GRIT SCRATCH KITCHEN LLC

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. Dish machine reading 0ppm. Primed and rechecked, now reading 100ppm Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Waffle mix found at 67F sitting out for under an hour. Operator moved to cooler to rapid chill. Corrective Action Taken Warning

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. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation Warning

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on sugar bin Repeat Violation Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Clear containers stacked on wire shelf Warning

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

Basic - Single-service articles improperly stored. Styrofoam cups and to go containers stored on floor in dry storage Warning

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. No chlorine being dispensed, after priming. Operator checked all lines, now properly dispensed sanitizer Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spic and span not labeled Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in marinara Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pack pack stored over plastic wrap

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. Corrected On-Site

Basic - Plumbing system in disrepair. Kitchen hand wash sink is not secured to the wall

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grits (104F - Hot Holding); lobster cream sauce (91F - Hot Holding) chef stated made 1.5 hours ago. Advised to rapid reheat. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system dirty Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado with stickers next to shredded cheese

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation - From follow-up inspection 2022-09-06: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Next to cooks line - From follow-up inspection 2022-09-06: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters dirty Repeat Violation - From follow-up inspection 2022-09-06: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over cooked potatoes Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bottle with purple liquid not labeled. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Carbon dioxide/helium tanks not adequately secured.

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

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

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. Bag in box soda

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

Basic - Old labels stuck to food containers after cleaning.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade moderately soiled.

Intermediate - Manager or person in charge lacking proof of food manager certification. Mike Monroe manager on duty with no proof of certification. No access to internet to get his info.

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. 2 of 3 employees need training.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and commercially packaged, held more than 24 hours not properly date marked.pudding and cream pie.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone at cook line.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep cook and server with watches.