LA GRANJA POLLOS Y CARNES A LA BRASA

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

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked with 8qt container in cook line Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled at dish area Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Deli container without handle inside of chicken seasoning 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 cellphone in cook line next to Corn container and employee bag in drive thru window next to Crackers. Corrected On-Site

Basic - Food stored on floor. Container with Raw chicken on floor located at prep station Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Provided operator with choking poster Corrected On-Site

Basic - Open dumpster lid.

Basic - Outer openings not protected with self-closing doors. Back exit door

Basic - Standing water in bottom of reach-in-cooler. In front of the griddle

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. The small make cooler at the grill has the top with raw meat above a open cooler which has ready to eat item below Line make cooler in the corner raw meat over RTE food as well. This unit is open to the bottom

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cream in the true cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. True 2 door cooler at the back door ; creama (46F - Cold Holding); ambient (55F - Cold operator removed the product from the cooler to the walk in cooler

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the mop sink a hose is attached to a faucet with no back flow connecto

Basic - Equipment in poor repair. True cooler at the back door is not holding temperature -missing filter in the hood

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Counter top avantco cooler at the cash stand

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle in the cooler close to the dish washer

Basic - Outer openings not protected with self-closing doors. Door closer not attached

High Priority - Raw animal food stored over or with unwashed produce. Raw mussels stored over cilantro in walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over ready to eat at reach in cooler by hand washing sink at cooks line Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at frontline. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Styrofoam bowl used to scoop octopus at reach in cooler right side of hand washing sink on cooks line

Basic - Cove molding at floor/wall juncture broken/missing. Around the corner from hand washing sink located at dish wash area

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purses,book bags and jackets stored on soda cans,flour and hanging on shelving at storage area

Basic - Equipment in poor repair. Reach in cooler across from hand wash sink at dish wash area, has thermometer that is not working, bottom of reach in cooler is exposed and rusty. Operator is moving TCS food out due to temping at 70F.Per operator all TCS foods have been in there less than 2 hours Gasket around walk in cooler is torn

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door leading outside has a big gap on the left side of door

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 direct contact with raw chicken at reach in cooler by hand wash sink at cooks line Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler across from hand wash sink at dish wash area

Basic - Standing water in bottom of reach-in-cooler. Reach in coolers located to the right and left of hand washing sink on cooks line

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several towels on cutting boards on cooks line

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink off the front line had scrub brush in the sink and had a floor fan and brooms blocking access Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling up a container with hot water at hand washing sink located at cooks line Hand washing sink off the frontline had ice in the sink with the scrub brush Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Containers with salt and all purpose seasoning have bowls to use for scooping. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Throughout cooks line

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from a cup on the frontline where food orders are placed on trays

Basic - Exterior door has a gap at the threshold that opens to the outside. Door leading to outside Repeat Violation

Basic - Food stored in a location that is exposed to splash/dust. Chicken that was getting prepped was stored under prep table with no covering.Operator foiled over container of chicken Corrected On-Site

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 direct contact with raw chicken Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at cooks line next to hand washing sink

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green onions stored over washed and cut red potatoes in containers

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizing bucket solution was fabuloso. Operator discarded solution and used chlorine which read at 50ppm Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. All purpose seasoning and sugar not labeled Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steak and chicken temping at 46F, per operator items were placed in reach in cooler less than 2 hours and they will use up the products before 4 hours due to high volume in sales. Recommend ice bags placed on steak and chicken Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile located at small make table by the hand washing sink in cooks line

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board located on meat prep table and cutting board used to cut roasted chicken are heavily grooved

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils standing in 70F water on cooks line. Operator emptied and washed container and returned empty to cooks line.. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler by grill has standing water Under the grill heavily soiled Corrected On-Site

Basic - Stored food not covered. Container with flour had no lid and was stored under a prep table.Operator covered with foil. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour removed from original container with no label to identify the item Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and then clean dishes without washing hands

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood stored in Reach in cooler on cook line over ready to eat foods. Operator reorganized unit Corrected On-Site

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. Operator is unable to provide proof of training for some employees

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has an accumulation of mold like substance behind deflector plate Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line are grooved and no longer cleanable Repeat Violation

Basic - Floor area(s) covered with standing water. Standing water on the floor throughout kitchen areas

Basic - Food stored on floor. Cooked beans in walk in freezer stored on the floor. Chicken in shipping containers stored on the floor during prep. Operator moved Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line. Utensils in standing water 83°F. Operator discarded. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in men's restroom. Provided operator with signage Corrected On-Site

Basic - Water draining onto floor surface. Drain pipe from ice machine is not installed to drain into floor drain. Water draining onto floor surrounding drain

High Priority - Displayed food not properly protected from contamination. Self service salsa in dining room for customers is not protected from contamination. Facility had just opened for the day, they removed all self service salsas and placed in small to go containers with lids until an adequate sneeze guard can be ordered Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per manager small cooler end of cooks line, food in cooler from previous day, cooler was checked and was unplugged, Cooked chicken 65° Raw beef 64° Raw poultry 64°

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut chicken. 64° Cut beef 64° Cooked cut chicken 65° Per operator in cooler on line from previous day, operator checked cooler and it was disconnected, food stop saled

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in back prep area

Intermediate - No soap provided at handwash sink at back prep area

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked, some pans of prepared foods walk in cooler not dated

Intermediate - Spray bottle containing toxic substance not labeled, yellow cleaner by dishwasher not labeled Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Corrected On-Site

Basic - shelves with rust that has pitted the surface - by water heater

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

Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed, License displayed expired 4/1/21 Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable to boards on line Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

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

Basic - Food storage container/container lid cracked or broken to lids in walk in cooler Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation to walk in cooler Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation

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

Basic - cloth/towel used under cutting board. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Warning - From follow-up inspection 2021-07-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use due to items stored in the sink, rags in hand sink by dishwasher and cup in hand sink by dry storage Corrected On-Site Warning - From follow-up inspection 2021-07-20: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food, small metal scoops inside raw beef/chicken without handles inside products at small cooler end of cooks line Corrected On-Site Repeat Violation Warning - From follow-up inspection 2021-07-20: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed, license displayed expired 4/4/21 Warning - From follow-up inspection 2021-07-20: **The division is transitioning to paperless licensing in January 2021. Self-print licenses in PDF format will be emailed as an attachment to the email address associated with your license record. You may also access your DBPR online account at www.myfloridalicense.com and self-print your license when needed., Posted license expired 4/1/21 Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable to board at entrance to kitchen on right and board on cooks line Repeat Violation Warning - From follow-up inspection 2021-07-20: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2021-07-20: Time Extended

Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation, inside of walk in cooler door, entire door has exposed insulation Warning - From follow-up inspection 2021-07-20: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, walk in cooler floor Repeat Violation Warning - From follow-up inspection 2021-07-20: Time Extended