Crown Buffet

Year by year

Inspections

1. Aug 9, 2023 Routine Score 81
   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     Observed raw shelled eggs over ready-to-eat food

   • Serious Priority (3 points)

     Clean Sight and Touch

     Call company that services ice machine to come clean interior of ice machine in back of kitchen by rear exit

   • Serious Priority (3 points)

     Restricted use pesticides

     Do not keep unapproved pesticides in establishment

   • Not serious Priority Foundation (2 points)

     Accredited food handler certificate - 60 days

     Renew food handlers for all staff

   • Not serious Priority Foundation (2 points)

     Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

     Get Quat test strips

   • Not serious Priority Foundation (2 points)

     Approved Food Contact Equip.

     Do not leave condiments & other food products in cans they came in once open

   • Not serious Core (1 points)

     Insect control devices-not over food/food prep

     Do not have fly trap over/close to food prep areas

   • Not serious Core (1 points)

     Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

     Keep foods in boxes off floor>observed boxed food in walk-in freezer on floor

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     Clean food debris on & under equipment> specifically by stove range

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     Finish fixing hand sink

2. Dec 14, 2022 Routine Score 82
   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     Some items on buffet line observed below 135 F>recommend to have someone stir food to properly distribute heat

   • Serious Priority (3 points)

     Discard if TCS is in container w/ no date or day

     If using time as public health control, properly label time it was prepared & time rice will be discarded

   • Not serious Priority Foundation (2 points)

     Date marking commercially prepared RTE/ TCS food

     With any commercially made food product kept for 24 hrs must date mark

   • Not serious Priority Foundation (2 points)

     Equipment and Utensils Multiuse Materials durable

     Do not use absorbent materials when storing food

   • Not serious Core (1 points)

     Outer door: solid,selfclosing,tightfitting

     Fix gaps in rear door leading to dumpster

   • Not serious Core (1 points)

     Storing the food at least 15 cm (6 inches) above the floor

     Do not store food on floor

   • Not serious Core (1 points)

     In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

     If storing utensils in dry/bulk ingredients utensils must have handle & be upright

   • Not serious Core (1 points)

     Food storage containers, identified with common name of food.

     Label all bulk ingredient bins with their contents

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     Clean floor drains of any build-up

   • Serious Priority (3 points)

     Toxic items used according to law

     Chlorine concentration of sanitizer bucket observed at over 200 ppm Cl

3. Mar 7, 2022 Routine Score 84
   • Not serious Core (1 points)

     Light bulbs, light shields provided

     Replace light bulb above the grill

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

     Wiping clothes must be stored in sanitizer bucket between use

   • Not serious Priority Foundation (2 points)

     Damaged Equipment

     Repair damaged lid to ice chest freezer

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     Clean floors and under cooking equipment

   • Serious Priority (3 points)

     Backflow prevention device - installed

     Spray hose attached to faucet does not have a back flow device

   • Not serious Core (1 points)

     Keep utensils handles upright or protected

     Keep spoon handle upright and protected on buffet line

   • Serious Priority (3 points)

     Food on display shall be protected from contamination

     Provide covers to open food items on buffet line ( croutons, chips, bacon bits)

   • Not serious Core (1 points)

     Physical Facilities Premises-closing toilet room doors

     Install women's restroom front door

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     Maintain proper time and date on food items in WIC (chicken and beef)

   • Not serious Core (1 points)

     Premises free of litter

     Clean trash around outside dumpster

4. Feb 11, 2022 Routine Score 67
   • Not serious Core (1 points)

     Other Violations

     Chocking poster for public display

   • Not serious Core (1 points)

     Light bulbs, light shields provided

     Replace light bulbs and shield

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     Clean floors, counters, venthood, grease build up

   • Not serious Core (1 points)

     Keep utensils handles upright or protected

     Handle scooper for bulk food, store utensils in hot water

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

     Store wiping clothes in sanitizer bucket between use

   • Not serious Priority Foundation (2 points)

