La Granja on North Miami Beach

Food Contact Surfaces Clean and Sanitized

Employee Health Policies Present

Non-Food Contact Surfaces Clean

Hot and Cold Water Available; Adequate Pressure

Equipment Adequate to Maintain Product Temperature

Approved Thawing Methods Used

Lighting Adequate; Required Shields in Place

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm), operator remade Triple Sink (Chlorine 50ppm). **Corrected On-Site**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (112F - Hot Holding) stored on the steam table for less than 30 minutes, operator reheated items. **Corrective Action Taken** **Repeat Violation**

Basic - Equipment in poor repair. Observed reach in freezer door in disrepair. **Repeat Violation**

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator placed item into the solution. **Corrected On-Site**

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 100+ppm) under the oven, operator remade Sanitizer Bucket (Chlorine 50ppm).

Intermediate - Handwash sink used for purposes other than handwashing. Observed a bucket used to get water from the kitchen handwashing sink. Operator removed. **Corrected On-Site**

Basic - Equipment in poor repair. Observed reach in freezer door in the back prep area in disrepair.

Basic - Floor area(s) covered with standing water. Throughout the establishment.

Basic - Single-service articles improperly stored. Observed foam cups and utensils stored on the floor in the shed. **Repeat Violation**

Basic - Walk-in coolershelves with rust that has pitted the surface.

Required Records Available; Shellstock Tags/Labels

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Toilet Rooms Maintained

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed black beans (52F-50F - Cooling) stored inside the wall in cooler over night, as per operator.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw fish in the the walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white rice (56F - Cold Holding) stored under the cookline, taken out of the reach in cooler 2 hours before inspection. Operator placed items back into the walk in cooler. **Corrective Action Taken** **Repeat Violation**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked vegetables (112F - Hot Holding); sweet plantains (120F - Hot Holding); cooked corn (113F - Hot Holding) stored on top of the steam table 2 hours before inspection, as per operator. Operator reheated items. **Corrective Action Taken** **Repeat Violation**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed black beans (52F-50F - Cooling) stored inside the wall in cooler over night, as per operator. **Repeat Violation**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Andres, Herminda, Sergio and Myrna with an expired certificate of 2/25/24.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust on shelves at the reach in cooler in the back.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee cleaning equipment at the 3 compartment sink, did not use the sanitation step. Advise operator to rewashed the items and sanitize correctly. **Corrected On-Site** **Repeat Violation**

Basic - Equipment in poor repair. Observed gaskets torned at all reach in coolers at the cookline.

Basic - Food stored on floor. Observed flour container stored in the floor by the exit door, operator stored properly. **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons inside standing water by the cook line. Operator discarded water. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at all reach in coolers. **Repeat Violation**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled by the walk in cooler. **Repeat Violation**

Basic - Single-service articles improperly stored. Observed plastic cups stored on the floor in the back storage room. **Repeat Violation**

Basic - Time/temperature control for safety food thawed in an improper manner. Observed mussels mix thawing in room temperature. Operator stored inside the reach in cooler. **Corrected On-Site** **Repeat Violation**

Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed chest reach in freezer in the back kitchen with insulation exposed. - From follow-up inspection 2023-11-08: Observed chest reach in freezer in the back kitchen with insulation exposed. **Time Extended** - From follow-up inspection 2024-01-03: Observed chest reach in freezer in the back kitchen with insulation exposed. **Time Extended**

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves rusted in all reach in cooler. - From follow-up inspection 2023-11-08: Observed shelves rusted in all reach in cooler. **Time Extended** - From follow-up inspection 2024-01-03: Observed shelves rusted in all reach in cooler. **Time Extended**

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed the hand wash sink at the front counter has been removed for the location on the approved plan review. Observed employees at the front counter wearing gloves and putting sanitizer on the disposable gloves in between placing plated food on trays and scoop ice cubes into plastic cups to dispense lemonade and fruit punch for the customers. Employees did not walk to the hand washing sink to wash hands between task. - From follow-up inspection 2023-11-08: Observed the hand wash sink at the front counter has been removed for the location on the approved plan review. **Time Extended**

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed the hand wash sink at the front counter has been removed for the location on the approved plan review. Observed employees at the front counter wearing gloves and putting sanitizer on the disposable gloves in between placing plated food on trays and scoop ice cubes into plastic cups to dispense lemonade and fruit punch for the customers. Employees did not walk to the hand washing sink to wash hands between task. Observed the establishment has a shed outside the the main building, storing cans of sodas, bottles of water, to-go containers, cup, lids, and sauces inside. - From follow-up inspection 2023-11-08: Observed the establishment has a shed outside the the main building, storing cans of sodas, bottles of water, to-go containers, cup, lids, and sauces inside. Observed the hand wash sink at the front counter has been removed for the location on the approved plan review. **Time Extended**

