Royal Buffet
Last inspected: Oct 3, 2024
86
Score
Going back to 2024, Royal Buffet has six inspections in the public record. Royal Buffet was last inspected on Oct 3, 2024. A low risk tier reflects an inspection that turned up minimal issues.
The trend has been moving in the right direction: six violations last time, two this time.
When inspectors have written things up, approved thawing methods used has been the most frequent reason, cited two times.
The city-wide average is 88, putting Royal Buffet squarely in typical territory. The full picture is one of consistent compliance.
6
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Oct 3, 2024
Re-Inspection
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
Food thawed using improper method
(corrected on site)
Inspector notes: Reduced oxygen packaged crab meat labeled "KEEP FROZEN" was observed thawing with the package in-tact. Crab meat observed to between at 41 degrees Fahrenheit. Person in charge voluntarily disposed of food at the time of inspection.
3-501.13
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the hood ventilation system has an accumulation of grease. Per PIC, cleaning is scheduled for Monday 10/7/24.
4-602.13
86
Aug 20, 2024
Re-Inspection
1 major violation.
View 1 violation
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by an accumulation of rodent droppings in the kitchen area. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. The establishment is recommended to keep pest control visits to 1x weekly due to amount of rodent activity. Pest control reports to be sent to inspector after every visit. All food/non-food contact surfaces and the physical facilities must be cleaned and sanitized before and after closing. Establishment to create cleaning schedule/logs to ensure proper cleaning procedures are taking place daily.
6-501.111
90
Aug 5, 2024
Environmental Complaint
1 major violation. 2 minor violations.
View 3 violations
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by an accumulation of rodent droppings throughout the facility. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. The establishment is recommended to increase pest control visits to 1x weekly due to amount of rodent activity. All pest control reports to be sent inspector after every visit. Pest control recommended to do full evaluation of facilities and rodent activity (documenting possible entry ways, kill/catch, other recommendations to resolve rodent activity). All food/non-food contact surfaces and the physical facilities must be cleaned and sanitized before and after closing. Pest control visit recommended before next inspection.
6-501.111
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the front bar area, is not tight-fitting (hole observed in door sweep). Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Physical facilities not cleaned at required frequency
Inspector notes: The floors under the cookline has an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean and prevent possible food sources for rodents.
6-501.12
82
Jul 1, 2024
Environmental Complaint
No violations found.
100
Apr 22, 2024
Routine
1 minor violation.
View 1 violation
Equipment not in good repair or proper adjustment
Inspector notes: The sliding door cooler was observed to be in poor repair (ambient temperature of 54 degrees Fahrenheit). Per PIC, unit is pending repairs.
4-501.11
95
Apr 15, 2024
Routine
2 critical violations. 6 major violations. 9 minor violations. 8 corrected on site.
View 17 violations
Medicines stored or used improperly
(corrected on site)
Inspector notes: Employees' medicines were not stored to prevent the contamination of food, equipment, or utensils (stored in sliding door cooler).
7-207.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as raw eggs) were observed stored above ready-to-eat foods (such as potatoes) in the walk-in refrigerator. Other raw meat were stored above ready to eat foods in the reach-in coolers throughout the establishment. All foods relocated to proper shelves at the time of inspection. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Food thawed using improper method
(corrected on site)
Inspector notes: Vacuum packaged clams labeled "KEEP FROZEN" were observed to be thawing in the walk-in cooler with the package intact. Commercially manufactured vacuum packaged seafood must be removed from the package before thawing.
3-501.13
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Gloves and a paint scaper was observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: The following was observed: 1) Shellstock tags are not maintained for 90 days. 2) Shellstock tags not maintained in chronological order from last date of sale 3) Shellstock tags did not have the last date of sale Shellstock tags or labels are required to be maintained for 90 calendar days from the date the container is emptied. All tags must be labeled with the last date of sale and kept in chronological order from that date.
3-203.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer, ice machine, knives) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. All items broken down to be washed, rinsed, and sanitized. Ice voluntarily disposed of by person in charge.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Various items throughout the refrigeration units were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Working containers of toxic materials not identified
Inspector notes: Working containers (spray bottle) used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following was observed of non-food contact surfaces: 1) The side of the refrigeration units observed with an accumulation of grease 2) The hood ventilation system observed with an accumulation of grease 3) The racks in the walk-in cooler observed with an accumulation of food debris Non-food contact surfaces shall be cleaned as often as necessary.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors under the wok line area has an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Food properly labeled; original container
(corrected on site)
Inspector notes: Employees' clothing or other personal belongings were observed stored in the dry food storage area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-305.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Baked fish was observed held at 128 degrees Fahrenheit in the buffet line. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Fish was reheated to over 165 degrees Fahrenheit.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various food items were observed held at 45-55 degrees Fahrenheit in the sliding door cooler and prep unit in the kitchen. All foods kept in the units over night were voluntarily disposed of at the time of inspection. Most foods were prepped under 2 hours prior to inspection and relocated to the walk-in cooler. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.
3-501.16(A)
Food storage containers not labeled with contents
Inspector notes: Working containers of dry ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
In-use utensils stored improperly between uses
Inspector notes: The following was observed of improper utensil storage: 1) Knives stored in-between prep unit 2) Containers being used as scoops in food
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: The sliding door pepsi cooler and the prep unit closest to the walk-in cooler were observed in poor repair. The pepsi cooler was observed maintaining an ambient temperature of 54 degrees Fahrenheit. The prep unit was observed maintaining an ambient temperature of 48 degrees Fahrenheit. All units taken out of service until they can be replaced/repaired/serviced.
4-501.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the bar area and of the prep units are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
26
Frequently Asked Questions
When was Royal Buffet last inspected?
The most recent health inspection at Royal Buffet on file is from Oct 3, 2024. The public record contains six inspections in total.
What is the most common violation at Royal Buffet?
Across the inspection record, approved thawing methods used has been cited two times, more than any other issue at Royal Buffet.
How does Royal Buffet compare to other restaurants in Cranston?
Royal Buffet most recently scored 86 out of 100, which is about the same as the Cranston average of 88.
Has Royal Buffet's inspection record improved over time?
Yes. Recent inspections at Royal Buffet have turned up fewer violations than earlier ones, with the latest finding around two violations compared to about six previously.
What does a low risk rating mean?
A low risk rating at Royal Buffet means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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