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Licensee
Name:
GRAMPA BAKERY & RESTAURANT
License Number:
SEA1620508
Rank:
Seating
License Expiration Date:
12/01/2020
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
17 SW 1 ST DANIA, FL 33004
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Complaint Full
05/24/2017
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
10
5
18
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean, Clear containers stored on floor, removed to proper location, **Corrected On-Site**
Basic - Cleaned and sanitized equipment or utensils not properly stored. Blue dish tray stored on floor in Dishmachine area. Placed n proper location. **Corrected On-Site**
Basic - Dead roaches on premises. 1) 2dead Roaches under Dishmachine area, cleaned and sanitized area, 2) at bottom shelf in prep area with 1 dead roach, 3) 1 dead roach on floor behind flour bags in prep area. 4) 1 dead roach under handsink in cookline, cleaned and sanitized areas, **Corrected On-Site** **Admin Complaint**
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Flour scoop sitting on flour bags, removed, **Corrected On-Site** **Repeat Violation**
High Priority - All potentially hazardous (time/temperature control for safety) foods on counter at cook line cold held at greater than 41 degrees Fahrenheit. Pancake batter on counter 44-45° on ice, added more ice, 2) On counter ham slices on ice 54°, added more ice, Corrective Action Taken** **Corrective Action Taken**
High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. West side Fliptop, top--44-45° pasta, Shredded beef 43°, burgers 42°, 43° raw chicken, 44° cubed ham, cooked spinach 47°, 44° shredded cheddar cheese, 48° brick of American cheese, ham slices 55°, 54° Canadian ham, 46° slices cheeses, 48° burgers,---bottom of cooler foods from yesterday 48° egg whites, hotdogs 48°, cornbeef hash 48°, 58° sauerkraut, stop sale bottom of cooler only
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Pulled up pants then proceeded to cut break, was told then washed hands and changed gloves. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Foods placed in Fliptop this morning. On counter ham slices on ice 54°. 2) Fliptop east side, boiled eggs 50°, feta cheese 55°, sliced cheese stacked in plastic 52° in top of Fliptop. Bottom of Fliptop 52° roast beef, turkey 57° plastic wrapped and stacked. Removed foods and placed in Walk-in cooler and replaced with new product from Walkin cooler **Corrective Action Taken**
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling covered overnight. See stop sale. 49-50° mashed potatoes, rice 45°, 51° red sauces, lamb shank 45-49°, beef tips 45°, stuffed peppers 46°, linguini 45°, biscuit gravy 48-53°,
High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw salmon over vegetables and fries in cookline freezer. Placed Salmon in bottom of cooler, **Corrected On-Site** **Repeat Violation**
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on wall behind flour bags. Removed and cleaned and sanitized area. **Corrected On-Site** **Admin Complaint**
High Priority - Roach excrement and/or droppings present. 1) At last 50 hard, dead roach droppings under microwave table-cash register table and under ice machine, along the same wall in wait station. Cleaned and sanitized area. 2) 20 hard roach droppings behind toilet in handicapped, ladies room, cleaned, 3) 5 hard roach droppings behind toilet in men's room.-cleaned, 4) 10 roach droppings along wall/baseboard in party room-Cleaned and sanitized, 5) 15 roach droppings on floor behind flour bags in prep area. Cleaned and sanitized area. **Corrected On-Site** **Admin Complaint**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. White tray corners are soiled in wait station. cleaned tray inside, **Corrected On-Site** **Repeat Violation**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Slicer in handsink in prep area removed, **Corrected On-Site**
Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Fliptop on east side, 52-55°.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked foods in Walkin cooler not date marked.
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
