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Licensee
Name:
CRAZY BUFFET
License Number:
SEA6012903
Rank:
Seating
License Expiration Date:
12/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
2030 PALM BEACH LAKES BLVD WEST PALM BEACH, FL 33409
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
02/27/2017
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
6
4
7
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom in the back **Warning**
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.mgr. discarded **Corrected On-Site** **Repeat Violation** **Warning**
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 **Warning**
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food.employee at sushi station put on gloves without washing hands.Explained and corrected **Corrected On-Site** **Warning**
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For fresh salmon. Operator received fax letter from supplier **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cut cantaloupe 50-43,cut honeydew 53-52clams 54-42 ,shrimps 50-42,hard boiled eggs 59-50, cut tomatoes 56, baby octopus 53, clams 55,bean sprouts 55, noodles 51,imitation crab meat 55
At self serve station. As per mgr. less than 2 hours. Explained time as public health control and emailed form
hard boiled eggs 49cooked shrimps 49,ribs 45-44,noodles 46, shrimps 46, fried chicken 44, in walk in cooler as per mgr. less than 4 hours. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Fried chicken, 99,salmon 111,crab cake 125,imitation crab meat in shell 115,chicken wings 120,fish 109, at self serve station. As per mgr. less than 2 hours. Explained time as public health control and emailed. **Warning**
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.several items placed on the side of self serve station are not under sneeze guard **Warning**
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. On self serve station advertising crab cake and using imitation crab. Employee changed the wording Krab **Corrected On-Site** **Warning**
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.time marked for sushi and sushi rice no plan emailed one. Operator found form filled out in September 2016 **Corrected On-Site** **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
