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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
08/16/2017
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
8
3
14
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 glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. 1)Salad plates in dishwash shelf. Inverted, **Corrected On-Site** **Warning**
Basic - Dead roaches on premises. 1)1 dead roach in cabinet in wait station. 2) 1 dead roach at bar; cleaned and sanitized areas, **Corrected On-Site** **Repeat Violation** **Admin Complaint**
Basic - Equipment in poor repair. 1)Bottom shelf Rusted on prep in front of bakery oven. 2) 2-prep tables bottom shelf Rusted 3) white shelves in glass door cooler Rusty. **Warning**
Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Glass door cooler in kitchen, placed a thermometer in cooler. **Corrected On-Site** **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit. Sausage and gravy 125°, reheated to 168°, **Corrected On-Site** **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in dessert cooler cold held at greater than 41 degrees Fahrenheit. 45° wait station cakes, turned thermostat colder, thirty two degrees at noon, Corrected On-Site* **Corrected On-Site** **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. 59° batter on ice, needs more ice; Fliptop, west side--cooling pasta 59-60° made at 7:30am, time now 9 am; 64° raw poultry, 61° raw beef, raw steak 59°, 61° cheeses, 65° sautéed onions, placed TCS foods on ice after cooks saw me, **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.1) Fliptop eastside, cooling 52-51° tuna salad, potato salad 51-52°, made at 8:00 am, salmon raw 50°, cut lettuce 57°; TCS foods placed in cooler at 8 am, time now 9 am, placed on ice. Excessive heat, Did not place TCS foods on ice until cooks saw me. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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 overnight. See stop sale. Rib roast 50-51° cooling from yesterday, covered with plastic wrap plastic in walkin cooler. **Repeat Violation** **Admin Complaint**
High Priority - Roach excrement and/or droppings present.
1)Wait station over 25 roach droppings under microwave area, cleaned.
2)Behind True cooler, wait station 10 roach droppings, cleaned.
3) 8 roach droppings under garbage can area in wait station, cleaned.
4) 12 roach droppings in cabinets under register, cleaned.
5) 2 roach droppings in SW corner of party room floor, cleaned.
6) 30 roach droppings in bar, cleaned **Repeat Violation** **Admin Complaint**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Rib roast 50-51° cooling from yesterday, covered with plastic wrap plastic in walkin cooler. **Warning**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. 1) 2 door under counter, Cookline coolers and freezer gaskets; cleaned, 2) Prep area Fliptop soiled inside, cleaned, **Corrected On-Site** **Warning**
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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.
