- No Violations Were Observed
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11/12/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 01B-12-1 Observed shell eggs in use or stored with cracks or broken shells, part of a flat on counter. Corrected On Site, discarded by cook.
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening- cream cheese.
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked, cooked eggrolls, fried meats, noodles etc. in walk in. Repeat Violation.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. (Hard to keep hot items) Time as a public health control not used. Repeat Violation.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Top of prep unit, foods 48-49 degrees. Repeat Violation.
- Critical. Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Violation: 08A-11-1 Observed food stored in ice used for drinks, bowl of lemons in ice bin.
- Critical. Violation: 08A-12-1 Observed food stored in undrained ice, shrimp and mussels on ice- buffet.
- Critical. Violation: 08A-20-1 Displayed food not properly protected from contamination- crispy noodles in open pan on buffet; cocktail sauce in open bowl on buffet, open containers of garlic, ginger, spicy sauce and oil at mongolian bbq. Not under sneezeguard. Repeat Violation.
- Critical. Violation: 08A-27-1 Observed raw animal food stored over cooked food - in walk in. Raw meat over cooked noodles. Corrected On Site.
- Critical. Violation: 08B-01-1 No monitoring of buffet/salad bar by employee trained in safe operating procedures. No proof of employee training for employee watching buffet.
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, sugar- wait area and 4 bulk bins in store room. Using single service bowl as scoop. Repeat Violation.
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Knives stored in crack between make unit and prep table. Repeat Violation.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, rice paddle- buffet.
- Violation: 10-08-1 Observed ice scoop with handle in contact with ice, wait ice bin.
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open soda in wait area by silverware bin.
- Violation: 13-01-1 Observed employee with soiled clothing- cook (owner). Corrected On Site, put on apron.
- Violation: 13-03-1 Observed employee with no hair restraint, cook. (owner) Corrected On Site, put on hat.
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner, non food grade mixer/whip.
- Violation: 14-50-1 Observed a nonfood-grade basting brush used in food, has metal band. Repeat Violation.
- Critical. Violation: 22-20-1 Observed buildup of black mildew in the interior of ice machine, behind white shield. Repeat Violation. Corrected On Site, removed and washed.
- Violation: 24-11-1 Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Critical. Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed, wet towel container.
- Violation: 42-03-1 Wet mop not hung to dry- left in bucket of dirty water. Repeat Violation.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
- Violation: 51-18-1 No copy of latest inspection report. Repeat Violation.
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. 2 employees on premises. Repeat Violation.
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11/2/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed shell eggs in use or stored with cracks or broken shells, part of a flat on counter. Corrected On Site, discarded by cook.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening- cream cheese.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked, cooked eggrolls, fried meats, noodles etc. in walk in. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. (Hard to keep hot items) Time as a public health control not used. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Top of prep unit, foods 48-49 degrees. Repeat Violation.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed food stored in ice used for drinks, bowl of lemons in ice bin.
- Critical. Observed food stored in undrained ice, shrimp and mussels on ice- buffet.
- Critical. Displayed food not properly protected from contamination- crispy noodles in open pan on buffet; cocktail sauce in open bowl on buffet, open containers of garlic, ginger, spicy sauce and oil at mongolian bbq. Not under sneezeguard. Repeat Violation.
- Critical. Observed raw animal food stored over cooked food - in walk in. Raw meat over cooked noodles. Corrected On Site.
- Critical. No monitoring of buffet/salad bar by employee trained in safe operating procedures. No proof of employee training for employee watching buffet.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, sugar- wait area and 4 bulk bins in store room. Using single service bowl as scoop. Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Knives stored in crack between make unit and prep table. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, rice paddle- buffet.
- Observed ice scoop with handle in contact with ice, wait ice bin.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open soda in wait area by silverware bin.
- Observed employee with soiled clothing- cook (owner). Corrected On Site, put on apron.
- Observed employee with no hair restraint, cook. (owner) Corrected On Site, put on hat.
- Equipment or utensils not designed or constructed in a durable manner, non food grade mixer/whip.
- Observed a nonfood-grade basting brush used in food, has metal band. Repeat Violation.
- Critical. Observed buildup of black mildew in the interior of ice machine, behind white shield. Repeat Violation. Corrected On Site, removed and washed.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed, wet towel container.
- Wet mop not hung to dry- left in bucket of dirty water. Repeat Violation.
- Carbon dioxide/helium tanks not adequately secured.
- No copy of latest inspection report. Repeat Violation.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. 2 employees on premises. Repeat Violation.
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10/13/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHICKEN, PORK, BEEF AT 57 to 59 F.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above.BAR B Q CHICKEN AT 93, WINGS AT128F.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. NOTHING COLDER THAN 57 F IN TOP OF MAKE TABLE. CHICKEN,PORK, BEEF ARE BETWEEN 57 59 F.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. PORK OVER CARROTS IN WIC.
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. RAW MEATS AND UNCOOKED VEGGIES IN WIC.
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. USING SINGLE SERVICE BOWL AS A SCOOP.
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. KNIFE STORED BETWEEN MAKE AND PREP TABLES.
- Critical. Violation: 35A-08-1 Observed live flies in kitchen.
- Critical. Violation: 35B-05-1 Outer openings not protected and vermin and/or environmental cross-contamination present.
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8/30/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. NOODLES .
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. MILK IN WIC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. BUFFET BAR.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. MAKE TABLE.
- Critical. Observed potentially hazardous food thawed in standing water. SHRIMP .
- Critical. Displayed food not properly protected from contamination. BUFFET BAR.
- Critical. Observed raw animal food stored over ready-to-eat food. CHICKEN OVER CELERY IN WIC.
- Critical. Observed uncovered food in holding unit/dry storage area. WIC.
- Critical. Observed uncovered food in holding unit/dry storage area.DRY FOOD CONTAINERS.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. USING SINGLE SERVICE BOWL AS A SCOOP.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. HANDLEING COOKED SHRIMP
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. KNIFE STORED BETWEEN MAKE AND PREP TABLES.
- Observed a nonfood-grade basting brush used in food.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.DRY BULK FOOD CONTAINERS.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. GLASSES STORED ON DIRTY WET MOLDY TOWEL.
- Equipment and utensils not properly air-dried. GLASSES.
- Critical. Observed dead roaches on premises. SEVERAL LOCATIONS.
- Critical. Observed live flies in kitchen.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Wet mop not hung to dry. MOP SETTING IN DIRTY MOP WATER.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- No copy of latest inspection report.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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8/24/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked.
- Critical. Observed food being cooled by nonapproved method. Noodles tightly wrapped in walk in at 64 degrees, cooked this afternoon. Corrected On Site.
- Critical. Observed food stored in undrained ice, boiled eggs on buffet. Corrected On Site.
- Critical. Displayed food not properly protected from contamination, crispy noodles. Corrected On Site, placed under sneezeguard.
- Critical. Employee food not segregated and marked.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Critical. Observed screen in door torn/in poor repair.
- Floors not maintained smooth and durable.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
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2/22/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- In use food dispensing utensils properly stored
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Critical. Cross-connection, back siphonage, backflow
- Critical. Outer openings protected from insects, rodent proof
- Floors properly constructed, clean, drained, coved
- Walls, ceilings, and attached equipment, constructed, clean
- Lighting provided as required. Fixtures shielded
- Critical. Toxic items labeled and used properly
- Clean and soiled linen segregated and properly stored
- Critical. Current license properly displayed
- Critical. Employee training validation
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12/21/2009 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Asia Buffet, 1101 Blanding Blvd Ste# 101, Orange Park, FL »