GRANNIE'S RESTAURANT

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dm chlorine Sanitizer 0ppm. Operator changed bucket. 100ppm reading. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02-01-2024

High Priority - Toxic substance/chemical improperly stored. Employee vape stored above prep table. Operator removed Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop breaded okra on cooks line

Basic - Clean utensils or equipment stored in dirty drawer or rack. Pan lids stored in dirty bus tub in clean dish area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup on clean dish rack. Operator removed Corrected On-Site

Basic - Fish stored in undrained water in pan on cooks line

Basic - Floor soiled/has accumulation of debris. -under dish machine/area Repeat Violation

Basic - Food stored on floor. Case of beef, buckets of cut vegetables stored on floor in walk in cooler

Basic - Hole in or other damage to wall. -wall behind hand sink in dish area damaged, missing cove molding

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves under prep tables soiled -floor fan soiled Repeat Violation

Basic - Reach-in cooler on cooks line interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Stored food not covered. Bucket of prepared potatoes uncovered in walk in cooler Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete in walk in cooler Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer reading over 200ppm. Operator corrected to 100ppm. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with DBPR HR Form 5030-104.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operation states they used last strips this morning to check machine. Repeat Violation

Basic - Ceiling shows damage or is in disrepair. In dish area, area of ceiling missing Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. In prep area behind can rack Wall near convection oven in prep area

Basic - Floor soiled/has accumulation of debris. Floors/walls behind reach in cooler, equipment on cooks line In dish area under equipment In prep area under/behind equipment Repeat Violation

Basic - Food storage container/container lid cracked or broken. Plastic hotel pans broken/melted on clean dish storage rack. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. At dish area hand sink. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under prep table in rear prep area soiled Floor fans Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Roll top cooler near bag in box station on cooks line interior soiled

Basic - Stored food not covered. Bucket of peeled potatoes in walk in cooler uncovered.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler floor unsealed

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Operator added mor bleach. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Dishwasher going from dirty dishes to clean dishes without washing hands. -employee washed hands in restroom,b it dish machine not wash hands in kitchen before donning gloves. Discussed with operator proper hand washing.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. And on hot line.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Handwash sink not accessible for employee use at all times. -Sink in the dish area has kitchen equipment on it, operator moved it. - Sink in cooks area had trash can blocking it Obstructions where removed. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quat sanitizer, operator will use bleach until they get proper test kit Corrective Action Taken

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.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses, phones, and other personal items with food items.

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment.

Basic - Floor soiled/has accumulation of debris. Throughout kitchen floors soiled.

Basic - Floors not maintained smooth and durable. -Floors in some kitchen areas, not sealed around drains -

Basic - Food storage container/container lid cracked or broken.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.

Basic - Hole in or other damage to wall. -Walls in kitchen damaged in multiple areas of kitchen -wall cove in kitchen damaged. -ceiling in kitchen dish area broken.

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen hot line area, operator replaced. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.sides of equipment, shelving inside cabinets. -Sides of cooking equipment -Soiled shelving in kitchen - large floor fans in kitchen with build up of grease on them.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.employee bottle of milk in back prep cooler.

Basic - Screening is not 16-mesh to the inch. Dish area, where box fan is attached to wall.

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Too low 100 ppm operator added another tablet Corrected On-Site

High Priority - Dish room Employee handled soiled utensils and then handled clean items without washing hands. Operator educated employees regarding proper hand washing Corrected On-Site

High Priority - Kitchen prep kitchen Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer 400ppm . Operater educated staff regarding proper sanitizer new sanitizer bucket was made Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 9:45 sausage (50F - Cooling); chicken fried steak (55F - Cooling); ground beef (55F) cooked items in cooling stage one hours, operator iced down cooling food. 11:00 sausage (40F - Cooling); chicken fried steak (40F - Cooling); ground beef (40F) Corrective Action Taken

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reach in coolers on cooks line ambient thermometer Broken operator replaced thermometer Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Operator was documenting temperatures when I arrived. Corrected On-Site

Intermediate - Squeeze bottle containing toxic substance not labeled. Blue dish soup at cooks hand sink operator had squeeze bottles labeled.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic drinking tumblers operator had tumblers re-washed rinse and sanitized. Before being air dry. Corrected On-Site

Basic - Interior of oven has accumulation of food debris.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooks line tow dood reach incooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Next to eggs by stove operator moved wet cloths used for spills to sanitize buckets Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 200ppm, operator rinsed cups in sanitizer compartment and corrected to 50ppm to resanitize

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs with gloves on and without washing hands went to makeline cooler to handle cheese to put on a sandwich. Inspector discussed with employees who washed hands, put on new gloves and made sandwich

High Priority - Raw animal food stored over or with unwashed produce. Raw bacon and chicken stored over Brussel sprouts in walk in cooler. Operator relocated raw meats to bottom shelf. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in prep area has cutting board and radio placed on top. Employee relocated items to clear the hand wash sink. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips unavailable

Basic - Cutting board has cut marks and is no longer cleanable. Blue cutting board used in bread station

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks and food stored in vertical 2 door cooler in prep room

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in beverage station at front counter. discussed with operator proper air drying of equiptment. Operator moved equiptment to be rewashed and properly dried Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs on multiple oven door handles. Operator removed tongs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan in kitchen has dust accumulation Floor fan in dish machine area has dust accumulation Shelf under prep table in prep room rusted and soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 3 door reach in cooler on cook line 2 door vertical cooler on cook line

Basic - Stored food not covered. In walk in cooler. Operator placed lids on multiple items Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Floors behind and underneath cooking equipment soiled Wall next to 3 compartment sink in disrepair Wall under dish machine heavily soiled with mold like substance Multiple ceiling tiles in lobby area

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table next to eggs. Operator moved cloth to sanitizer bucket Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm in server station, operator corrected to 200ppm Corrected On-Site

High Priority - Dented cans present. See stop sale. 2 cans of spaghetti sauce. 1 corn beef hash can. All cans dented at the seam. Manager segregated cans. Corrective Action Taken

Intermediate - No soap provided at handwash sink in back prep room. Manager placed soap at sink. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf over sausages and bacon. Manager removed. Drink in cooler. Manager removed. Corrected On-Site

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

Basic - Other damage to wall. Small holes and general disrepair of walls in kitchen. Ceiling tile shows damage or is in disrepair in women's bathroom.

Basic - Unsealed concrete floor in walk in cooler.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated black mold like substance by triple sink and dish machine. Wall soiled behind grill and kitchen equipment. Walk in cooler fan guards soiled.