CRAZY CAFE
3883 US HIGHWAY 301 SOUTH
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/18/2025
High Priority
4
Intermediate
7
Basic
12
Total
23
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. **Repeat Violation**
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in bag of sugar and rice. **Repeat Violation**
- 51-11-4:Basic - Carbon dioxide tanks not adequately secured.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls not inverted next to soda machine.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on cigarette box on dry storage shelf, employee removed at time of inspection. **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Sauce on floor. **Repeat Violation**
- 10-08-5:Basic - Ice scoop handle in contact with ice. In ice bin at soda machine. **Repeat Violation**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine.
- 25-05-4:Basic - Single-service articles improperly stored. To go boxes on floor near restroom.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables throughout kitchen. **Repeat Violation**
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee cutting cucumbers put on gloves without washing hands.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting cucumbers with bare hands.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and shrimp over cooked rice in walk in cooler. **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 51 F, chicken 51 F sitting high up in prep cooler, employee placed in bottom of reach in cooler. **Corrective Action Taken** **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Utensils in handwash sink next to mop sink. Employee removed at time of inspection. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice bath in handwash sink near soda machine. **Repeat Violation**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink next to mop sink.
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink next to mop sink temp 75 F, employee turned back on hot water temped 92 F. **Corrected On-Site**
Food safety inspection conducted on 2/18/2025 revealed 23 total violations (4 high priority, 7 intermediate, 12 basic).
Inspection on 7/11/2024
High Priority
4
Intermediate
3
Basic
10
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Portion cup in pepper, operator removed at time of inspection. **Corrected On-Site**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cookline.
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Tape on reach in cooler gaskets at sushi bar.
- 08B-38-4:Basic - Food stored on floor. Sauce on floor.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Ice scoop handle in ice at soda machine, operator removed at time of inspection. **Corrected On-Site**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table. Operator removed at time of inspection. **Corrected On-Site**
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler at sushi bar.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables throughout kitchen. Operator removed at time of inspection **Corrected On-Site**
- 46-04-4:Exit door locked. For reporting purposes only. Back door blocked with boxes.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Crab in garbage bag in walk in cooler, operator removed at time of inspection. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cut lettuce and raw shell eggs over sauce in walk in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp 47 F, in reach in cooler on cook line. Operator placed items to the bottom of the cooler. **Corrective Action Taken**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on rice held on time. Operator states the rice has been out for 2 hours.
- 11-27-4: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. Sent to operator at time of inspection. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cookline.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Strainer in hand wash sink, employee removed at time of inspection. **Corrected On-Site**
Food safety inspection conducted on 7/11/2024 revealed 18 total violations (4 high priority, 3 intermediate, 10 basic).