Recheck.
Violations (12)
- 3-302.11(A)(2)CriticalCorrected on site
Iowa food code item 15 (Risk Factors)
Observation: Pan of tenderized raw beef observed being stored on top of box of raw beef whole cuts. Small plate with raw beef observed being stored on top of a bag of shredded cheese inside of a prep table on the cook line. Corrected by: relocating pan of tenderized raw beef to the shelf below whole cuts of raw beef and separating plate with raw beef away from bag of cheese.
Risk Factors | P | Item 15
- 4-601.11(A)CriticalRepeat
Iowa food code item 16 (Risk Factors)
Observation: Two stainless steel pans used to store equipment parts were observed with a build up of food debris. Corrected by: sending pans with equipment parts to the dish area to be washed, rinsed, and sanitized. The large stand mixer, slicer, and pop gun holder behind the bar were observed with a build up of dried food debris and/or soil and require additional cleaning and sanitizing.
Risk Factors | PF | Item 16
- 3-501.16(A)(1)CriticalCorrected on site
Iowa food code item 21 (Risk Factors)
Observation: Several products in hot holding were observed holding below the required 135*F: country gravy 115*F, pot pie filling 128*F, and brown gravy 118*F. All products had been in hot holding for less than 2 hours. Corrected by: reheating products to 165*F and then returning to hot holding.
Risk Factors | P | Item 21
- 3-501.16(A)(2)CriticalRepeatCorrected on site
Iowa food code item 22 (Risk Factors)
Observation: Several breaded tenderloins were observed being stacked on top of the cold well under the lid of the prep table on the cook line. Breaded tenderloins were observed at 45*F. Products had been stored in this manner for less than 1 hour. Corrected by relocating products to the walk-in cooler for rapid cooling.
Risk Factors | P | Item 22
- 3-501.16(A)(2)CriticalRepeat
Iowa food code item 22 (Risk Factors)
Observation: Prep cooler located in the corner of the cook line was observed holding multiple TCS products (diced ham, shredded cheese, sliced cheese, chorizo, eggs, milk, etc.) at temperatures between 49*-52*F. Products were relocated to the walk-in cooler and nested in ice. The salad prep cooler on the server line was observed holding multipl TCS products (milk, pasta salad, several dressings, diced tomatoes, etc.) at temperatures between 45*-49*F. Products had been in the unit for less than 4 hours. Corrected by voluntarily discarding products. Service technician was contacted for repairs of both units.
Risk Factors | P | Item 22
- 3-501.18CriticalCorrected on site
Iowa food code item 23 (Risk Factors)
Observation: Several products were observed being held beyond the allowed 7-day timeframe (homemade ranch dressing 8/24, bacon fat 8/24, and brisket fat 8/31). Corrected by: voluntarily discarding expired products.
Risk Factors | P | Item 23
- 3-501.15(A)CriticalCorrected on site
Iowa food code item 33 (Good Retail Practices)
Observation: Products prepped earlier in the day (corned beef and sliced ham) were observed cooling in the low-boy refrigerated drawer unit. Corrected by: relocating actively cooling products to the walk-in cooler.
Good Retail Practices | PF | Item 33
- 3-302.12
Iowa food code item 37 (Good Retail Practices)
Observation: Bottles of water and oil by the grill were not properly labeled with the name of the product.
Good Retail Practices | C | Item 37
- 3-304.14Corrected on site
Iowa food code item 41 (Good Retail Practices)
Observation: Wiping cloth for cutting board was not observed being stored in a sanitizing solution in between uses. Cloth was being used after sitting at room temperature and partially dried.
Good Retail Practices | C | Item 41
- 4-201.11
Iowa food code item 47 (Good Retail Practices)
Observation: The gasket located around the door to the walk-in freezer is not maintaining a tight seal which is contributing to a build up of ice forming around the interior of the door frame. The ice is subsequently melting and creating a build up of pooling condensation along the floor in front of the freezer.
Good Retail Practices | C | Item 47
- 4-601.11(B)(C ), 4-602.13
Iowa food code item 49 (Good Retail Practices)
Observation: The interiors of the fryer cabinets on the cook line were observed with a build up of grease and require additional cleaning.
Good Retail Practices | C | Item 49
- 6-202.12, 6-501.14
Iowa food code item 56 (Good Retail Practices)
Observation: The filters located above the cooking equipment on the kitchen line were observed with a build up of grease condensate and require additional cleaning.
Good Retail Practices | C | Item 56
Earlier inspections on file
Source: Scott County (Davenport) health department. Data refreshed October 16, 2026. Results are shown in the health department's own wording. This record is provided for general information; confirm current status with the health department before relying on it.