LA GRANJA RESTAURANT

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked black beans (49F - Cooling) at 2:05 per operator product prepared yesterday; cooked chicken wings (48F - Cooling) at 2:05 per operator product prepared yesterday, at this rate of cooling products never reached 41F within 6 hours see stop sale. Warning - From follow-up inspection 2025-07-02: In walk in cooler cooked black beans (53F - Cooling)at 11:00 per operator product prepared yesterday evening, cooked chicken wings (45F - Cooling) at 11:00 per operator product prepared yesterday evening, at this rate of Cooling products never reached 41F within 6 hours see stop saleAdmin Complaint Admin Complaint

High Priority - - From initial inspection : 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. In walk in cooler cooked black beans (49F - Cooling) at 2:05 per operator product prepared yesterday; cooked chicken wings (48F - Cooling) at 2:05 per operator product prepared yesterday, at this rate of cooling products never reached 41F within 6 hours see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line heavy cream (83F - Cold Holding)per operator product not portioned or prepared today and unable to determine time out of refrigeration, see stop sale. In walk in cooler hot dogs (50F - Cold Holding); cooked ribs (50F - Cold Holding); cooked chicken tenders (48F - Cold Holding); snapper (50F - Cold Holding); sliced cheese (49F - Cold Holding); raw steak (48F - Cold Holding); heavy cream (53F - Cold Holding) per operator products not portioned or prepared today and held in unit since previous day, see stop sale. Repeat Violation Admin Complaint - From follow-up inspection 2025-07-02: 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. In walk in cooler cooked black beans (53F - Cooling)at 11:00 per operator product prepared yesterday evening, cooked chicken wings (45F - Cooling) at 11:00 per operator product prepared yesterday evening, at this rate of Cooling products never reached 41F within 6 hours see stop saleAdmin Complaint Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line heavy cream (83F - Cold Holding)per operator product not portioned or prepared today and unable to determine time out of refrigeration, see stop sale. In walk in cooler hot dogs (50F - Cold Holding); cooked ribs (50F - Cold Holding); cooked chicken tenders (48F - Cold Holding); snapper (50F - Cold Holding); sliced cheese (49F - Cold Holding); raw steak (48F - Cold Holding); heavy cream (53F - Cold Holding) per operator products not portioned or prepared today and held in unit since previous day, see stop sale. In reach in cooler raw pork (45F - Cold Holding); raw steak (45F - Cold Holding); raw fish (46F - Cold Holding) per operator products not portioned or prepared today and placed in unit approximately 3 hours ago, discussed with operator who moved products to reach in freezer. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2025-07-02: In reach in cooler raw pork (40F - Cold Holding); raw steak (37F - Cold Holding); raw fish (37F - Cold Holding) In walk in cooler heavy cream (48F - Cold Holding) Admin Complaint

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Exterior hose Bibb has no vacuum breaker installed discussed with operator to install vacuum breaker. Warning - From follow-up inspection 2025-07-02: Exterior hose Bibb has no vacuum breaker installed discussed with operator to install vacuum breaker. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds items on time as a public health control at salad bar with no written procedures, discussed with operator and emailed written procedures form to operator to fill and print. Warning - From follow-up inspection 2025-07-02: Establishment holds items on time as a public health control at salad bar with no written procedures. Admin Complaint

