Dirty In Deerfield Asian Buffet And Grill Closed By Inspectors Again

Deerfield-News.com-Deerfield Beach,Fl-

Once again closed by the State of Florida Inspectors Asian Buffet and Grill.

With 31 Violations of which ten were a “High Priority “, this place was closed again. As we have reported before this place is certainly the most inspected in Broward County, unfortunately for them and their customers they seem not to learn.

 

 

 

 

 

 

 

 

 

 

 

 

 

Licensee
Name: 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 09/25/2018 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
10 4 17
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 by walkin cooler. **Warning**
35A-03-4 Basic – Dead roaches on premises. 1 dead roach by dishwashing area 1 dead roach bt glass door cooler in front line 1 dead roach on floor near prep sink. 3 dead roaches on floor near walkin cooler. 5 dead roaches by chest freezer near ice machine. **Warning**
12B-02-4 Basic – Employee eating in a food preparation or other restricted area. Open employee drink stored next to clean containers above 3 compartment sink in dishwashing area. **Warning**
13-03-4 Basic – Employee with no hair restraint while engaging in food preparation. Servers prepping foods without hair restraints. **Warning**
14-11-4 Basic – Equipment in poor repair. Bottom of prep table rusted out by meat grinder at cookline. Rusted shelving units on lass door cooler at front line. **Warning**
14-10-4 Basic – Equipment or utensils not designed or constructed in a durable manner. Homemade scoop made out of plastic bottle observed. **Warning**
36-22-4 Basic – Floor area(s) covered with standing water in cookline and prep area. Floors soiled throughout cookline , prep areas, behind coolers and dishwashing area. Grease buildup on floor behind cooking equipment at cookline. **Warning**
36-18-4 Basic – Floor tiles cracked, broken or in disrepair in dishwashing area. Water pooling in gaps. **Warning**
35B-08-4 Basic – Fly sticky tape hanging over food/food preparation area/food-contact equipment. Above food prep table in rear prep area. **Warning**
08B-38-4 Basic – Food stored on floor. Noodles on floor at walkin cooler. Raw chicken on floor at walkin freezer. **Warning**
36-24-5 Basic – Hole in or other damage to wall I dishwashing area. **Warning**
10-17-4 Basic – In-use knife/knives stored in cracks between pieces of equipment at cookline. **Warning**
36-70-4 Basic – Objectionable odor in establishment. Strong odors coming from dishwashing are where water is pooling in gaps between cracked tiles. **Warning**
16-48-4 Basic – Old food stuck to clean dishware/utensils. On shelving unit near kitchen entryway. **Warning**
23-05-4 Basic – Soil residue build-up on nonfood-contact surface. Top off dish machine soiled. Drainboard board for clean dishes at dishmachine soiled. Door rails and exterior of doors soiled at glass door coolers in front of cookline area. Table top fan soiled at cookline. Can opener stand soiled at cookline. Walkin cooler door and handle soiled. Exterior of flour, sugar and salt containers soiled in dry storage. Gaskets soiled at sushi bar cooler. **Warning**
08B-13-4 Basic – Stored food not covered in walk-in cooler. Pork. Uncovered dumplings and chicken at walkin freezer. **Warning**
21-12-4 Basic – Wet wiping cloth not stored in sanitizing solution between uses. **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. 0 ppm chlorine **Warning**
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 wiped mouth with gloved hand then continued prepping foods without changing gloves or washing hands. Employee washed hands and changed gloves. **Corrected On-Site** **Warning**
22-45-4 High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. 0 ppm chlorine used when washing dishes and utensils at dish machine. **Warning**
35A-02-5 High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. 2 live flies landing on prep table at cookline. 3 fly landing on bus pan in dishwashing area. 1 live fly landing inside clean container at cookline. 3 flies flying around back door area. 1 live fly landing on chest freezer in sushi bar area. **Warning**
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Over stacked Krab meat 57F and raw beef 51F at cookline flip top cooler closest to handwash sink. Food stacked above rim level of container. In cooler for less than 4 hours. Raw fish 48-49F, crab 47F, ribs 51F,and chicken 49F all at glass door cooler in front line area closest to walkin cooler. Foods moved from walkin cooler to reach in cooler less than 4 hours ago. Raw fish 57F, Mac n cheese 56F, Krab salad 56F, raw chicken 52F, stuffed mushrooms 56F, cheese 56F ,and raw chicken 56F all at glass door cooler in frontline area. Foods moved from walkin cooler to reach in cooler less than 4 hours ago. **Warning**
03E-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chicken 108-140F Reheated for buffet and ready to be served. Food placed back in oven to reheat to 165F. **Corrected On-Site** **Warning**
08A-20-4 High Priority – Raw animal foods not properly separated from each other in holding unit. Raw chicken stored behind raw beef at cookline cooler make table where drippings of raw chicken may contaminate beef when being pulled forward. **Warning**
35A-05-4 High Priority – Roach activity present as evidenced by live roaches found. 9 live roaches by dishwashing area next to cookline. 2 live roaches inside 3 compartment sink in dishwashing area. 1 live roach next to clean utensils storage shelving by kitchen entryway. 1 live roach by dry storage shelving next to prep area. 8 live roaches near chest freezer by ice machine area. **Warning**
12A-09-4 High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wiped mouth with gloved hand then continued prepping foods without changing gloves or washing hands. Employee washed hands and changed gloves. **Corrected On-Site** **Warning**
41-01-4 High Priority – Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Burn gel stored next to food at prep table at cookline. **Warning**
22-20-4 Intermediate – Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
03D-15-4 Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Raw shrimp from 48-49F at 11:18 to 44-59F At 12:02 Ambient Cooling since 11am. Food overstacked above the rim level of the container in flip top cooler make table closest to handwash sink. At current rate of cooling food on the high end of the temperature spectrum will not reach 41F or below within 4 hours. Cabbage 53-56F at 11:21 to 52-53F at 12:03 Cooling since 11:00 at glass door cooler at end of cookline next to hand wash sink. Food cooling in large deep plastic covered container. At current rate of cooling foods will not ambient cool to 41F or below within 4 hours. **Warning**
31B-02-4 Intermediate – No paper towels or mechanical hand drying device provided at handwash sink near cookline and at employee restroom. **Warning**
01C-10-4 Intermediate – Oysters tag removed from original container prior to container being emptied at walkin cooler. **Warning**

Leave a Comment