Grits and Eggs Breakfast Kitchen

6 findings recorded on Nov 10, 2026. 3 marked corrected on site.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed the bard dishwasher failed to produce any chemical sanitization. CA: PIC was advised to use the main dishwasher to wash glassware and to have service provider to come and adjust the unit at the bar.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(6)(n)

   Observed the bard dishwasher failed to produce any chemical sanitization. CA: PIC was advised to use the main dishwasher to wash glassware and to have service provider to come and adjust the unit at the bar. New Violation.

   Official report · Item 4-2B ↗

   Correction status not recorded

2. Violation recordedItem 14A ↗

   Utensil storage

   Observed a knife stored in between the door of the prep-top cooler and the unit it fits into. COS: The knife was removed to be clean and sanitized.

   Inspector’s full note

   Inspection item: In-use utensils: properly stored

   Code 511-6-1.04(4)(k)

   Observed a knife stored in between the door of the prep-top cooler and the unit it fits into. COS: The knife was removed to be clean and sanitized. Violation Code Reference 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under Corrected On-Site. New Violation.

   Official report · Item 14A ↗

   Marked corrected on site

3. Violation recordedItem 14D ↗

   Glove use

   Observed cook in the main kitchen with damaged latex gloves on. COS: Cook was instructed to change his gloves and to wash his hands before plane new gloves on.

   Inspector’s full note

   Inspection item: Gloves used properly

   Code 511-6-1.04(4)(n)2,3,4

   Observed cook in the main kitchen with damaged latex gloves on. COS: Cook was instructed to change his gloves and to wash his hands before plane new gloves on. Slash-resistant gloves may be used with ready-to-eat food that will not be subsequently cooked if the slash-resistant gloves have a smooth, durable, and nonabsorbent outer surface; or if the slash-resistant gloves are covered with a smooth, durable, nonabsorbent glove, or a single-use glove. Corrected On-Site. New Violation.

   Official report · Item 14D ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.