CROWN CHINESE BUFFET
Nf International


Address: 7325 Niagara Falls Boulevard, Niagara Falls, NY 14304

CROWN CHINESE BUFFET (Health Operation# 662956) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is July 21, 2009.

Business Overview

NYS Health Operation ID 662956
Operation Name CROWN CHINESE BUFFET/Inactive
Food Service Description Food Service Establishment - Restaurant
Facility Address 7325 Niagara Falls Boulevard
Niagara Falls
NY 14304
Municipality NIAGARA FALLS
County NIAGARA
Permitted Corporation Name NF INTERNATIONAL
Permitted Operator Name HSUCHI SUEN
Local Health Department Niagara County
NYSDOH Gazetteer 310200

Inspection Results

Date: 2009-07-21 Type: Re-Inspection Violations: 5 critical, 13 noncritical
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.
Item 1B (Critical): Water/ice: unsafe, unapproved sources, cross connections
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Item 14A: Insects, rodents present
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Comments: 5a + 5e- at time of inspection, reach in cooler on line ambient air temped at 53dF. Temped phfs and found chicken at 57dF out more than 2 hours voluntarily discarded. Found beef at 97dF was put there 20 minutes ago from fryer. allowed to put back min walk in and corrected 1b- no back flow operator on power wash hose between sink and work tables. 5c- chicken wings in large bowl out at room temperature at time of inspection found to be 57dF. Out less than 2 hrs per cook and allowed to put back in cooler and corrected 12c- pipe under dish machine is still leaking 12d- no covered garbage can in lady's restroom 15a- walk in freezer floor is not smooth and easily cleanable and ice build up 6a- at time of inspection, found 4 chicken wings on line that temped at 97dF. Out < 2 hrs per cook allowed to reheat wings to 165dF and corrected 15a- floor in dry storage is not smooth and easily cleanable 12d- toilet is leaking, also employees need to press button in toilet tank in order to flush. self closing device is not working, holes in wall in and near employee restroom. 10b- rusty surfaces found below various prep tables in kitchen 11b + c- no sanitizing bucket available to store wipeclothes and sanitize food contact surfaces 14a- cockroaches found in kitchen 14a- mice droppings found in dry storage 15b- hood over fryer has heavy grease buildup 12c- sink faucet leaks at handwash sink. And faucet at 3 bay sink also leaks 15a- walk in cooler floor is not smooth and easily cleanable
Date: 2009-07-01 Type: Inspection Violations: 8 critical, 21 noncritical
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.
Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 1B (Critical): Water/ice: unsafe, unapproved sources, cross connections
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 8F: Improper thawing procedures used
Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Item 14A: Insects, rodents present
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Comments: 1B: Inspector could not find a backflow preventer on the powerwash hose located betweeen the sink and the work table. 2C: Inspector found raw shell eggs stored over produce and ready-to-eat foods in walk-in cooler. Food prep worker moved eggs to bottom shelf. 2E: Accurate food testing thermometer (0oF-220oF) could not be found by inspector on the premises to monitor food cooking, hot & cold holding, cooling and reheating processes. 3C: Inspector could not locate gloves for washing and handling of fruit and salad ingredients on the premises. 5A & E: Inspector found at time of inspection that the line cooler, near the woks, was reading an ambient air temp of 64oF. Using the inspector's calibrated thermometer the following foods were temped: Cut-up chicken, approx. 2 lbs., 65oF; sliced raw beef, approx. 2 lbs., 57oF; raw shrimp, approx. 2 lbs., 63oF; 2 doz. shell eggs 67oF; and approx. 2 lbs. raw squid, 60oF. These foods were voluntarily discarded by food prep worker. The repairman is to be called and the cooler is not to be used for any potentially hazardous foods until repairs are completed on it. 5C: Approx. 2 dozen cooked egg rolls were brought from the cooler approx. 1/2 to 1 hours before inspectors arrived and were kept stored at room temperature. Inspectors temped wilth a calibrated thermometer and found them to be 64oF. Inspector allowed the egg rolls to be returned to the cooler to be brought back down to 45oF or less. 6A: At time of inspection this inspector used a calibrated food testing thermometer and found chicken balls on the hot hold line at 130oF and egg rolls at 119oF. They were determined to be out less than 2 hours, per the owner, and were reheated to 165oF and reheld at >140oF. 8A: Green onions, fried noodles and duck sauce on buffet lines are not covered. Produce ie: cantaloupe, are stored on floor behind front counter. Food was found stored on floor of walk-in freezer. 8F: Crab meat is improperly thawin
Date: 2008-06-26 Type: Re-Inspection Violations: 0 critical, 1 noncritical
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin

Office Location

Street Address 7325 NIAGARA FALLS BOULEVARD
City NIAGARA FALLS
State NY
Zip 14304

Services in the same location

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DRAGON CHINESE BUFFET Dragon Chinese Buffet, Inc. 7325 Niagara Falls Boulevard, Niagara Falls, NY 14304 2008-06-04
Dragon Chinese Buffet of Niagara Yong Sheng Zeng 7325 Niagara Falls Boulevard, Niagara Falls, NY 14304 2008-01-18

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Competitor

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Dataset Information

Data Provider New York State Department of Health (NYSDOH)
Jurisdiction New York State

This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).