Deerfield-News. com-Deerfield Beach,Fl-The DBPR’s most recent inspection on El Granero on 9-20-2022 showed 15 violations of which 7 were a high-priority. Next up was China Ichiban Buffet which also can use improvement with 14 violations of which 6 were a high priority.

 

 

Licensee
Name: EL GRANERO RESTAURANT License Number: SEA1622838
Rank: Seating License Expiration Date: 12/01/2022
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 09/20/2022 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
7 2 6
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
22-20-5 Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
35B-01-4 Basic – Exterior door has a gap at the threshold that opens to the outside. **Warning**
08B-47-4 Basic – Food not stored at least 6 inches off of the floor. Boxes of corn and meat n floor in walk in cooler. Boxes moved to shelves. **Corrected On-Site** **Warning**
02D-03-4 Basic – Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Four leches dessert available for customer self service at front counter. Labels added using inspection. **Corrected On-Site** **Repeat Violation** **Warning**
21-09-4 Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean., on cutting board and prep table. **Warning**
02D-01-5 Basic – Working containers of food removed from original container not identified by common name. Oils in squeeze bottles at cook line. Labels added. **Warning**
10-05-5 High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Tongs and spatula in water 110F at cook line. Water discarded and water replaced with clean utensils. **Corrected On-Site** **Repeat Violation** **Warning**
08A-17-6 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. Raw beef stored above open container of cooked chicken in reach in freezer. Raw beef moved and properly stored. **Corrected On-Site** **Warning**
12A-09-4 High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched apron and soiled wiping cloth. Cook changed gloves and washed hands. **Corrected On-Site** **Warning**
01B-02-5 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. chicken wings (39-50F); sour cream (57F); garlic oil (56F – Cold Holding) in flip top cooler more than 4 hours per Manager. **Warning**
03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) chicken wings (39-50F); sour cream (57F); garlic oil (56F – Cold Holding) in flip top cooler at cook line in unit more than 4 hours per Manager. See stop sale. 2) cream (54F); arepas (54F); cooked plantains (54F – Cold Holding) in flip top cooler at cooler at cook line and in unit less than 4 hours per Manager. Items moved to walk in cooler. Manager adjusted temperature setting and no TCS foods to be stored in cooler overnight unit unit is working properly. **Warning**
03F-02-5 High Priority – 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. Garlic sauce and tomato salsa no time mark at front counter out less than 4 hours per Manager. Time marks added. **Corrected On-Site** **Warning**
41-18-4 High Priority – Warewashing sanitizing solution and wiping cloth sanitizer exceeding the maximum concentration allowed. Triple Sink (Quaternary 400ppm); Sanitizer Bucket (Quaternary 400ppm) Water added and retested 200ppm. **Corrected On-Site** **Warning**
03D-15-4 Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. soups (126F – Cooling) at 2:30pm, made 2pm, retested 120F at 3pm in deep plastic containers on prep table in back kitchen. Containers moved to freezer to quick chill. **Corrective Action Taken** **Warning**
02C-02-5 Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. four leches dessert at front counter made 2 days ago per Manager Date markings added during inspection. **Corrected On-Site** **Warning**
Licensee
Name: CHINA ICHIBAN BUFFET License Number: SEA1624375
Rank: Seating License Expiration Date: 12/01/2023
Primary Status: Current Secondary Status: Active
Location Address: 800 S FEDERAL HWY
DEERFIELD BEACH, FL 33341
 
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 09/26/2022 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
6 2 6
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
14-01-5 Basic – Bowl or other container with no handle used to dispense food. Metal pan in container of shrimp. Pan removed. **Corrected On-Site** **Warning**
12B-07-4 Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils on shelf at cook line. Drinks removed. **Corrected On-Site** **Warning**
13-03-4 Basic – Employee with no hair restraint while engaging in food preparation. Cook put hat on. **Corrected On-Site** **Warning**
10-17-4 Basic – In-use knife/knives stored in cracks between pieces of equipment at flip top oiler. Knife removed. **Corrected On-Site** **Warning**
23-03-4 Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom and door rails of 2 door glass cooler next to fry station. **Warning**
02D-01-5 Basic – Working containers of food removed from original container not identified by common name. White bin with sugar next to walk in freezer. Label faded and replaced. **Corrected On-Site** **Warning**
41-07-4 High Priority – Container of medicine improperly stored. Prescription pills at server station **Warning**
22-41-4 High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0ppm, ran machine 3 times. **Warning**
12A-13-4 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. Dishwasher instructed to wash hands. **Corrected On-Site** **Warning**
08A-05-6 High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. She’ll eggs stored above dumplings and steak. Eggs moved and properly stored. **Corrected On-Site** **Warning**
03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1′) sushi station – shrimp (41-50F); surimi (42-50F – Cold Holding) in flip top cooler. Containers stacked above cold holding line and in cooler less than 4 hours per Manager. Containers moved to inside unit. 2) hibachi station – beef (41-46F); chicken (41-46F – Cold Holding in cooler at counter. Beef and chicken over filled and in cooler less than 1 hour per Manager. Over stacked portions removed and ice added to quick chilll **Corrective Action Taken** **Warning**
03F-02-5 High Priority – 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. Sushi and sushi rice. Sushi and sushi rice made less than 30 mins per Manager. Time marks added. **Corrected On-Site** **Warning**
31A-09-4 Intermediate – Handwash sink not accessible for employee use at all times in kitchen. Rolling cart removed. **Corrected On-Site** **Warning**
31B-03-4 Intermediate – No soap provided at handwash sink at sushi bar. Soap replaced. **Corrected On-Site** *