Deerfield-News.com-Deerfield beach, Fl-No, not Asian Buffet and Grill, they seem to get closed and inspected more than any other restaurant in the county. That said the actual by the number of violations in one inspection for 2019 goes to J’s kitchen. With a whopping 41 violations, J’s take first prize in “Dirtiest In Deerfield” below is the actual DBPR inspection. Also below is their inspection from May when they did get closed down by the DBPR for some roaches and roach excrement.
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Name: J’S KITCHEN License Number: NOS1623409
Rank: Non-Seating License Expiration Date: 12/01/2019
Primary Status: Delinquent Secondary Status: Active
Location Address: 196 N FEDERAL HWY
DEERFIELD BEACH, FL 33441
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 02/19/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
14 10 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
23-15-4 Basic – Accumulation of food debris/soil residue on handwash sink by cookline. **Warning**
14-01-4 Basic – Bowl or other container with no handle used to dispense food. At flour bag near restroom and at rice container near 3 compartment sink. Bowls discarded. **Corrected On-Site** **Warning**
40-07-4 Basic – Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cellphone on top of prep table. Phone moved. **Corrected On-Site** **Warning**
16-13-4 Basic – Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee washed and rinse bowl at 3 compartment sink, no sanitization step observed. **Warning**
14-10-4 Basic – Equipment or utensils not designed or constructed in a durable manner. Use of homemade scoop made out with f a plastic bottle. Bottle cap is heavily soiled with debris, **Warning**
51-15-4 Basic – Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Observed non Seating restaurant with 6 seats and 2 tables. One customer observed having lunch on table provided. **Warning**
08B-19-4 Basic – Food contaminated by unsanitized equipment. See stop sale. Cooked chicken stored inside 3 compartment which was observed to be soiled with debris in it. Some of the chicken observed to be inside the drain where accumulation of debris was observed. Chicken in contact with debris. See Stop Sale. **Warning**
10-17-4 Basic – In-use knife/knives stored in cracks between pieces of equipment. Knives removed from gaps. **Corrected On-Site** **Warning**
14-31-4 Basic – Nonfood-grade bags used in direct contact with food. Thank you bags used to store Krab Rangoon inside it. Food in direct contact with bag. **Warning**
16-46-4 Basic – Old labels stuck to food containers after cleaning. **Warning**
25-32-4 Basic – Reuse of single-service articles. Chicken base buckets being reused not easily cleanable. Full of debris on gaps that are not easily cleanable. **Warning**
23-05-4 Basic – Soil residue build-up on nonfood-contact surface. Speed rack by back door heavily soiled. Exterior of Artic Air freezer heavily soiled. Exterior of cookline flip top cooler soiled. Exterior of walkin cooler door and door handle soiled. **Warning**
08B-13-4 Basic – Stored food not covered in walk-in cooler. Soy sauce, peeled onions, wontons, sauce, noodles, baby corn, bean sprouts and cut veggies. **Warning**
08B-17-4 Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over cut onions at walkin cooler. **Warning**
14-12-4 Basic – Utensils in poor condition. Can opener rusted. **Warning**
36-27-5 Basic – Wall soiled with accumulated grease, food debris, and/or dust. Wall behind prep table across from 3 compartment sink heavily soiled. **Warning**
02D-01-5 Basic – Working containers of food removed from original container not identified by common name. Oil bottles not labeled. **Warning**
22-42-4 High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Employee washed and rinse bowl at 3 compartment sink, no sanitization step observed. 0 ppm chlorine used. **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. Employee went from cleaning the 3 compartment sink to handling cooked chicken with his bare hands without washing hands first. Employee opened flip top cooler door which was observed to be heavily soiled and sticky then handled veggies without washing hands first. Employee contacted with his hand a heavily soiled door handle at the walkin cooler and then handled containers with foods without washing hands first. Employee washed hands. **Corrective Action Taken** **Warning**
09-01-4 High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled cooked chicken for later use with his bare hands . Reviewed proper handling of ready to eat foods and barehand contact. **Corrective Action Taken** **Warning**
28-14-4 High Priority – Evidence of mop/cleaning wastewater dumped onto ground. Observed the Chef dumping waste water from the mop bucket outside on the ground and not inside the mop sink. Reviewed proper waste water disposal. **Warning**
22-45-4 High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinse bowl at 3 compartment sink, no sanitization step observed. 0 ppm chlorine used. **Warning**
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. Cooked chicken from 93-110F at 1:37 to 89-97F at 2:33 Cooling since 12 noon and cooked chicken wings from 94-104F at 1:37 to 85F-95F at 2:33 Cooling since 12 noon . Both cooling at room temperature on a rack by the back door. Foods have been cooling at room temperature for over 2.5 hours and has not reached 70F or below. See Stop Sale. **Warning**
50-17-2 High Priority – Operating with an expired Division of Hotels and Restaurants license. License renewed during the course of inspection. **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. Cut Cabbage 58F and noodles 62F both stored on top of make table at cookline flip top cooler under no temperature control. Stored above containers on table. Foods moved to walkin cooler to quick chill. **Corrective Action Taken** **Warning**
08A-05-4 High Priority – Raw animal food stored over ready-to-eat food. Raw chicken over mini Buns at Haier chest freezer. Raw chicken and raw beef over cooked chicken at Artic Air freezer at cookline. Raw chicken stored behind garlic and oiled mixture on make table top at cookline flip top cooler, where drippings from the chicken may contaminate the garlic when being pulled forward. **Warning**
