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Licensee
Name: DAVID SHIN JU JAPANESE BUFFET License Number: SEA6020534
Rank: Seating License Expiration Date: 12/01/2014
Primary Status: Current Secondary Status: Active
Location Address: 7875 GLADES RD
BOCA RATON, FL 33434

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 08/23/2013 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
9 12 22
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
14-01-4    Basic - Bowl or other container with no handle used to dispense food. At rice container and at ice tea container. **Warning**
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving under prep table soiled, rear prep area. Cardboard used as shelf liner soiled. **Warning**
51-11-4    Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
08B-46-4    Basic - Case/container/bag of food stored on floor in dry storage area. Cashews. **Warning**
08B-44-4    Basic - Case/container/bag of food stored on floor in kitchen. Peppers on floor in rear prep area . **Warning**
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Chicken, fish and wontons on floor at walkin freezer. Noodles on floor at walkin cooler. **Warning**
40-07-4    Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone with utensils in servers station. **Warning**
14-11-4    Basic - Equipment in poor repair. Sushi display cooler not maintaining foods at 41° F or below at all times. **Warning**
14-25-4    Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Bamboo rice mixing bowl. **Warning**
36-73-4    Basic - Floor soiled/has accumulation of debris/grease/pooling water at cookline and prep area. **Warning**
42-06-4    Basic - Fly swatter on shelf above or with single-service items. **Corrected On-Site** **Warning**
08B-36-4    Basic - Food stored in a location that is exposed to splash/dust. Calamari stored in mop sink. **Warning**
08B-30-4    Basic - Food stored in servers station area not covered. Ice tea containers. **Warning**
10-17-4    Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
14-29-4    Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Used to store chicken at walkin freezer. **Warning**
25-35-4    Basic - Reuse of single-use articles. Reuse of soy sauce containers to store msg. **Warning**
25-06-4    Basic - Single-service articles not stored inverted or protected from contamination. Takeout plates in dry storage not properly inverted. **Warning**
23-09-4    Basic - Soiled reach-in cooler gaskets. At cookline cooler. **Warning**
08B-13-4    Basic - Stored food not covered in walk-in cooler. Soy sauce containers and noodles at walkin cooler. **Warning**
14-12-4    Basic - Utensils in poor condition. Use of home made rice scooper out of plastic vinegar bottle. **Warning**
14-17-4    Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
08B-56-4    High Priority - Food stored in ice used for drinks. Pitcher with lemons at ice bin in servers station. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Spicy tuna at 51° F, salmon at 63° F, Krab at 62° at display case in sushi station. Foods time marked . Must discard within 4 hours from leaving temperature control. **Corrected On-Site** **Warning**
03B-01-4    High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Shrimp tempura 125° F, vegetable tempura at 122° F. Time mark , must discard within 4 hours from leaving temperature control. **Warning**
08A-13-4    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 on top of raw beef and raw shrimp where drippings may contaminate foods. **Corrected On-Site** **Warning**
08A-10-4    High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shrimp over veggies at cookline cooler. Raw fish over sauce at Pepsi cooler in wok station. Raw fish over Krab at sushi cooler. **Warning**
08A-21-4    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 fish at walkin cooler. **Warning**
08B-01-4    High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No SNEEZEGUARD in soup station. **Warning**
41-02-4    High Priority - Toxic substance/chemical stored by or with food. Hand sanitizer next to condiment bottles at buffet table. Cleaner next to coffee in servers station. **Warning**
41-09-4    High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Wd40 stored above prep table in rear prep area. **Warning**
53A-13-4    Intermediate - Certified food manager fails to exhibit active managerial control. **Warning**
01C-03-4    Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-10-4    Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Warning**
02C-03-4    Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Sushi fish at walkin freezer. **Warning**
22-05-4    Intermediate - Cutting board(s) stained/soiled. **Warning**
31A-13-4    Intermediate - Employee used handwash sink as a dump sink. Storing scrub brush inside in wok station. Cups inside HANDWASH sink in servers station. **Warning**
22-23-4    Intermediate - Encrusted, soiled material on blender and scale on shelving in rear prep area. **Warning**
03D-16-4    Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Ribs at walkin cooler covered. Cover removed. **Corrected On-Site** **Warning**
03D-19-4    Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked veggies at 90° F in sushi station. Placed inside cooler. **Corrected On-Site** **Warning**
22-18-4    Intermediate - Soil residue in food storage containers. Flour container in rear prep area. Sugar container in dry storage. **Warning**
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. Degreaser in buffet area. **Warning**
22-16-4    Intermediate - Walk-in cooler shelves soiled with food debris. **Warning**
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