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Licensee
Name:
LA GRANJA
License Number:
SEA1617836
Rank:
Seating
License Expiration Date:
12/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
12630 PINES BLVD PEMBROKE PINES, FL 33027
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
10/26/2021
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
0
0
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.
High Priority - - From initial inspection : High Priority - 1.) Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked whole potatoes (45-48°F - Cooling) at 10:15 am. Per operator, yesterday.; cooked chicken breast (44-46°F - Cooling) at 10:18am. Per operator, yesterday. Cooked spaghetti (47°F-Cooling) at 10:22am. Per operator yesterday. raw marinated fish (47°F - Cooling) at 10:30am. Per operator, prepped yesterday.
2.) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Hot dogs, queso fresco, sour cream, heavy cream,shredded lettuce, cooked shrimp, cooked breaded fish, cooked ribs, cooked wings, cut raw fish, whole raw snapper all items Cold Holding at 44-46°F at 10:25am. Per operator, held in unit overnight and not moved. Observed ambient temperature of unit at 48-49°F. Advised operator to not store any TCS foods in unit until it can maintain at 41°F or below. Operator stated contacted technician for service.
**Repeat Violation** **Warning** - From follow-up inspection 2021-10-26: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
1.) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked potatoes cooling at 44-47°F. Per operator, made last night.
2.) Time/ temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded lettuce at 44-47°Cold holding at 3:42pm. Per operator, 11 am. **Admin Complaint**
High Priority - - From initial inspection : High Priority - 1.) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Hot dogs, queso fresco, sour cream, heavy cream,shredded lettuce, cooked shrimp, cooked breaded fish, cooked ribs, cooked wings,cut raw fish, whole raw snapper all items Cold Holding at 44-46°F at 10:25am. Per operator, held in unit overnight and not moved. Observed ambient temperature of unit at 48-49°F. Advised operator to not store any TCS foods in unit until it can maintain at 41°F or below. Operator stated contacted technician for service.
See Stop Sale.
2.) Observed raw pork, raw beef, raw chicken all items Cold Holding at 44-46°F 10:25am. Per operator, held in unit overnight. Advised operator to cook off raw animal proteins. **Repeat Violation** **Warning** - From follow-up inspection 2021-10-26:
1.) Time/ temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded lettuce at 44-47°Cold holding at 3:42pm. Per operator, 11 am. See Stop Sale.
2.) Observed queso fresco, sour cream, raw whole snapper
all Cold Holding at 42-43°F. Complied.
**Admin Complaint**
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked whole potatoes (45-48°F - Cooling) at 10:15 am. Per operator, yesterday.; cooked chicken breast (44-46°F - Cooling) at 10:18am. Per operator, yesterday. Cooked spaghetti (47°F-Cooling) at 10:22am. Per operator yesterday. raw marinated fish (47°F - Cooling) at 10:30am. Per operator, prepped yesterday.
See Stop Sale. **Warning** - From follow-up inspection 2021-10-26: 1.) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked potatoes cooling at 44-47°F. Per operator, made last night.
See Stop Sale. **Admin Complaint**
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.
