Kings Bbq & Catering

Basic – No Heimlich maneuver/choking sign posted.n Observed lack of a choking poster. One was emailed.

Basic – Wood food-contact surface not properly sealed.n Observed osb/wafer board inside the unit, not sealed.

High Priority – Nonfood-grade hose conveying potable water.n Observed: a garden hose at the commissary. A food grade hose is required to add water to the potable water tank.

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.n Observed: lack of a plan. One was emailed.

Intermediate – Hot water at three-compartment sink does not reach 100 degrees Fahrenheit.n Observed: water available at 85F.

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.n Observed: lack of test strips. Some have been ordered thru Amazon. Corrective Action Taken

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.n Observed: no food safety certificates, no reporting forms available for review.

Intermediate – No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.n Observed lack of sanitizer. Chlorine was brought on board. Corrected On-Site