Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
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
07/08/2020
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
4
5
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 - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Personal drink with no lid stored on prep table next to the kitchen entrance. Operator discarded drink. **Corrected On-Site** **Repeat Violation**
Basic - Walk-in cooler shelves soiled with encrusted food debris in all the establishment's walk in coolers. **Corrected On-Site** **Repeat Violation**
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.
Dishwasher (Chlorine 0ppm); Operator primed Dishwasher (Chlorine 100ppm) **Corrected On-Site** **Repeat Violation** **Admin Complaint**
High Priority - Raw animal food stored over ready-to-eat food.
Non commercially packaged raw salmon stored above a container of mayonnaise in walk in cooler. Operator stored properly. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Conch (47°F - Cold Holding); imitation crab (49°F - Cold Holding) per operator products held approximately two hours in walk in cooler #1. Operator moved products to walk in cooler #2. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food hot
held at less than 135 degrees Fahrenheit or above.
Chicken wings (122°F - Hot Holding) per operator product held less than four hours in the hot holding line in the buffet area. Operator reheated product to 187°F.
**Corrected On-Site** **Repeat Violation** **Admin Complaint**
Intermediate - Handwash sink used for purposes other than handwashing. Water hose plugged in the hand washing sink pipe next to the three compartment sink. Operator removed. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the sushi bar area. Operator provided paper towels. **Corrected On-Site**
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Sushi rice, and cold items held using TPHC at the buffet line and no written plan. Form was printed, filled and signed by operator. **Corrected On-Site**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Several containers of cooked chicken not date marked. Per operator products held more than 24 hours in walk in cooler. Operator date marked products. **Corrected On-Site**
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.
