La Granja Restaurant

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line; **Repeat Violation** - From follow-up inspection 2024-08-20: **Time Extended** - From follow-up inspection 2024-08-26: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at the bar - not hot or cold water provided; operator unable to turn water on; - From follow-up inspection 2024-08-20: **Time Extended** - From follow-up inspection 2024-08-26: Cold water only provided; unable to get hot water( shut off) ; no hot water at all; **Admin Complaint**

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2024-08-20: **Time Extended** - From follow-up inspection 2024-08-26: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line; **Repeat Violation** - From follow-up inspection 2024-08-20: **Time Extended**

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink at the bar; advised to provide - From follow-up inspection 2024-08-20: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at the bar - not hot or cold water provided; operator unable to turn water on; - From follow-up inspection 2024-08-20: **Time Extended**

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2024-08-20: **Time Extended**

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin by the kitchen - From follow-up inspection 2024-08-20: **Time Extended**

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding units - some units at cook line - From follow-up inspection 2024-08-20: **Time Extended**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked yucca (47F - Cooling); cooked potatoes (48F - Cooling)n walk-in cooler; as per operator food cooked last night; food never reached 41 F or below within 6 hours; See Stop Sale **Repeat Violation** **Admin Complaint**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 102-106F - Cooling)since 1:00 since 3:15 under prep table at cook line; food never reached 70 F within 2 hours; advised operator to reheat to 165 F and start cooling process again; operator started reheating in the microwave **Corrective Action Taken**

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. Dishwasher (Chlorine 10ppm); operator fixed to 100 ppm **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. Employee placed hands inside garbage can; removed gloves and walked inside walk-in cooler and touched bottles of water without washing hands; Manager asked employee to wash hands; employee washed hands; **Corrected On-Site**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsed the food bowl with plain water and put back at cook line to be used on other foods; food container not properly washed rinsed and sanitized; Educated; employee placed in dishwasher to properly sanitize **Corrective Action Taken**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over whole muscle beef in cooler #3 at cook line; reversed **Corrected On-Site**

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken in walk-in cooler date 8/8/24 See Stop Sale

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken in walk-in cooler date 8/8/24 See Stop Sale

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. black beans (48F - Cold Holding); sour cream (46F - Cold Holding); cheese (48F - Cold Holding); arepa (49F - Cold Holding); mixed seafood (48F - Cold Holding); cooked noodles (48F - Cold Holding); cooked shrimp (48F - Cold Holding); chicken fingers (48F - Cold Holding); cooked ribs (47F - Cold Holding); cooked sweet potatoes (47F - Cold Holding); chicken (48F - Cold Holding); heavy cream (47F - Cold Holding) raw fish (47F - Cold Holding) in walk in cooler; all foods not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale cooked noodles (51F - Cold Holding); on top of reach in cooler by soup steam table; as per operator food not prepared or portioned today; food out of temperature for more than 4 hours; See Stop Sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked yucca (47F - Cooling); cooked potatoes (48F - Cooling)n walk-in cooler; as per operator food cooked last night; food never reached 41 F or below within 6 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. pico de gallo (44F - Cooling)at 3:30 in salsa cooler by front entrance; as per operator food prepared at 11:00am ; food never reached 41 F within 4 hours; See Stop Sale **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. black beans (48F - Cold Holding); sour cream (46F - Cold Holding); cheese (48F - Cold Holding); arepa (49F - Cold Holding); mixed seafood (48F - Cold Holding); cooked noodles (48F - Cold Holding); cooked shrimp (48F - Cold Holding); chicken fingers (48F - Cold Holding); cooked ribs (47F - Cold Holding); cooked sweet potatoes (47F - Cold Holding); chicken (48F - Cold Holding); heavy cream (47F - Cold Holding) raw fish (47F - Cold Holding) in walk in cooler; all foods not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale cooked noodles (51F - Cold Holding); on top of reach in cooler by soup steam table; as per operator food not prepared or portioned today; food out of temperature for more than 4 hours; See Stop Sale chicken (44F - Cold Holding) in cooler by steam table holding souls; food not prepared or portioned today; food out of temperature for approximately 2 hours; food placed in ice; hard plantains (46F - Cold Holding);in cooler across from rotisserie chicken oven; as per operator bag removed from freezer earlier; food not portioned or prepared today; food out of temperature for approximately 2 hours; food placed in ice; chicken (44F - Cold Holding); pork (44F - Cold Holding); beef (47F - Cold Holding); in cooler #3 at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 2 hours; food iced down to quick chill; **Corrective Action Taken**

