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Licensee
Name:
ASIAN BUFFET & GRILL
License Number:
SEA1619968
Rank:
Seating
License Expiration Date:
12/01/2024
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
09/13/2023
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
6
1
6
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 - Bowl or other container with no handle used to dispense food.
Reach in cooler at cook line, bowl in container of chicken - operator removed. **Warning**
Basic - Dead roaches on premises.
Observed approximately Dead 5 roaches on top of ice machine near cook line, approximately 30 dead roaches by dry storage area closet near party room on floor. Approximately 1 dead under box on floor, at 2nd dinning room. Approximately 1 dead roach at the coffee station on floor. **Warning**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee phone over cans food items, at dry store area. Operator removed. **Corrected On-Site** **Warning**
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. **Corrected On-Site** **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
At the hibachi station spatulas in water of 78°F - operator removed. **Warning**
High Priority - Presence of insects, rodents, or other pests.
Observe approximately 20 dead insects behind white reaching freezer at sushi bar station.
Observed approximately 20 Dead flies all over the window sill, by the left side customer dining station.
Approximately 3 dead flies by the right dining **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
At walk in cooler, Raw shrimp over cut potatoes. Operator moved raw shrimp to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. **Corrected On-Site** **Warning**
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Employee handling dirty dishes then proceeded to grab clean cup and drink to serve to customer- educated operator employee washed hands. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At glass reach in cooler, near cook line; tofu (59F) Cold Holding; miso (57fF) Cold Holding. raw bean sprouts (56-58F)- cold holding, krab rangoon filling (56-58F)- cold holding. Food not portioned or prepared today. Ambient temperature cooler 50F. Operator moved food to walk in cooler for quick chill. **Warning**
High Priority - 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.
No time mark for all tcs food items at buffet - operator marked for remaining 3 hours. **Corrected On-Site** **Warning**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At glass reach in cooler near cookline-raw egg whites (56F- 58F) at 11:26- to 58F at 12:30 cooling since 10:30am, raw egg yolk (58F) - at 11:26- to 58F at 12:30cooling since 10:30am- operator states food left counter- at current rate of cooling food will not reach 41F within remaining 1.5 hours - operator placed in walk in cooler to quick chill. **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.
