LA GRANJA RESTAURANTS

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed black beans (70/65F - Cooling, in walk in cooler, beans was cooked from the day before as per operator. Repeat Violation Warning

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed cracked shells in the same container with eggs shells in use, located in reach in cooler. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed cracked shells in the same container with eggs shells in use, located in reach in cooler. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed black beans (70/65F - Cooling, in walk in cooler, beans was cooked from the day before as per operator. Also Observed cooked ribs (49F - Cold Holding); white rice (50F - Cold Holding) in walk in cooler from the day before as per operator. In reach cooler across the cook line fish (48F - Cold Holding); beef (49F - Cold Holding); chicken wings (53F - Cold Holding) from more than 4 hours as per operator. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked ribs (49F - Cold Holding); white rice (50F - Cold Holding) in walk in cooler from the day before as per operator. In reach cooler across the cook line fish (48F - Cold Holding); beef (49F - Cold Holding); chicken wings (53F - Cold Holding) from more than 4 hours as per operator. Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty utensils stored on hand sink in front of the cook line. Operator removed it. Corrected On-Site Warning

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

Basic - Equipment in poor repair. Observed walk in cooler with ambient temperature of 59°F Also observed reach in cooler across cook line with ambient temperature of 56°F. Repeat Violation Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed it. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. On hand sink in front of the cook line. Warning

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on the floor. Operator properly stored it. Corrected On-Site Warning

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. On hand sink located in front of the cook line. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping towels on preparation area. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed black beans (52F - Cooling) stored in the walk in cooler over night, as per operator. Repeat Violation Warning

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. Observed black beans (52F - Cooling) stored in the walk in cooler over night, as per operator. Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee not washing hands after washing and sanitizing pots and pans. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Bahama fish (50F - Cold Holding); seafood mix (51F - Cold Holding); ribs (53F - Cold Holding); stored in the walk in cooler over night, as per operator. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Bahama fish (50F - Cold Holding); seafood mix (51F - Cold Holding); ribs (53F - Cold Holding); stored in the walk in cooler over night, as per operator. Repeat Violation Warning

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Chlorine 200+ppm), operator remade Triple Sink (Chlorine 50ppm) Corrected On-Site Repeat Violation Warning

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee with lack of knowledge on how to wash, rinse and sanitize properly. Repeat Violation Warning

Intermediate - Handwash sink missing in warewashing or food preparation area. Observed repeated multiple handwashing violations in the warewashing area. Handwashing sink needs to be installed. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can blocking the handwashing sink in the kitchen. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Observed Warning

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/ Observed approximately 8 employees engaging in food preparation without a manager on duty. Observed person in charge Santiago Ramirez with no manager certificate. Warning

Intermediate - No plan review submitted and approved. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed no plans approved for the establishment. Location has multiple hand washing violations in the warewashing area. Handwashing sink needs to be installed. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no employee training in the establishment. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Behind the soda machine in the warewashing area. Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler with ambient temperature of 61F. Repeat Violation Warning

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. Observed 3 compartment sink prepared as water and sanitizer in the middle compartment. Educated employee how to properly set up. Corrected On-Site Repeat Violation Warning

Basic - Floor area(s) covered with standing water. Throughout the kitchen. Repeat Violation Warning

Basic - Food storage container/container lid cracked or broken. Observed chicken container stored in the walk in cooler with cracked lids. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet cloths stored around the kitchen and not in their sanitizer bucket. Repeat Violation Warning

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm), operator remade Triple Sink (Chlorine 100ppm). Corrected On-Site Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed black beans (46F - Cooling) stored inside the walk in cooler over night, as per operator.

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. Observed black beans (46F - Cooling) stored inside the walk in cooler over night, as per operator.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee not washing hands after washing and sanitizing pots and pans.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork and raw beef in the walk in cooler. Observed raw fish stored over cooked pork inside the walk in cooler. Operator stored properly. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at the reach in cooler seafood station: seafood mix (46F - Cold Holding); raw beef (45F - Cold Holding) stored inside over night, as per operator. Stop sale was issued.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (45F - Cold Holding); raw pork (44F - Cold Holding); raw beef (46F - Cold Holding) in the reach in cooler in front of oven prepared 2 hours before inspection, advised operator to place items inside the walk in freezer for rapid cooling. Observed at the reach in cooler seafood station: seafood mix (46F - Cold Holding); raw beef (45F - Cold Holding) stored inside over night, as per operator. Stop sale was issued.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee with no correct training on how to wash,rinse and sanitize properly. Inspector educated employee the correct steps to wash items.

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. Emailed form to operator. Corrected On-Site Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed Luciano, Judaea, Camila and Elvis as new employee with no knowledge of their responsibilities. Emailed form to operator. Corrective Action Taken Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed container with no handle used as a scoop in the rice container. Operator removed. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. In the kitchen.

Basic - Equipment and utensils not rinsed between washing and sanitizing. Observed employee washing and sanitation in the same compartment, and not rinsing properly.

