LA GRANJA CHICKEN STEAK AND SEAFOOD

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Three certified managers two expired one current.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Ribs and chicken in reach-in cooler

Basic - Food stored on floor. Two containers of cooked beans and yucca on floor of walk-in cooler.

Basic - Open dumpster lid.

Basic - Stored food not covered. Plantains, cooked potatoes, cooked ribs and wings in reach-in cooker next to ice-machine uncovered.

Basic - Toilet/urinal not flushing/functioning properly. One inoperable toilet in female restroom.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Lower wall next to dish machine and on cooks line around rotisserie machine covered in black substance. Repeat Violation

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

Basic - Food stored on floor. Bucket of mayonnaise stored on floor of walk-in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Lower wall next to dish machine and on cooks line around rotisserie machine covered in black substance.

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 and hung up for compliance.

Intermediate - Spray bottle containing toxic substance not labeled- Hanging on dishwasher Repeat Violation

Basic - Equipment in poor repair. Rotisserie oven leaking-caught in a metal pan.

Basic - Equipment or utensils not designed or constructed in a durable manner. Lid to chest freezer heavily rusted and edges in poor repair.

Basic - Floor area(s) covered with standing water. Several areas. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under cooking equipment.

Basic - Ripped/worn tin foil used as shelf cover throughout facility.

Basic - Sanitizing solution not maintained clean-advised remix and handle in correct order-wash, rinse and sanitize.

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

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. Several employees including females at front counter and males on cook line missing training.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Corrected On-Site

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

Basic - Equipment in poor repair. Reach in cooler gasket in poor repair.

Basic - Floor area(s) covered with standing water. Near back door and around dishwasher and prep areas.

Basic - Floors not maintained smooth and durable. Tiles cracked and chipped in heavily traveled areas.

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef burgers over raw fish..

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles hanging on dishmachine not labeled. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food.

Basic - Floor area(s) covered with standing water. Various areas throughout kitchen. Repeat Violation

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

Basic - Single-service articles not stored inverted or protected from contamination. Take out containers on floor in hallway.

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

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 - Spray bottle containing toxic substance not labeled. Chlorine hanging in dishwasher machine Repeat Violation

Basic - Employee beverage container in a cold holding unit with food to be served to customers. Water bottle in cook line reach in cooler Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water. Cook line

Basic - Food stored on floor. Container with chicken at cook line and garlic pail Corrected On-Site Cases of beef in walk-in freezer and cooler

Basic - Interior of ice machine with rust that has pitted the surface

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hand wash sink front dishwasher

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

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. Oppm

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beans 109° in hot holding unit Corrective Action Taken

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

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. Manager can't find records. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bottle in dishwasher area

Basic - Carbon dioxide/helium tanks not adequately secured. Next to official door

Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Employees beverage and sound equipment in prep table Corrected On-Site

Basic - Equipment in poor repair. Gaskets torn reach in cooler cooking area

Basic - Floor tiles missing and/or in disrepair. Front of ice machine

Basic - Food not stored at least 6 inches off of the floor. Cases of chicken and other containers in walk-in freezer Cases of water at dry storage area Repeat Violation

Basic - Interior of ice machine/bin with rust that has pitted the surface

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. Cookies front counter Corrected On-Site

Basic - Light not functioning. Above dishwasher

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover walk-in cooler Edges of ice machine

Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. - plates Corrected On-Site

Basic - Stored food not covered. Cooked ribs and cooked chicken wings not covered in two door reach in cooler

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. black beans from yesterday (56-64F - Cooling); walk in cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. black beans from yesterday (56-64F - Cooling); walk in cooler Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (45F - Cold Holding)less then 4 hours , operator rapid chill to bring it down to 41f Corrective Action Taken Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening./ flan from 6 days ago

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

Basic - Bowl or other container with no handle used to dispense food./ seasoning

Basic - Ceiling tile missing./ above prep area

Basic - Food stored on floor./ sugar Corrected On-Site

Basic - Light not functioning./ hood

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ hoods

Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.

Basic - Working containers of food removed from original container not identified by common name./ sugar Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation Warning - From follow-up inspection 2021-07-07: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in storage area. Warning - From follow-up inspection 2021-07-07: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Observed in storage area. Warning - From follow-up inspection 2021-07-07: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler gasket is broken. Observed inside the cook line reach-in cooler. Warning - From follow-up inspection 2021-07-07: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Cases of unwashed lettuce and unwashed tomatoes stored over dairy products in walk-in cooler. Warning - From follow-up inspection 2021-07-07: Operator needs more time to arrange cooler for vegetable and fruit storage. Time Extended