La Granja Town Center

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. After handling dirty dishes, cook changed gloves without washing hands and then proceeded to handle clean pan and cooking food.Operator instructed employee to wash hands and employee washed hands. **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat tortillas, raw chicken and raw beef stored over ready to eat chicken wings in flip top cooler right of fryer. Operator reorganized. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Toxic substance/chemical improperly stored. Can of spray paint stored near bags of sugar in dry storage area. Operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop stored in room temperature water water at 78F on top of flip top cooler right of fryer area. Operator removed. **Corrected On-Site**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in kitchen tested at 0ppm. Operator added chlorine sanitizer, 75ppm. **Corrected On-Site**

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a collection of knifes being stored in between wire tubing on the walk in cooler wall. Operator removed. **Corrected On-Site**

Basic - Floor soiled/has accumulation of debris in ware washing and kitchen areas.

Basic - Wet wiping cloth not stored in sanitizing solution between uses across kitchen, front counter, and prep areas. Operator placed wash clothes into sanitizer solution. **Corrected On-Site**

Basic - Ware washing and kitchen floor area(s) covered with standing water.

Basic - Interior of refrigerator or freezer in disrepair. Closer on walk in freezer door inside walk in cooler is broken, preventing the door from fully closing.

Intermediate - - From initial inspection : 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 to operator **Warning** - From follow-up inspection 2024-08-16: **Time Extended**

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee washed hands **Corrected On-Site** **Warning**

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 cooked ribs (51F - Cooling@3:30); since yesterday See stop sale **Warning**

High Priority - Toxic substance/chemical improperly stored. WD40 next to vinegar. Operator removed **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table cut potatoes (114F - Hot Holding); chicken soup (126F - Hot Holding). Stored for approximately 2 hours Advised operator to Reheat to 165F + **Warning**

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. Multiple coolers throughout the kitchen cut tomatoes (70@2:30, since 11:30F - Cooling62F @3:30pm shredded lettuce (75@2:30, since 11:30F - Cooling61F@3:30 ,cheese sauce at 3:40pm (51F - Cooling)since 10am cut tomatoes with onions at 3:40pm (53F - Cooling)since 10am mixed seafood at 3pm (47F - Cooling)since 10 am See stop sale **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler cooked chicken (53F - Cold Holding); heavy cream (60F - Cold Holding); cut tomatoes (60F - Cold Holding); sour cream (60F - Cold Holding); cooked yuca (58F - Cold Holding); raw beef (55F - Cold Holding); raw chicken (51F - Cold Holding) Stored for over 4 hours. Not prepared or portioned today. See Stop sale Cook line cooler, yuca (51F - Cold Holding), plantains (71F - Cold Holding) Stored for approximately 3 hours, not prepared or portioned today Operator iced down. **Repeat Violation** **Admin Complaint**

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. Walk in cooler cooked chicken (53F - Cold Holding); heavy cream (60F - Cold Holding); cut tomatoes (60F - Cold Holding); sour cream (60F - Cold Holding); cooked yuca (58F - Cold Holding); raw beef (55F - Cold Holding); raw chicken (51F - Cold Holding) Stored for over 4 hours. Not prepared or portioned today. See Stop sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler cooked ribs (51F - Cooling@3:30); since yesterday 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. Multiple coolers throughout the kitchen cut tomatoes (70@2:30, since 11:30F - Cooling62F @3:30pm shredded lettuce (75@2:30, since 11:30F - Cooling61F@3:30 ,cheese sauce at 3:40pm (51F - Cooling)since 10am cut tomatoes with onions at 3:40pm (53F - Cooling)since 10am mixed seafood at 3pm (47F - Cooling)since 10 am See stop sale **Warning**

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over cheese inside reach in cooler Operator stored properly **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over cooked peas walk in freezer Advised operator to stored properly **Warning**

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 to operator **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. walk in cooler-hot dogs (51F); shredded cheese (48F); sliced cheese (50F); operator stated items been in cooler since yesterday. See Stop Sale. **Warning**

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. Walk in cooler-whole chicken (47F); operator stated chicken was marinated yesterday and placed inside walk in cooler. 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler-whole chicken (47F); operator stated chicken was marinated yesterday and placed inside walk in cooler. See Stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. walk in cooler-hot dogs (51F); shredded cheese (48F); sliced cheese (50F); operator stated items been in cooler since yesterday. See Stop Sale.

