- No Violations Were Observed
|
5/10/2012 | Complaint Full | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.observed pot rack storage located over 3 bay sink observed splash on pots when sinks used to wash dishes.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning.Observed employee wash and rinse chicken skewers then place in bucket for later use without sanitation Corrected On Site. Must sanitize entire bucket full of skewers before use.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.obwerved raw fish fillrts at reachin coler at 51 degrees F -may not serve after 4 pm Corrected On Site.
- Observed single-service articles stored without protection from contamination observed paper single service boats not inverted at buffet table. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Salad bar/buffet utensils not properly protected or inverted to prevent contamination. Corrected On Site.
- Critical - Self-service salad bar/buffet not provided with proper dispensing utensils.Observed bread offered on self serve basis at buffet table, not covered. Corrected On Site.
|
5/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03D-01-1 Observed food being cooled by nonapproved method.large plastic container of beans with lid tightly sealed in walkin cooler.AT CALLBACK 12 8 11 beans in walkin in deep lidded container .
- Critical - Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.beans cooked at 1030am found at 67 degrees F at 4:45pmSee stop sale.AT CALLBACK 12 8 11 Observed 1 large lidded container of black beans at 59 degrees F and 1) grey bus pan size open container of black beans at 45 degrees F, employee states they were cooked the night before. SEE STOP SALE.
- Critical - Violation: 08A-21-1 Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.observed crockpots and open preptop salad bar with no sneeze gaurds.at dining room. At CALLBACK 12/8/11 ; Observed open preptop cooler of salads, and crock pots of soup wih no sneeze gaurds for self service in dining area.
- Critical - Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods.observed open container of raw chicken bside and touching ready to eat vegetables in reachin preptop across from fryers. Corrected On Site.AT CALLBACK 12/08/11. Observed 2 whole chickens and two cooked 1/2 rack of ribs,skewered and cooked stored open and on top of toching cardboard shipping box of raw chicken See STOP SALE.
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.observed in use knives and tongs stored on and in handsink basin. tongs draped on basin edge with one side of tong inside and one side outside of bbasin.AT CALLBACK observed in use tongs stored hanging on/inside handsink basin at cookliine
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing.observed in uuse utensils stored on handsink,tongs slid oneside inside and one side outside edge of basin of handsink,knives stored in crevice between hhandsink and prepcounter. AT CALLBACK 12/8/11 Observed employee rinse container of raw meats in handsink basin at cookliine
|
12/8/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.knives stored in cracks bwtween unsealed wood and walls at meat cutting table in front of walkin cooler.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.beans cooked at 1030am found at 67 degrees F at 4:45pmSee stop sale.
- Critical - Handwashing cleanser lacking at handwashing lavatory.kitchen and front counter handsinks.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.observed in use knives and tongs stored on and in handsink basin. tongs draped on basin edge with one side of tong inside and one side outside of bbasin.
- Critical - No professional hygiene and/or foodborne illness training provided.
- Critical - Observed employee improperly washing hands.washed hands withouut soap Corrected On Site.
- Critical - Observed food being cooled by nonapproved method.large plastic container of beans with lid tightly sealed in walkin cooler.
- Critical - Observed handwash sink used for purposes other than handwashing.observed in uuse utensils stored on handsink,tongs slid oneside inside and one side outside edge of basin of handsink,knives stored in crevice between hhandsink and prepcounter.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.observed open container of raw chicken bside and touching ready to eat vegetables in reachin preptop across from fryers. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw beef over fis in reachin preptop across from fryer. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area.degreaser hung on edge of prepcounter Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.plantains and potatoes on steamtable.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.seafood au jus used to flavor rice kept on counter at room temp at cookline preptable across from rotisserie
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.observed crockpots and open preptop salad bar with no sneeze gaurds.at dining room.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name.salt container at side door.
|
9/20/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.at dishwash area.
- Critical - Hand wash sink lacking proper hand drying provisions.at front counter.
- Critical - Handwashing cleanser lacking at handwashing lavatory.at front counter
- Critical - No Certified Food Manager for establishment.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.at kitchen handsink
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - Observed unlabeled spray bottle.
|
6/20/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about La Granja Restaurant, 1100 S Parrot Ave, Okeechobee, FL »