La Granja Restaurant

The inspector came back, found the problems fixed and allowed the business to reopen.

• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler cooked potatoes (46°F - Cooling) at 2:00 since 6pm previous day ; cooked black beans (46°F - Cooling) at 2:00 since 6pm previous day, at this rate of cooling product never reached 41°F within 6 hours, discussed with operator cooling parameters, see stop sale.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. At front condiment bar diced tomatoes mixed with onion (50°F - Cold Holding) per operator product not portioned or prepared today and placed in holding unit for approximately 1 hour, discussed with operator who placed product in ice bath.
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. In kitchen rotisserie chicken (107°F - Hot Holding) per operator product removed from oven approximately 20 minutes ago and hot held until reheated and served, discussed with operator who placed chicken back into oven to reheat to 165°F+.
  • High priority: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler cooked potatoes (46°F - Cooling) at 2:00 since 6pm previous day ; cooked black beans (46°F - Cooling) at 2:00 since 6pm previous day, at this rate of cooling product never reached 41°F within 6 hours, discussed with operator cooling parameters , see stop sale.
  • Intermediate: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler cooked potatoes (46°F - Cooling) at 2:00 since 6pm previous day ; cooked black beans (46°F - Cooling) at 2:00 since 6pm previous day, at this rate of cooling product never reached 41°F within 6 hours, discussed with operator cooling parameters , see stop sale.
• Handwashing and hygienic practices
  • High priority: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees issuing in kitchen from customer dining room and without washing hands employees handling clean plates of customer food to take to customer. Discussed with employees who washed hands.
• Wiping cloths and linens
  • Basic: Wiping cloth chlorine sanitizing solution not at proper minimum strength. Multiple sanitizer buckets at 0ppm chlorine discussed with operator to correct to Sanitizer Bucket (Chlorine 100ppm)
• Food-contact surfaces clean and sanitized
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior at server expo area soiled with slime like substance, discussed with operator to clean and sanitize.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In between deep fryers and flat top stove accumulation of grease build up and residues, discussed with operator to clean and sanitize areas.
• Insects, rodents, pests and animals
  • High priority: Roach activity present as evidenced by live roaches found. In dry pantry room between kitchen and managers office approximately 9 live roaches crawling on floor and wall behind shelves with sealed boxes of single service to go boxes and dry seasoning bins, discussed with operator who began to kill roaches and clean area.
• Floors, walls, ceilings and ventilation
  • Basic: Floor area(s) covered with standing water. Under rotisserie oven puddle of standing water, discussed with operator to clean and sanitize.