Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
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
Routine - Food
12/12/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
1
6
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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee bottle water on table next to mixer- employee discarded. **Corrected On-Site** **Warning**
Basic - No handwashing sign provided at a hand sink used by food employees in kitchen.operator provided. Corrected On-Site** **Corrected On-Site** **Warning**
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
Observed frozen turkeys thawing on rack in kitchen area. Operator moved to walk in cooler . **Corrected On-Site** **Warning**
Basic - Single-service articles not stored inverted or protected from contamination.
1.Aluminum round containers not inverted in dry storage area at back room. Manager inverted.
2. Coffee filter not inverted at coffee station.Manager inverted. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink at 10 ppm, Operator remade to 50ppm. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flip top westside: shell eggs (70°F - Cold Holding); cheese (55°F - Cold Holding); sliced ham (53°F - Cold Holding); pooled eggs (45°F - Cold Holding); Swiss chesse (53°F - Cold Holding); butter (53°F - Cold Holding); cheddar cheese (55°F - Cold Holding); American cheese (53°F - Cold Holding). Food was held under 4 hours as per operator. Moved to freezer for quick chill. **Corrective Action Taken** **Repeat Violation** **Warning**
High Priority - Toxic substance/chemical improperly stored.
Cleaner stored with paper towels on shelf at ware wash area. Manager moved **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed 200ppm at cook line- operator remade to 50ppm. **Corrected On-Site** **Warning**
High Priority - potentially hazardous (time/temperature control for safety) foods on shelf at wait station cold held at greater than 41 degrees, macaroni on counter on ice (55°°F - Cold Holding), Manager moved macaroni to freezer for quick chill, **Corrective Action Taken** **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Biscuit gravy made at 1:30 pm at 90 - 100°F cooling inside walk in freezer inside deep container. Recheck at 3:20 pm, biscuit gravy at 67°F. Operator placed in smaller containers. **Corrected On-Site** **Warning**
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.