KINGDOM BUFFET

Violations (7)

• 03B-01-6CriticalRepeat

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cut cabbage (79F - Hot Holding)

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cut cabbage (79F - Hot Holding) Observed sitting on counter by wok station. Per operator, out of temperature for approximately 30 minutes. Operator returned product to cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  High Priority

• 08A-05-6CriticalRepeatCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over fully cooked chicken at reach in cooler on cook line. Raw shrimp over sauces at walk in cooler. Operator stored products properly.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over fully cooked chicken at reach in cooler on cook line. Raw shrimp over sauces at walk in cooler. Operator stored products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 03A-02-5CriticalRepeat

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced pork (52F - Cold Holding)

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced pork (52F - Cold Holding) Observed overstocked above fill line on pan at flip top cooler on cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator cut portion in half and placed in lower portion of cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  High Priority

• 08B-38-4RepeatCorrected on site

  Food stored on floor. Cooking oil and soy sauce stored on floor in kitchen.

  Basic - Food stored on floor. Cooking oil and soy sauce stored on floor in kitchen. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  Basic

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. ambient temperature: crispy chicken (124F - Cooling) at 12:21; cooling since 12:06 - 113F at 12:53 At current rate of cooling product will not reach 70F within 2 hours. Operator placed product in freezer to quick chill.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. ambient temperature: crispy chicken (124F - Cooling) at 12:21; cooling since 12:06 - 113F at 12:53 At current rate of cooling product will not reach 70F within 2 hours. Operator placed product in freezer to quick chill. **Corrective Action Taken**

  Intermediate

• 16-37-1

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

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

  Intermediate

• 08B-07-4

  Serving utensil not provided for each food item at self-service salad bar/buffet. Sushi station has approximately 12 different rolls with raw and cooked items and only two tongs.

  Intermediate - Serving utensil not provided for each food item at self-service salad bar/buffet. Sushi station has approximately 12 different rolls with raw and cooked items and only two tongs.

  Intermediate