LA GRANJA CHICKEN STEAK AND SEAFOOD

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to 3Compartment sink. Manager replaced paper towel Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle contains a pink liquid located on drain board of 3 Compartment sink. Content identified as degreaser Operator labeled spray bottle Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle contain a pink liquid identified as a degreaser located on chemical shelf Manager labeled spray bottle. Corrected On-Site

Basic - Dumpster rusted out on bottom. Repeat Violation

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Cook chewing gum while cooking.

Basic - Open dumpster lid.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potatoes at 125F Operator reheated item to 160F Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle contains a pink liquid identified as degreaser. Operator labeled spray bottle Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Dumpster rusted out on bottom.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1/2 bottle drinking water on top of microwave Operator discard item Corrected On-Site

Basic - Missing drain plug at dumpster.

Basic - Open dumpster lid.

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

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed dessert display case at front - cheese cake (48F - Cold Holding); 3 milks dessert (47F - Cold Holding) Operator discarded at will. See stop sale. Observed at walk in cooler - pork ribs (46F - Cold Holding); cooked diced chicken (47F - Cold Holding); fish fillets (46F - Cold Holding). See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at front counter - sliced tomato (57F @1:30pm- Cooling since 11am - 55F @3:23pm). See stop sale. - From follow-up inspection 2024-06-22: Observed 3 milk dessert at(50F - Cold holding). Display Cooler. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed dessert display case at front - cheese cake (48F - Cold Holding); 3 milks dessert (47F - Cold Holding) Operator discarded at will. See stop sale. Observed at walk in cooler - pork ribs (46F - Cold Holding); cooked diced chicken (47F - Cold Holding); fish fillets (46F - Cold Holding). As per operator items not portioned or prepared today. See stop sale. Repeat Violation - From follow-up inspection 2024-06-22: Observed 3 milk dessert at Display Cooler (50F- Cold holding) Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at front counter - sliced tomato (57F @1:30pm- Cooling since 11am - 55F @3:23pm). See stop sale. - From follow-up inspection 2024-06-22: Observed cut lettuce at Front Counter 50F Admin Complaint

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.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken at 48°F. Manager states chicken in Walk In Cooler overnight

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/ Manager arrived during inspection. Corrected On-Site

Basic - Floor tiles missing. Around mop sink

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed hand sink in kitchen with no hot water. Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop sitting directly on top of the ice machine. Operator cleaned, sanitized, and placed in a pan.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed cup used to portion white rice, with no handle, inside steam table. Repeat Violation

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. cooked corn (109F - Hot Holding); mixed vegetables (133F - Hot Holding) operator removed and moved to stove to reheat. Corrective Action Taken

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in cooked rice - operator removed. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Walk in cooler - black beans - operator covered. Corrected On-Site Repeat Violation

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. At hot water faucet

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

Basic - Scoop handle in contact with mayonnaise

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Stored food not covered. Beans. Walk In Cooler

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes and beans in walk in cooler. Operator states potatoes were cooked on 10/23 and beans were cooked on 10/24 Warning - From follow-up inspection 2021-10-29: Observed same. Tamales in walk in cooler Time Extended

Basic - - From initial inspection : Basic - Very slow draining water in handwash sink next to 3 compartment sink Warning - From follow-up inspection 2021-10-29: Observed same Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over condiments in walk in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in prep area Knives stored on magnetic strip in prep area Cutting board on flip top coolers at front counter

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer next to bus cart at front door

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop salt in prep area

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags and bottles of water stored over clean cutting boards and single use aprons

Basic - Floor soiled/has accumulation of debris. Soiled with food debris through kitchen

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Stored food not covered. Peas and raw beef stored uncovered in walk in freezer operator covered. Placed beef in container

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing raw beef, chicken and cooked beans at room temperature in prep area

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Soiled with food debris throughout kitchen