EL GRANERO RESTAURANT

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. Operator printed out the form and employees signed out. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Ice scoop handle in contact with ice. Operator properly stored it.

Basic - In-use tongs stored on equipment door handle between uses. Operator properly stored it. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils inside water at 74°F, operator turned on the stove to be reheat at 135°F. 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 shrimp soup (49°F/48°F - Cooling) inside walk in cooler, was cooked from the day before as per operator.

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 beef inside walk in cooler, operator properly stored it. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shrimp soup (49°F/48°F - Cooling) inside walk in cooler, was cooked from the day before as per operator.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (88°F - Hot Holding) above cook line, for less than 4 hours as per operator. Operator reheated it at 165°F.l Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed shrimp soup (49°F/48°F - Cooling) in walk in cooler,inside deep container and covered, was cooked from the day before as per operator.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Ice buildup in reach-in freezer.

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. Provided Clean-Up of Vomiting and Diarrheal Events poster to operator. Corrective Action Taken

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ribs without date marked, was prepared from more than 24 hours as per operator. Operator properly labeled it. Corrected On-Site

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 rinse up step. Instructed operator regarding three compartment sink procedure. 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 cooked beans (55°F/53°F - Cooling) located inside walk in cooler was cooked from the day before as per operator.

High Priority - Food prepared in a private home. See stop sale. Observed flan, rice pudding, tres leches as per operator the dessert was prepared at home.

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. Observed raw chicken over raw pork inside reach in freezer.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked ribs with date marked of 7/16/22 . Operator discarded it.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed cooked ribs with date marked of 7/16/22 . Operator discarded it.

High Priority - Stop Sale issued due to food originating from an unapproved source. Observed flan, rice pudding, tres leches as per operator the dessert was prepared at home.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked beans (55°F/53°F - Cooling) located inside walk in cooler was cooked from the day before as per operator.

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

Basic - In-use tongs stored on equipment door handle between uses, operator removed it. Repeat Violation

Basic - Open condiments provided for self-service not properly protected. Observed pico de Gallo, raw onions as a self services without protection, operator covered with a plastic lid during inspection. Corrected On-Site

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantain (100°F - Hot Holding) for less than 4 hours as per operator, located at the front counter, operator reheated at 165°F. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed All purpose disinfectant cleaner on top of pick up counter near customer food. Operator removed it. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can in front of hand wash sink, operator properly removed it. Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Ice scoop handle in contact with ice. Operator properly stored it. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle. Operator removed it. Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed Tres leches, 4 leches, flan, rice pudding located at the lobby area as a self serves, without ingredients information.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed scrambled eggs (53°F - Cold Holding); Beef (63°F - Cold Holding); shrimp (55°F - Cold Holding); located on cold holding unit at the front line, for less than 4 hours as per operator. Operator placed bags of ice and contacted technicians. Corrective Action Taken Warning - From follow-up inspection 2021-07-20: Observed scrambled eggs (51°F - Cold Holding); chicken (56°F - Cold Holding); seafood mixed (53°F - Cold Holding); located on cold holding unit at the front line. Admin Complaint