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Licensee
Name:
LA GRANJA RESTAURANT
License Number:
SEA1622450
Rank:
Seating
License Expiration Date:
12/01/2021
Primary Status:
Closed
Secondary Status:
Change Owner Pending
Location Address:
7996 PINES BLVD PEMBROKE PINES, FL 33024
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
09/24/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
6
4
3
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 - Thawed portions of ready-to-eat, potentially hazardous (time/temperature control for safety) food rose above 41 degrees Fahrenheit while being thawed under running water. Fish 80°, in standing water, moved to be seasoned and placed in walkin cooler. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. 1) Air blowing 58°: time temperature foods overnight in cooler; 54° ribs cooked, 52° raw beef cubes, 51° raw chicken, steak raw 52°, milk 52°, cut lettuce 50°, heavy cream 52°, whole eggs 52° stop sale. Moved to chest freezer all TCS foods that are delivered today. Also all TCS foods that are prepped today. **Warning**
High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. 1)east-side cooler, cookline, 65° scallop mix, placed a bag of ice over.
2) 55° heavy cream on counter, placed in ice, **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Walkin cooler2a¿¿time temperature foods overnight in cooler, air blowing 47-48°. Cooling overnight in walkin cooler. Black beans 49-50°, cut yuca pre-cooked 47-48° stop sale **Warning**
High Priority - Reduced oxygen packaged fish packaged onsite no longer frozen and not removed from reduced oxygen package. Bahama-fish. Cut packs open, **Corrected On-Site** **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. 1)Walkin cooler 2/ air blowing 47-48°. Black beans 49-50°, cut yuca 47°, stop sale
2) Air blowing 58°: 54° ribs cooked, 52° raw beef cubes, 51° raw chicken, steak raw 52°, milk 52°, heavy cream 52°, whole eggs 52° stop sale
**Warning**
Intermediate - Employee applied hand antiseptic in place of washing hands as required. Cook picked up towel off the floor, placed it on shelf then picked up a napkin blew his nose and went back to cooking. Told cook to move solid linen to proper location and wash hands, he did, **Corrected On-Site** **Warning**
Intermediate - Handwash sink used for purposes other than handwashing. Washing soap tray, told employee, moved to triple sink, **Corrected On-Site** **Warning**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Dairy desserts in front case. **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.