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. pico de gallo (44F - Cooling)at 3:30 in salsa cooler by front entrance; as per operator food prepared at 11:00am ; food never reached 41 F within 4 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. cooked chicken (98-126F - Hot Holding);on the sticks at rotisserie oven; as per operator food cooked earlier; food out of temperature for approximately 1 hour; operator moved chicken above the flame to reheat to 165F **Corrective Action Taken**

High Priority - Toxic substance/chemical improperly stored. Sanitizer bottle stored with food like ketchup and other sauces at the front table at the main entrance Removed **Corrected On-Site**

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 poster and advised to be posted

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. beef (49-50F - Cooling)at 2:13 to 49-50 F at 2:45 since 1:15 in cooler by soup steam table ; food tightly wrapped and overstocked on top of the each other ; advised to place food on ice; at this rate food will not reach 41 F within 4 hours; chicken wings (59-61F - Cooling)at 2:29 to 61-59 F at 3:10 since 12:00; cooked fish (57-61F - Cooling)at 2:30 to 61 F at 3:10 since 12:00; cooler #2 at cook line; at this rate food will not reach 41 F within 6 hours; pico de gallo (49F - Cooling)at 2:30 to 49 at 2:45 since 1:30 in cooler #3 at cook line. At this rate food will not reach 41 F or below within 4 hours. Food moved to different cooler. chicken wings (59-61F - Cooling)at 2:29 to 61-59 F at 3:10 since 12:00; cooked fish (57-61F - Cooling)at 2:30 to 61 F at 3:10 since 12:00; in cooler #2 at cook line; at this rate food will not reach 41F ; operator iced down; **Corrective Action Taken**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line; **Repeat Violation**

Intermediate - No soap provided at handwash sink at the bar; advised to provide

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at the bar - not hot or cold water provided; operator unable to turn water on;

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and emailed poster

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on top of coolers at cook line and on prep station at cook line Removed **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items- backpacks stored with single service items at the back of the kitchen at dry storage racks; advised to remove

Basic - Equipment and utensils not properly air-dried - wet nesting- plates by dishwasher Advised operator to properly air dry;

Basic - No conspicuously located ambient air temperature thermometer in holding units - some units at cook line

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm); advised to fix to 50 ppm- 100 ppm

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin by the kitchen

Basic - Bowl used to dispense rice at cook line; advised operator to use utensils with handle

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 (45-53F - Cooling); white rice (50-58F - Cooling); in walk-in cooler ; food cooked last night; stored in big plastic bins with tight lids on; food never reached 41 F or below within 6 hours; See Stop Sale

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. black beans (45-53F - Cooling); white rice (50-58F - Cooling); in walk-in cooler ; food cooked last night; stored in big plastic bins with tight lids on; food never reached 41 F or below within 6 hours; See Stop Sale

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards

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

Certified Food Manager Identification

Employee Health Policies Present

Food Received at Proper Temperature

Food Contact Surfaces Clean and Sanitized

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. seafood make table - seafood mix (41F-48F); not portioned or prepared today held under 4 hours in overfilled container - operator split and moved to walk in cooler. **Corrective Action Taken**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cut chicken (127F - Hot Holding) held under 2 hours -operator moved to grill to reheat - recheck 166F. **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/ certified manager arrived during inspection. **Corrected On-Site**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked - Cooked black beans in walk in cooler - operator date marked. **Corrected On-Site**

Basic - Objectionable odors in bathroom or other areas of the establishment - ladies bathroom - operator contacted technician.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles with sauces not labeled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Fresh eggs over sour cream - operator moved eggs to lower shelf. **Corrected On-Site**