La Granja Pollos A La Brasa, 13822 Sw 56 St, Miami, FL - Restaurant inspection findings and violations



Business Info

Name: LA GRANJA POLLOS A LA BRASA
Type: Permanent Food Service
Address: 13822 Sw 56 St, Miami, FL 33175
License #: 2328810
Total inspections: 15
Last inspection: 10/14/2014

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Inspection findings

Inspection Date

Type

Disposition

  • High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/pre paration. Sauces.
  • High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded.
  • Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employees not aware of the proper cooling parameters.
  • Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
10/14/2014Routine - FoodCall Back - Extension given, pending
  • Basic - Bowl or other container with no handle used to dispense food.
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Floor area(s) covered with standing water.
  • Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
  • Basic - Food stored in a location that is exposed to splash/dust. Cardboard boxes of raw chicken stored on a wet floor.
  • Basic - Food stored in holding unit not covered. Lettuce inside cooler.
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Basic - Interior of microwave soiled with encrusted food debris.
  • Basic - Old labels stuck to food containers after cleaning.
  • Basic - Plumbing system in disrepair. Mop sink back flow device
  • Basic - Storage of maintenance equipment in areas that may result in cross contamination. Two loose nuts on shelf over prep table. **Corrected On-Site**
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sauces located at buffet table at 48°
  • High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Sauces.
  • High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  • High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food.
  • High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded.
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked rice from 10/12/14 found at room temperature with internal temperature of 68°.
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • Intermediate - Cutting board(s) stained/soiled.
  • Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employees not aware of the proper cooling parameters.
  • Intermediate - Handwash sink used for purposes other than handwashing.
  • Intermediate - Hot water supply not maintained during peak periods. Damaged water heater. **Corrected On-Site** **Repeat Violation**
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
  • Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked ribs
  • Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • Intermediate - Slicer blade soiled with old food debris. Manual slicer.
  • Intermediate - Soil residue in food storage containers.
10/13/2014Routine - FoodWarning Issued
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
  • Basic - Cleaned and sanitized equipment or utensils not properly stored. Knives stored on soiled rack.
  • Basic - Floor area(s) covered with standing water.
  • Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
  • Basic - In-use wet wiping cloth/towel used under cutting board.
  • Basic - Stored food not covered in walk-in cooler.
  • Basic - Wall in disrepair.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • Basic - Working containers of food removed from original container not identified by common name.
  • Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
  • Intermediate - Hot water supply not maintained during peak periods. **Corrected On-Site**
  • Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
2/6/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
  • Basic - Cleaned and sanitized equipment or utensils not properly stored. **Corrected On-Site**
  • Basic - Food stored in holding unit not covered. **Corrected On-Site**
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit.
  • High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. **Corrected On-Site**
  • Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
  • Intermediate - Cutting board(s) stained/soiled.
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
  • Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
7/9/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Accumulation of debris inside warewashing machine.
  • Basic - Bowl or other container with no handle used to dispense food.
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
  • Basic - Food stored in a location that is exposed to splash/dust.
  • Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
  • Basic - Shelf under preparation table soiled with food debris.
  • Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
  • Basic - High Priority - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
  • Intermediate - Handwash sink not accessible for employee use at all times.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
2/4/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Observed food stored on floor.box of chickeh Corrected On Site.
  • Critical - Observed live flies in kitchen.
  • Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
10/16/2012Routine - FoodInspection Completed - No Further Action
  • Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.
  • In-use utensil not stored on a clean portion of food preparation or cooking equipment.by chichen cutting board
  • Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
  • Observed floor area(s) covered with standing water.dish wash area/hand washing sink
  • Observed ripped/worn tin foil used as shelf cover.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical - Working containers of food removed from original container not identified by common name.botles by wok
5/31/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
  • Critical - No handwashing sign provided at a handsink used by food employees.kitchen
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical - Working containers of food removed from original container not identified by common name.
8/29/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above.
  • Critical - Hot water not provided/shut off at employee hand wash sink.
  • Critical - Hot water supply not maintained during peak periods.
  • Critical - Observed accumulation of debris in warewashing machine and associated equipment.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Repeat Violation.
  • Observed food debris accumulated on kitchen floor.
  • Critical - Observed food stored in a prohibited area.
  • Critical - Observed food stored on floor.
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
  • Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Repeat Violation.
  • Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Repeat Violation.
  • Observed nonfood-grade containers used for food storage.
  • Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
  • Observed residue build-up on nonfood-contact surface.
  • Critical - Observed soiled reach-in cooler gaskets.
4/27/2011Routine - FoodAdministrative complaint recommended
  • Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
  • Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Observed single-service articles improperly stored.
  • Observed single-service articles stored without protection from contamination.
  • Lights missing the proper shield, sleeve coatings or covers.
  • Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.
12/9/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Stop Sale issued due to adulteration of food product.
  • Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
  • Critical. Observed food with mold-like growth. MOLD FOUND ON 7 SLABS OF RIBS
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
  • Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Repeat Violation.
  • Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
  • Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
  • Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Repeat Violation.
  • Critical. Observed food stored on floor.
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
  • Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
  • Observed cooler gasket torn/in disrepair.
  • Critical. Observed accumulation of debris in warewashing machine and associated equipment.
  • Observed residue build-up on nonfood-contact surface.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.
  • Critical. Observed live flies in kitchen.
  • Observed food debris accumulated on kitchen floor.
  • Critical. Observed toxic item stored by food.
5/7/2010Routine - FoodAdministrative complaint recommended
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
  • Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
  • Critical. Observed accumulation of debris in warewashing machine and associated equipment.
  • Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
7/16/2009Routine - FoodInspection Completed - No Further Action
No report available. 5/29/2009Routine - FoodInspection Completed - No Further Action
No report available. 11/19/2008Routine - FoodInspection Completed - No Further Action
No report available. 7/21/2008Routine - FoodAdministrative complaint recommended

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