Home City Of Deerfield Beach Deerfield Beach Restaurant Inspection Reports Asian Buffet Disappoints-Dirty in Deerfield!

Deerfield Beach Restaurant Inspection Reports Asian Buffet Disappoints-Dirty in Deerfield!

By
Howard Levy
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363
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Deerfield-News.com-Deerfield Beach,Fl-Asian Buffet has bad inspection required reinspection with a total of 42 violations!

Disappointing at best that inspection report with that many violations this posts winner of Dirty in Deerfield!

Aero Juice also required reinspection and passed.

Buffalo Wild Wings passes with 2 Intermediate violations.

Brus Room with 2 High Priority violations-3 Intermediate violations-3 Basic violations passes thier inspection.

Burger Fi- passes with1 High Priority violation.

JB’s On the Beach-Had 5 High Priority violations 2 Intermediate violations and 2 Basic violations and passed their inspection..

Licensee
Name: JB’S ON THE BEACH License Number: SEA1620539
Rank: Seating License Expiration Date: 12/01/2018
Primary Status: Current Secondary Status: Active
Location Address: 300 N OCEAN BLVD
DEERFIELD BEACH, FL 33441

 

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 11/09/2017 Met Inspection Standards
During This Visit
More information about inspections.
 5 2 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
29-08-4 Basic – Plumbing system in disrepair. Leaking pipe at handwash sink in rear prep area. Leaking faucet handle at bar.
23-05-4 Basic – Soil residue build-up on nonfood-contact surface. Interior of beer cooler at main bar soiled. Interior of 3 compartment sink at outside bar soiled.
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter pats 54° F and portioned butter 48° F at wait station flip top cooler. Foods stored in cooler over night . Foods out of temperature for longer than 4 hours. See Stop sale. Food discarded.
08A-05-4 High Priority – Raw animal food stored over ready-to-eat food. Raw Fish over broccoli at cookline cooler. Foods moved and properly stored. **Corrected On-Site**
02C-01-4 High Priority – Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Pumpkin puree date marked 10/26, butter date marked 11/1, sloppy joe date marked 10/26 at walkin cooler. Foods discarded.
01B-24-4 High Priority – Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Pumpkin puree date marked 10/26, butter date marked 11/1, sloppy joe date marked 10/26 at walkin cooler. Foods discarded.
01B-02-4 High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter pats 54° F and portioned butter 48° F at wait station flip top cooler. Foods stored in cooler over night . Foods out of temperature for longer than 4 hours. Foods discarded.
31A-02-4 Intermediate – Handwash sink not accessible for employee use due to being blocked by ice table. Handwash sink at outside bar obstructed by equipment. Obstructions removed.
27-16-4 Intermediate – Hot water not provided/shut off at employee handwash sink in rear prep area. Hot water turned on. **Corrected On-Site**
ame: ASIAN BUFFET & GRILL License Number: SEA1620527
Rank: Seating License Expiration Date: 12/01/2018
Primary Status: Current Secondary Status: Active
Location Address: 240 S FEDERAL HIGHWAY
DEERFIELD BEACH, FL 33441
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 10/30/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
 12 7 23
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
23-03-4 Basic – Build-up of grease on nonfood-contact surface. Grease build up on side of fryer.
32-12-4 Basic – Covered waste receptacle not provided in women’s employee bathroom.
14-09-4 Basic – Cutting board has cut marks and is no longer cleanable.
12B-07-4 Basic – Employee beverage containers on a food preparation table or over/next to clean equipment/utensils. Drinks discarded. **Corrected On-Site**
13-02-4 Basic – Employee with ineffective hair restraint while engaging in food preparation.
14-11-4 Basic – Equipment in poor repair. 3 tables in cookline area with rust build up on bottom shelving. Cabinet door in disrepair by POS station in dining room area. Rusted shelving unit in glass door coolers in sushi bar area and cookline area. **Repeat Violation**
14-10-4 Basic – Equipment or utensils not designed or constructed in a durable manner. Use of plastic bottle to make a rice scoop.
36-22-4 Basic – Floor area(s) covered with standing water in the dishwashing area. **Repeat Violation**
36-73-4 Basic – Floor soiled/has accumulation of debris. Floors soiled in dry storage room near dining room. Floors soiled in walkin freezer.
08B-36-4 Basic – Food stored in a location that is exposed to splash/dust. Soiled wet wiping cloth stored on top of fortune cookies by POS station in ding room area.
08B-37-4 Basic – Food stored in a prohibited area. Containers of broccoli stacked on top of each other where the bottom of the container is soiled and is contacting the food.
08B-12-4 Basic – Food stored in holding unit not covered. Fish, chicken ad wontons uncovered at walkin freezer. Foods moved and properly stored. Corrected on Site. Uncovered croutons on dry storage shelving in rear prep area. Food covered. **Corrected On-Site**
08B-38-4 Basic – Food stored on floor. Soy sauce on floor at cookline.
36-47-5 Basic – Hood soiled with accumulated grease, dust or food debris. .
10-08-4 Basic – Ice scoop handle in contact with ice. **Repeat Violation**
10-01-4 Basic – In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. At chicken container in cookline cooler.
31B-04-4 Basic – No handwashing sign provided at a hand sink used by food employees at sushi bar. **Repeat Violation**
16-48-4 Basic – Old food stuck to clean dishware/utensils. Containers used for food storage soiled with old food debris.
