KING'S SUPER BUFFET

Violations (16)

• 14-86-1CriticalCorrected on site

  Non-food grade paper/paper towel used as liner for food container. At sushi station low boy, non food grade paper towels used as liner for raw fish. Operator removed.

  High Priority - Non-food grade paper/paper towel used as liner for food container. At sushi station low boy, non food grade paper towels used as liner for raw fish. Operator removed. **Corrected On-Site**

  High Priority

• 08A-02-6CriticalCorrected on site

  Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer, Raw fish stored over cheese not all commercially packaged. Advised operator of proper storage. Operator stored correctly.

  High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer, Raw fish stored over cheese not all commercially packaged. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site**

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. At cook line flip,one low boy, Raw chicken stored over potstickers. Advised operator of proper storage. Operator stored correctly. At walk in cooler, Raw shrimp stored over cooked fish. Raw shell eggs stored over krab salad. Raw chicken stored over mussels Operator stored correctly.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line flip,one low boy, Raw chicken stored over potstickers. Advised operator of proper storage. Operator stored correctly. At walk in cooler, Raw shrimp stored over cooked fish. Raw shell eggs stored over krab salad. Raw chicken stored over mussels Operator stored correctly. **Corrected On-Site**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked noodles (45F - Cooling) Operator stated item held in cooler from previous day exceeding 6 hours. See stop sale.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked noodles (45F - Cooling) Operator stated item held in cooler from previous day exceeding 6 hours. See stop sale.

  High Priority

• 41-10-4CriticalCorrected on site

  Toxic substance/chemical improperly stored. At cook line flip top cooler, bottle of glass cleaner stored over prep table. Operator removed.

  High Priority - Toxic substance/chemical improperly stored. At cook line flip top cooler, bottle of glass cleaner stored over prep table. Operator removed. **Corrected On-Site**

  High Priority

• 03D-02-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked noodles (45F - Cooling) Operator stated item held in cooler from previous day exceeding 6 hours. See stop sale.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked noodles (45F - Cooling) Operator stated item held in cooler from previous day exceeding 6 hours. See stop sale.

  High Priority

• 22-41-4CriticalCorrected on site

  Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine chlorine sanitizer 0ppm. Advised operator to set up three compartment sink to wash, rinse, sanitize all dishes until Dishmachine is repaired. Dishmachine repaired during inspection.

  High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine chlorine sanitizer 0ppm. Advised operator to set up three compartment sink to wash, rinse, sanitize all dishes until Dishmachine is repaired. Dishmachine repaired during inspection. **Corrected On-Site**

  High Priority

• 31B-02-4Corrected on site

  No paper towels or mechanical hand drying device provided at handwash sink. At kitchen cook line hand sink, no paper tier,s at designated hand sink. Operator provided paper towels.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen cook line hand sink, no paper tier,s at designated hand sink. Operator provided paper towels. **Corrected On-Site**

  Intermediate

• 22-20-5

  Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At dry storage, ice machine with mold like substance.

  Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At dry storage, ice machine with mold like substance.

  Basic

• 53B-11-4Repeat

  Records/documents for required employee training appear to be falsified. Some employee training appear to be falsified.

  Intermediate - Records/documents for required employee training appear to be falsified. Some employee training appear to be falsified. **Repeat Violation** **Admin Complaint**

  Intermediate

• 12B-07-4Corrected on site

  Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, several open bottles of water stored on prep table. Operator removed.

  Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, several open bottles of water stored on prep table. Operator removed. **Corrected On-Site**

  Basic

• 08B-38-4Corrected on site

  Food stored on floor. At walk in freezer, bin of beef stored on floor. Operator moved item to shelf.

  Basic - Food stored on floor. At walk in freezer, bin of beef stored on floor. Operator moved item to shelf. **Corrected On-Site**

  Basic

• 35B-09-4

  Screen in door torn/in poor repair. At kitchen 2 exit doors screen torn.

  Basic - Screen in door torn/in poor repair. At kitchen 2 exit doors screen torn.

  Basic

• 08B-12-5Corrected on site

  Stored food not covered. At walk in freezer, several food items stored uncovered. Operator covered all food items.

  Basic - Stored food not covered. At walk in freezer, several food items stored uncovered. Operator covered all food items. **Corrected On-Site**

  Basic

• 06-01-5RepeatCorrected on site

  Time/temperature control for safety food thawed in an improper manner. At kitchen, shrimp thawing in standing water. Operator removed.

  Basic - Time/temperature control for safety food thawed in an improper manner. At kitchen, shrimp thawing in standing water. Operator removed. **Corrected On-Site** **Repeat Violation**

  Basic

• 08B-17-4Corrected on site

  Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, Unwashed produce stored over cooked fish/chicken. Advised operator of proper storage. Operator stored correctly.

  Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, Unwashed produce stored over cooked fish/chicken. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site**

  Basic