Pink Buddha Restaurant Improves its Sanitary Rating
5949 S University Dr
Davie, FL 33024
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Basic - Bowl or other container with no handle used to dispense food. Soy sauce buckets. **Corrected On-Site** **Repeat Violation**
Basic - Case/container/bag of food stored on floor in kitchen. Buckets of soy sauce.
Basic - Hood soiled with accumulated grease, dust or food debris. . **Repeat Violation**
Basic - Reuse of single-service articles. Plastic buckets.
Basic - Working containers of food removed from original container not identified by common name. Salt container.
Basic - Bowl or other container with no handle used to dispense food. Corn starch container. **Corrected On-Site** **Repeat Violation**
Basic - Card board box used as liner for food container. Egg rolls in reach in cooler. **Corrected On-Site**
Basic - Hood soiled with accumulated grease, dust or food debris. .
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. Chlorine measured 0 ppm. Corrected to 50 ppm. **Corrected On-Site** **Repeat Violation**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Containers of raw chicken above containers of pork. **Corrected On-Site**
Basic - Build-up of grease/dust/debris on hood filters.
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. MSG container. **Corrected On-Site**
Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Cooked chicken in thank you bags in reach in cooler.
Basic - Open dumpster lid.
Basic - Paper towel used as liner for food container. Fried chicken. **Corrected On-Site**
Basic - Reuse of single-use plastic tubs.
High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw chicken next to open container of cooked chicken. **Corrected On-Site**
Basic - Bowl or other container with no handle used to dispense food. Observed plastic take- out bowls are used for food scoops.
Basic - Build-up of grease on nonfood-contact surface. Observed a grease build-up on the sides of the deep fat fryers and the oven next to the deep fat fryers.
Basic - Employee with no hair restraint while engaging in food preparation. 1 kitchen employee. **Corrected On-Site**
Basic - Food stored on floor in the walk-in cooler. **Corrected On-Site**
Basic - Hood soiled with accumulated grease.
Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit with a water temperature of 82° next to rice Warmers in the kitchen. Utensil were placed into hot water, 172°, in the steam table. **Corrected On-Site**
Basic - In-use wet wiping cloth/towel used under cutting board in the kitchen.
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed frozen chicken left at room temperature in a prep area. Chicken was placed into the walk-in cooler. **Corrected On-Site**
Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Observed boxes are being re-used to store raw foods in the walk- in cooler.
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine when tested.
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. 0 ppm chlorine sanitizer when tested
High Priority - Employee failed to wash hands before putting on gloves to work with food. The chef. Instructed to wash hands before putting on gloves. **Corrected On-Site**
High Priority - Employee washed hands with cold water. The Chef
High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Observed garlic in oil at 67° on the cook's line.
High Priority - Hose attached to dipperwell faucet eliminating required air gap.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked rice left out on the cook's line. Was placed in the wak-in cooler. Chicken broth left out on the cook's line at 67°.
High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over cooked noodles in a reach-in cooler on the cook's line. Eggs were placed on the bottom shelf. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over pork
High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed cooked BBQ pork left in a microwave oven at 82°. Pork was moved to a reach-in cooler.
High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit on the cook's line.placed eggs into a reach-in cooler.
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooling chicken, 82°, in the walk-in. Chicken was uncover. **Corrected On-Site**
Intermediate - Spray bottle containing toxic substance not labeled hanging near the dish machine.
Basic - Food stored in dry storage area not covered.Bag of Flour, Rice, sugar.
Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door with several Openings. Door needs replaced.
Basic - Working containers of food removed from original container not identified by common name. Bottles of Sauces.
High Priority - Live flies in kitchen.
High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
Intermediate - Handwash sink used for purposes other than handwashing. Wash Utensils.
Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
Basic - Food stored in dry storage area not covered.Bag of Rice. **Corrected On-Site**
Basic - Open dumpster lid.
Basic - Server scooping/portioning food (other than ice and beverages) has ineffective hair restraint.Prep area. **Corrected On-Site**
Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Partial Tray of Eggs left on Food Prep area at Room Temp, Ambient went up to 49°F. Took a corrective action, Moved them in to WIC.
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
High Priority - Toxic substance/chemical stored by or with food.Spray Cleaners. **Corrected On-Site**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed in WIC. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed 2 crates of raw shell eggs on cook line no time control as a public health control. **Corrected On-Site**
Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed on cook line chicken at 48f. **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Observed raw shrimp over cooked pork.
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 beef.
Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Observed in MSG container.
Basic - In-use knife/knives stored in cracks between pieces of equipment.
