Deerfield-News.com-Deerfield Beach,Fl-In a recent State of Florida restaurant inspection,Asian Buffet and Grill was ordered closed.Fourteen high priority violations and this is not the first time they have been ordered closed.Not sure of any other Deerfield restaurant with this many inspections in a year.We have several that just get one a yearand maybe need a few more.
Licensee
Name: ASIAN BUFFET & GRILL License Number: SEA1620527
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 240 S FEDERAL HWY
DEERFIELD BEACH, FL 33441
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 05/16/2017 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
14 11 31
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
23-15-4 Basic – Accumulation of food debris/soil residue on handwash sink at cookline.
23-06-4 Basic – Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving throughout cookline, rear prep area and dry storage shelving soiled. Doors and doors handles at walkin coolers and walkin freezer soiled. Speed rack by oven heavily soiled.
08B-45-4 Basic – Case/container/bag of food stored on floor in walk-in cooler. Container of sauce stored on floor at produce walkin cooler.
24-06-4 Basic – Clean utensils or equipment stored in dirty shelving in prep area and cookline.
35A-03-4 Basic – Dead roaches on premises. 5 dead roaches by handwash sink in cookline. 3 dead roaches inside glass door cooler at cookline, 2 dead roaches on door hinges at cookline cooler, 4 dead roaches by chest freezer in rear prep area, 4 dead roaches by ice machine.
12B-07-4 Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
13-03-4 Basic – Employee with no hair restraint while engaging in food preparation.
24-08-4 Basic – Equipment and utensils not properly air-dried – wet nesting.
14-11-4 Basic – Equipment in poor repair. Rusted shelving on rice cooker tables at cookline. Rusted interior of glass door cooler near dishwashing area.
36-14-4 Basic – Excessive Grease accumulated on kitchen floor and/or under cooking equipment
36-22-4 Basic – Floor area(s) covered with standing water in dishwashing area and cookline.
36-73-4 Basic – Floor soiled/has accumulation of debris in cookline area, dry storage area, dishwashing area and rear prep area.
36-11-4 Basic – Floors not maintained smooth and durable. Missing tiles in dishwashing area. Water pooling in crevices.
35B-08-4 Basic – Fly sticky tape hanging over food/food preparation area/food-contact equipment.
23-19-4 Basic – Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Exterior of 5 coolers at cookline soiled.
08B-30-4 Basic – Food stored in dry storage area not covered. Container of rice.
23-07-4 Basic – Gaskets with slimy/mold-like build-up at cookline flip top cooler
36-24-5 Basic – Hole in or other damage to wall by 3 compartment sink near cookline
10-17-4 Basic – In-use knife/knives stored in cracks between pieces of equipment. Knives between cooler and prep table at cookline.
31B-04-4 Basic – No handwashing sign provided at a hand sink used by food employees At sushi bar.
36-70-4 Basic – Objectionable odor in establishment in dishwashing area, cookline and rear prep area.
16-48-4 Basic – Old food stuck to clean dishware/utensils.
35B-03-4 Basic – Outer openings not protected with self-closing doors. Back door not self closing and flies coming inside establishment.
06-05-4 Basic – Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken thawing in standing water at 53-67° F.
14-67-4 Basic – Reach-in cooler gasket torn/in disrepair at cookline flip top cooler.
25-32-4 Basic – Reuse of single-service articles. Reuse of soy container to store rehydrated onions.
08B-14-4 Basic – Stored food not covered in walk-in freezer. Raw frozen pork.
14-12-4 Basic – Utensils in poor condition. Home made rice scoop (plastic bottle) observed in use.
36-72-4 Basic – Walk-in cooler and walk-in freezer floor heavily soiled.
36-27-5 Basic – Wall soiled with accumulated grease, food debris, and/or dust in dishwashing area, rear prep area, cookline and dishwashing area.
14-06-4 Basic – Wood food-contact surface not properly sealed. Wood dry storage shelving at cookline not smooth and easy cleanable, chipping and in disrepair.
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. 0 ppm chlorine .
12A-04-5 High Priority – Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Dishwasher from dirty to clean dishes without washing hands. Employee washed hands. **Corrected On-Site**
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. Employee went from handling his cellphone to handling food and clean containers without washing hands first. Employee washed hands. **Corrected On-Site**
12A-10-4 High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee Touched face and arms and then handled food without washing hands first. Employee washed hands. **Corrected On-Site**
22-45-4 High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. No sanitization step used when washing utensils and multiuse equipment at dish machine.
