- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Store the case of styrofoam clams shells off the floor.
- Basic - Clean knives/utensils stored in crevices between equipment. Do not store knives in cracks between equipment; store them on a clean, dry surface, or a magnetic knife rack. **Corrected On-Site**
- Basic - Food stored on floor. Store jars of pickles, off the floor, in the kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on counter top. Do not store sanitizing buckets on counter tops, or on the floor; store them on a bottom shelf.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Clean the food debris from the inside surfaces of the refrigerators and freezers.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provide paper towels, at the hand-washing sink, in the kitchen.
- Intermediate - Spray bottle containing toxic substance not labeled. Label spray bottles with the common names of their contents.
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08/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Clean the grease from the table beneath the grill.
- Basic - Grease accumulated under cooking equipment. Clean the grease from the floor beneath the deep friers.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Replace the missing ceiling-light cover in the kitchen.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Label open carton of potato salad with the date it is originally opened.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the dates they are originally repackaged.
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3/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Grease accumulated under cooking equipment. Clean the grease from the floor beneath the deep fliers.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided "Big Five" handout.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the dates they are originally repackaged. Discard any unused portions at the end of seven days.
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10/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. Store the case do styrofoam cups off the floor. **Corrected On-Site**
- Basic - Ceiling tile missing. Replace the missing ceiling tile in the dry-storage area.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Wrap plastic ware in napkins, so that any exposed surfaces are handles only. **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. Repair the leaking cold-water feeder valve beneath the hand-washing sink next to the ice machine.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Provide cold water at the hand-washing sink next to the ice machine. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Clean the food crumbs from the inside of the cook line refrigerator.
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3/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Label all repackaged refrigerated foods with a date mark with the date they are repackaged.
- Critical - No employee food safety training.
- Critical - Obtain food manager certification by 9/27/12. No food manager certification.
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7/27/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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