High Priority - Nonfood-grade containers used for food storage direct contact with food. Observed cardboard used for cooked egg rolls on cookline.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
Intermediate - Soil residue in food storage containers. Observed in bin area. **Repeat Violation**
Basic - Interior of microwave soiled with encrusted food debris.
Basic - Clean utensils or equipment stored in dirty container observed on shelf next to WIC
Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. Corrected On Site.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Corrected On Site.
Critical - Working containers of food removed from original container not identified by common name.walkin Corrected On Site.
In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Observed employee with no hair restraint. Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Critical - Observed soil residue in storage containers.
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.spoons Corrected On Site.
Observed utensils stored in crevices between equipment. Corrected On Site.
Observed wall soiled with accumulated black debris in dishwashing area.
Observed wall soiled with accumulated food debris.
Observed attached equipment soiled with accumulated grease.hood
Observed unnecessary items on the premise.
Observed a nonfood-grade basting brush used in food. Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Critical - Observed unlabeled spray bottle.
Observed unnecessary items on the premise.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
Critical - Observed uncovered food in holding unit/dry storage area.walkin Corrected On Site.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
Observed ice scoop with handle in contact with ice. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Food-contact surface not smooth and easily cleanable.reachin shelves rusty
Critical - Outer openings of establishment cannot be properly sealed when not in operation.back door
Observed attached equipment soiled with accumulated grease.hood
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rolls, chicken, pork, rice in the walk in cooler.
Critical - Working containers of food removed from original container not identified by common name. salt, msg.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shell eggs ar room temperature in the prep area. Corrected On Site. moved inside a cooler.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork, beef, sprouts, chicken in the fliptop cookline reach in cooler. Corrected On Site. moved to the walk in cooler.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic & oil at the cookline. Corrected On Site. moved inside a cooler.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop cookline reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
Critical - Observed torn packages/bags of food exposing the contents to contamination. Corrected On Site.
Critical - Observed food stored on floor. walk in cooler / freezer.
Critical - Observed uncovered food in holding unit/dry storage area. seasoning.
In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. drystorage. Corrected On Site.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. ice scoop. Corrected On Site.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Observed dispensing equipment that allows contamination. no-handled cup inside soup container
Observed single-use containers (boxes and/or cans) reused for the storage of food. cardboard box with fried food in a reach in freezer.
Observed nonfood-grade containers used for food storage. grocery store type bags with meat in the walk in cooler / freezer.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength. manual sanitization required (3 compartment sink).
Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
Observed build-up of grease on nonfood-contact surface. hood filters. Repeat Violation.
Observed build-up of grease on nonfood-contact surface. cookline equipment.
Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. kitchen drawers.
Critical - Vacuum breaker mising at hose bibb. indoor mop sink, a backflow preventer is needed at each end of the splitter. outdoor mop sink.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
Observed a nonfood-grade basting brush used in food. Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Corrected On Site.
Observed utensils stored in crevices between equipment. Corrected On Site.
Observed attached equipment soiled with accumulated grease.hood
Critical - Observed unlabeled spray bottle. Corrected On Site.
Wet mop not hung to dry. Corrected On Site.
Observed unnecessary items on the premise.
Critical - Working containers of food removed from original container not identified by common name.
Critical - No conspicuously located thermometer in holding unit.
Observed ice scoop with handle in contact with ice. Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses.
Observed utensils stored in crevices between equipment.
Observed ceiling soiled with accumulated dust.
Critical - Working containers of food removed from original container not identified by common name.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Observed utensils stored in crevices between equipment. Corrected On Site.
Observed ceiling in disrepair.
Observed cutting board grooved/pitted and no longer cleanable.small
Observed equipment in poor repair.lid to ice machine
Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.raw duck above produce Corrected On Site.
Critical - Observed unlabeled spray bottle.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Critical - Observed cloth used as a food-contact surface. Corrected On Site.
Observed cutting board grooved/pitted and no longer cleanable.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Corrected On Site.
Critical - Observed soil buildup inside ice bin.
Observed wall soiled with accumulated food debris.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Observed cutting board grooved/pitted and no longer cleanable.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
Observed single-service articles stored without protection from contamination. Corrected On Site.
Observed wall soiled with accumulated black debris in dishwashing area.
Wet wiping cloth not stored in sanitizing solution between uses.
Observed attached equipment soiled with accumulated grease.
Critical - Observed flammables and debris stored in laundry room. For reporting purposes only.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
Critical - Observed torn packages/bags of food exposing the contents to contamination.
Observed utensils stored in crevices between equipment.
Wet wiping cloth not stored in sanitizing solution between uses.