GRIFFIS CAFE

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pulled pork (48F - Cold Holding) in reach in cooler on cookline near entrance to prep room - in cooler 2 days per operator

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pulled pork (48F - Cold Holding) in reach in cooler on cookline near entrance to prep room - in cooler 2 days per operator, see stop sale

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pulled pork made 2 days prior per operator

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men and women's rooms Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In glass door reach in cooler at front counter, personal drinks and tupperware

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler fan in stainless steel reach in cooler in back room

High Priority - Non-food grade paper/paper towel used as liner for food container. In make table and reach in cooler lining several food pans

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over tomatoes in reach in cooler

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Neither bathroom Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler under make table at end

Basic - Current Hotel and Restaurant license not displayed. Expired April 2025 displayed

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour container Operator moved scoop Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored on top of cooked ham at reach in cooler Raw beef patties stored over cooked pulled pork at mini reach in fridge 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. Milk opened over 24 hours per operator not date marked

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's and men's bathroom door

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee engaged in food preparation with no hair net or hat

Basic - Food not stored at least 6 inches off of the floor. Cooking oil stored on floor at dry storage

Basic - Working containers of food removed from original container not identified by common name. Flour and corn meal in containers not labeled

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Formed burgers temped at 48FAdvised rapid chill to 41f. Priority: High Priority

Basic - Observed: Time/temperature control for safety food thawed in an improper manner. Pork chops were thawed ambient air, no temping at 43. Advised rapid cool to 41 degrees or colder. Priority: Basic

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook with excess jewelry-bracelets.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

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 - 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 - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tops of chest freezers moderately soiled.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over ready to eat breads and bottles.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw steaks over portioned frozen catfish.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.

Intermediate - Spray bottle containing toxic substance not labeled. Pink substance on coffee pot shelf.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Various gaskets and shelving in cold hold units.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ one of two expired.

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. Brantley and young man in back.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks on shelf over open bread wrappers.

Basic - Employee with no hair restraint while engaging in food preparation. Young man prepping in back room with no hair restraint.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken and shrimp thawing ambient air. Advised to thaw as cooking method, in cooler or under running water.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation-Milk

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink-front counter. Corrected On-Site

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. No proof Quentin.

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

Basic - Floor soiled/has accumulation grease. Floor under cooking equipment heavily soiled.

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Screen door in poor repair.