Graingers Pub & Grill

Year by year

Inspections

1. May 29, 2026 Re-inspection · 1 priority, 1 priority foundation, 1 core, 3 repeat
   • Serious Priority Repeat

     WHEN TO WASH

     Employee observed not washing hands after touching ready to eat foods for customers with bare hands.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - REMINDER STATEMENT

     Consumer advisory is missing the reminder statement.

     Correction: Provide a reminder statement describing the hazards of eating raw or undercooked animal products.

     Code 3-603.11 (C)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within [time period].

     Code 12-201.11 (A) (1)

2. Apr 3, 2026 Routine · 6 priority, 6 priority foundation, 10 core
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands after touching ready to eat foods for customers with bare hands.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. Employee was observed touching ready to eat french fries with band hands

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods. CORRECTED: Foods discarded.

     Code 3-301.11 (B)

   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     The homestyle cooler. Raw shelled eggs are stored over RTE foods.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

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

     The 4 compartments sink's sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM. The sink is not used property. The PIC confirmed that they donot sanitize the dishes and utensils after washing and rinsing.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. CORRECTED: Sanitizer was set up and all rinsed dishes were sanitized accordingly.

     Code 4-501.114 (A) - (E)

   • Serious Priority

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     Plates, equipment and utensils were not sanitized after cleaning.

     Correction: Clean and sanitize all utensils and equipment before contact with food.

     Code 4-702.11

   • Serious Priority

     PLUMBING - REPAIRED TO UNIFORM PLUMBING CODE

     At the 4 comparments, there is no faucet available to reach all 4 compartments.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code. Referral will be made to the department of safety and professional services for follow up.

     Code 5-205.15 (A)

   • Not serious Priority Foundation

     PERSON IN CHARGE - FOOD SAFETY TRAINING

     The Person in Charge (PIC) has not provided food safety training to employees on handwashing, thawing, sanitizing, cleaning, storing foods.

     Correction: The person in charge shall provide food safety training to employees on [activity].

     Code 2-103.11 (N)

   • Not serious Priority Foundation

     THAWING

     Frozen fishes were being improperly thawed by immersing them in standing water on the prep table.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Date marking is not observed throughout the facility.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - REMINDER STATEMENT

     Consumer advisory is missing the reminder statement.

     Correction: Provide a reminder statement describing the hazards of eating raw or undercooked animal products.

     Code 3-603.11 (C)

   • Not serious Priority Foundation

     WAREWASHING - SINK COMPARTMENT REQUIREMENTS - NUMBER

     A 3 compartment sink is not provided in the manual warewashing operation. The faucet can only run to 2 of the 4 compartments sink.

     Correction: Provide a 3 compartment sink for manually washing, rinsing, and sanitizing equipment and utensils.

     Code 4-301.12 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Meat/cheese slicer is visibly soiled and encrusted with food debris. It is being stored without cleaning.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within [time period].

     Code 12-201.11 (A) (1)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     1. Utensils were improperly stored in a disorganized manner inside a container. The handles should be facing the same direction to prevent cross contamination. 2. Scoopers without handles used for sauce and flour are inside the container in direct contact with the foods.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on the prep table.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core Corrected on site

     SANITIZING AGENTS - AVAILABILITY

     Sanitizing agent is not available for sanitizing equipment and utensils

     Correction: Provide chemical sanitizer and suspend operation until sanitizer can be provided. CORRECTED: Employee was trained on how to set up the right concentration suing bleach.

     Code 4-303.11 (B)

   • Not serious Core

     WAREWASHING - CLEAN SOLUTIONS

     There was no basin in the 4 compartments sink designated for sanitizer.

     Correction: Maintain clean solutions for warewashing at all times.

     Code 4-501.18

   • Not serious Core

     FOOD CONTACT SURFACES - MICROWAVE CLEANED

     Cavity or door seals of microwave are soiled.

     Correction: Clean and maintain microwave at least every 24 hours.

     Code 4-602.12 (B)

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The sink is not maintained in good repair.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

   • Not serious Core

     SEWAGE - GREASE TRAP

     The grease trap in the basement was last cleaned on March of 2025, which is less than the cleaning frequency necessary for proper maintenance. It was serviced twice in 2023.

     Correction: Locate the grease trap to be easily accessible for cleaning as required by State plumbing code. Referral made to the department of safety and professional services for follow up.

     Code 5-402.12

   • Not serious Core

     MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

     1. Ash tray located in the dry storage area with cigarette bud still in it. 2. Equipment not in use are in the food storage area. 3. Excessive debris under the slip mat in the back storage room. 4. Walk-in freezer floor has accumulation of debris. 5. The wall and floor behind the fryer and grill area are soiled.

     Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

     Code 6-501.114

   • Not serious Core

     ABSORBENT MATERIALS ON FLOORS, USE LIMITATION

     Cardboards found on floors in the storage area under the chest freezer.

     Correction: Remove prohibited materials from floors. Do not use except during spills or drippage between normal floor cleaning times.

     Code 6-501.17

3. Jan 10, 2024 Routine · 1 priority, 1 core
   • Serious Priority

     SAFE UNADULTERATED AND HONESTLY PRESENTED

     Couple heads of lettuce look brown/old.

     Correction: Discard unsafe, adulterated or not honestly presented food items.

     Code 3-101.11

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Floors/walls of walk-in cooler in basement are soiled.

     Correction: Clean walk-in cooler.

     Code 4-601.11 (C)