LA GRANJA CHICKEN STEAK AND SEAFOOD

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on counter next to cook line - chicken wings (69F - Cold Holding); - French fries (55F - Cold Holding) Observed next to cookline cooler - soup stock (69F - Cold Holding); - rice (60F - Cold Holding) WALK IN COOLER: manager states held overnight - snapper (47F - Cold Holding); - steak (48F - Cold Holding); - pork chop (46F - Cold Holding); - chicken wings (48F - Cold Holding); - chicken saltado (47F - Cold Holding) - white fish (46 - Cold Holding) Warning - From follow-up inspection 2024-08-16: Soup 156f hot holding Black beans 51f cold holding Brown beans 49f cold holding Black beans 64f cold holding Black beans 52f cold holding Pasta 47f cold holding Ribs 48f cold holding Admin Complaint

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2024-08-16: Time Extended

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. - chlorine 0ppm. Chemical hoses not in correct bucket. Manager fixed. Final reading 100ppm Corrected On-Site Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - manual ware wash no sanitizing Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on counter next to cook line - chicken wings (69F - Cold Holding); - French fries (55F - Cold Holding) Observed next to cookline cooler - soup stock (69F - Cold Holding); - rice (60F - Cold Holding) WALK IN COOLER: manager states held overnight - snapper (47F - Cold Holding); - steak (48F - Cold Holding); - pork chop (46F - Cold Holding); - chicken wings (48F - Cold Holding); - chicken saltado (47F - Cold Holding) - white fish (46 - Cold Holding) Warning

Basic - Bowl or other container with no handle used to dispense food. - styrofoam bowl used to portion raw chicken at cook line Warning

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. - salmon See stop sale Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - 2 line cooks wearing watch Warning

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

Basic - Floor area(s) covered with standing water. - below shelves in dry storage Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - scoops and ladles in standing water 70f Warning

Basic - Standing water at mop sink. Warning

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

High Priority - Container of medicine improperly stored. Antacid stored with seasoning on cooks line Corrected On-Site

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction letter for the Swai fish used in the ceviche Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon and King fish thawing in walk in cooler but not removed from packaging as stated by manufacturer guidelines

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. Heavy whipping cream in reach in cooler on cooks line. Per operator opened over 24 hours

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Facility keeps less then 6 eggs out at a time but do not have a time plan. Per operator item has been out less than 2 hours.Emailed operator time plan Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles of chemical no label Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored hanging on flat top grill

Basic - Stored food not covered. Seasonings and corn not covered on dry storage rack at cooks line Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Salmon and King fish thawing in walk in cooler in packaging that states item be removed from packaging before thawing

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at front counter 200ppm