Deerfield-News.com-Deerfield Beach, Fl-This weeks” Dirty In Deerfield” goes to El Granero, come on you can do better!
More Deerfield Beach restaurant inspections with Balcon de Las Americas IV with a perfect inspection no violations. Then onto Charlies Fish Fry who also passed with a decent inspection.
Licensee
Name: EL GRANERO RESTAURANT License Number: SEA1622838
Rank: Seating License Expiration Date: 12/01/2019
Primary Status: Current Secondary Status: Active
Location Address: 535 S FEDERAL HWY
DEERFIELD BEACH, FL 33441
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 01/24/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
5 3 2
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.
Violation Observation
36-03-4 Basic – Cove molding at floor/wall juncture broken/missing. Near walkin cooler.
08B-38-4 Basic – Food stored on floor. Oil bottles and chicken base on floor in rear prep area. Foods elevated. **Corrected On-Site**
03D-02-4 High Priority – Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked potato 49-50F at 2:02 ( Cooling overnight) and cooked pork chops 45 ( Cooling overnight) at walkin cooler. Foods cooling in covered containers. Foods discarded. See Stop Sale. **Repeat Violation**
12A-25-4 High Priority – Employee touched hair and hat and then engaged in food preparation and handled clean utensils without washing hands or changing gloves. Employee changed gloves and washed hands. **Corrected On-Site**
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw beef 51F, raw chicken 52F, and corn 47F at cookline flip top cooler closest to steam table. Ambient temp of cooler 46F. Foods moved to freezer to quick chill. Corrective Action Taken. Over stacked Calamari 48F and mussel 48F at cookline flip top cooler closest to microwave area. Over stack removed and placed inside cooler to quick chill. Corrective Action Taken. Cooked potatoes 47F, chicken 47-48F, cooked pasta 47F, cooked whole chicken 50F, fresh garlic/oil 47, and raw chicken 47F all at walkin cooler. Foods have been in cooler overnight. Foods have not been prepped, pulled or portion. Foods not cold holding at 41F or below for longer than 4 hours. See Stop Sale. **Repeat Violation**
03B-01-5 High Priority – Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Fries 117 F at cookline Hot Holding Over fryer. Fries discarded. **Corrected On-Site**
01B-02-4 High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked potato 49-50F at 2:02 ( Cooling overnight) and cooked pork chops 45 ( Cooling overnight) at walkin cooler. Foods cooling in covered containers. Foods discarded. Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes 47F, chicken 47-48F, cooked pasta 47F, cooked whole chicken 50F, fresh garlic/oil 47, and raw chicken 47F all at walkin cooler. Foods have been in cooler overnight. Foods have not been prepped, pulled or portion. Foods not cold holding at 41F or below for longer than 4 hours.
03D-15-4 Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Lettuce from 41-53F at 1:45 to 46-48F at 2:50 Cooling since 11:30 and tomatoes from 58-63F at 1:45 to 58-64F at 2:50 Cooling since 11:30. Both cooling on top of make table at cookline flip top cooler. At current rates of cooling foods will not cool to 41F or below within 4 hours. Foods moved to freezer to quick chill. **Corrective Action Taken**
22-12-4 Intermediate – Metal stem-type thermometer soiled. Thermometer cleaned and sanitized. **Corrected On-Site**
02B-02-4 Intermediate – Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer advisory posted on menu board is illegible due to bad resolution on the screen. Emailed consumer advisory.
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Name: EL BALCON DE LAS AMERICAS IV INC License Number: SEA1618976
Rank: Seating License Expiration Date: 12/01/2019
Primary Status: Current Secondary Status: Active
Location Address: 246 S POWERLINE RD
DEERFIELD BEACH, FL 33442
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 01/09/2019 Met Inspection Standards
During This Visit
More information about inspections.
0 0 0
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.
Violation Observation
N/A No Violations Were Observed
Licensee
Name: CHARLIE’S FISH FRY INC License Number: SEA1622981
Rank: Seating License Expiration Date: 12/01/2019
Primary Status: Current Secondary Status: Active
Location Address: 1200 E HILLSBORO BLVD
DEERFIELD BEACH, FL 33441
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 02/06/2019 Met Inspection Standards
During This Visit
More information about inspections.
1 2 1
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.
Violation Observation
36-14-4 Basic – Grease accumulated on kitchen floor and/or under cooking equipment
08A-05-4 High Priority – Raw animal food stored over ready-to-eat food. Raw burgers and clams over fries at cook line area freezer.
27-16-4 Intermediate – Hot water not provided/shut off at employee handwash sink in frontline area and near dishwashing area. Hot water turned on a5 both sinks. **Corrective Action Taken**
22-03-4 Intermediate – Ice chute on self-service drink machine soiled/build up of mold-like substance/slime.