High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Thank you bags used to store raw beef located in reach in freezer Advised operator to removed product Warning - From follow-up inspection 2024-11-26: Same; observed raw beef stored in direct contact with togo (non-food grade bags) Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potatoes (129F - Hot Holding)per operator food prepared 10am see stop sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked corn (112F - Cooling)at 3:00 pm since 10am Product did not cool to 70F within 2 hours. See stop sale Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Located at flip top sliced tomatoes (51F - Cooling);at 2:36pm since 10 am chopped lettuce (51F - Cooling);at 2:36pm since 10 am salsa (51F - Cooling) at 2:35 since 10 am; evaporated milk (76F - Cooling) at 2:50pm since 10am; sliced tomatoes at 3:30pm (56F - Cooling) since 11 am cut lettuce at 3:30pm(52F - Cooling)since 11 am salsa at 3:30pm(46F - Cooling)since 11am, Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler. sour cream (51F - Cold Holding); cheese (51F - Cold Holding); yuca (51F - Cold Holding); seafood stock (51F - Cold Holding); raw chicken (51F - Cold Holding); raw beef (51F - Cold Holding); fish (51F - Cold Holding); beef empanadas (51F - Cold Holding); chicken empanadas (51F - Cold Holding); creamer (77F - Cold Holding); cooked octopus (47F - Cold Holding); raw calamari (46F - Cold Holding) Per operator products stored for more than 4 hours. Per operator products not prepared or portioned today. See Stop Sale Warning - From follow-up inspection 2024-11-26: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler. Cooked plaintains(51F - Cold Holding); cut tomatoes (51F - Cold Holding); yuca (51F - Cold Holding); seafood stock (51F - Cold Holding) Per operator food held in cooler overnight Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler. sour cream (51F - Cold Holding); cheese (51F - Cold Holding); yuca (51F - Cold Holding); seafood stock (51F - Cold Holding); raw chicken (51F - Cold Holding); raw beef (51F - Cold Holding); fish (51F - Cold Holding); beef empanadas (51F - Cold Holding); chicken empanadas (51F - Cold Holding); creamer (77F - Cold Holding); cooked octopus (47F - Cold Holding); raw calamari (46F - Cold Holding) Per operator products stored for more than 4 hours. Per operator products not prepared or portioned today. See Stop Sale Prep area beef (59F - Cold holding) Per operator products stored for approximately 2 hours. Per operator not prepared or portioned today Operator moved to walk in cooler Repeat Violation Admin Complaint - From follow-up inspection 2024-11-26: Flip top cooler. Cooked plaintains(51F - Cold Holding); cut tomatoes (51F - Cold Holding); yuca (51F - Cold Holding); seafood stock (51F - Cold Holding); Per operator food held in cooler overnight Admin Complaint

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork ribs; per operator food cooked Friday 11/22/24 advised operator to place label Warning - From follow-up inspection 2024-11-26: Same;cooked chicken since Saturday not labeled on Tuesday November 26, 2024. Operator labeled Admin Complaint Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized...00 ppm... manager added up chlorine at 100 ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw fish above ready to eat chicken tenders at walk in cooler . Employee properly stored Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....raw fish 49 F, raw steak 48 F, arepas 53F , cheese 60 F, raw hamburger 55 F, Raw chicken 56F, cooked plantains 53F in flip top reach in cooler , per manager ,food not prepped or portion today , food being held less than 4 hours , manager time marked. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing...stored grill tools in handwashing sink at dishwashing area. Employee removed . Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen , employee provided. Corrected On-Site

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

Basic - Food stored on floor ...onion , beef at walk in cooler .

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw chicken , raw beef above fish sauce, ready to cook yucca at walk in cooler . Employee properly stored food. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....fish sauce 46°, cooked plantains 52°, cheese 52° , raw chicken 49°, raw steak 50°, raw fish 50° in flip top reach in cooler next to steam table at kitchen, food not prep or portion today, per manager food being held less than 4 hours . Employee time marked on food. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking... sliced tomatoes, cut lettuce at front line cold hold well being held less than 4 hours, employee time marked. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored....degreaser spray bottle stored with cooked potatoes at walk-in cooler. Employee moved.

Intermediate - Spray bottle containing toxic substance not labeled...multiple degreaser , bleach spray bottles not labeled. Manager labeled. Corrected On-Site Repeat Violation Admin Complaint

Basic - Stored food not covered...fish sauce , cooked chicken wings, cooked ribs at walk in cooler. Employee covered. Corrected On-Site

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...dishwasher , manager educated employee. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw ham burger above raw fish at reach in cooler at kitchen, employee properly stored food. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cut tomatoes 61°, cut lettuce 61°, cheese 63°, cooked yuca 61° , raw fish 61° , raw beef 63°, raw chicken 61° in flip top reach in cooler next to steam table at kitchen ..... cut tomatoes 54°, cut lettuce 54°, cut tomatoes and onion 53° in top cold hold reach in cooler at front line , food not prep or portion today .per manager food being held less than 4 hours . Mana time marked on food. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles...200 +++ppm. Manager corrected it at 100 ppm. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled....multiple cleaning spray bottles by the exit door. Manager labeled Corrected On-Site

Basic - Equipment in poor repair...gap between walk in cooler door and threshold.