Basic - Equipment in poor repair. Observed seafood reach in cooler ambient temperature at 55F. Observed reach in cooler in front of the oven with ambient temperature of 48F. Operator is aware if items are placed inside, ice needs to be placed, or food items need to be kept inside walk in cooler. Observed reach in cooler at at the seafood station gasket torn.

Basic - Open dumpster lid.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken wings (68F - Cold Holding); raw chicken wings (84F - Cooling); raw chicken breast (52F - Cold Holding); cooked ribs (61F - Cold Holding); raw beef (66F - Cold Holding); chicken breast (52F - Cold Holding); marinated chicken (45F - Cold Holding); hot dogs (46F - Cold Holding); cooked pasta (57F - Cold Holding) inside walk in cooler for more than 4 hours as per operator. Operator discard the food items. Warning - From follow-up inspection 2023-07-25: At the time of callback inspection observed walk in cooler with ambient temperature of 46°F. Food storage inside walk in cooler chicken wings (48°F - Cold Holding); raw chicken wings (48° - Cooling); raw chicken breast (48°F - Cold Holding); cooked ribs (46°F - Cold Holding); raw beef (46°F - Cold Holding). for less than 4 hours as per operator. Operator open the walk in cooler door. Operator still waiting for parts to be ordered and delivered. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken wings (68F - Cold Holding); raw chicken wings (84F - Cooling); raw chicken breast (52F - Cold Holding); cooked ribs (61F - Cold Holding); raw beef (66F - Cold Holding); chicken breast (52F - Cold Holding); marinated chicken (45F - Cold Holding); hot dogs (46F - Cold Holding); cooked pasta (57F - Cold Holding) inside walk in cooler for more than 4 hours as per operator. Operator discard the food items. Also fish (56F - Cold Holding); sweet potatoes (52F - Cold Holding); chicken breast (56F - Cold Holding); yuca (53F - Cold Holding) shrimp (50F - Cold Holding) inside reach in cooler for less than 4 hours, operator open the walk in freezer door. Corrective Action Taken Warning - From follow-up inspection 2023-07-25: At the time of callback inspection observed Observed chicken wings (46°F - Cold Holding); raw chicken wings (48° - Cooling); raw chicken breast (48°F - Cold Holding); cooked ribs (46°F - Cold Holding); raw beef (46°F - Cold Holding). for less than 4 hours as per operator. Operator open the walk in cooler door.Admin Complaint** Admin Complaint

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2023-07-25: Still observed cuttting board has cut marks and is no longer cleanable. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed walk in cooler with ambient temperature of 70 F. Operator contacted technician during inspection. Corrective Action Taken Warning - From follow-up inspection 2023-07-25: Observed walk in cooler with an ambient temperature of 46F. Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken wings (68F - Cold Holding); raw chicken wings (84F - Cooling); raw chicken breast (52F - Cold Holding); cooked ribs (61F - Cold Holding); raw beef (66F - Cold Holding); chicken breast (52F - Cold Holding); marinated chicken (45F - Cold Holding); hot dogs (46F - Cold Holding); cooked pasta (57F - Cold Holding) inside walk in cooler for more than 4 hours as per operator. Operator discard the food items. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken wings (68F - Cold Holding); raw chicken wings (84F - Cooling); raw chicken breast (52F - Cold Holding); cooked ribs (61F - Cold Holding); raw beef (66F - Cold Holding); chicken breast (52F - Cold Holding); marinated chicken (45F - Cold Holding); hot dogs (46F - Cold Holding); cooked pasta (57F - Cold Holding) inside walk in cooler for more than 4 hours as per operator. Operator discard the food items. Also fish (56F - Cold Holding); sweet potatoes (52F - Cold Holding); chicken breast (56F - Cold Holding); yuca (53F - Cold Holding) shrimp (50F - Cold Holding) inside reach in cooler for less than 4 hours, operator open the walk in freezer door. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning

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. Warning

Intermediate - Handwash sink not accessible for employee use at all times. By garbage can. Warning

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

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning

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

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area, operator discarded it. Corrected On-Site Warning

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. Observed employee washing dishes without sanitizer, operator properly set up the three compartment with sanitation solution of 100 ppm. Corrected On-Site Warning

Basic - Equipment in poor repair. Observed walk in cooler with ambient temperature of 70° F. Operator contacted technician during inspection. Corrective Action Taken Warning

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning

High Priority - Nonfood-grade bags used in direct contact with sauces in 2 reach in coolers. Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook washing hands in the three compartment sink. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are soiled. Warning

Intermediate - Front counter handwash sink used for purposes other than handwashing. Observed employee filling sanitizing bucket with water from the handwash sink. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee Florian Francis has no proof of required state approved employee training certificates. Warning

Basic - Bowl with no handle used to dispense flour. Warning

Basic - Ceiling tile missing. Observed by the stove. Warning

Basic - Clean bowls, plates not stored inverted or in a protected manner. Observed on a shelf over hot holding table. Warning

Basic - Cove molding at floor/wall juncture broken/missing. Observed in women's bathroom. Repeat Violation Warning

Basic - Covered waste receptacle not provided in women's bathroom. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed by reach in cooler by the stove. Warning