     Damaged Equipment

     Ice machine cover replacement

   • Not serious Priority Foundation (2 points)

     Individual, disposable towels

     Provide paper towels at handsinks

   • Not serious Priority Foundation (2 points)

     Cold/hot hold unit thermometer easily viewable

     Thermometers in WIF

   • Serious Priority (3 points)

     Grease Trap Tickets

     Remove grease buckets form outside

   • Not serious Core (1 points)

     Pest Control

     Rodent droppings in storage room

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     Date mark all food in RIC and WIC

   • Serious Priority (3 points)

     Water & Plumbing in good repair- per code

     Repair plumbing at hand sinks

   • Serious Priority (3 points)

     Toxic items used according to law

     Sanitizer concentration too strong (>400ppm)

   • Serious Priority (3 points)

     Food safe, good condition, unadulterated, and honestly presented

     Clean mold found in ice machine

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     Eggs above RTE broccoli

   • Serious Priority (3 points)

     Time as PHC: 4 hours provide written procedures methods of compliance

     Temperature of food (sushi) out of temperature ( 41 F or lower)

   • Not serious Core (1 points)

     Food protected from cross contamination by storing the food in packages, covered containers, or

     Food (sause) must be covered

5. Jun 7, 2021 Routine Score 80
   • Not serious Core (1 points)

     Outer openings:closing holes, gaps

     back exit door frame with gaps must be replace or repair door frame to avoid pest harboring

   • Serious Priority (3 points)

     Outfitter-Food Temperatures (Hot).

     warmers at service area at 127 F must be maintain a temperature of 135 or above to avoid cross contamination

   • Not serious Core (1 points)

     cleaning hermetically sealed containers of food or visible soil before opening

     lids of hermetic containers dirty with spills , grease and soils accumulations clean all hermetic containers in all areas to avoid cross contamination

   • Not serious Core (1 points)

     Light bulbs, light shields provided

     some lights broken at kitchen area must be replace or repair to proper condition

   • Serious Priority (3 points)

     Equipment and Utensils Multiuse Materials-safe

     using recycle containers and thank you bags as food containers must be use approved containers as food containers to avoid chemical contamination

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     all floors walls and ceiling in all areas including under equipment dirty with soils and grease accumulations must be clean and sanitize to avoid contamination lights shields dirty with dead pest and construction material must be clean to avoid cross contamination floors under equipment in all areas dirty with soils, grease spills and food debris must be clean to avoid cross contamination

   • Not serious Core (1 points)

     Water, Plumbing, and Waste Plumbing Systems-good repair

     mechanical dish washing drainage blocked - not working - must be replace or repair to avoid waste water inside kitchen area hand sink not working front area must be replace or repair to proper condition

   • Serious Priority (3 points)

     Outfitter-Food Temperatures (Cold).

     cooler units at service area and sushi area not maintain food temperature of 40 f or below must be replace or repair to maintain 40 F or below RI cooler sushi 58 F RI cooler service area 47 F

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     missing some date marking on food containers in all areas must be have date marks on all food containers in all areas

   • Serious Priority (3 points)

     Discard TCS if date marked exceeds temp & time

     discard potentially hazardous food items PIC must discard food containers that exceeds food temperatures in all areas

   • Not serious Core (1 points)

     Cooking equipment free of encrusted grease

     encrusted grease at cooking equipment must be clean and sanitize to avoid cross contamination

6. Dec 22, 2020 Routine Score 80
   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     floors behind equipment, walls and ceiling in all areas dirty with food debris, soils accumulations spills, mold and stagnant water must be clean to avoid cross contamination

   • Not serious Core (1 points)

     Food protected from cross contamination by storing the food in packages, covered containers, or

   • Not serious Core (1 points)

     First Aid

     missing a complete first aid kit on site must be have a complete first aid kit on site

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     sushi containers at 47 F must be discard and maintain at proper food temperature of 40 F or below

