GRUMPYS

February 17, 2026 — Passed

6 red flags recorded · 45 minutes on site.

• Maintain onsite an accurate, easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A display thermometer +/- 2F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (Code 114157, 114159)
• Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible at all times. (Code 113953, 113953.1, 113953.2, 114067(f))
• Properly wash, rinse and sanitize all food contact surfaces. Make a 100 ppm bleach sanitizing solution or a 200 ppm quaternary ammonia solution for the third compartment. (Code 113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141)
• Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. Discontinue cooling PHF's at room temperature. Rapid cool by any of the following approved methods: 1) Ice water bath 2) Ice wand 3) Shallow stainless steel pans filled 2-3 inches and store in refrigerator 4) Separate into smaller or thinner portions and store in refrigerator 5) Blast chiller 6) Any combination of the above. Use the following approved methods provided on the rapid cooling guideline. (Code 114002, 114002.1)
• Food, equipment, or utensils that are found to be unsanitary or in disrepair may be Voluntarily Condemned and Destroyed by the person in charge.
• Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility. (Code 113953(c), 114163(a)(3), 114189, 114192.1, 114195, 114279)

August 28, 2025 — Passed

2 red flags recorded · 20 minutes on site.

• Discontinue thawing potentially hazardous foods at room temperature or in standing water. Use one of the following approved methods: - Under potable running water of sufficient velocity to wash away loose food particles using water no greater than 70°F for no more than 2 hours. - In a refrigeration unit at 41°F or below - In a microwave - As part of the cooking process (Code 114018, 114020)
• Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility. (Code 113953(c), 114163(a)(3), 114189, 114192.1, 114195, 114279)

December 10, 2024 — Passed

0 red flags recorded · 60 minutes on site.

No violations recorded on this inspection.