08A-18-5 High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer – all products not commercially packaged. Raw beef next to and touching raw chicken at Artic Air freezer at cookline. **Warning**
03A-03-4 High Priority – Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Raw whole shell eggs at 65F ambient temperature at cookline flip top cooler held under no temperature . Eggs stored above containers on top of make table. Eggs moved inside cooler to quick chill. **Corrective Action Taken** **Warning**
01B-13-4 High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Food contaminated by unsanitized equipment. Cooked chicken stored inside 3 compartment which was observed to be soiled with debris in it. Some of the chicken observed to be inside the drain where accumulation of debris was observed. Chicken in contact with debris. **Warning**
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. Cooked chicken from 93-110F at 1:37 to 89-97F at 2:33 Cooling since 12 noon and cooked chicken wings from 94-104F at 1:37 to 85F-95F at 2:33 Cooling since 12 noon . Both cooling at room temperature on a rack by the back door. Foods have been cooling at room temperature for over 2.5 hours and has not reached 70F or below. **Warning**
41-02-4 High Priority – Toxic substance/chemical stored by or with food. Soap stored next to garlic powder on shelving above handwash sink by cookline. Soap moved. **Corrected On-Site** **Warning**
22-05-4 Intermediate – Cutting board(s) stained/soiled at cookline flip top cooler. **Warning**
53B-15-4 Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Chef showed little knowledge of proper Handwashing practices, proper cold holding of foods, barehand contact, proper food storage practices, proper manual warewashing, and proper handling of waste water. **Warning**
22-22-4 Intermediate – Encrusted material on can opener blade. **Warning**
03D-15-4 Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked Noodles from 71-73F at 1:57 to 70-71F at 2:39 Cooling since 1 pm at walkin cooler in plastic covered container. At the current rate of cooling food will not reach 41F or below in the 4.5 hrs left in the cooling process. Food uncovered. **Corrective Action Taken** **Warning**
31A-03-4 Intermediate – Handwash sink not accessible for employee use due to items stored in the sink. Utensils stored inside handwash sink at cookline. Utensils removed. **Corrected On-Site** **Warning**
53A-01-6 Intermediate – Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
31B-02-4 Intermediate – No paper towels or mechanical hand drying device provided at handwash sink near cookline. Paper towels provided. **Corrected On-Site** **Warning**
02C-04-4 Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pork made 2 days ago, frozen and thawed today not date marked. **Warning**
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. **Warning**
22-18-4 Intermediate – Soil residue in food storage containers. Rice storage container heavily soiled. **Warning**
This inspection did prompt inspectors to issue a temporary closure on May 30, 2019.
Licensee
Name: J’S KITCHEN License Number: NOS1623409
Rank: Non-Seating License Expiration Date: 12/01/2019
Primary Status: Delinquent Secondary Status: Active
Location Address: 196 N FEDERAL HWY
DEERFIELD BEACH, FL 33441
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 05/30/2019 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
6 5 4
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 – Dead roaches on premises. 2 dead roaches inside light shield in dish area. 1 dead roach next to rice cooker at triple sink. 19 dead roaches inside chest freezer next to rice cooker 100+ dead roaches on the floor behind and around of chest freezer next to rice cooker. 1 dead roach inside microwave.
10-17-4 Basic – In-use knife/knives stored in cracks between pieces of equipment at cookline. Operator removed. **Corrected On-Site**
22-19-4 Basic – Interior of microwave soiled with encrusted food debris and dead roaches. Operator cleaned and sanitized interior of microwave. **Corrected On-Site**
06-04-4 Basic – Potentially hazardous (time/temperature control for safety) chicken thawed at room temperature. Operator placed in refrigerator. **Corrected On-Site**
35A-02-5 High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. 2 live flying insects on triple sink.
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta 49°F
08A-21-4 High Priority – Raw beef not properly separated from carrots, based upon minimum required cooking temperature in walk-in cooler. Operator separated properly. **Corrected On-Site**
08A-03-5 High Priority – Raw chicken stored over ready-to-eat pasta in white reach-in freezer – not all products commercially packaged. Operator placed chicken on the bottom. **Corrected On-Site**
35A-05-4 High Priority – Roach activity present as evidenced by live roaches found. 1 live roach on the floor to entry of kitchen. 8 live roaches on the floor behind chest freezer next to rice cooker, across cook line. 1 live roach on the floor under flip top cooler at cook line. 1 live roach on the floor under grill. 1 live roach in microwave.
35A-23-4 High Priority – Roach excrement and/or droppings present fan on chest freezer next to rice cooker.
31A-03-4 Intermediate – Handwash sink not accessible for employee use due to dishes stored in the sink next to triple sink. Operator removed.
31B-02-4 Intermediate – No paper towels or mechanical hand drying device provided at handwash sink next to triple sink. Operator provided. **Corrected On-Site**
53B-01-5 Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
31B-03-4 Intermediate – No soap provided at handwash sink next to triple sink. Operator provided soap. **Corrected On-Site**
03D-19-4 Intermediate – Potentially hazardous (time/temperature control for safety) chicken 1:35 (91°F-105°F – Cooling); chicken at 2:15 (96°F – Cooling) left at room temperature to cool. Operator stated chicken was cooked around 2hours ago. Cooked placed in freezer for quick chill. **Corrected On-Site**