Basic - Silverware/utensils dried with a towel/cloth...discussed with manager , manager educated employee. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk-in cooler, raw chicken stored on shelf above cooked black beans. Operator corrected locations. Corrective Action Taken

High Priority - Vacuum breaker missing at rear hose bibb.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on the front cook line. Operator provided. Broken dispenser needs to be replaced. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items more than 24 hrs with no date marks.

Basic - Dishmachine not washing/rinsing properly. Initial test for sanitizer concentration was zero (0) ppm. After priming the sanitizer pump, it recorded 100 ppm. Operator was informed they need to contact repair company to determine reason for loosening the prime on sanitizer.

Basic - Exterior kitchen door has a gap at the threshold that opens to the outside. Observed extensive rust and decay on metal door.

Basic - Food stored on floor. Cases of chicken stored on the walk-in cooler floor.

Basic - Open dumpster lid. Dumpster lid broken. Repeat Violation

Basic - Stored food not covered. Multiple containers in the walk-in cooler having reached 41°F with no covers.

Basic - Wall tiles missing and/or in disrepair in mop sink area.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher scrubbing pots and pans in three compartment sink and return to shelf without sanitizing step. Advised to sanitize in dish machine or set up third compartment. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Repeat Violation

Intermediate - Handwash sink in prep area, not accessible for employee use at all times. Observed rotisserie chicken clips in hand sink. Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in prep area. Operator replaced. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bulk rice bring dispensed with bowl, no handle. Operator removed bowl. Corrective Action Taken Repeat Violation

Basic - Employee beverage container in ice machine/ice bin. Operator removed and disposed of ice. Corrective Action Taken

Basic - Open dumpster lid. Operator closed. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb outside the back door.

Intermediate - Food-contact surface soiled with food debris. Dicer not in use, soiled with food debris. Operator removed to dish room. Corrective Action Taken

Basic - Cooks using to go bowl with no handle to dispense rice on cook line.

Basic - Employee eating in a food preparation or other restricted area. Employee drink on counter top in rotisserie station. Operator relocated to bottom shelf. Corrected On-Site

Basic - Mayonnaise stored on floor in walk-in cooler. Operator relocated to a shelf. Corrected On-Site

Basic - Wall tiles missing and/or in disrepair in mop sink area.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher washing pots and pans without sanitizing. I talk to operator that dishwasher should put tru dishwasher that is probably sanitizing or set up sanitizers to 3 compartment sink.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at Fliptop refrigerator ; sliced tomatoes,salsa,cut lettuce beef,chicken,fish,cooked Yucca, cooked plantains (46-52) over four hour as operator stated that food was placed in refrigerator at 11am. And time is 3:35 pm see stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Fliptop refrigerator ; sliced tomatoes,salsa,cut lettuce beef,chicken,fish,cooked Yucca, cooked plantains (46-52) over four hour as operator stated that food was placed in refrigerator at 11am. And time is 3:35 pm see stop sale. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance in ice machine.

Intermediate - Handwash sink not accessible for employee use at all times. Observed many metal clips for chicken rotisserie in hand wash sink by 3 compartment sink.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish being defrosting at room temperature by 3 compartment sink.

High Priority - Nonfood-grade bags used in direct contact with food. Observed roasted peppers in to go bags. Operator removed and wrap in plastic. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Observed at Fliptop refrigerator ; cut lettuce,sliced tomatoes,salsa (47-50 - Cold Holding). Operator place ice on top of food. 2) Small flip top refrigerator ; seafood (44-46 - Cold Holding) Operator place ice on top of food. 3) observed at Fliptop refrigerator at front counter ; cut lettuce, sliced tomatoes,salsa (48-51 - Cold Holding) Operator place ice on top of food. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance in ice machine.

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop in soiled plastic container. Operator sent plastic container and ice scoop to dishwasher dishwasher to wash and sanitized Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef above cooked chicken wings. Operator place cooked chicken wings on upper shelf. Corrected On-Site

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/

Intermediate - Spray bottle containing toxic substance not labeled. Observed red substance in unlabeled spray bottle. Operator labeled spray bottle. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Observed chicken in chest freezer not covered. Operator covered the chicken. Corrected On-Site