LA GRANJA ON NORTH MIAMI BEACH

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed raw chicken breast (57F - Cooling) stored in the walk in cooler, as per operator it was left outside during the night. Stop sale issued. Observed cooked noodles (48F - Cooling) stored in the walk in cooler since last night, as per operator. Stop sale issued.

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 cooked noodles (48F - Cooling) stored in the walk in cooler since last night, as per operator. Stop sale issued.

High Priority - Live, small flying insects found. Observed 2 live flies in the kitchen.

High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on the wall by the prep area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken breast (57F - Cooling) stored in the walk in cooler, as per operator it was left outside during the night. Stop sale issued. Observed cooked shrimp (47F - Cold Holding); raw shrimp pawns (47F - Cold Holding); mussels (51F - Cold Holding); calamari (51F - Cold Holding) stored in the reach in cooler over night, as per operator. Stop sale issued.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (47F - Cold Holding); raw shrimp pawns (47F - Cold Holding); mussels (51F - Cold Holding); calamari (51F - Cold Holding) stored in the reach in cooler over night, as per operator. Stop sale issued. Observed white rice (67F - Cold Holding) stored under the prep table in the kitchen, as per operator placed 30 minutes ago. Operator placed item into reach in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed containers where onions are stored in soiled. Observed two white cutting boards soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen handwashing sink with black beans inside. Operator cleaned during the inspection. Corrected On-Site

Intermediate - Packaged food not labeled as specified by law. Observed containers of onions and rice with no name label.

Basic - Equipment in poor repair. Observed kitchen reach in cooler with torn gaskets.

Basic - Floor area(s) covered with standing water. Observed standing water throughout the kitchen, prep area and walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soda shelves heavily rusted.

Basic - Open dumpster lid.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed metal reach in cooler and reach in freezer interior soiled.

Basic - Single-service articles improperly stored. Observed plastic containers and napkins stored on the floor in the outside storage room. Repeat Violation

Basic - Worn, torn and/or soiled floors/carpeting. Observed floor throughout the kitchen soiled. Operator cleaned during the inspection. Observed storage container floor soiled.

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

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

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

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.

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

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

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.

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed operator placed chicken breast from the grill to customers plate with temperature of (130°F - Cooking). Operator placed the chicken breast back to the grill and cooked at 170°F. Corrected On-Site Warning

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Operator discarded the water. Corrected On-Site** Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed in the dry storage approximately 10+ live flies on top of the rotten vegetables debris that are located underneath a double reach in cooler where the compressor is located, 8+ live flies on top of the onions located inside a container located on the dry storage shelf, 6+ flies on the wall in the back area of the kitchen. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above raw beef inside reach in cooler, Operator properly stored it. Corrected On-Site Warning

High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach between the plastic panel and the wall located in the back area of the kitchen and 1 live roach on the wall at the dry storage room. Warning** Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantain (124°F - Hot Holding)on steam table for less than 4 hours as per operator, operator reheated at 168°F. Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed windex, multiple purpose cleaner inside spray bottle without labeled it. Warning

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

Basic - Floor area(s) covered with standing water. Observed standing water under kitchen equipment. Warning

Basic - Floor tiles missing and/or in disrepair. Observed all throughout the kitchen. Warning

Basic - Food stored on floor. Observed raw chicken inside plastic container on walk in cooler floor. Operator properly stored it. Corrected On-Site Warning

Basic - Hole in or other damage to wall. Observed hole on the wall in front of the customer bathroom. Warning

Basic - In-use tongs stored on equipment door handle between uses. On stove handle, operator removed it. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils inside water at 85° F, operator discarded the water. Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping towel on top of preparation line, operator placed inside chlorine sanitation solutions at 100 ppm. Corrected On-Site Warning