LA GRANJA CHICKEN STEAK AND SEAFOOD Inspection – July 25, 2024

High Priority 1

#8High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (65F – Cold Holding) at reach in cooler across from cookline. Manager discarded cheese. **Corrected On-Site**

Corrected On-Site

Intermediate 2

#9Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of reach in cooler soiled.

#10Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Observed hand sink in prep area blocked by trash can.

Basic 7

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food.

#2Basic23-24-4

Basic – Buildup of food debris/soil residue on equipment door handles.

#3Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

#4Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

#5Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit.

#6Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler fan cover soiled with accumulated dust.

#7Basic21-38-4

Basic – Wiping cloth sanitizing solution stored on the floor.

Florida Food Watch