GRAYMONT FOODS health score and inspection history

6-303.11(B) Provide at least 20-foot candles of light in self-service areas (buffets and salad bars) and where fresh produce or packaged foods are sold.// Repair/Replace lightbulbs in the facility.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.// Observed dust buildup in fan units inside WI-Cooler.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.// Observed flies and gnat activity within the facility. EHS advised management to have the facility serviced by a licensed pest control operator and to maintain effective pest control measures to eliminate pest activity and prevent harborage.

ADPH 420-3-22-.03(1)(a) Cease the sale of commercially processed TCS food requiring refrigeration when past the date limit placed by the manufacturer or packager. (Bologna- 07/13/2026) (06/12/2026)

Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used.// Observed nonfunctional equipment no longer in use in the facility.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single-service/single-use articles.// Observed personal drinks stored on top of food products inside the RI-Freezer.

ADPH 420-3-22-.03(1)(a) Cease the sale of commercially processed TCS food (Pizza Style Cheese-04/26/2026), (Cheddar Smoked Sausage-02/18/2026), and (Large White Eggs-04/29/2026) requiring refrigeration when past the date limit placed by the manufacturer or packager.

Protect outer openings from the entry of pests by using properly designed and installed screening, air curtains to control flying insects, or other effective means when doors or windows are open.// Observed an open door without proper screening or other effective means at the front door entrance. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.

6-303.11(B) Provide at least 20-foot candles of light in self-service areas (buffets and salad bars) and where fresh produce or packaged foods are sold.// Replace lightbulbs throughout the facility. 6-202.11 Provide shielded or shatter-resistant light bulbs in areas where there is exposed food; clean equipment, utensils, linens, and unwrapped single-service/single-use articles. (sleeves and end caps)// Replace light shields located in the back area of the facility.

JCDH 3.2.2 Management allows secondhand smoke in the food establishment.// Observed customers smoking inside the facility.