KING'S SUPER BUFFET

High Priority - Presence of insects, rodents, or other pests. Observed 3 dead insects by the back doors next walk-in #2 and #1

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked shrimp in walk-in cooler #2 raw shell eggs over cooked mushrooms in reach in cooler at sushi station Raw pork sausage over cooked ham and sauces in glass door cooler at cook line Raw calamari over cooked chicken and raw fish on top of cooked ribs in walk-in cooler #1 Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 15 rodent droppings in the dry storage room under the shelves near dining room; Operator cleaned and sanitized area Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (46F - Cold Holding); noodles (46F - Cold Holding); beef (46F - Cold Holding);in walk-in cooler #2 As per operator walk-in cooler was frozen in the morning and turned up the cooler's temperature. As per operator food out of temperature for less than 2 hours; Operator placed food on ice and turn down the thermostat; Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shrimp (114-147F - Hot Holding) wings (107F - Hot Holding); fish (104F - Hot Holding); sweet and sour chicken (109F - Hot Holding); chicken skewers (102F - Hot Holding); pizza (99F - Hot Holding); plantains (100F - Hot Holding); fries (103F - Hot Holding); at hot buffet; as per operator food reheated previously in the kitchen and brought out on the buffet at 10:45; food out of temperature for less than four hours; food overstocked; food containers too shallow and steam unable to reach food line. Operator removed food and replaced with newly reheated foods Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food container with seasoning stuck with thick accumulation of grease and food debris

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

Basic - Bowl used to dispense peanuts at cook line - operator removed; Corrected On-Site Repeat Violation

Basic - Equipment in poor repair- chest freezer at cook line ;

Basic - Floor soiled/has accumulation of heavy grease under all cooking equipment in the kitchen. Repeat Violation

Basic - Food stored in a location that is exposed to splash/dust. Cut onions and cooked noodles stored under the condenser lines in walk-in cooler Operator removed food and stored properly Corrected On-Site

Basic - Food stored on floor- bucket of seasoning on the floor at cook line Plastic tubs of chicken, mussels and ribs on the floor in walk-in freezer; Operator stored properly Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Water heater next to three compartment sink has heavy stuck on accumulation of grease and food debris Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.- glass door cooler at cook line

Basic - Stored food not covered- plastic tubs of chicken, ribs and fish stored uncovered in walk-in freezer; Operator covered Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and mold like growth in dry food storage area

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. Dishwasher (Chlorine 0ppm). operator set up Triple Sink (Chlorine 100ppm).

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly on garbage can in kitchen. One live fly at cooling rack by back door of kitchen. Operator killed. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cut zucchini in walk in cooler. Operator stored properly. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. One live roach on shelf in front of cook line. Operator killed. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (49F - Cold Holding) on food prep table. Chef states product out for 20 minutes. No one actively handling product. Operator moved to cooler. noodles (60F - Cold Holding) on shelf behind cook line. Operator states product removed from walk in for orders 20 min ago. Operator moved to cooler. shrimp (54F - Cold Holding) in top reach in cooler. Chef states shrimp removed from walk in 10 min prior. Product over stacked above rim line. Operator moved to cooler. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wings (108F - Hot Holding) in buffet. Product over stacked above rim line. Operator states chicken cooked an hour ago and placed in unit. Chicken removed from buffet and operated prepared new ones.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven unclean. Can opener blade unclean. Interior of ice machine unclean. Cutting board on cook line stained. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food in flour container in dry storage. Operator removed. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Dead roaches on premises. One dead behind ice machine. One dead by back door of kitchen. Two dead under stove on cook line. Three dead behind reach in coolers on cook line. Operator removed. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Freezer chest in kitchen in disrepair.

Basic - Exterior door has a gap at the threshold that opens to the outside. Holes located in back door of kitchen. Repeat Violation

Basic - Floor soiled/has accumulation of debris throughout kitchen. Unclean flooring Under kitchen equipment/under reach in coolers/under cook line/in walk in freezer. Repeat Violation

Basic - Food stored on floor. Container of raw chicken on floor in kitchen. Soy sauce buckets on floor by back door of kitchen. Raw meat on floor of walk in freezer.

