LA GRANJA CHICKEN AND STEAK ON THE GRILL

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handling dirty dish; placed inside the three compartment and changed gloves without washing hands; educated; employee washed hands; Corrected On-Site

All Exit doors locked. For reporting purposes only. Manager unlocked Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator arrive at restaurant, put on gloves, handled fryer basket without washing hands. Educated operator on proper handwashing procedures.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler: Black beans (124F - Cooling) - at 2:55; cooling since 2:25pm; 105F at 3:49pm Observed in deep covered containers. At current rate of cooling product will not reach 70F within 2 hours. Operator placed product in freezer for quick chill. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Fish ceviche on menu, per operator fish goes into lime juice without being cooked. No identifier on menu. Operator placed asterisk next to menu items. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink next to cook line. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed parsley over cooked yuca and cooked potatoes at walk-in cooler. 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 touched visibly soiled wiping cloth and then handled clean equipment and utensils without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

Intermediate - Spray bottle containing toxic substance (bleach) not labeled. Operator labeled. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment (flip top cooler/low boy cooler). Operator removed knife. Corrected On-Site

Basic - Visibly soiled dry wiping cloth in use on cutting boards at cook line. Operator removed. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed manager cracked raw shelled eggs with gloves, touched clean handle of pot then changed gloves, touched contaminated handle of the same pot and scooped cooked rice from pan to serve; no hand wash. Manager removed pot to wash and washed hands. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef handled apron then handled clean fryer basket; no hand wash. Chef washed hands. Corrected On-Site

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. At cook line: raw shelled eggs stored in top portion of make table stored over empanadas in bottom portion of make table - no complete physical barrier between top and bottom. Manager stored properly. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table at cook line: cooked potatoes (53F - Cold Holding) As per operator, removed from walk in cooler and stored in unit since 2 hours; Not prepped or portioned today. Stored over stacked. At front counter in silver pan: diced tomato mixture in portion cups (52F - Cold Holding) As per operator, stored on counter in ice since 1.5 hours. Not prepped or portioned today. Operator placed both items in walk in cooler to quick chill.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200+ppm) Operator corrected Triple Sink (Chlorine 100ppm) Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing chlorine not labeled. Advised operator to label.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - black beans (46F - Cooling); chicken soup (48F - Cooling) both were held in the walk in cooler overnight and more than 6 hours. See stop sale.

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. Raw beef over cooked chicken wings - operator moved chicken wings to an adjacent cooler. Corrected On-Site

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. Walk in cooler - black beans (46F - Cooling); chicken soup (48F - Cooling) both were held in the walk in cooler overnight and more than 6 hours. See stop sale.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine >200ppm); operator corrected Triple Sink (Chlorine 50ppm) Corrected On-Site

Basic - Floors not maintained smooth and durable - throughout kitchen.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on cookline grab a handful of raw beef and put in cooking pan and then with that same gloved proceeded to handle food equipment and other food contact surfaces, operator spoke to employee who then washed hands and changed gloves. Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. At dishwashing area spray bottle containing sanitizer not labeled, operator labeled as containing sanitizer. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, operator discarded. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer metal pan containing raw beef stored on top of bag of frozen French fries. Operator repositioned items so that frozen French fries is stored above raw beef.

High Priority - Raw animal food stored over or with unwashed produce. At walk in cooler metal pan containing raw beef stored on top of metal container full of green peppers. Operator repositioned raw beef to correct storage shelf.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee grabbed a handful of raw chicken and placed in cooking pan and then proceeded to handle other equipment and food contact surfaces without changing gloves, operator spoke to employee who then washed hands and changed gloves. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Unpackaged food not protected from environmental sources of contamination during preparation. At prep area hand washing sink plastic bucket containing approximately 6 raw fish filets in water being stored under hand washing sink and when the water is running there is water from the hand washing sink dripping onto raw fish. See stop sale.

Intermediate - Handwash sink used for purposes other than handwashing. At prep area hand washing sink being used to store items, operator removed items from hand washing sink. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At prep area hand washing sink no paper towels, operator provided. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Unable to provide proof. Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. At dry storage area spray bottle containing degreaser not labeled, operator labeled bottle as containing degreaser.