03D-03-4 High Priority – Heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Pork 84-85° on shelving in prep area cooling at ambient temperature since 11 AM . Temperature taken at 4 pm. See Stop Sale.
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken thawing in standing water at 53-67° F in rear prep area. Chicken placed in walkin cooler. Kale 56-65° F, krab 62° F, corn 56° F, sprouts 56° ,Noodles 59° F, cabbage 54° F, raw beef 53° F, raw chicken 55° F all overstocked in ice bath with hardly any ice in grill . Foods discarded. Squid 52-58° F, chicken 63°-67° F, stuffed mushrooms 55° F, shrimp 55° F, cooked chicken 57-60° F, egg rolls 54-60° F, cooked chicken 54-60° F, and raw chicken on stick 55° F all foods in glass door cooler in front of cookline. Foods discarded. Noodles 51° F clams 52° F, and mussels 52° F at flip top cooler in cookline area. Ambient temperature of cooler 52° F. Move to walkin cooler. Cabbage 55-61° F, eggs 55° F, peas and carrots 48-50° F on top of make table at cookline, overstacked and with an open lid when not in use. Move to walkin cooler. **Corrective Action Taken**
03F-02-4 High Priority – Potentially hazardous (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. Rice and sushi rolls not time marked in sushi bar area.
03D-06-4 High Priority – Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Tuna salad 48-49° F, shucked oysters 45-46° F, and tomato and lettuce salad 45-48° F cooling at produce walkin cooler in covered containers for 5 hours. See Stop Sale.
35A-09-4 High Priority – Presence of insects or other pests. Observed about 10 live flies in the cookline/ prep area.
08A-20-4 High Priority – Raw animal foods not properly separated from each other in holding unit. Raw chicken stored behind raw shrimp at cookline flip top cooler, where drippings from chicken may contaminate shrimp when being pulled forward.
08A-17-5 High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer – all products not commercially packaged. Raw beef over fish.
35A-05-4 High Priority – Roach activity present as evidenced by live roaches found. 17 live roaches at glass door cooler at cookline, 2 live roaches on pipe by handwash sink at cookline ,24 live roaches under prep table at cookline. 1 live by dry storage shelving unit at cookline, 40 live roaches on cooler wheels at cookline 3 door prep cooler, 6 live on prep table where slicer is located, 2 on electrical pole at cookline.1 live roach inside cold drink cooler closes to dishwashing area. 12 live roaches under prep table in rear prep area next to chest freezer, 9 live roaches under wood crate by chest freezer in rear prep area, 4 live roaches in wall between dry storage shelving and 3 compartment sink in rear prep area.
01B-02-4 High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Pork 84-85° on shelving in prep area cooling at ambient temperature since 11 AM . Temperature taken at 4 pm. Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Tuna salad 48-49° F, shucked oysters 45-46° F, and tomato and lettuce salad 45-48° F cooling at produce walkin cooler in covered containers for 5 hours. See Stop Sale.
22-05-4 Intermediate – Cutting board(s) stained/soiled at cookline coolers and prep area,
31A-13-4 Intermediate – Employee used handwash sink as a dump sink at cookline.
01C-02-4 Intermediate – Establishment not maintaining oyster tags for 90 days.
22-28-4 Intermediate – Interior of reach-in cooler soiled with accumulation of food residue. Dead roaches and debris inside glass door cooler at cookline.
53A-05-5 Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Manager showed after inspection started. **Corrected On-Site**
31B-02-4 Intermediate – No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area.
01C-05-4 Intermediate – Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-03-4 Intermediate – Oyster tags not marked with last date served.
02C-02-4 Intermediate – Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Eggrolls and cooked chicken in walkin cooler
22-18-4 Intermediate – Soil residue in food storage containers. Salt, sugar, flor, cinnamon , salt and soy sauce containers in dry storage area. Rice containers by 3 compartment sink
41-17-4 Intermediate – Spray bottle containing toxic substance not labeled. Unlabeled degreaser bottle at cookline.
