ASIA BUFFET INC OF HE

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. The manager changed out sanitizer bucket during inspection. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in front counter reach-in cooler. The manager moved the raw chicken on bottom shelf under the raw beef. Corrected On-Site Warning

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Spoke to manager about keeping oyster tags in chronological order. Corrective Action Taken Warning

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Observed crab on buffet line not identifying as Imitation Crab. The manager stated they were correcting, changing and placing correct verbiage on buffet line. Corrective Action Taken Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation Warning

Basic - Cove molding at floor/wall juncture broken/missing. Warning

Basic - Equipment in poor repair. Observed reach-in cooler front counter gasket torn. Warning

Basic - Floor tiles missing and/or in disrepair. Repeat Violation Warning

Basic - Ice scoop handle in contact with ice front counter. The owner moved ice scooper from ice bin. Corrected On-Site Warning

Basic - In-use tongs stored on equipment door handle between uses. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. The manager removed utensils from water. Corrected On-Site Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation Warning

Basic - Open dumpster lid. Warning

Basic - Worn, torn and/or soiled floors/carpeting in dining area. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (47F - Cold Holding); raw beef (48F - Cold Holding) in front counter reach-in cooler. The owner is placing raw chicken and raw beef on ice. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed egg rolls and spare ribs not date marked in walk-in cooler. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Floor tiles missing and/or in disrepair.

Basic - Ice scoop handle in contact with ice front counter in multiple ice bins. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs was removed from oven door. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in walk-in cooler. The manager moved the raw chicken beside the raw beef. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed out Clean Up of Vomiting and Diarrheal Events DBPR Form HR 5030-104 for Manager. The manager posted form on wall during inspection. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed out Employee Reporting Form HR 5030-103 for Manager. The manager filled out form during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed egg rolls and spare ribs not date marked in walk-in cooler. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Floor tiles missing and/or in disrepair.

Basic - Ice scoop handle in contact with ice front counter. The operator removed ice scoop from ice bin. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw breaded chicken over ready to eat chicken and pork in walk-in cooler. The owner moved the raw breaded chicken on bottom shelf under the ready to eat foods. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed egg rolls and spare ribs not date marked in walk-in cooler.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Repeat Violation

Basic - Floor tiles missing and/or in disrepair.

Basic - Hood filter missing from automatic fire suppression/exhaust system. The owner adjusted hood filters during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Warning - From follow-up inspection 2024-03-12: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Warning - From follow-up inspection 2024-03-12: Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee open reach in cooler and walk-in cooler doors which have a buildup of food debris and return to working with clean utensils preppping food without washing hands. Discussed proper hand washing practices with operator. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw shrimp in walk-in cooler. Operator moved beef below shrimp and separated properly. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked spare ribs prepared 48 hours ago and marinated white fish prepped 24 hours ago in walk-in cooler with no date mark. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed plastic to go bowl used as scoop in bulk sugar under prep table in prep kitchen. Operator removed from sugar. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed buildup of food debris on door handles of reach in cooler and walk-in cooler in kitchen area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile damaged above dishwasher. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal pans wet nesting on shelf in dishwasher area.

Basic - Floor soiled/has accumulation of debris. Observed buildup of food debris on floor and under shelves in walk-in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand washing sink across from dishwasher.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored on floor by rear exit.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cooks changing gloves but not washing hands prior to placing on gloves. Educated manager on speaking to cooks about washing hands prior to placing gloves on before working with food. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon over ready to eat eel in reach-in cooler beside buffet line. The manager moved raw salmon under ready to eat eel. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (48F - Cold Holding); raw steak (47F - Cold Holding); raw swai (48F - Cold Holding); raw shrimp (48F - Cold Holding) in reach-in cooler in prep area reach-in cooler beside buffet line. The owner is placing ice on all raw products. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed operator using hand washing sink in kitchen to wash cucumbers.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed spare ribs and roasted chicken in walk-in cooler not date marked.

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler beside buffet line ambient temperature 49F.

Basic - Floor tiles missing and/or in disrepair.

Basic - Ice scoop handle in contact with ice. The operator removed ice scoop from ice bin. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use wet wiping cloth/towel used under cutting board.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed manager DBPR Form HR 5030-104. Corrective Action Taken

Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. Observed No hot water at hand washing sink across from cook line.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed manager DBPR Form HR 5030-103. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed roasted chicken and chicken in walk-in cooler not date marked.

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

Basic - Floor tiles missing and/or in disrepair.

Basic - Food stored on floor. Observed container of grounded pork on floor in walk-in cooler.

Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. Educated on cleaning and sanitizing between contact with different raw animal and food products. Corrective Action Taken

Basic - Ice scoop handle in contact with ice in ice bin. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw salmon over unwashed vegetables in walk-in cooler. The manager is placing raw salmon to bottom shelf in walk-in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed dishes and utensils in hand washing sing beside 3 compartment sink. The manager removed all items from hand washing sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed egg rolls and spare ribs in walk-in cooler not date marked. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink on cook line.

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

Basic - Floor tiles missing and/or in disrepair. Repeat Violation

Basic - Ice scoop handle in contact with ice. The operator remove ice scoop from ice bin. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use wet wiping cloth/towel used under cutting board.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator begin work without washing hands. Educated operator on proper hand washing. E-mail HR Form 5030-159 Hand washing to owner. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon over ready to eat fried pickles in reach-in cooler under buffet line. The operator moved fried pickles to another reach-in cooler. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw duck over raw beef in walk-in cooler. The manager moved raw duck under raw beef in walk-in cooler. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ribs and egg rolls not date marked in walk-in cooler. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing in kitchen.

Basic - Floor soiled/has accumulation of debris. Observed build up grease under cook line.

Basic - Floor tiles missing and/or in disrepair. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit on cook line. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw swai and raw shrimp thawing in standing water.

Basic - Water draining onto floor surface in walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic and oil at 85°F on cook line. The owner placed garlic and oil into reach-in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed dishes in hand washing sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken, egg rolls and spare ribs in walk-in cooler not date marked. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Repeat Violation

Basic - Floor tiles missing and/or in disrepair.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Stored food not covered in walk-in cooler.

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Repeat Violation Warning - From follow-up inspection 2021-10-04: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Warning - From follow-up inspection 2021-10-04: Time Extended