   • Not serious Priority Foundation (2 points)

     Food thermometers provided and accessible

     missing thermometers inside all cooler units must be have visible and working thermometers

   • Not serious Core (1 points)

     Cooking equipment free of encrusted grease

     fryers and cooking equipment with encrusted grease accumulations and soils deposits must be clean to avoid cross contamination

   • Not serious Priority Foundation (2 points)

     Sanitizing solutions, testing devices

     missing 3c sink setup sanitizing solutions missing sanitizer buckets in all areas must be setup sanitizer buckets at 100 ppm chlorine concentration must be setup 3c sink at 50 ppm chlorine concentration missing test strips to verified chemical concentrations must be have test strips to verified chemical concentrations must be have test strips to verified chemical concentration

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     missing some date marking inside cooler units

   • Not serious Core (1 points)

     Equipment in good repair and proper adjustment.

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     lights not wo

   • Not serious Core (1 points)

     Water, Plumbing, and Waste Plumbing Systems-good repair

   • Not serious Core (1 points)

     Clean vent syst:Intake/exhaust air ducts

     vent hood filters dirty with grease and soils deposits must be clean to avoid cross contamination

   • Serious Priority (3 points)

     Equipment and Utensils Cleaning-contamination

     hand sink faucets broken in different places must be repair to proper condition

7. Jun 18, 2020 Routine Score 81
   • Not serious Core (1 points)

     Equipment in good repair and proper adjustment.

     shelving inside cooler units rust and oxidize must be replace or repair to proper condition to avoid cross contamination

   • Serious Priority (3 points)

     Equipment and Utensils Cleaning-contamination

     food surfaces and cooler units dirty with food debris, mold and grease accumulations must be clean and sanitize to avoid cross contamination

   • Serious Priority (3 points)

     Equipment and Utensils Multiuse Materials-safe

     use raw food containers for cooked food inside cooler units must be use approved containers to avoid chemical and cross contamination

   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     10 ppm chlorine concentration on sanitizer bucket at kitchen pots cleaning area must be at : 100 ppm chlorine concentration at sanitizer buckets in all areas

   • Not serious Priority Foundation (2 points)

     Sanitizing solutions, testing devices

     missing sanitizer buckets must be have sanitizer buckets in all areas to avoid cross contamination 3c not setup during operational hours 3c sink must setup at: 50 ppm chlorine concentration during operational hours to disinfect utensils

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     floors behind equipment dirty with soils deposits and grease drippings must be clean to avoid contamination walls and ceiling dirty with dust and soils accumulations must be clean to avoid cross contamination

   • Serious Priority (3 points)

     Food protected cross contamination separating types of raw animal food storage, preparation, hol

     raw food containers mixed with cooked containers separate raw food containers from cooked food containers to avoid cross contamination

   • Serious Priority (3 points)

     Sanitization after Cleaning

     not sanitizing solutions on cooking areas PIC must be ensure employees sanitize food surfaces during operational hours to avoid cross contamination

8. Dec 24, 2019 Routine Score 91
   • Not serious Core (1 points)

     Equipment in good repair and proper adjustment.

     shelving inside cooler units rust and oxidize must be replace or repair to proper condition to avoid cross contamination some lights not working must be replace or repair to proper condition

   • Not serious Core (1 points)

     Water, Plumbing, and Waste Plumbing Systems-good repair

     water pipe broken with water leak at hand sink kitchen front area must be repair to proper condition to avoid stagnant water and contamination

   • Not serious Core (1 points)

     cleaning hermetically sealed containers of food or visible soil before opening

     dirty covered containers with spills and food debris inside cooler units PIC must be ensure that employees clean seal containers before use to avoid cross contamination

   • Not serious Core (1 points)

     Storing the food at least 15 cm (6 inches) above the floor

     food containers at floor level in different areas must be 6 inches out the floor level to avoid contamination