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. Provided operator with procedures. **Corrective Action Taken**

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. Provided operator with employee health form. **Corrective Action Taken**

Basic - Working containers of food removed from original container not identified by common name. Main kitchen stove area cold holding unit- observed container of salt with no labeling.

Basic - Wet mop not stored in a manner to allow the mop to dry. Main kitchen at soda dispenser unit- observed mop wet nesting in mop bucket.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Main kitchen walk in cooler- observed unwashed peppers and sweet potatoes being stored over open package of ready to eat hot dogs.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Main kitchen walk in cooler- observed employee bottle of water being stored next to sliced cheese.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen dish machine area at stovetop- observed service spoons being stored inside standing water at 87 degrees F.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Main kitchen at walk in cooler- observed kitchen knives being stored between pipe and outer exterior of walk in cooler.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Main kitchen dish area shelf- observed plastic containers being stored not inverted.

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable- all throughout establishment. **Warning** - From follow-up inspection 2023-07-28: **Time Extended**

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. **Warning** - From follow-up inspection 2023-07-28: **Time Extended**

Basic - - From initial inspection : Basic - Ceiling vents soiled throughout establishment with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2023-07-28: **Time Extended**

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator set up three compartment sink with chlorine at 100PPM. **Corrective Action Taken** **Warning**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Cooked yuca: 48-49F at 1:50 to 43F ( cooling overnight), Cooked Pork ribs 48-49F at 1:50- (cooling overnight), Cooked Potato: 48F at 1:50 ( cooling overnight) Cooked beans: 48F- at 1:50 ( cooling overnight) -ambient air temperature of walk in cooler 52-55F- at current rate of cooling food did not reach 41F within 6 hours -see stop sale. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Chicken drawer: cooked chicken: 105-122F- hot holding- food out of temperature for 30 minutes- operator placed to be reheated to 165F. At steam table by front counter- Steamed vegetables: 125-133F hot holding- food out of temperature for 45 minutes- operator placed to be reheated to 165F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- Hot dogs: 48F- cold holding, sliced Cheese : 49F- cold holding, Tamales: 48F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. At front counter- French Fries: 70F - cold holding Cooked plantains: 70-75F cold holding, cooked tostones:70-75F- cold holding - food not prepared or portioned - left out at room temperature- food out of temperature for 3 hours- operator placed in reach in freezer to quick chill. At reach in cooler by cookline/ dish machine area- cooked shrimp:58F- cold holding, cooked peas :58F- cold holding , Raw shell eggs: 52F- cold holding, chopped raw chicken: 46F, Raw beef: 45F, chicken broth:45- cold holding, beef broth:45F- cold holding- food not prepared or portioned today- food out of temperature four hours- operator placed ice bags - on food items to quick chill. **Corrected On-Site** **Warning**

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. At walk in cooler- Hot dogs: 48F- cold holding, sliced Cheese : 49F- cold holding, Tamales: 48F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Cooked yuca: 48-49F at 1:50 to 43F ( cooling overnight), Cooked Pork ribs 48-49F at 1:50- (cooling overnight), Cooked Potato: 48F at 1:50 ( cooling overnight) Cooked beans: 48F- at 1:50 ( cooling overnight)- ambient air temperature of walk in cooler 52-55F- at current rate of cooling food did not reach 41F within 6 hours -see stop sale. **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At front line -sliced tomatoes 63F at 2:05 to 63F at 2:40 ( cooling since 1:00) - food overstacked in shallow pan- at current rate of cooling food will not reach 41F within 4 hours- operator placed in reach in cooler to quick chill. At front line- Fried fish: 68F at 2:05 to 69F at 2:40 ( cooling since 10:00)- food in shallow pan above fill line- at current rate of cooling food will not reach 41F within 6 hours- operator moved to cooler to quick chill. **Corrective Action Taken** **Warning**

Basic - Ceiling vents soiled throughout establishment with accumulated food debris, grease, dust, or mold-like substance. **Warning**

Basic - Covered waste receptacle not provided in women's bathroom. **Warning**

Basic - Cutting board has cut marks and is no longer cleanable- all throughout establishment. **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.At cookline utensils in standing water of 75-78F - operator removed. **Warning**