King’s Super Buffet

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.n Warning

Basic – Food stored on floor

At dry storage containers of oil stored on floor. Warning

Basic – No handwashing sign provided at a hand sink used by food employees- at handwash sink by sushi station- operator provided. Warning

Basic – Objectionable odors in bathroom or other areas of the establishment

Objectionable odor in kitchen area. Warning

Basic – Stored food not covered

At walk in cooler multiple food items left uncovered

n Warning

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours

At prep counter by cookline- Cooked chicken wings 94-117F at 2:00 to 73-78 at 4:00( cooling since 1:00)- food left to cool on prep counter- at current rate of cooling food did not reach 70F within 2 hours see stop sale. Warning

High Priority – Dented/rusted cans present. See stop sale

At dry storage areas-2 cans of baby corn, one can of oyster sauce and one can of peaches.n Warning

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

At dinning room area- employee cleared table handling dirty utensils then proceeded to handle clean utensils without washing their hands- educated operator- employee washed hands. Warning

High Priority – Food stored in ice used for drinks-See stop sale

At kitchen ice machines observed employee drinks inside ice- operator discarded ice- see stop sale. Warning

High Priority – Nonfood-grade bags used in direct contact with food

At walk in freezer – non food grade thank you/ to-go bags used to store cooked pork- operator removed. Warning

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 wontons- operator moved fish to lower shelf. Corrected On-Site Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

At walk in cooler raw chicken over cooked noodles- operator moved chicken to lower shelf. Warning

High Priority – Stop Sale issued due to adulteration of food product

nFood stored in ice used for drinks-See stop sale

At kitchen ice machines observed employee drinks inside ice- operator discarded ice- see stop sale. Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

nCooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours

At prep counter by cookline- Cooked chicken wings 94-117F at 2:00 to 73-78 at 4:00( cooling since 1:00)- food left to cool on prep counter- at current rate of cooling food did not reach 70F within 2 hours see stop sale

nTime/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

At walk in cooler- krab salad 45-56F- cold holding, imitation crab 45-46F- cold holding, ham 45-46F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale

nAt sushi station tall reach in cooler- krab sticks 45-52F- cold holding, seaweed 45-53F- cold holding, squid salad 47-53F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale

nAt glass reach in cooler- cooked chicken 45-47F- cold holding, spring roll 45-47F- cold holding, krab skewers 45-47F- cold holding- food not prepared or portioned today- food out of temperature overnight see stop sale. Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

At walk in cooler- krab salad 45-56F- cold holding, imitation crab 45-46F- cold holding, ham 45-46F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale

nAt sushi station tall reach in cooler- krab sticks 45-52F- cold holding, seaweed 45-53F- cold holding, squid salad 47-53F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale

nAt glass reach in cooler- cooked chicken 45-47F- cold holding, spring roll 45-47F- cold holding, krab skewers 45-47F- cold holding- food not prepared or portioned today- food out of temperature overnight see stop sale. nnAt prep counter- Raw chicken 48-61F- cold holding – food not prepared or portioned today- food left out on counter for 1.5 hours- operator moved to walk in freezer to quick chill

nAt reach in cooler by cookline- raw chicken 48-50F- cold holding, beef 48-56F- cold holding- food not prepared or portioned today- food out of temperature for 3.5 hours- operator placed ice on food to quick chill

nCorrective Action Taken Corrective Action Taken Warning

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. See stop sale

No time mark for foods at cold and hot buffet – operator time marked for remaining 45 minutes. Corrected On-Site Warning

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

At reach in cooler by cookline- baby corn 45-47F at 2:00 to 47F at 4:00( cooling since 1:00)- at current rate of cooling food will not reach to 41F within remaining hour- operator placed ice on food to quick chill. Corrective Action Taken Warning

Intermediate – Handwash sink used for purposes other than handwashing

Handwash sink at cookline with metal scrub inside- operator removed. Warning