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     floors behind equipment cooking area dirty with soils, grease accumulations must be clean to avoid contamination walls and ceiling in all areas dirty with dust, soils and grease accumulations must be clean to avoid cross contamination

   • Not serious Priority Foundation (2 points)

     Sanitizing solutions, testing devices

     PIC must be ensure had sanitizer buckets at preparation times 100 ppm chlorine concentration at sanitizer buckets

   • Not serious Core (1 points)

     Outer openings:closing holes, gaps

     back exit door with gap between doors must be have proper weather strip to avoid pest harboring

   • Not serious Core (1 points)

     Ventilation hood-prevent grease dripping

9. Apr 30, 2019 Routine Score 86
   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     observed raw chicken store next and above potato

   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     0 ppm

   • Not serious Priority Foundation (2 points)

     Equipment & Utensils smooth easily cleanable

     no carbon board allow in the coolers

   • Not serious Priority Foundation (2 points)

     HACCP-Method for monitoring & controlling

     the pic doesnt know how to test for PH of the rice HACCP is required for the sushi

   • Not serious Core (1 points)

     Pest Control

     observed flies in prep area

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

   • Not serious Core (1 points)

     Food protected from cross contamination by storing the food in packages, covered containers, or

     provide cover for all food containers

   • Not serious Core (1 points)

     Nonfood-contact surfaces material

     no towel allow under the food containers,

10. Oct 4, 2018 Routine Score 83
    • Not serious Core (1 points)

      Floors/walls/ceiling/nonfood dirty

    • Not serious Core (1 points)

      Outer door: solid,selfclosing,tightfitting

    • Not serious Core (1 points)

      Food storage containers, identified with common name of food.

    • Serious Priority (3 points)

      Food protected cross contamination by preparing each type of food at different times or in separ

    • Serious Priority (3 points)

      Water & Plumbing in good repair- per code

    • Not serious Priority Foundation (2 points)

      Approved Food Contact Equip.

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

    • Serious Priority (3 points)

      Clean Sight and Touch

11. Mar 7, 2018 Routine Score 84
    • Not serious Priority Foundation (2 points)

      Individual, disposable towels

      No paper towels available at salad hand wash sink. Management indicated that dispenser broke and provided an electric hand drying. All hand wash sinks in a commercial kitchen should be stocked with soap, individual paper towels, and be accessible at all times.

    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

      Raw meat stored over ready to eat pie filling and other sauces in walk in cooler. Cooked crawfish (whole uncleaned) over other sauces in walk in cooler

    • Serious Priority (3 points)

      Clean Sight and Touch

      Ice machine shows signs of infection. Black flecks appear on interior chute. Signs of rust on interior compartment. Advise that machine be taken out of service, emptied, cleaned, sanitized, and air dried before being brought back into service

    • Not serious Priority Foundation (2 points)

      Date marking > 24 hrs,on site,temp 41F

      No date marking system observed for employee processed foods stored in walk in cooler.

    • Not serious Core (1 points)

      In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

      Knife for sushi stored in standing water. In-use utensils should be stored in water of at least 135°F, under running water of sufficient velocity to carry away particles, in food with the handle up and above the food, or on a clean surface or counter.

    • Serious Priority (3 points)

      Hands wash procedures-without soap

      Employee observed rinsing off hands in hand wash sink without using soap.

    • Not serious Core (1 points)

      Light bulbs, light shields provided

      Light bulb not functioning in walk in freezer. Light bulb not functioning under vent hood of main production area of kitchen.

    • Not serious Core (1 points)

      Nonfood-contact surfaces material

      Wooden shelving used to store food in vegetable walk in cooler. Other shelving worn and showing signs of rust.

