LA GRANJA CHICKEN STEAK AND SEAFOOD

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at cookline changed gloves after handling raw chicken without first washing hands before continuing to prepare other items. Reviewed proper handwash procedures and employee washed hands. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In Turbo Air 3 door cooler, container of prepped raw chicken above container of whole raw beef portions. Employee rearranged to properly separate. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees at cookline handled raw steak, beef, and chicken and continued with preparations for multiple items without stopping to wash hands and change gloves. Reviewed proper procedures with manager and employees concerning when to change gloves and wash hands. Employees washed hands and changed gloves. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at front counter reading 200ppm chlorine. Employee remade to correct 100ppm. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowls in bulk containers of sugar and flour in dry storage. Manager removed. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open beverage container of prep table by ceviche fliptop unit at front counter. Employee removed beverage. Corrected On-Site

Basic - Open dumpster lid.

Basic - Working containers of food removed from original container not identified by common name. Bulk salt and sugar container labels worn off. Manager relabeled both. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine reading <50ppm chlorine after several attempts. Manager changed chemical sanitizer, primed and machine reading 100ppm chlorine. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen 3 door Turbo Air reach in cooler, container of raw cut pork above container of cooked chicken wings. Manager moved wings to upper shelf for proper separation. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In kitchen 3 door Turbo Air reach in cooler, container of raw whole chicken on shelf above container of whole pork loins removed from case. Manager moved chicken to bottom of cooler for proper separation. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw chicken and continued to cook using multiple utensils without first washing hands and changing gloves. Reviewed with manager and employee proper handwashing procedures and employee washed hands, changed gloves, and replaced utensils. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by dish machine. Employee marked as degreaser. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloths under multiple cutting boards in back prep area. Manager removed cloths. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil, vinegar, and water at cook line not labeled. Employee labeled all. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line SMALL STEAM TABLE - fish stock (123F - Hot Holding). Per employee prepared at 10:00am. Employee returned stock to stove to reheat above 165F and hot hold. Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand sink by front service line. Manager fixed paper jam and dispenser working properly. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substances in pump spray bottle by dish machine and in spray bottles on cleaning cart in dining room. Manager and employee labeled all as cleaners and degreasers. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water at cook line. Employee moved container to grill and placed over fire to bring temperature to 135F. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloths under cutting boards in back prep area.

Basic - Soiled dry wiping cloth in use. Employee at prep area in kitchen has soiled wiping cloth tucked into apron. Employee discarded cloth. Corrected On-Site

Basic - Stored food not covered. Cooked potatoes and shrimp at proper temperature in 3 door Turbo Air reach in cooler not covered. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at front counter reading 0ppm chlorine. Employee remade to proper 100ppm chlorine. Corrected On-Site

Basic - Clean plates, bowls not stored inverted or in a protected manner behind front counter next to steam table. Operator covered Corrected On-Site

Basic - Stored food not covered. Cooked Yuca not covered inside turbo air reach in cooler in kitchen. Operator covered Corrected On-Site

Basic - Turbo air Reach-in cooler bottom shelf held have accumulation of soil residues.

Basic - Wet wiping cloth not stored in sanitizing solution between uses in kitchen. Operator placed towels in sanitizer solution. Corrected On-Site

Basic - Working containers of food (salt)removed from original container not identified by common name in kitchen. Operator labeled container salt. Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn in both walk in cooler in kitchen. Warning - From follow-up inspection 2023-06-29: Same Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touch raw meat, then grab a clean spoon to dispense cooked beans. After instructed, employee discarded gloves, washed hands and put in new pair of gloves Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Tree doors cooler- raw chicken over cooked beans. Employee placed chicken on bottom shelf Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. RIF- raw beef in bags over box of calamari. Operator placed bags of raw beef on bottom shelf Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table-sautéed potatoes (112F - Hot Holding); sautéed onions (110F - Hot Holding), per operator food held hot holding less than one hour, operator reheated to 175F Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Poster emailed Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Self service soda nozzle, employee cleaned and sanitized Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Cook line hws blocked by garbage can, employee removed Corrected On-Site

Basic - Cover of sea food chest freezer inside cook line with rust that has pitted the surface.

Basic - Cutting board has cut marks and is no longer cleanable. Two cutting board by cook line-sea food station and grill station. Repeat Violation

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee emptied and cleaned each compartment, instructed to use sanitizer compartment as the last step on washing and sanitizing equipment and utensils Corrected On-Site Repeat Violation

Basic - Food stored on floor. Cooling equipment area- big pot of chicken seasoning on floor in front of dish machine. Employee removed and placed on shelf Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Cook line - hws, sign provided Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Three doors cooler, bottom shelf with substantial amount of food debris and grease, Employee cleaned Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Cook line shelf- bottles of cooking oil, vinegar and wine, Employee labeled all bottles. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 00 ppm. After operator primed machine, 100 ppm Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. -grill station

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.employee emptied each compartment and set up in the correctly order Corrected On-Site