- Basic - Employee personal items stored in or above a food preparation area, cellular phones, aprons, purses, cloths all over store in different prep areas, Corrected on site.
- Basic - Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs, cooks line, corrected on site.
- Basic - Employee with no hair restraint while engaging in food preparation, cook, corrected on site.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, cooks line, repeated violation, corrected on site.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, black beans, repeated violation, product discarded, corrected on site.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. White rice, 116 f, cooks line, corrected on site.
- High Priority - Raw animal food stored over cooked food, row eggs over cooked potatoes, WIC, corrected on site.
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food, degreaser, corrected on site.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse, 20 pounds of black beans, 52 f, WIC, improper cooling, see 3 d. **Corrected On-Site** **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled, cooks line, corrected on site.
- 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/hr/food-lodging/managercertification.html. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled, degreaser, corrected on site.
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10/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 2 No conspicuously located ambient air temperature thermometer in holding unit, cooks line.
- Basic - Cutting board has cut marks and is no longer cleanable.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, black beans, WIC, product discarded. **Corrected On-Site** **Repeat Violation**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Black beans, WIC 65 f, see 3d. 12 pounds, See stop sale. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food, row eggs over lettuce, WIC, corrected on site.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits, fryer layer. Corrected on site.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches, black beans, WIC. **Corrected On-Site** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, pasta,,beans sauce, WIC. **Corrected On-Site**
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3/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, beans, WIC, see 1 a., COS, product discarded.
- High Priority - Employee failed to wash hands before putting on gloves to work with food, cook, COS
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, cut tomatoes and shrimp, RIC, cooks line, COS, PRODUCT DISCARDED.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to improper cooling, temperature abuse over 12 hours, black beans, 81 f, 45 pounds, WIC. ALso fish 1/4 pound 59 f, shrimp, 1 pound, 47 f,cut tomatoes 1/2 pound, 46 f, ric, cooks line, product discarded.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches, black beans, WIC.
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8/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Food stored on floor, seafood, WIC, COS
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, cooks line.COS
- Basic - Open condiments provided for self-service and dessert case not properly protected, dinning room area, Exposed to contamination and not monitored by employees.
- Basic - Sanitizing solution not maintained clean. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler, potatoes.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food, row beef over cooked beef and chicken, RIC, front, COS
- High Priority - Raw animal food stored over ready-to-eat food, Roe eggs over cooked potatoes, WIC, COS
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, dishwasher, COS
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink needs a splash guard, WIC area.repeated violation.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, potatoes, sauce, wi cooler.
- Intermediate - Spray bottle containing toxic substance not labeled correctly, degreaser and it was Windex.
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4/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed a hand wash sink that needs a splash guard, WI cooler, mop sink area.
- Prep sink/3compartment sink need a splash guard.
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12/27/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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