La Granja Chicken Steak And Seafood

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle employee removed. Corrected On-Site

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. 86 f operator moved to stove Corrective Action Taken

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled egg over ready to eat sauces reach in cooler on cooks line across from hand washing sink

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. ambient air temperature 44-46 f

Walk in cooler : 7 cases of 35 raw shelled eggs each 47 f held overnight no temperatures taken. Milk 49 f 3 cartons held overnight no temperatures taken.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler beans 45 f beans 45 f raw chicken 44 f raw fish 45 f cook noodles 47 f employee began putting ice bags on the food in walk in cooler.ambient air temperature 44-46 f

Walk in cooler : 7 cases of 35 raw shelled eggs each 47 f held overnight no temperatures taken. Milk 49 f 3 cartons held overnight no temperatures taken

nOn table : fresh garlic and oil sauces 79 f dining room discussion with management to keep the sauce cold. Corrective Action Taken

High Priority – Toxic substance/chemical improperly stored. Medical bottle on shelf in prep room employee removed Corrected On-Site

Intermediate – Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink. Discussed with employee the importance of hand washing sink.

Intermediate – Handwash sink used for purposes other than handwashing. Bucket stored in sink operator removed Corrected On-Site

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. Manager signed some employees signed Corrective Action Taken

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook shrimp cook pasta reach in cooler not dated