La Granja Restaurant

Basic – Faucet/handle missing at plumbing fixture

nAt mop sink; faucet missing.n Warning

Basic – Ice scoop handle in contact with ice

nAt drive thru; ice scoop handle laying in ice

Operator removed.n Corrected On-Site Warning

Basic – In-use ice scoop stored on soiled surface between uses

nAt ice machine; ice scoop stored on top of ice machine, surface visibly soiled

Operator removed to be washed, rinsed and sanitized.n Corrected On-Site Warning

High Priority – Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table – no complete physical barrier between top and bottom

nAt cook line flip top cooler; raw shell eggs stored in make top over cooked seafood combo in bottom, no separation between

Operator moved raw shell eggs.n Corrected On-Site Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

nAt cook line flip top cooler; raw fish stored over ready to eat heavy cream

Operator moved raw fish to bottom shelf.n Corrected On-Site Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

nAt Cook line flip top cooler; cooked corn (49F – Cold Holding); cooked peas (48F – Cold Holding).nOperator stated items not prepared or portioned today, held in cooler less than 2 hours, added bags of ice.n Corrective Action Taken Repeat Violation Admin Complaint

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

nAt self service flip top cooler; cut tomatoes (64F – Ambient Cooling 11:45am/64F – Ambient Cooling 12:15pm).nOperator stated tomatoes cut at 10:30am, at this rate will not reach 41F within 4 hours, placed in ice bath to facilitate faster cooling

nAt Sliding glass door reach in cooler; cut tomatoes (53F – Ambient Cooling 11:25/53F – Ambient Cooling 11:45am).nOperator stated tomatoes cut at 10:30am, at this rate will not reach 41F within a total of 4 hours, moved to walk-in cooler to facilitate faster cooling

nAt Cook line flip top cooler(s); cut tomatoes (50F – Ambient Cooling 11:40am/50F – Ambient Cooling 12:15pm); cut lettuce (53F – Ambient Cooling 11:40am/53F – Ambient Cooling 12:15pm); cut cooked seafood mix (48F – Ambient Cooling 11:40am/48F – Ambient Cooling 12:15pm); cut raw steak (46F – Ambient Cooling 11:40am/46F – Ambient Cooling 12:15pm); cut raw chicken (46F – Ambient Cooling 11:40am/46F – Ambient Cooling 12:15pm); cut raw fish (46F – Ambient Cooling 11:40am/46F – Ambient Cooling 12:15pm).nOperator stated items were cut/prepped at 10:30am, at this rate will not reach 41F within 4 hours, added bags of ice

nAt cook line flip top cooler; cooked shrimp (49F – Cooling 11:40am/48F – Cooling 12:15pm).nOperator stated shrimp cooked 4 hours prior, at this rate will not reach 41F within a total of 6 hours, added bag of ice.n Corrective Action Taken Repeat Violation Admin Complaint

Intermediate – Handwash sink not accessible for employee use at all times

nAt cook line; hand wash sink blocked by flip top cooler and wall mounted storage shelves

Operator pushed flip top cooler away from hand wash sink.n Corrected On-Site Warning