Rib City in Grant Cited for 18 Health Department Violations

Rib City Grant Station in Grant, Florida.
Rib City Grant Station in Grant, Florida.

GRANT, Florida – Rib City at Grant Station was cited for 18 health department violations.

“Follow-up Inspection Required. Violations require further review, but are not an immediate threat to the public,” the health inspector wrote in the report.

During the inspection, the sale of brisket was stopped because the meat wasn’t refrigerated at 41 degrees after being cooked from the night before. The temperature of the meat was between 46-54 degrees, according to the inspection.

Of the violations and warnings cited Thursday at Rib City, 7 were High Priority, 3 were Intermediate, and 8 were Basic.

They are as follows:

  • Basic – Employee with no beard guard/restraint while engaging in food preparation. **Warning**
  • Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
  • Basic – Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**
  • Basic – Light not functioning.- above 3 bin sink **Warning**
  • Basic – Observed standing water in bottom of reach-in cooler.- prep cooler **Warning**
  • Basic – Outer openings not protected with self-closing doors.- screen door of smoker enclosure propped open **Corrected On-Site** **Warning**
  • Basic – Potentially hazardous (time/temperature control for safety) food thawed in standing water.- ribs, found at 51°f, put on grill to cook **Warning**
  • Basic – Silverware/utensils stored upright with the food-contact surface up.- in a bin and not all facing same direction **Warning**
  • High Priority – Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.- brisket cooked last night 47-54 degrees **Warning**
  • High Priority – Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale brisket 46-54 degrees, cooked last night **Warning**
  • High Priority – Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. **Warning**
  • High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.- tall double door cooler- milk 49°f, sour cream 50°f, in cooler less than 4 hrs, moved to another cooler, only TCS in that cooler **Warning**
  • High Priority – Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Employee states started at 12:30, was busy and forgot to mark the ribs **Warning**
  • High Priority – Toxic substance/chemical stored by or with food.- wiping cloth bucket with extremely strong sanitizer (quat 509+++ ppm) stored on prep table **Corrected On-Site** **Warning**
  • High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed.- quat 500ppm +++, corrected to 400 ppm **Corrected On-Site** **Warning**
  • Intermediate – Encrusted material on can opener blade. **Warning**
  • Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.- William M. **Warning**
  • Intermediate – Potentially hazardous (time/temperature control for safety) food covered while cooling. **Warning**

Rib City in Grant remained opened during its health inspection, and most of the violations were fixed while the inspector was on-site.

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About Scott Lee
Scott Lee is a columnist and reporter for Sebastian Daily. Scott moved to Indian River County in 2015 and has been writing for various publications for approximately 30 years. Currently, he writes part-time and manages a featured column about local businesses in Sebastian and Vero Beach.
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