- Basic - Floor tiles cracked, broken or in disrepair. In dishwashing area.
- Basic - Nonfood-contact equipment in poor repair. Rusted bottom shelving on prep table at cookline and rear prep area. Cabinet door in disrepair by hibachi station.
- Basic - Old food stuck to clean dishware/utensils. In grey food storage containers near ice machine.
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. All sushi rolls at 62° F at buffet table. Time mark. Food must be discarded within 4 hours from leaving temperature control. Corrective action taken.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked string beans at 112° F, cooked corn 125° F, Tso -chicken 114° F, shrimp 121° F, chicken with broccoli at 110° F, pepper steak at 124° F, cooked mixed veggies at 108° F, honey chicken at 101° F, clams at 98° F, pork at 101° F, chicken and veggies at 114° F, stuffed mushrooms at 115° F, Mac n cheese at 126° F, pan fried dumplings at 110° F, BBQ chicken at 122° F, salmon at 121° F, roast pork at 119° F, tilapia at 115° F, stuffed oyster at 120° F, cheese crabmeat 120° F, dumplings at 108° F, cheese wontons at 121° F, fried fish at 120° F, chicken on stick at 124° F. Increase heat setting on steam tables. Corrective action taken.Food must be discarded within 4 hours from leaving temperature control.
- Intermediate - Cutting board(s) stained/soiled. Cookline area.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At 90° F at sushi bar.
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4/3/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Accumulation of food debris/soil residue on handwash sink. Dishwashing area.
- Basic - Accumulation of food debris/soil residue on soap dispenser. Cookline area.
- Basic - Case/container/bag of food stored on floor in walk-in freezer. Oysters and pork at walkin freezer.
- Basic - Dead roaches on premises. 2 dead roaches inside cabinets at buffet tables.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Grey food storage containers near ice machine area.
- Basic - Floor area(s) covered with standing water. In dishwashing area.
- Basic - Floor tiles cracked, broken or in disrepair. In dishwashing area.
- Basic - Food storage container/container lid cracked or broken . Near ice machine area.
- Basic - Ice scoop handle in contact with ice. At ice machine.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - Nonfood-contact equipment in poor repair. Rusted bottom shelving on prep table at cookline and rear prep area. Cabinet door in disrepair by hibachi station.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Used to store pork at walkin freezer.
- Basic - Objectionable odor in establishment. Dishwashing area.
- Basic - Old food stuck to clean dishware/utensils. In grey food storage containers near ice machine.
- Basic - Soil residue build-up on nonfood-contact surface. Light switch and wall in employee restroom.
- Basic - Stored food not covered in walk-in cooler. Prepped veggies.
- Basic - Stored food not covered in walk-in freezer. Dumplings, fish
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Sushi fish not labeled.
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. All sushi rolls at 62° F at buffet table. Time mark. Food must be discarded within 4 hours from leaving temperature control. Corrective action taken.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at 52° F at cookline under no temperature control. Placed inside cooler. Food must be discarded within 4 hours from leaving temperature control. Corrective action taken.
- High Priority - Cooked rice hot held at less than 135 degrees Fahrenheit. Sushi rice held at 78° F under no temperature control at sushi bar. Time mark. Food must be discarded within 4 hours from leaving temperature control.corrective action taken.
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs at 49° F on buffet table. Chicken at 59° F in rear prep area under no temperature control. Placed in cooler. Food must be discarded within 4 hours from leaving temperature control.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked string beans at 112° F, cooked corn 125° F, Tso -chicken 114° F, shrimp 121° F, chicken with broccoli at 110° F, pepper steak at 124° F, cooked mixed veggies at 108° F, honey chicken at 101° F, clams at 98° F, pork at 101° F, chicken and veggies at 114° F, stuffed mushrooms at 115° F, Mac n cheese at 126° F, pan fried dumplings at 110° F, BBQ chicken at 122° F, salmon at 121° F, roast pork at 119° F, tilapia at 115° F, stuffed oyster at 120° F, cheese crabmeat 120° F, dumplings at 108° F, cheese wontons at 121° F, fried fish at 120° F, chicken on stick at 124° F. Increase heat setting on steam tables. Corrective action taken.Food must be discarded within 4 hours from leaving temperature control.
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw chicken stored above pineapple at Hibachi Station where drippings from chicken may contaminate pineapple.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over dumplings at walkin freezer.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over sauce at COLD DRINK glass door cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef at walkin cooler.
- High Priority - Roach activity present as evidenced by live roaches found.2 live roaches by Hibachi station and 1 live roach by the sushi bar.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Rice container scoop heavily soiled.
- Intermediate - Cutting board(s) stained/soiled. Cookline area.
- Intermediate - Encrusted material on can opener blade and stand.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Food-contact surfaces encrusted with soil deposits. Ice scoop at ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing. Used as a stand for fan in dishwashing area.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At 90° F at sushi bar.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked dumplings at 72° F left outside under no temperature control.
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
- 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 prepped 2 days ago. Sushi fish not date marked.
- Intermediate - Soil residue in food storage containers. Blue storage container for noodles at cookline and flour container in dry storage.
- Intermediate - Walk in cooler shelves soiled with food debris. Produce cooler.
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4/2/2014 | Complaint Full | Warning Issued |
Restaurant representatives - add corrected or new information about Asian Buffet & Grill, 240 South Federal Highway, Deerfield Beach, FL »