Licensee
Name: ASIAN BUFFET & GRILL License Number: SEA1620527
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 240 S FEDERAL HWY
DEERFIELD BEACH, FL 33441
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 05/17/2017 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
0 4 7
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
35A-03-4 Basic – – From inspection on 2017-05-16: Basic – Dead roaches on premises. 5 dead roaches by handwash sink in cookline. 3 dead roaches inside glass door cooler at cookline, 2 dead roaches on door hinges at cookline cooler, 4 dead roaches by chest freezer in rear prep area, 4 dead roaches by ice machine. – From follow-up inspection on 2017-05-17: Observed 5 dead roaches which were cleaned up on site. **Time Extended** **Corrected On-Site**
14-11-4 Basic – – From inspection on 2017-05-16: Basic – Equipment in poor repair. Rusted shelving on rice cooker tables at cookline. Rusted interior of glass door cooler near dishwashing area. – From follow-up inspection on 2017-05-17: **Time Extended**
36-11-4 Basic – – From inspection on 2017-05-16: Basic – Floors not maintained smooth and durable. Missing tiles in dishwashing area. Water pooling in crevices. – From follow-up inspection on 2017-05-17: **Time Extended**
36-24-5 Basic – – From inspection on 2017-05-16: Basic – Hole in or other damage to wall by 3 compartment sink near cookline – From follow-up inspection on 2017-05-17: **Time Extended**
31B-04-4 Basic – – From inspection on 2017-05-16: Basic – No handwashing sign provided at a hand sink used by food employees At sushi bar. – From follow-up inspection on 2017-05-17: **Time Extended**
14-67-4 Basic – – From inspection on 2017-05-16: Basic – Reach-in cooler gasket torn/in disrepair at cookline flip top cooler. – From follow-up inspection on 2017-05-17: **Time Extended**
25-32-4 Basic – – From inspection on 2017-05-16: Basic – Reuse of single-service articles. Reuse of soy container to store rehydrated onions. – From follow-up inspection on 2017-05-17: **Time Extended**
22-05-4 Intermediate – – From inspection on 2017-05-16: Intermediate – Cutting board(s) stained/soiled at cookline coolers and prep area, – From follow-up inspection on 2017-05-17: **Time Extended**
01C-02-4 Intermediate – – From inspection on 2017-05-16: Intermediate – Establishment not maintaining oyster tags for 90 days. – From follow-up inspection on 2017-05-17: **Time Extended**
01C-05-4 Intermediate – – From inspection on 2017-05-16: Intermediate – Oyster tags not maintained in chronological order according to the last date they were served in the establishment. – From follow-up inspection on 2017-05-17: **Time Extended**
01C-03-4 Intermediate – – From inspection on 2017-05-16: Intermediate – Oyster tags not marked with last date served. – From follow-up inspection on 2017-05-17: **Time Extended**
Below are the previous inspections which are many.I do not think any other Deerfield Beach restaurant has been inspected this many times in the last couple of years.
Inspection Detail Inspection Type Inspection Result
05/17/2017 Complaint Full Met Inspection Standards
05/17/2017 Complaint Full Facility Temporarily Closed
05/16/2017 Complaint Full Facility Temporarily Closed
11/29/2016 Complaint Full Met Inspection Standards
11/17/2016 Complaint Full Met Inspection Standards
11/17/2016 Complaint Full Met Inspection Standards
09/21/2016 Complaint Full Follow-up Inspection Required
09/13/2016 Complaint Full Follow-up Inspection Required
09/08/2016 Complaint Full Met Inspection Standards
08/09/2016 Complaint Full Met Inspection Standards
08/09/2016 Complaint Full Met Inspection Standards
08/08/2016 Complaint Full Follow-up Inspection Required
08/08/2016 Complaint Full Follow-up Inspection Required
07/14/2016 Complaint Full Follow-up Inspection Required
07/13/2016 Complaint Full Follow-up Inspection Required
06/24/2016 Routine – Food Met Inspection Standards
06/01/2016 Complaint Full Follow-up Inspection Required
05/31/2016 Complaint Full Follow-up Inspection Required
04/21/2016 Complaint Full Met Inspection Standards
04/14/2016 Complaint Full Follow-up Inspection Required
04/13/2016 Complaint Full Follow-up Inspection Required
03/23/2016 Routine – Food Follow-up Inspection Required
03/03/2016 Routine – Food Follow-up Inspection Required
03/01/2016 Routine – Food Follow-up Inspection Required
02/16/2016 Complaint Full Met Inspection Standards
02/15/2016 Complaint Full Facility Temporarily Closed
01/21/2016 Routine – Food Follow-up Inspection Required
01/20/2016 Routine – Food Follow-up Inspection Required
07/16/2015 Routine – Food Met Inspection Standards
04/14/2015 Complaint Full Met Inspection Standards
04/07/2015 Complaint Full Follow-up Inspection Required
12/10/2014 Food-Licensing Inspection Met Inspection Standards
