LA GRANJA PARRILLA

Violations (8)

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. Walk in Cooler: -raw chicken over cooked shrimps -Raw shell eggs over open container of mayonnaise Employee placed raw chicken and raw shell eggs on bottom shelf.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in Cooler: -raw chicken over cooked shrimps -Raw shell eggs over open container of mayonnaise Employee placed raw chicken and raw shell eggs on bottom shelf. **Corrected On-Site**

  High Priority

• 41-27-4CriticalCorrected on site

  Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm)- employee made new solution, chlorine 50 ppm.)

  High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm)- employee made new solution, chlorine 50 ppm.) **Corrected On-Site**

  High Priority

• 12A-12-4CriticalCorrected on site

  Employee switched from working with raw food to ready-to-eat food without washing hands. Employee wearing gloves, touch raw fish pieces and mix it up, after , grabbed a clean single plate to make a customer order, using same gloves. After manager educated employee on proper hand wash procedures, employee discarded gloves, washed hands and put on new pair of gloves.

  High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee wearing gloves, touch raw fish pieces and mix it up, after , grabbed a clean single plate to make a customer order, using same gloves. After manager educated employee on proper hand wash procedures, employee discarded gloves, washed hands and put on new pair of gloves. **Corrected On-Site**

  High Priority

• 12A-10-4CriticalCorrected on site

  Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wearing gloves touched hat and apron, then grabbed tongs , open lower cooler and grabbed cut tomatoes. After manager educated employee on proper hand wash procedures, employee discarded gloves, washed hands and put on new pair of gloves.

  High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wearing gloves touched hat and apron, then grabbed tongs , open lower cooler and grabbed cut tomatoes. After manager educated employee on proper hand wash procedures, employee discarded gloves, washed hands and put on new pair of gloves. **Corrected On-Site**

  High Priority

• 31A-11-4Corrected on site

  Handwash sink used for purposes other than handwashing. Cook line,

  Intermediate - Handwash sink used for purposes other than handwashing. Cook line, observed employee washing a bowl to make salad at the hand wash sink, after manager instructed, employee took bowl to dishwasher area. **Corrected On-Site**

  Intermediate

• 24-08-4Corrected on site

  Equipment and utensils not properly air-dried - wet nesting. Clean equipment storage rack, clean food containers stacked wet. Employee removed from piles to allow air dry.

  Basic - Equipment and utensils not properly air-dried - wet nesting. Clean equipment storage rack, clean food containers stacked wet. Employee removed from piles to allow air dry. **Corrected On-Site**

  Basic

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 3 large containers of cooked beans inside walk in freezer, being covered with aluminum paper and lid . cooked beans (176F - Cooling 1/2 hour ago). Employee removed all containers to prep table, uncovered to let the temperature go down to 135F to start the cooling process correctly. Second temperature at 3:45 , beans (132F -Cooling) , employee placed back inside walk in freezer- uncovered.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 3 large containers of cooked beans inside walk in freezer, being covered with aluminum paper and lid . cooked beans (176F - Cooling 1/2 hour ago). Employee removed all containers to prep table, uncovered to let the temperature go down to 135F to start the cooling process correctly. Second temperature at 3:45 , beans (132F -Cooling) , employee placed back inside walk in freezer- uncovered. **Corrective Action Taken**

  Intermediate

• 22-20-5Corrected on site

  Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In rear kitchen, employee cleaned and sanitized

  Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In rear kitchen, employee cleaned and sanitized **Corrected On-Site**

  Basic