12. Aug 9, 2017 Routine Score 80
    • Not serious Core (1 points)

      Food protected from cross contamination by storing the food in packages, covered containers, or

      IN COOLER, FOOD ITEMS MUST BE COVERED

    • Not serious Core (1 points)

      Thawing. under running water criteria

    • Not serious Core (1 points)

      Cloths in-use for wiping between uses stored

    • Not serious Core (1 points)

      Remove dead/trapped pests

      INSIDE LIGHT SHIELD

    • Not serious Core (1 points)

      Dirty nonfood contact surfaces

      CLEAN FAN IN KITCHEN TO BE FREE OF DUST

    • Serious Priority (3 points)

      Clean Sight and Touch

      CLEAN ICE GUARD AT ICE MACHINE

    • Serious Priority (3 points)

      Food products not maintained at 135øF or above

      FRIED FISH 109, 123 DEGREE F COS- REMADE

    • Not serious Priority Foundation (2 points)

      Date marking > 24 hrs,on site,temp 41F

      ALL FOOD IN COOLER

    • Not serious Priority Foundation (2 points)

      Thermometer calibrated to ensure accuracy

      CALIBRATE THERMOMETER TO ENSURE ACCURACY

    • Not serious Core (1 points)

      Trash can provided for papertowel waste

    • Serious Priority (3 points)

      Toxic items storage adjacent to food/utensils

      BLEACH NEXT TO SALT

    • Not serious Core (1 points)

      Keep utensils handles upright or protected

      SPOONS AT ICE CREAM MACHINE HAVE TO FACE THE SAME WAY TO ENSURE THAT NO CONTAMINATION OCCURS

13. Feb 8, 2017 Routine Score 80
    • Serious Priority (3 points)

      Toxic items labeling-non original container

      TWO UNLABELED CHEMICAL SPRAY BOTTLES

    • Not serious Core (1 points)

      Light bulbs, light shields provided

      REPLACE LIGHTING THAT HAS BURNED OUT IN THE FOOD PREPARATION AREA

    • Not serious Core (1 points)

      Eating food, chewing gum, drinking beverages, or using tobacco

      PERSONAL DRINK OBSERVED ON THE FOOD PREP SURFACE IN THE KITCHEN

    • Serious Priority (3 points)

      Water & Plumbing in good repair- per code

      LEAK OBSERVED IN THE MEN'S EMPLOYEE RESTROOM TOILET LEAK ALSO OBSERVED AT THE TWO COMPARMENT SINK IN THE FOOD PREPARATION AREA

    • Not serious Core (1 points)

      Cloths in-use for wiping between uses stored

      STORE SANITIZING WIPES (TOWELS) IN A SANITIZING BUCKET AFTER USE

    • Not serious Core (1 points)

      Preventing contamination from other sources. Miscellaneous sources of Contamination

      DO NOT STORE FOOD STORAGE CONTAINERS DIRECTLY ON TOP OF FOOD (FOOD STORAGE CONTAINERS STORED DIRECTLY ON TOP OF CRAWFISH)

    • Not serious Core (1 points)

      Dirty nonfood contact surfaces

      CLEAN FAN COVERS OF THE REACH IN COOLER

    • Serious Priority (3 points)

      Clean Sight and Touch

      CLEAN INTERIOR PANEL OF THE ICE MACHINE

    • Not serious Core (1 points)

      Floors/walls/ceiling/nonfood dirty

      REMOVE STANDING WATER IN THE PRODUCE COOLER

    • Not serious Core (1 points)

      Outer openings:closing holes, gaps

      PROVIDE A DOOR STRIP FOR THE BACK DOOR OF THE ESTABLISHMENT (VISIBLE LIGHT PRESENT)

    • Serious Priority (3 points)

      Food protected cross contamination by preparing each type of food at different times or in separ

      SEPARATE AND CLEAN SURFACES WHERE RAW MEATS AND PRODUCE ARE PREPARED OBSERVED THE SAME FOOD CONTACT SURFACE BEING USED TO PREPARE FRESH PRODUCE, AS WELL AS RAW BEEF OR CHICKEN

    • Not serious Core (1 points)

      Storing the food where it is not exposed to splash, dust, or other contamination

      COVER PEANUTS IN THE DRY STORAGE AREA