Deerfield-News.com-Deerfield Beach,Fl-Once again the State of Florida closed Asian Buffet after a terrible inspection. This is never good to see on a report 35A-04-4 High Priority –” Rodent activity present” as evidenced by rodent droppings found. Observed approximately: 1 fresh and 4 dry rodent droppings under prep sink at cookline. 1 fresh rodent dropping on floor at cookline. 3 fresh rodent droppings by wire shelving unit near meat grinder. 9 fresh rodent droppings by walkin freezer. 10 fresh rodent droppings behind ice machine 10 fresh rodent droppings behind racks in dry storage shelving area. 2 dry rodent droppings in sushi bar area. Observed gnaw marks on corn on the floor near back door area.
Name: ASIAN BUFFET & GRILL License Number: SEA1620527
Rank: Seating License Expiration Date: 12/01/2019
Primary Status: Current Secondary Status: Active
Location Address: 240 S FEDERAL HIGHWAY
DEERFIELD BEACH, FL 33441
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 03/25/2019 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
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.
14-01-4 Basic – Bowl or other container with no handle used to dispense food. Use of bowls in rice containers and soy sauce containers. Bowls removed. **Corrected On-Site**
23-04-4 Basic – Build-up of mold-like substance on nonfood-contact surface. Mold like build up around Handwash sinks in sushi bar area.
35A-03-4 Basic – Dead roaches on premises. 1 dead roach on shelving unit above rice storage containers near 2 compartment at cookline. **Repeat Violation**
14-11-4 Basic – Equipment in poor repair. Rusted shelving units in glass door coolers in frontline area. Rusted prep tables at cookline. **Repeat Violation**
14-10-4 Basic – Equipment or utensils not designed or constructed in a durable manner. Use of homemade plastic scoop made out of a plastic bottle. Discarded. **Corrected On-Site**
35B-01-4 Basic – Exterior door has a gap at the threshold that opens to the outside. Back door in rear dining room area not tight fitting or sealing.
36-22-4 Basic – Floor area(s) covered with standing water in cookline, prep areas and dish washing areas. **Repeat Violation**
12B-13-4 Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Drink removed. **Corrected On-Site**
08B-13-4 Basic – Stored food not covered in walk-in cooler, prepped brocolli, , soy sauce and ribs. Duck not covered at walkin freezer. Foods covered. **Corrected On-Site** **Repeat Violation**
21-12-4 Basic – Wet wiping cloth not stored in sanitizing solution between uses. Placed in sanitizer bucket. **Corrected On-Site**
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Over stacked Krab 52F at grill station in sushi bar area. Food stocked above rim level of container in cold table. Over stack removed and placed inside cooler to quick chill. **Corrective Action Taken** **Repeat Violation**
08A-05-4 High Priority – Raw animal food stored over ready-to-eat food. Raw shelled eggs over veggies at glass door cooler in sushi bar area. Foods moved and properly stored.
08A-20-4 High Priority – Raw animal foods not properly separated from each other in holding unit. Raw chicken stored above raw pork at walkin cooler. Foods moved and properly stored. **Corrected On-Site** **Repeat Violation**
35A-04-4 High Priority – Rodent activity present as evidenced by rodent droppings found. Observed approximately: 1 fresh and 4 dry rodent droppings under prep sink at cookline. 1 fresh rodent dropping on floor at cookline. 3 fresh rodent droppings by wire shelving unit near meat grinder. 9 fresh rodent droppings by walkin freezer. 10 fresh rodent droppings behind ice machine 10 fresh rodent droppings behind racks in dry storage shelving area. 2 dry rodent droppings in sushi bar area. Observed gnaw marks on corn on the floor near back door area.
31B-02-4 Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At sushi bar and employee restroom. Paper towels provided. **Corrected On-Site**