29-08-4 Basic – Plumbing system in disrepair. Clogged drain under dishwashing machine. Drain unclogged. **Corrected On-Site**
06-05-4 Basic – Potentially hazardous (time/temperature control for safety) food thawed in standing water. Karbala thawing in standing water in prep area. Placed under running water. **Corrected On-Site**
23-05-4 Basic – Soil residue build-up on nonfood-contact surface. Fan soiled in cookline area. Handwash sink with mold like build up at sushi bar. Sanitizer bucket under dishmachine heavily soiled. **Repeat Violation**
36-27-5 Basic – Wall soiled with accumulated grease, food debris, and/or dust. Wall with grease build up at cookline.
21-12-4 Basic – Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
01B-01-4 High Priority – Dented/rusted cans present. See stop sale. 3 cans of water chestnuts dented at the seams in dry storage shelving in the rear prep area.
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. Employee washed plates in sushi bar area prep sink then handled clean utensils and plated food without washing hands first. Employee washed hands. **Corrected On-Site**
12A-25-4 High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and the continued preparing foods without washing hands. 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. Employee washed plates and knife at sushi bar prep sink . No sanitization step observed. Plates sent to be rewashed .
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Dehydrated garlic in water at 72° F at cookline under no temperature control at cookline. Placed in cooler. Corrective Action taken. Tofu at 55° F at cookline flip top cooler. Stored above rim level of container on top of make table. Moved to interior of cooler. **Corrective Action Taken**
08A-05-4 High Priority – Raw animal food stored over ready-to-eat food. Raw oysters over cantaloupes at walkin cooler. Foods moved and properly stored. Corrected on Site. Pizza touching raw beef at walkin freezer. Foods moved and properly stored. Corrected on Site. Raw chicken over wontons at walkin freezer.Foods moved and properly stored. Corrected on Site. Raw fish stored over cooked eggs at reachin freezer in sushi bar area. Corrected On-Site. Raw tuna over cucumber , raw salmon over corn and raw beef over dressings at glass door cooler in sushi bar area.
08A-20-4 High Priority – Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw shrimp at 2 door cooler in cookline area. Foods moved and properly stored. Corrected On-Site. Raw beef stored behind raw shrimp at cookline flip top cooler where drippings from beef may contaminate shrimp when being pulled forward.Foods moved and properly stored. Corrected On-Site. Raw chicken over raw beef and fish at walkin freezer. Foods moved and properly stored. Corrected on Site.
08B-01-4 High Priority – Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sneeze guard at Grill station in sushi bar area inadequate. At end of Bar area people observed reaching in with whole head thru the side of the sneezeguard to pick up beef. Sesame seed balls not under sneezeguard protection at sushi bar.
35A-07-4 High Priority – Small flying insects in bar area. 7 small flying insects by handwash sink in sushi bar area.
41-10-4 High Priority – Toxic substance/chemical improperly stored. 2 Cans of Raid stored near clean utensils in sushi bar area. Cans moved. **Corrected On-Site**
41-11-4 High Priority – Toxic substance/chemical stored by or with single-service items. Sanitizer bottle and soap over takeout containers in dry storage room near dining room. Chemicals moved. **Corrected On-Site**
11-07-4 Intermediate – Certified Food Manager or person in charge lacks knowledge of symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. REVIEWED: symptoms with manager on duty. **Corrective Action Taken**
22-05-4 Intermediate – Cutting board(s) stained/soiled.
03D-15-4 Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. fish 44° F at 1:20 to 44-46 at 3:10 , egg rolls from 46-47 at 1:15 to 45-46 at 3:10° F, and crab 44-47 at 1:15 to 44-46 at 3:10 all Cooling at glass door cooler in front line area where door keeps being opened. At current rate of cooling foods will not ambient cool to 41° F within 4 hours. Foods moved to freezer to quick chill. **Corrective Action Taken** **Repeat Violation**
31B-02-4 Intermediate – No paper towels or mechanical hand drying device provided at handwash sink in cookline area.
53B-14-5 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.
22-18-4 Intermediate – Soil residue in food storage containers. Broccoli containers soiled. Ice tea containers soiled in wait station.
41-17-4 Intermediate – Spray bottle containing toxic substance not labeled. Unlabeled degreaser bottle at cookline. Bottle labeled. **Corrected On-Site**
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
14-01-4 Basic – Bowl or other container with no handle used to dispense food at strawberry container in flip top cooler. Bowl removed. **Corrected On-Site** **Warning**
12B-07-4 Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed. **Corrected On-Site** **Warning**
12A-29-4 High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee went from manually washing dishes to food preparation without washing hands first. Employee washed hands. **Corrected On-Site** **Warning**
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Boiled eggs 53° F stored on top of make table at flip top cooler in cookline area and Overstacked cheese 49° F above rim level of container on make table at cookline flip top cooler. Overstack removed and placed inside cooler and eggs moved to interior of cooler. **Corrected On-Site** **Warning**
29-42-4 High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**