Basic - - From initial inspection : Basic - Food stored shed. Observed the establishment has a shed outside the the main building, storing cans of sodas, bottles of water, to-go containers, cup, lids, and sauces inside. - From follow-up inspection 2023-11-08: Observed the establishment has a shed outside the the main building, storing cans of sodas, bottles of water, to-go containers, cup, lids, and sauces inside. Operator removed from shed and placed food items inside the establishment. **Time Extended** **Corrective Action Taken**

Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed chest reach in freezer in the back kitchen with insulation exposed. - From follow-up inspection 2023-11-08: Observed chest reach in freezer in the back kitchen with insulation exposed. **Time Extended**

Basic - - From initial inspection : Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). - From follow-up inspection 2023-11-08: Single-service articles stored outside in a shed. (open to outdoors/screened). **Time Extended**

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves rusted in all reach in cooler. - From follow-up inspection 2023-11-08: Observed shelves rusted in all reach in cooler. **Time Extended**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed whole cooked potatoes (49F - Cooling); cooked yuca (47F - Cooling) stored in the walk in cooler over night as per operator.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed whole cooked potatoes (49F - Cooling); cooked yuca (47F - Cooling) stored in the walk in cooler overnight as per operator.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer cleaning pots and pans with sanitizer solution, and went back to washing dirty dishes. Advised operator to wash hands correctly. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over sweet plantains stored inside the chest freezer in the back of the kitchen. Operator placed raw chicken inside another reach in freezer.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Front counter, employee with disposable gloves: bagged food, touched the plates with food, and scooped ice cubes from a ice bin for the customer without removing gloves and washing hands. Observed employee put sanitizer on the gloves. Inspector coached the employee and trained on proper hand washing. Employee washed hands properly. **Corrective Action Taken**

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. Walk in cooler: Red snapper whole fish (47F - Cold Holding); raw chicken (46F -48F Cold Holding); steak (48F - Cold Holding) stored inside from the night before as per operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: Red snapper whole fish (47F - Cold Holding); raw chicken (46F -48F Cold Holding); steak (48F - Cold Holding) stored inside from the night before as per operator. Observed seafood reach in cooler seafood mix (51F - Cold Holding); calamari (49F - Cold Holding); fish (53F - Cold Holding) placed in the cooler 1 hour before inspection. Operator noticed the outlet was blown, made an extension to connect the unit. Unit is now working properly.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Front counter, employee with disposable gloves: bagged food, touched the plates with food, and scooped ice cubes from a ice bin for the customer without removing gloves and washing hands. Observed employee put sanitizer on the gloves. Inspector coached the employee and trained on proper hand washing. Employee washed hands properly. Observed dish washer cleaning pots and pans with sanitizer solution, and went back to washing dirty dishes. Advised operator to wash hands correctly.

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed the hand wash sink at the front counter has been removed for the location on the approved plan review. Observed employees at the front counter wearing gloves and putting sanitizer on the disposable gloves in between placing plated food on trays and scoop ice cubes into plastic cups to dispense lemonade and fruit punch for the customers. Employees did not walk to the hand washing sink to wash hands between task.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee cleaning a knife

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed the hand wash sink at the front counter has been removed for the location on the approved plan review. Observed employees at the front counter wearing gloves and putting sanitizer on the disposable gloves in between placing plated food on trays and scoop ice cubes into plastic cups to dispense lemonade and fruit punch for the customers. Employees did not walk to the hand washing sink to wash hands between task. Observed the establishment has a shed outside the the main building, storing cans of sodas, bottles of water, to-go containers, cup, lids, and sauces inside.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean pots stored under prep table not inverted. Operator inverted correctly. **Corrected On-Site**

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler: ambient temperature 47F. Operator adjusted the temperature of walk in cooler, checked 20 minutes ambient temperature 41F. **Corrected On-Site**

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed operator washing dishes in the middle bin and rinsing in the same compartment. Educated employee how to wash, rinse and sanitize correctly. **Corrected On-Site**

Basic - Equipment in poor repair. Observed seafood reach in cooler with ambient temperature at 62F. Operator noticed the outlet was blown, made an extension to connect the unit. Unit is now working properly.

Basic - Food stored on floor. Chicken base stored on the floor by the walk in cooler. **Corrected On-Site**

Basic - Food stored shed. Observed the establishment has a shed outside the the main building, storing cans of sodas, bottles of water, to-go containers, cup, lids, and sauces inside.

Basic - No hot running water at mop sink. Observed mop sink outside with no running hot water.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers with dust in the walk in cooler.

Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened).

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves rusted in all reach in cooler.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed chest reach in freezer in the back kitchen with insulation exposed.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards are soiled.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated grease and dust.

Basic - Chest freezers have accumulation of soil residues.

Basic - Cooking oil storage container/container lid cracked or broken. Manager discarded.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal cell phone on shelf with seasoning stored above back food preparation area. Employee removed phones.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed aluminum pans are stacked together on top of shelf next to ice machine. Not air dried. Employee corrected dishes to be air dried. **Corrected On-Site**

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - No handwashing signs provided at both bathroom hand sinks used by food employees. Manager placed signs. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grill and stove has grease.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed by dish ware areas.