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Garbage and debris outside back door of establishment with excessive flies. Operator cleaned. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloths under tray storing plastic cups at wait station. Operator removed. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit in glass reach in cooler on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Unclean exterior to soy sauce buckets and flour containers in dry storage. Water heater next to three compartment sink contains excessive food build up. All Shelving on cook line unclean. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Sugar bottle not labeled at wait station. Operator labeled. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta 49-55 cooling overnight, dumplings 46 cooling overnight

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked chicken 107 at 11:53 as per manager cooling 1 hour, second temperature 89 at 1:30 pm

High Priority - Dented/rusted cans present. See stop sale. Severely dented can of Hunts tomato ketchup 7 lb 2 oz

High Priority - Roach activity present as evidenced by live roaches found. 1 live on chest freezer at hibachi station.manager killed. 14 live in box of white plastic trash bags. box on bottom shelf of prep table at hibachi and sushi station. Manager killed some and removed the box from the establishment Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked chicken 107 at 11:53 as per manager cooling 1 hour, second temperature 89 at 1:30 pm ( heated not cooled 135 to 70 f within 2 hours. ) Pasta 49-55 cooling overnight, dumplings 46 cooling overnight

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. second container of raw chicken 50, third container of raw chicken 60 ( container was removed from cooler to cook chicken) raw beef 53, mussels 42-46 ( stored right next to sliding glass door in upright cooler ) tilapia 45-47 ( as per chef he removed the container to cook fish ) , Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Water bucket stored in hand sink at server station. Dumping ice in another server station hand sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In employee restroom

Intermediate - No soap provided at handwash sink. Employee restroom

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sushi fish in sushi bar refrigerator.

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom

Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom

Basic - Dead roaches on premises. 1 dead on floor by hot buffet station in dining room. Manager cleaned. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Soda can stored with cut broccoli. Manager removed the can. Broccoli will be cooked. Corrective Action Taken

Basic - Exterior door has a gap at the threshold that opens to the outside. Both doors.

Basic - Floor soiled/has accumulation of debris. Throughout under the equipments

Basic - Floor tiles missing and/or in disrepair. In the kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves and fan guards, hand sink paper towel dispenser on cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. Squid thawing at room temperature on three compartment sink drain board. Temperature 33-34. Explained.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapples stored over cut ham in walk in cooler. Manager rearranged. Corrected On-Site

Basic - Water draining onto floor surface. From walk in cooler evaporator.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 20+ small flying insects hovering near dry storage area. Operator killed. Observed 2 small flying insects hovering around dish machine area. Operator killed. Observed 1 small flying insect hovering in dining room area. Operator killed. Observed 1 small flying insect in hibachi bar area hovering. Operator killed. Observed 1 small flying insect hovering near entrance to kitchen where ice machine is. Operator killed. Corrected On-Site Admin Complaint

High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish stored above unwashed east of lettuce. Operator reversed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over ready-to-eat fish and seaweed salad in sashimi cooler at sushi bar. Operator reversed. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored behind raw beef in flip top cooler. Operator reversed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a scouring pad stored in hand-wash sink at sushi station. Operator removed. Corrected On-Site

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. Dishwasher (Chlorine 0ppm) Operator called for service and got repairman out to fix dish machine at time of inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12.01.2021. Warning

High Priority - Roach activity present as evidenced by live roaches found. Observed 3 live roaches crawling on lids in dry storage area above where spices are kept. Operator killed roaches and clean and sanitized lids, floors, and walls at time of inspection. Observed 1 live roach on floor in front of dry storage area. Operator killed and cleaned and sanitized area. Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Raw chicken in walk-in cooler made previous day not date marked. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee water bottle on a rack that holds clean dishes. Operator removed. Corrected On-Site Warning

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly sticky tape over rice cooker. Operator moved. Corrected On-Site Warning

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop was stored on top of ice machine. Operator put ice scoop in designated area. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed grill spatualas in metal container water temping at 76°F. Operator put metal container on grill. Corrective Action Taken Warning

Basic - Stored food not covered. Observed cornstarch, salt, and sugar uncovered in dry storage area. Operator covered. Corrected On-Site Warning