Gritz Bbq

Year by year

Inspections

1. Jul 23, 2026 Routine · 1 priority foundation, 1 core
   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     Must have a written procedure for using time as a control for items being held outmof tmeo control. (noodles)

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

     Single-use or single-service items need to be stored off the floor.

     Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.

     Code 4-903.12

2. Jul 18, 2025 Routine · No items found

   No violations cited.

3. Jul 11, 2024 Routine · 2 priority, 2 priority foundation
   • Serious Priority

     TCS FOOD - HOT HOLDING

     Cheese sauce kept warm on a hot plate was observed hot held at 118.5°F

     Correction: Maintain time/temperature control for safety food at or above 135°F.

     Code 3-501.16 (A) (1)

   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The quaternary sanitizer in the 3 compartment sink was observed being used above the EPA registered label use instructions and is at >500 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     PERSON IN CHARGE - HOT AND COLD HOLDING

     The Person in Charge (PIC) is not monitoring food temperatures during hot holding. This is regarding the cheese being hot held at 118.5F.

     Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

     Code 2-103.11 (I)

   • Not serious Priority Foundation

     PERSON IN CHARGE - SANITIZATION

     The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment. This is regarding the sanitizer concentration in the 3 compartment sink observed at >500ppm quat.

     Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

     Code 2-103.11 (K)

4. May 13, 2024 Pre-inspection · 1 core
   • Not serious Core

     VARIANCE PROCEDURES

     Retail food establishment does not currenty have an approved variance for the absence of a service base.

     Correction: Submit a variance request following the procedures outlined under 1-105.12.

     Code 1-105.12