SEA RACHA ASIAN CUISINE AND BAR

Name: SEA RACHA ASIAN CUISINE AND BAR
Address: 103 S US HWY ONE UNIT B5-B6, JUPITER, FL, 33477, US
Rating: 3

103 S US HWY ONE UNIT B5-B6, JUPITER 33477

★★★☆☆ (3.0/5)

Based on 5 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 8831756

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in the kitchen
14-01-5:Basic - Bowl used to dispense rice at cook line Removed Corrected On-Site
06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Fried chicken thawing at room temperature at cook line Moved to cooler Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (50F - Cold Holding);at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved back inside cooler ; chicken (45F - Cold Holding)in walk-in cooler; as per operator food not prepared or portioned today; cooler door left open and air curtains in despair ; food out of temperature for approximately 30 minutes; food placed in ice and walk-in freezer door left open to quick chill **Corrective Action Taken**

Inspection #: Visit ID: 8721921

23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- glass door at cooler at cook line
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- glass cooler at cook line
11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and emailed poster; operator printed during inspection Corrected On-Site
11-27-4: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 procedure and operator printed and posted during inspection Corrected On-Site

Inspection #: Visit ID: 8483668

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- glass and handles on glass door cooler at cook line;
22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Bowl washed in three compartment not sanitized after rinsing; educated operator; advised to run through dishwasher;
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. white rice (44-45F - Cold Holding) in walk cooler; as per opioid not cooked or portioned today;cooler door left opened; food out of temperature for approximately 15 minutes; moved to walk-in freezer to quick chill; **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection #: Visit ID: 8483541

Inspection #: Visit ID: 8344096

01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. glass door reach in cooler - shrimp,tempura (45F - Cold Holding); wontons (44-45F - Cold Holding) operator states not portioned or prepared today and held over 4 hours - see stop sale. make table 1 - cut cabbage (46F-48 - Cold Holding); cut tomatoes (53F - Cold Holding); make table 2 - cut tofu (51F - Cold Holding); cooked sweet potatoes (48F - Cold Holding) operator states not portioned or prepared today and held over 4 hours - see stop sale. Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. glass door reach in cooler - shrimp,tempura (45F - Cold Holding); wontons (44-45F - Cold Holding) operator states not portioned or prepared today and held over 4 hours - see stop sale. make table 1 - cut cabbage (46F-48 - Cold Holding); cut tomatoes (53F - Cold Holding); make table 2 - cut tofu (51F - Cold Holding); cooked sweet potatoes (48F - Cold Holding) operator states not portioned or prepared today and held over 4 hours - see stop sale. Warning