Basic - Bowl or other container with no handle used to dispense food. At cook line: Styrofoam cup with no handle being used as a scoop in container of salt. Styrofoam cup with no handle being used as a scoop in container of white rice. Operator removed styrofoam cups from food items. Corrective Action Taken

Basic - Unpackaged food not protected from environmental sources of contamination during preparation. At prep area hand washing sink plastic bucket containing approximately 6 raw fish filets in water being stored under hand washing sink and when the water is running there is water from the hand washing sink dripping onto raw fish. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw fish stored over cooked beans. Operator moved raw fish to lower shelf. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. At hand wash sink next to triple sink; cut onions discarded into sink. Operator removed. Corrected On-Site Repeat Violation Admin Complaint

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

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At walk-in cooler; scoop handle laying in cooked beans. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At 4 drawer flip top cooler; raw grouper stored above ready to eat rice. Operator moved rice above fish. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line Flip top steam table; black beans (126°F - Hot Holding). Operator stated black beans cooked today, being held in steam table 1 hour, moved to cook top to reheat. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. At front line; hand washing sink used to store in-use spoon. Operator removed. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. At triple sink; spray bottle containing degreaser not labeled. Operator labeled. Corrected On-Site

Basic - Food stored on floor. At walk-in cooler; storage container of raw chicken stored on floor. Operator removed from floor. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. At cook line flip top cooler; standing water in bottom.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line flip top ; cut tomatoes (46°F - Cold Holding); noodles (48°F - Cold Holding); raw chicken (48°F - Cold Holding); raw beef (49°F - Cold Holding). Operator added/placed items on ice. Second temperature(s); noodles 39°F, cut tomatoes 41°F, raw chicken 40°F, raw beef 41°F. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At triple sink; hand wash sink used to hold/fill buckets of water. Operator removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At walk-in cooler; scoop with no handle used to dispense beans. Operator removed. Corrected On-Site

Basic - Ice scoop handle in contact with ice. At ice machine; scoop handle in contact with ice. Operator removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed Employee rinsing spoon in hand wash sink. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles containing degreaser unlabeled at three compartment sink. Operator labeled. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Flooring in disrepair at cook line.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic cup used as scoop in garlic sauce at meat reach in cooler. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets to reach in freezer on cook line unclean.

Basic - Open dumpster lid.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm). Operator remade Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt and flour containers not labeled. Operator labeled. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (56 - Cold Holding); at reach in cooler across from frying station. As per operator food not prepared or portioned today. Food out of temperature for less than four hours. Operator placed food in ice bath to quick chill. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has food debris and rust.

Intermediate - Handwash sink at cook line used for purposes other than handwashing.- metal stick stored in the sink. Operator removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pots not air dried before storing - rack next to three compartment sink.

Basic - Food stored in a location that is exposed to splash/dust. Employee preparing chicken at prep table next to handwash sink next to three compartment sink- food exposed to splash while employees washing hands.

Basic - Food stored on floor. Oil case stored on the floor at cook line. Operator stored properly. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Operator removed Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked black beans (47-55°F - Cooling); in walk-in cooler. As per operator food cooked last night. Food stored in walk-in cooler, in big plastic beans tightly covered over night. Food not prepared or portioned today.Food never reached 41° F within 6 hours. See Stop Sale rice (53°F - Cooling)in reach in cooler at cook line. As per operator food cooked last night. Food stored in reach in cooler over night to cool. Food not portioned or prepared today Food never reached 41° F within six hours. See Stop Sale Repeat Violation Admin Complaint

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. cooked black beans (47-55°F - Cooling); in walk-in cooler. As per operator food cooked last night. Food stored in walk-in cooler, in big plastic beans tightly covered over night. Food not prepared or portioned today. See Stop Sale rice (53°F - Cooling)in reach in cooler at cook line. As per operator food cooked last night. Food stored in reach in cooler over night to cool. Food not portioned or prepared today Food never reached 41° F within six hours. See Stop Sale

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. plantains (122°F - Hot Holding); sautéed onions (115°F - Hot Holding) at steam stable at cook line. As per operator food cooked earlier and placed on top of rice container at steam table. Food out of temperature for less than four hours. Operator placed on the grill to reheat to 165° F Corrective Action Taken

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/

Basic - No conspicuously located ambient air temperature thermometer in holding unit- all

Basic - Stored hot dogs not covered in reach in freezer. Stored pork not covered in walk-in cooler