- Basic - Accumulation of dead insects stuck on the grease on the hood above the woks.
- Basic - Bowl or other container with no handle used to dispense food. Observed that a plastic Handleless take-out bowl is used to scoop duck sauce. **Admin Complaint** **Repeat Violation**
- Basic - Clean knives/utensils stored in crevices between equipment. 2 cleavers between a cooler and table. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. Kitchen employee peeling shrimp. **Corrected On-Site**
- Basic - Food stored on floor inside the walk-in freezer. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- Basic - Hood soiled with accumulated grease.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Observed a water temperature of 80°. Water was dumped. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees behind the front counter.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed cooked chicken stored in a smiley face bag in the walk-in cooler and walk- in freezer.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed raw shrimp and raw chicken wings being thawed at room temperature next to the 3 compartment sink. Food was placed in the walk-in cooler. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed raw shrimp being thawed in standing water. Shrimp was placed under running cold water. **Corrected On-Site**
- Basic - Raw animal food not properly separated from unwashed produce. Raw eggs above unwashed produce in the walk-in cooler.
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Observed that boxes are re-used for draining grease from food. Observed that cans are also re-used for storing food.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All food in the cook's line Bain Marie cooler. Food was moved to the walk-in cooler.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit on the cook's line. Garlic in oil at 80°
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. The raw salmon used for sushi.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice is left out in the kitchen. Rice was placed into the walk-in cooler. **Admin Complaint** **Repeat Violation**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Observed shell eggs left out in the kitchen are 80°
- High Priority - Toxic substance/chemical stored by or with food. Observed wine and tea stored by chemicals. Wine and tea were moved.
- Intermediate - Cold water not provided/shut off at employee handwash sink at the end of the cook's line. Water is turned off. **Admin Complaint** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Observed that the hand sink near the 3 compartment sink is blocked by a rice warmer and empty 5 gallon buckets. **Admin Complaint** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed a lid and strainer stored in the hand sink next to the cook's line. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink at the end of the cook's line. **Admin Complaint** **Repeat Violation**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Observed 1 sushi chef, 1 waitress and 2 cooks working with no Certified Food Manager present. Food manager arrived at 13:44. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the kitchen near the 3 compartment sink **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- Intermediate - No soap provided at handwash sink in the kitchen near the 3 compartment sink. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Establishment puts a time mark on sushi rice. **Admin Complaint** **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked rice in the kitchen. **Corrected On-Site**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cook's line Bain Marie cooler.
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11/12/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bags of Chicken on the Floor. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area.Cell Phone, Purse.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.Kitchen, Service area, Kitchen.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Bottles of Sauces. **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Live flies in kitchen.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Handwash sink not accessible for employee use Blocked with Buckets of Soy Sauce.
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4/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Used for sauce in the walkin cooler and dry ingredients in the kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Boxe of food in the walkin freezer
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls stored in the kitchen.
- Basic - Cloth used as a food-contact surface. Used to cover uncooked krab rangoons in the walkin freezer. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. 2 kitchen employees.
- Basic - Food stored in dry storage area not covered.bags of flour, salt, sugar that are open.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Kitchen next to a rice warmer.
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Reusing cans for other foods
- Basic - Sponge used as a wiping cloth on a food-contact surface.
- Basic - Stored food not covered in walk-in cooler. Cooked rice and chicken
- Basic - Working containers of food removed from original container not identified by common name. Flour in a duck sauce container.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Sushi rice
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Sushi rice
- High Priority - Raw animal food stored over cooked food. Raw chicken and raw eggs above cooked rice in the walkin cooler. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken, beef and shrimp all in the same bus tub.
- Intermediate - Cold water not provided/shut off at employee handwash sink. End of the cooks line in the kitchen.
- Intermediate - Food manager certification expired.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Both hand sinks in the kitchen and the one behind the front counter.
