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Licensee
Name:
LA GRANJA CHICKEN STEAK AND SEAFOOD
License Number:
SEA1623029
Rank:
Seating
License Expiration Date:
12/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
1895 N PINE ISLAND BLVD PLANTATION, FL 33322
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
03/07/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
4
13
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Clean utensils or equipment stored in dirty drawer or rack. Tongs and long spoon touching wall in kitchen, removed, **Corrected On-Site** **Warning**
Basic - Cleaned and sanitized equipment or utensils not properly stored. Plates on counter in dining room, removed to kitchen. **Corrected On-Site** **Warning**
Basic - Employee personal items stored in or above a food preparation area. Radio next to flour in kitchen shelf, removed radio, 2 purse with single serve next to soda boxes. **Corrected On-Site** **Warning**
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Thawing fish in standing water in large pot on the floor at 50-52°, placed in walkin floor. **Corrected On-Site** **Warning**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is Dishmachine Chlorine 0 ppm. **Warning**
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Was told then washed, **Corrected On-Site** **Warning**
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Mixed seafood, cut open and spilled into freezer, PIC placed in proper container, **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over ready-to-eat food. Raw whole eggs over sauces in Fliptop cooler, walkin cooler, potato salad 39°, rotisserie chickens marinating 40°. **Warning**
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
