GRANDMA DISH

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled located in front counter Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Floor tiles missing and/or in disrepair. Floor tiles in disrepair. Entrance of kitchen

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go baklava located in front counter

Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet in hand wash sink next to kitchen entrance

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-05-10: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-05-10: No food handler training and no food handler agreement available for any employees. 2 employees on duty. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Zep bottle in the dining room Warning - From follow-up inspection 2024-05-10: Time Extended

Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Baklava at front counter Warning - From follow-up inspection 2024-05-10: Time Extended

Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Front handsink Warning - From follow-up inspection 2024-05-10: Time Extended

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

Basic - Floor tiles missing and/or in disrepair. Front entrance to the kitchen

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.exterior of the walk in cooler and freezer .

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored above bottled condiments inside cooler across from cookline Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. -yousef, stated certificate not 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. -yousef

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food not stored at least 6 inches off of the floor. - case of fryer oil

Basic - Open dumpster lid. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink. -cook line

Basic - - From initial inspection : Basic - Standing water in handwash sink front counter. Warning - From follow-up inspection 2022-09-12: Time Extended

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout the restaurant. Advised operator to replace as soon as possible.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed with the exterior of reach-in cooler on the cook line.

Basic - Reach-in cooler interior/shelves, and gaskets have accumulation of soil residues. Observed on the cook line reach- in cooler.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed with the wall in dry storage 8 feet and up to the ceiling. Operator has the tile pieces on hand.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored with and over ready to eat foods in the walk-in cooler. Operator separated the food items. 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. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed with the employee restroom in the kitchen.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed at the front counter.