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Licensee
Name:
LA GRANJA TOWN CENTER
License Number:
SEA6013440
Rank:
Seating
License Expiration Date:
12/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
21126 ST ANDREWS BLVD BOCA RATON, FL 33433
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
07/27/2023
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
1
4
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 - In-use utensil stored in standing water less than 135 degrees Fahrenheit.At cookline utensils in standing water of 75-78F - operator removed. **Warning**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
At walk in cooler- Cooked yuca: 48-49F at 1:50 to 43F ( cooling overnight), Cooked Pork ribs 48-49F at 1:50- (cooling overnight), Cooked Potato: 48F at 1:50 ( cooling overnight) Cooked beans: 48F- at 1:50 ( cooling overnight) -ambient air temperature of walk in cooler 52-55F- at current rate of cooling food did not reach 41F within 6 hours -see stop sale. **Corrected On-Site** **Warning**
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Operator set up three compartment sink with chlorine at 100PPM. **Corrective Action Taken** **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At walk in cooler- Hot dogs: 48F- cold holding, sliced Cheese : 49F- cold holding, Tamales: 48F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
At walk in cooler- Cooked yuca: 48-49F at 1:50 to 43F ( cooling overnight), Cooked Pork ribs 48-49F at 1:50- (cooling overnight), Cooked Potato: 48F at 1:50 ( cooling overnight) Cooked beans: 48F- at 1:50 ( cooling overnight)- ambient air temperature of walk in cooler 52-55F- at current rate of cooling food did not reach 41F within 6 hours -see stop sale. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At walk in cooler- Hot dogs: 48F- cold holding, sliced Cheese : 49F- cold holding, Tamales: 48F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale.
At front counter- French Fries: 70F - cold holding Cooked plantains: 70-75F cold holding, cooked tostones:70-75F- cold holding - food not prepared or portioned - left out at room temperature- food out of temperature for 3 hours- operator placed in reach in freezer to quick chill.
At reach in cooler by cookline/ dish machine area- cooked shrimp:58F- cold holding, cooked peas :58F- cold holding , Raw shell eggs: 52F- cold holding, chopped raw chicken: 46F, Raw beef: 45F, chicken broth:45- cold holding, beef broth:45F- cold holding- food not prepared or portioned today- food out of temperature four hours- operator placed ice bags - on food items to quick chill.
**Corrected On-Site** **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
At Chicken drawer: cooked chicken: 105-122F- hot holding- food out of temperature for 30 minutes- operator placed to be reheated to 165F.
At steam table by front counter- Steamed vegetables: 125-133F hot holding- food out of temperature for 45 minutes- operator placed to be reheated to 165F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At front line -sliced tomatoes 63F at 2:05 to 63F at 2:40 ( cooling since 1:00) - food overstacked in shallow pan- at current rate of cooling food will not reach 41F within 4 hours- operator placed in reach in cooler to quick chill.
At front line- Fried fish: 68F at 2:05 to 69F at 2:40 ( cooling since 10:00)- food in shallow pan above fill line- at current rate of cooling food will not reach 41F within 6 hours- operator moved to cooler to quick chill. **Corrective Action Taken** **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.
