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Licensee
Name:
ASIAN BUFFET & GRILL
License Number:
SEA1619968
Rank:
Seating
License Expiration Date:
12/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
2091 N UNIVERSITY DR SUNRISE, FL 33322
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Complaint Full
08/09/2019
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
3
9
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.
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
6 cases of fish on walk-in freezer floor
4 cases of hams on walk-in cooler floor **Repeat Violation** **Warning**
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. Beverage removed from prep table at cookline **Corrected On-Site** **Warning**
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
Jacket removed from being stored with beans at dry storage **Corrected On-Site** **Warning**
Basic - Hood filter missing from automatic fire suppression/exhaust system.
Walk-in freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
Scoop repositioned in cornstarch **Corrected On-Site** **Warning**
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
0 ppm corrected to 100ppm **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Flan, rice, custard 47-64 at cold buffet for 2 hours. Advised manager to use time control **Corrective Action Taken** **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above.
Salmon , spring rolls, chicken skewers, chicken wings, rice, 103-113F at hot buffet for 2 hours. Advised manager to use time control **Corrective Action Taken** **Repeat Violation** **Warning**
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. fried fish, cooked pork, dumplings and wontons at buffet. **Warning**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged.
Raw chicken and raw beef over raw shrimp. Foods repositioned **Corrected On-Site** **Repeat Violation** **Warning**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. From 12:45-1:15 cook ribs 86-84F cooling in deep covered container in walk-in cooler since 12 pm. Advised manager to place ribs on sheet pans uncovered and put in walk-in freezer **Corrective Action Taken** **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
