LA GRANJA CHICKEN STEAK AND SEAFOOD

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed at cook line , operator cracked raw shell eggs then continued to engage in food preparation at cook line. Educated manager and operator on proper handwashing procedures. Operator washed hands and changed gloves. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in flip top at cook line , raw chicken stored over ready to eat sauces. Educated operator on the importance of proper separation.Operator reorganized storing raw chicken to the Lower shelf. Corrected On-Site Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Observed on dry ingredients rack bowl with no handle used to dispense seasoning. Operator discarded during the inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Flip top cutting board at cook line has cut marks and is no longer cleanable.

Basic - Food stored on floor. Observed bucket of seasoned stored on floor in kitchen . Operator elevated during the inspection. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled with food debris. Operator cleaned during the inspection. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. At reach in chest freezer, corn stored in direct contact with non food grade bags. Advised operator of proper food storage.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, raw fish stored over cooked yuca. Advised operator of proper storage. Operator stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At front dining area chest freezer, raw chicken stored over raw pork and raw shrimp, not all commercially packaged. Advised operator of proper storage. Operator stored correctly. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler, vacuum sealed fish thawed. See stop sale.

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.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection, Person in charge-Yoselin Cardona. Certified Food Manager came into establishment during inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. At rear of kitchen near cook line, no soap at designated handwashing sink.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At kitchen over prep area, ceiling tiles soiled and AC vents soiled with mold like substance.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler, vacuum sealed fish thawed. See stop sale.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. At front counter reach in cooler, employee food stored with customer food, not properly separated or labeled. . Operator removed employee food. Corrected On-Site

Basic - Food stored on floor. At rear of kitchen, oil stored on floor. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. No choking poster at establishment. Provided poster to operator.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed steak (80-94F - Cooling) @ 2:15 pm stored in cover pan in flip top cooler. Per operator cooling since 9:00 am. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari stored over black beans in walk-in cooler. Operator stored correctly. Obit flip top cooler raw fish fillet over Peruvian corn and cooked spaghetti. Operator stored correctly. Observed box of raw hamburger patties stored on top of packages of peppers in freezer chest. Operator removed Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed steak (80-94F - Cooling) @ 2:15 pm stored in cover pan in flip top cooler. Per operator cooling since 9:00 am. Observed in flip top cooler at front counter sour cream pc (44-50F - Cold Holding) in over stacked container per operator held in flip top overnight. Not portion or prep today

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork loin 50F out at room temperature in prep area defrosting per operator held out of temperature less than two hours. Operator placed in walk in cooler. Observed in flip top cooler at front counter sour cream pc (44-50F - Cold Holding) in over stacked container per operator held in flip top overnight. Not portion or prep today see stop sale. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage ceiling tile in kitchen

Basic - Food stored on floor. Bags of rice and boxes of chicken 38F-41F and cooking oil stored on the kitchen floor.

Basic - Ice scoop handle in contact with ice. Inside ice machine.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 74F by steam table.

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork loin 50F and beef 32F in a container at room temperature at prep area. Operator placed in walk in cooler Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked yellow rice (55F - Cooling); cooked white rice (55F - Cooling). Operator stated not cooked or cooked today. Held over night in walk in cooler. See stop sale

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler, Beef over ready to eat sauces and Rae shell Eggs over cooked pasta. Operator moved beef to bottom shelf and moved raw shell eggs to bottom shelf Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, cooked yellow rice (55F - Cooling); cooked white rice (55F - Cooling). Operator stated not cooked or cooked today. Held over night in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler in kitchen, beef 43°F, chicken 43°F cold holding. Over stacked product, operator moved extra product into bottom cooler to cold hold properly. Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken wings (50-54F - Cooling ) in flip top cooler stored in a deep covered pan. Per operator held in cooler overnight. See stop sale.

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw shrimp and beef being stored in la granja to go bags in freezer chest at front counter. Observed in front freezer chest raw chicken being stored in La granja to go bag . Observed in freezer chest next to toppings bar raw shrimp being stored in La granja to go bags Observed in walk-in cooler steak being stored in La granja to go bags

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw shell eggs over RTE pasta in flip top cooler

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken not commercially packaged over plantains in freezer chest.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in of the flip top cooler raw fish over yucca. Operator placed fish on lower shelf.Repeat Violation Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken wings (50-54F - Cooling ) in deep covered pan. Per operator held in cooler overnight.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cut tomatoes and onions in covered plastic soufflé cups sitting on a tray at room temperature at the take out window. Observed Observed chicken wings (50-54F - Cooling ) in flip top cooler stored in a deep covered pan. Per operator held in cooler overnight.

Intermediate - Handwash sink used for purposes other than handwashing. Observed stainless steel bowl and spoon being stored in hand washing sink. Operator removed Corrected On-Site

Intermediate - Spray bottles containing toxic degreaser substance not labeled. Operator labeled Corrected On-Site Repeat Violation

Basic - In flip top cooler commercially processed reduced oxygen packaged king fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Employee removed fish. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on prep table In-use utensil stored in standing water temperature 91F. Operator discarded water. Corrected On-Site

Basic - Soiled dry wiping cloth in use on flip top cooler in kitchen.

Basic - Stored food not covered. Observed a pan of cooked potatoes and bowl of mussels uncovered in walk-in cooler. Operator covered items. Corrected On-Site Repeat Violation

Basic - Working containers of food flour removed from original container not identified by common name. Operator labeled. 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.

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can removed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Used t Items removed Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice. Walk In Cooler

Intermediate - Spray bottle containing toxic substance not labeled. Bottle contains Pink liquid. Manager labeled bottle Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to Dish Washer

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen prep area pot shelf- observed employee cellphone on shelf.

Basic - Food stored on floor. Main kitchen at steam table- observed pot of black beans and bag of onions being stored on the floor. Operator place items on prep table. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen counter top cooler- observed utensils being stored inside standing water. Operator removed water. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 05/01/2021. - From follow-up inspection 2021-12-17: Observed employee training expired 05/012021. Admin Complaint

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Operator provided license. Corrected On-Site - From follow-up inspection 2021-12-17: observed ownership not displayed Time Extended