King’s Super Buffet

Basic – Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed chlorine 0 Ppm.

Basic – Equipment in poor repair. Observed gaskets on victory reach in cooler torn.

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup behind compressor in walk-in freezer.

High Priority – Raw animal food stored over or with unwashed produce. Observed at sushi station raw salmon over ginger root operator placed salmon on lower shelf. Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon over RTE Krab in walk-in cooler. Operator placed salmon on lower shelf n Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean spouts (55F – Cold Holding ) in flip top cooler sitting in a pan on top of shredded cabbage,per operator held less than one hour. Operator placed bean spouts in walk-in cooler to quickly chill.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mussels (108-110F – Hot Holding) held in double pan. per operator held less than one hour. Operator voluntary removed brought out new pan of mussels rechecked temperature 174F Corrected On-Site

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate – No soap provided at handwash sink.located next to three compartment sink. Operator provided Corrected On-Site

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no running hot water at hand washing sink next to three compartment sink. Operator turned on hot water. Corrected On-Site