CROWN FRIED CHICKEN

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license. Operator Paid at time of inspection . Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw fish over unwashed potatoes and lemons in cooler. Operator removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over multiple ready to eat items in cooler. Operator removed Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In employee bathroom

Basic - Floor soiled/has accumulation of debris. Under cooking equipment

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave

Basic - Standing water in bottom of reach-in-cooler.

High Priority - Nonfood-grade bags used in direct contact with food. Meat wrapped up in plastic non food grade Walmart bag.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Lic. Expired 4/1/25

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish above dough sheets in reach in freezer.

High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs above uncut cabbage in reach in freezer.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 2 days ago not date marked.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Oxtails prepared 2 days ago not date marked.

Marked exit/path to marked exit blocked. For reporting purposes only. Back exit door blocked by pieces of wood across and diagonal.

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. owner paid. Corrected On-Site - From follow-up inspection 2024-09-18: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Sink at entrance to kitchen. Manager added soap. Corrected On-Site - From follow-up inspection 2024-09-18: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Sweet potatoes in kitchen. Manager placed them on shelf. Corrected On-Site - From follow-up inspection 2024-09-18: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork chops (112F - Hot Holding). Less than 4 hours. - From follow-up inspection 2024-02-21: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. White Reach in in kitchen - From follow-up inspection 2024-02-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Turkey wings and other items from 3 days ago. Repeat Violation - From follow-up inspection 2023-10-19: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezer near back door - From follow-up inspection 2023-10-19: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing.over microwave - From follow-up inspection 2023-10-19: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in refrigerator and fryer - From follow-up inspection 2023-10-19: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Behind and between equipment - From follow-up inspection 2023-10-19: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Oil in kitchen - From follow-up inspection 2023-10-19: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. - From follow-up inspection 2023-10-19: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Table in kitchen - From follow-up inspection 2023-10-19: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.fryer sides and top Repeat Violation - From follow-up inspection 2023-10-19: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. In reach in freezer. Manager threw out Corrective Action Taken Repeat Violation - From follow-up inspection 2023-10-19: Time Extended

• From initial inspection : Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 15lb - From follow-up inspection 2023-10-19: Time Extended

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. Provided operator with form. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with form.Form must be filled out by each individual employee and kept on file in facility. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark on anything in reach in cooler 3 days per operator.

Basic - Floor tiles missing and/or in disrepair. Floor in clean pan storage room disrepair.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Toasters old food debris.

Basic - Ripped/worn tin foil used as shelf cover. Bottom of table on cook line.

Basic - Stored food not covered. All food in reach in cooler and reach in freezer uncovered. Repeat Violation

Basic - Unnecessary items/unused equipment on the premises. Broken 2 door reach in cooler in kitchen.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation Admin Complaint

Basic - Cardboard used to line food-contact shelves. Inside reach in freezer.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers.

Basic - Stored food not covered. Chicken, greens, noodles, pork chops all uncovered in reach in cooler.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Basic - Bathroom door left open other than during cleaning or maintenance. Bathroom in kitchen. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Both reach in coolers.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0ppm retested at 50ppm Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Greens left out in kitchen overnight per operator 81°F Provided operator with Improper cooling handout.

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel in fried chicken pan.

High Priority - Nonfood-grade bags used in direct contact with food. Meat in freezer in plastic shopping bag.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Greens left out overnight per operator .81°F.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in restroom and sink in kitchen. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Gasket torn and ice build up in stand up reach in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters grease.

Basic - Working containers of food removed from original container not identified by common name. Cooked rice and noodles no date mark.