 

 

 

Licensee
Name: AEROJUICE License Number: SEA1623535
Rank: Seating License Expiration Date: 12/01/2018
Primary Status: Current Secondary Status: Active
Location Address: 337 SE 15 TER
DEERFIELD BEACH, FL 33441

 

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 11/21/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
 3 0 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
14-01-4 Basic – Bowl or other container with no handle used to dispense food at strawberry container in flip top cooler. Bowl removed. **Corrected On-Site** **Warning**
12B-07-4 Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed. **Corrected On-Site** **Warning**
12A-29-4 High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee went from manually washing dishes to food preparation without washing hands first. Employee washed hands. **Corrected On-Site** **Warning**
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Boiled eggs 53° F stored on top of make table at flip top cooler in cookline area and Overstacked cheese 49° F above rim level of container on make table at cookline flip top cooler. Overstack removed and placed inside cooler and eggs moved to interior of cooler. **Corrected On-Site** **Warning**
29-42-4 High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
Name: AEROJUICE License Number: SEA1623535
Rank: Seating License Expiration Date: 12/01/2018
Primary Status: Current Secondary Status: Active
Location Address: 337 SE 15 TER
DEERFIELD BEACH, FL 33441

 

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 11/22/2017 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

 

 
ame: BUFFALO WILD WINGS License Number: SEA1624075
Rank: Seating License Expiration Date: 12/01/2018
Primary Status: Current Secondary Status: Active
Location Address: 1219 S FEDERAL HWY
DEERFIELD BEACH, FL 33441

 

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 11/17/2017 Met Inspection Standards
During This Visit
More information about inspections.
 0 2 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
13-06-4 Intermediate – Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
31A-03-4 Intermediate – Handwash sink not accessible for employee use due to items stored in the sink. Stoppers stored inside handwash sink at bar. Obstructions removed. **Corrected On-Site**
Name: BRUS ROOM SPORTS GRILL License Number: SEA1621357
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 123 NE 20 AVE #21
DEERFIELD BEACH, FL 33441

 

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 11/14/2017 Met Inspection Standards
During This Visit
More information about inspections.
 2 3 3
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
23-05-4 Basic – Soil residue build-up on nonfood-contact surface. Handwash sink at cookline soiled. Fan soiled at cookline.
08B-17-4 Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons and oranges over cut celery in walkin cooler.
02D-01-5 Basic – Working containers of food removed from original container not identified by common name. Sugar container not labeled in rear prep area. Container labeled. **Corrected On-Site** **Repeat Violation**
03D-05-4 High Priority – Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Mashed potatoes 50-52° F Cooling overnight in covered container at walkin cooler. Food discarded.
01B-02-4 High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Mashed potatoes 50-52° F Cooling overnight in covered container at walkin cooler. Food discarded.
22-02-4 Intermediate – Accumulation of food debris/grease on food-contact surface. Slicer soiled. Can opener blade soiled.
31B-02-4 Intermediate – No paper towels or mechanical hand drying device provided at handwash sink at outside bar. Paper towels provided. **Corrected On-Site**
31B-03-4 Intermediate – No soap provided at handwash sink in outside bar. Soap provided. **Corrected On-Site**
Licensee
Name: BURGERFI License Number: SEA1622108
Rank: Seating License Expiration Date: 12/01/2018
Primary Status: Current Secondary Status: Active
Location Address: 2009 NE 2 ST UNIT B&C
DEERFIELD BEACH, FL 33441

 

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 11/13/2017 Met Inspection Standards
During This Visit
More information about inspections.
 1 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
35A-07-4 High Priority – Three Small flying insects in mop sink area.

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