La Granja Town Center

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

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

n 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 – 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 – 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

nAt 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

nCooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

n 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

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

nAt 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

nAt 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

nnAt 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

nn 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

nAt 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

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

nAt 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