- Intermediate - Hot water not provided/shut off at employee handwash sink. At the end of the cooks line.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand sinks in the kitchen.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink. Both hand sinks in the kitchen.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice
- 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. Cooked pork and chicken in the walkin freezer.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked chicken on the cooks line at 82° **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, rice and noodles in the walkin cooler.
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12/10/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Observed in white rice bin
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee with no hair restraint while engaging in food preparation. Observed on cook line **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Observed on Black refrigerator.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Observed in rice bin **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Observed raw shell eggs over in walk in cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed by soup well. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw chicken and raw beef over cooked chicken on cook line RIC **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed raw chicken over raw beef.
- Intermediate - Handwash sink not accessible for employee use at all times. Observed in kitchen at both units
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed in kitchen at both units.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
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4/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.chipped platters
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed attached equipment soiled with accumulated grease.hood
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed old labels stuck to food containers after cleaning.
- Observed personal care item stored with food. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed soil residue in storage containers.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
- Critical - Working containers of food removed from original container not identified by common name.walkin
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9/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory.cookline
- Critical - No conspicuously located thermometer in holding unit.black reachin
- Observed attached equipment soiled with accumulated grease.hood
- Critical - Observed cloth used as a food-contact surface.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.cookline Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed live flies in kitchen.
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical - Observed soil residue in storage containers.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Observed unnecessary items on the premise.bicycle
- Observed utensils stored in crevices between equipment.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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6/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable.walkin shelves rusty
- Light not functioning.hood
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.raw chicken behind raw peppers on cookline Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Repeat Violation.
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3/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.fried rice 62 degrees Corrected On Site.
- Light not functioning.hood
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.chipped plates
- Observed attached equipment soiled with accumulated grease.hood
- Observed ceiling soiled with accumulated dust.
- Observed employee with no hair restraint. Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal food stored over ready-to-eat food.eggs above produce in walkin Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Observed utensils stored in crevices between equipment.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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11/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner.cup used as scoop Corrected On Site.
- Light not functioning.hood
- Critical - No conspicuously located thermometer in holding unit.black cooler
- Observed attached equipment soiled with accumulated grease.hood
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed fruits/vegetables exposed to improper chemical wash.
- Critical - Observed interior of microwave soiled.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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6/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical. Raw animal food not properly separated from ready-to-eat food. cookline reachin raw chicken behind cut vegetable
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.rice spoon
- Observed employee with no hair restraint.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.chipped plates
- Equipment or utensils not designed or constructed in a durable manner.cuo without handle used as scoop
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Observed utensils stored in crevices between equipment.
- Critical. Hand wash sink lacking proper hand drying provisions.cookline
- Critical. Handwashing cleanser lacking at handwashing lavatory.cookline
- Light not functioning.hood
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1/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed employee with no hair restraint.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Equipment or utensils not designed or constructed in a durable manner.cup without handle used as scoop
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.
- Critical. Observed interior of microwave soiled.
- Observed utensils stored in crevices between equipment.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.back door
- Critical. Observed screen in door torn/in poor repair.
- Light not functioning.hood
- Wet mop not hung to dry.
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10/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.ketchup Corrected On Site.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Equipment or utensils not designed or constructed in a durable manner.cup without handle used as scoop
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Observed interior of microwave soiled.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Observed single-service articles stored without protection from contamination.
- Observed wall soiled with accumulated food debris.
- Wet mop not hung to dry.
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6/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.front counter
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed raw animal food stored over ready-to-eat food.eggs above produce
- Critical. Observed uncovered food in holding unit/dry storage area.walkin
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed utensils stored in crevices between equipment.
- Observed single-service articles stored without protection from contamination.
- Observed wall soiled with accumulated food debris.
- Observed wall soiled with accumulated dust.
- Lights missing the proper shield, sleeve coatings or covers.
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1/5/2010 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about New Asia Restaurant, 2600 Glades Cir #700, Weston, FL »