La Granja Chicken Steak And Seafood

Basic – Buildup of food debris/soil residue on equipment door handles. Observed equipment handles, and hand washing sinks soiled with debris.

Basic – Cutting board has cut marks and is no longer cleanable.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on counter above soda syrup storage. Repeat Violation

Basic – Floor area(s) covered with standing water. Throughout kitchen.

Basic – Floors not maintained smooth and durable.

Basic – Food stored on floor. Observed plastic water bottles being stored on floor behind front counter. Repeat Violation

Basic – In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic – In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In stock.

Basic – In-use wet wiping cloth/towel used under cutting board.

Basic – Time/temperature control for safety food thawed in an improper manner. Observed cooked plantains thawing at room temperature.

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. Observed dish machine at 0ppm chlorine. Employee fixed machine during inspection, corrected to 100ppm chlorine. Corrected On-Site

High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands.

High Priority – Employee washed hands with no soap.

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw beef in walk in cooler.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shell eggs (73F – Cold Holding at room temperature); egg wash (71F – Cold Holding at room temperature) ; seafood stock (68F – Cold Holding) all on countertop in kitchen. As per employee, items were prepared and held out approximately 1 hour before inspection. Employee moved items to cooler to rapid chill. Corrective Action Taken