LA GRANJA CHICKEN STEAK AND SEAFOOD

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. Dishwasher (Chlorine 0ppm)corrected to 100ppm Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line area employee touched their hat and face than enameled in food preparation- educated operator - employee washed their hands. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. At walk in cooler raw beef store over unwashed produce stored above- operator removed and stored properly. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Scrub in hand wash sink by prep area- operator removed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At prep area- chemical spray bottle not labeled - operator labeled. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored over dried food at dry storage shelf- operator removed. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Deep containers with Cooked beans at 10:46am(48F cooling) cooked rice at 10:46am(44F cooling ) products did not cool to 41F within 6 hours. See stop sale

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef came from the outside and started to grabbed clean utensils and thermometer without washing hands first. Employee washed hands Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged Reach in freezer Raw pork over cooked corn. Operator stored properly . Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Raw burgers over cut vegetables Reach in cooler Raw burger over cooked plantains Operator stored properly all products Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Deep containers with Cooked beans at 10:46am(48F cooling) cooked rice at 10:46am(44F cooling ) products did not cool to 41F within 6 hours. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line French fries 46F cold holding Per operator product left out for approximately 20 minutes. Per operator product not prepared or portioned today. Operator moved to cooler Corrective Action Taken

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cooked beans 120F reheating, Per operator products was done reheating. Operator moved back to stovetop to reheat properly to 165F ++ Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table cooked onions and peppers 110F hot holding, cooked potatoes 106F hot holding . Per operator products reheated earlier and moved to hot holding for approximately 30 minutes. Operator moved products to be reheated to 165F++ Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Metal spatulas stored on cook line hand washing sink and dishwasher sink Operator removed Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles at rack near triple sink

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler

Basic - Food stored on floor. Onions in walk in cooler

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At stove top - water 90F

Basic - Working containers of food removed from original container not identified by common name. Flour bins

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, black beans (48F - Cooling) stored in deep pans, per operator since 2:00pm the previous day. Product did not reach 41F within 6 hours. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, black beans (48F - Cooling), stored in deep pans, per operator since 2:00pm the previous day. Product did not reach 41F within 6 hours. See stop sale.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker at mop sink where hose attached. Advised operator that a vacuum breaker must be provided where there's a hose attached.

Basic - In-use knife/knives stored in cracks between pieces of equipment. At kitchen, knives stored in between equipment. Operator removed. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrated in ice water: Inspector- 32F Operator- 40F Warning - From follow-up inspection 2024-08-03: Same. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in Cooler door not closing completely at cook line and back prep area Repeat Violation Warning - From follow-up inspection 2024-08-03: Same. Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw calamari over french fries and plantains at white chest freezer in prep area. Both products not in commercial packaging. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine sanitizer 0ppm. Operator set up three compartment sink with chlorine sanitizer. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back packs and sweaters stored on and over dry storage rack containing garlic, vinegar and seasonings. Corrected On-Site

Basic - Equipment in poor repair. Reach in cooler doors not closing, in between hand wash sink and chicken roasting oven.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed Peppers stored in direct contact with thank you to go bags at reach in freezer closest to fryer. Operator stored properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw Fish over cooked corn reach at in cooler. Fish was stored in a pan behind the corn. In order to get the fish it would have to be picked up and travel over the cooked corn. Operator placed fish in front of corn. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw seafood at walk in cooler. Operator stored properly. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed Open beverages on prep table while cutting onions. Operator removed beverages. Corrected On-Site

Basic - Food stored on floor. Observed to go boxes and single use napkins stored on floor in storage/chemical room. Operator stored properly. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips.

Basic - Can opener blade not kept sharp - observed metal shavings. Rusty.Prep area