CROWN AND BULL
319 MAIN ST 5733
Overall Food Safety Rating
★★★☆☆ (3.3/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 3/25/2025
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 51-15-4:Basic - - From initial inspection : Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. - From follow-up inspection 2025-01-13: **Time Extended** - From follow-up inspection 2025-03-25: Counted 215 at time of inspection **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed operator is cryovacing cooked short ribs. Operator will remove from bag and decide if they want to proceed with Haccp approval. If ziplock back are used and no vacuum seal is used, no haccp is needed. Observed frozen fish cryovac. Observed raw meat cryovac. - From follow-up inspection 2025-01-13: **Time Extended** - From follow-up inspection 2025-03-25: Observed steak, chicken, and short ribs in reduced oxygen packaging that were held for longer than 48 hours. See stop sale. Operator is to stop using reduced oxygen packaging and holding for longer than 48 hours until their HACCP plan is approved. HACCP plan has been received. **Time Extended**
Food safety inspection conducted on 3/25/2025 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 1/13/2025
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-15-4:Basic - - From initial inspection : Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. - From follow-up inspection 2025-01-13: **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed operator is cryovacing cooked short ribs. Operator will remove from bag and decide if they want to proceed with Haccp approval. If ziplock back are used and no vacuum seal is used, no haccp is needed. Observed frozen fish cryovac. Observed raw meat cryovac. - From follow-up inspection 2025-01-13: **Time Extended**
Food safety inspection conducted on 1/13/2025 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 11/12/2024
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. One employee.
- 51-15-4:Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
- 01C-02-4:Intermediate - Establishment not maintaining mussel tags for 90 days. Tags not marked. Tags not in order.
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed operator is cryovacing cooked short ribs. Operator will remove from bag and decide if they want to proceed with Haccp approval. If ziplock back are used and no vacuum seal is used, no haccp is needed. Observed frozen fish cryovac. Observed raw meat cryovac.
Food safety inspection conducted on 11/12/2024 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 5/17/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 5/17/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 5/14/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint - From follow-up inspection 2024-05-14: Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce 56F cold hold, cut tomatoes 45F cold hold, ham 47F cold hold, cheese 46F cold hold, cooked beef 45F cold hold, butter 46F cold hold. Operator iced down all foods in unit. All food is placed in unit when the restaurant opens at 10:30am. The food comes from the walk in cooler where temperatures are within safe parameterss **Admin Complaint*. **Admin Complaint **Corrective Action Taken** Admin Complaint - From follow-up inspection 2024-05-14: Cooked beef 51F cold hold, butter 46F cold hold, shredded. Here's 50F cold hold See Stop Salr Admin Complaint
Food safety inspection conducted on 5/14/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 5/13/2024
High Priority
3
Intermediate
1
Basic
1
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce 56F cold hold, cut tomatoes 45F cold hold, ham 47F cold hold, cheese 46F cold hold, cooked beef 45F cold hold, butter 46F cold hold. Operator iced down all foods in unit. All food is placed in unit when the restaurant opens at 10:30am. The food comes from the walk in cooler where temperatures are within safe parameterss **Admin Complaint*. **Admin Complaint **Corrective Action Taken** Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle of chemical stored next to a squeeze bottle of oil. Operator moved chemical. Corrected On-Site Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Soiled pans stored in hand wash sink as you enter the kitchen. Employee moved soiled pans from hand wash sink Corrected On-Site Warning
Food safety inspection conducted on 5/13/2024 revealed 5 total violations (3 high priority, 1 intermediate, 1 basic).
Inspection on 9/7/2023
High Priority
1
Intermediate
0
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 29-17-4:Basic - Waste line missing at soda gun holster. Soda guns missing waste line on both outside and inside bar
- 14-06-4:Basic - Wood food-contact surface not properly sealed. Shelved in upstairs dry storage particle board in disrepair not sealed.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spray bottle containing water not labeled in upstairs kitchen. Operator labeled spray bottle. Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 59F cold hold, second temp at 10:45am 43F cooling, raw ground beef 50F cold hold, second temperature at 10:45am 43F cooling, Sliced tomatoes 49F cold hold, second temperature at 10:45am 43F cooling. Raw beef 49F cold hold, second temperature 43F cooling. Unit was filled with food less than 4 hours ago, food was placed in walk in cooler to cool. Sliced ham 45F cold hold, second temperature at 10:45am 41F cold hold, sliced beef 45F cold hold, second temperature at 10:45am 41F cold hold. Corrected On-Site
Food safety inspection conducted on 9/7/2023 revealed 5 total violations (1 high priority, 0 intermediate, 4 basic).