KING'S SUPER BUFFET

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left through back door and upon return engaged in food preparation without washing their hands- educated operator- employee washed their hands. Corrective Action Taken 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. Employee handled dirty dishes than proceeded to handle clean dishes without washing their hands - educated operator- employee washed their hands. Corrective Action Taken Warning

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. At dining room server station- employee handled soiled dishes then proceeded to wash their hands for 3-5 seconds before handling clean utensils and dishes- educated operator- employee washed hands properly. Corrective Action Taken Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At kitchen area- employee touched their face then engaged in food preparation- without washing their hands- educated operator- employee washed hands properly. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw beef not stored over cooked crab. At reach in cooler by cookline- raw chicken stored over dump,kings- operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw chicken stored over raw shrimp- operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. At flip top cooler approximately 1 cracked egg in cooler- see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass reach in cooler- spring rolls 48F fried chicken 45F crab balls 44F- cold holding imitation crab mix 52F- cold holding - food not prepared or portioned today- food out of temperature for 2.5 hours- operator placed in walk in freezer to quick chill. At reach in Cooler at sushi station- seaweed 50F - cold holding- food not prepared or portioned today - food out of temperature for 3 hours- operator moved to walk in cooler to quick chill. 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. At walk in cooler- Cooked rice 74F- hot holding- food double container in warmer- food out of temperature for 1.5 hours- operator reheated to 165F. In cooking box at cookline- Cooked ribs 107F- hot holding - food out of temperature for 45 minutes- operator placed in walk in Cooler to quick chill. Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles stored over food and clean utensils at cookline.- operator removed. Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top,cooler by cookline - baby corn 47F at 1:40 to 50F at 2:35 to 43F at 2:35( cooling since12:30)- at current rate of cooling food will not reach to 41F within remaining time - operator placed in reach in freezer to quick chill. Corrective Action Taken Warning

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

Intermediate - Spray bottle containing toxic substance not labeled. At storage area- purple chemical spray bottle - operator labeled. Corrected On-Site Warning

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At kitchen/ cookline/ prep area- approximately 10 sticky tape traps with approximately 70 dead small flying insects- operator removed. Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner. At two compartment sink- imitation Krab defrosting in standing water - operator placed under running water. Corrective Action Taken Warning

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 prepared and placed in cooler at 7:00pm prior day. Item did not reach 41F within 6 hours. See stop sale. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. 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 prepared and placed in cooler at 7:00pm prior day. Item did not reach 41F within 6 hours. See stop sale. Warning

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. At kitchen, Dishwasher (Chlorine 0ppm), advised operator to set up 3 compartment sink to wash, rinse sanitize all dishes and wares until the dish machine is repaired. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, Raw fish stored over cooked chicken. Raw shell eggs stored over jello. Raw beef stored over sauces. Advised operator of proper storage. Operator stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cookline make table, Raw chicken stored over clams. Advised operator of proper storage. Operator stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. At kitchen on shelf near dish area, 2 live roaches. Admin Complaint

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes then proceeded to prepare drinks without washing hands. Advised operator of proper handwashing. Employee washed hands. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen glass door reach in cooler, cooked chicken (45F - Cold Holding); cooked shrimp (45F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler over night. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen glass door reach in cooler, cooked chicken (45F - Cold Holding); cooked shrimp (45F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler over night. See stop sale. At cookline flip top cooler, raw chicken (47F - Cold Holding); raw beef (51F - Cold Holding); baby corn (51F - Cold Holding); cooked shrimp (46F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 1 hour prior to. Advised operator of proper cold holding parameters. Operator place items into cooler to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. At kitchen, hand sink used for other purposes as evident by stainless steel scrubber inside sink. Operator removed. Corrected On-Site Warning

Intermediate - Records/documents for required employee training appear to be falsified. Each employee training documents has been visibly altered/falsified with date changes. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen, 2 ice machines with mold like substance in interior. Warning

Basic - Dead roaches on premises. At kitchen on shelf 3 dead roaches and at cook line, 1 dead roach. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout kitchen, opened employee beverages stored on prep tables. Warning

Basic - Food stored on floor. At kitchen walk in freezer, bins of raw steak stored on floor. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed produce-Corn stored over washed cut cabbage. Advised operator of proper storage. Operator stored correctly. Corrected On-Site Warning

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 to chlorine 100ppm to manually sanitize dishes. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face/mouth/nose and then handled clean equipment, clean utensils and pans of food for customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee(s) touched garbage can/visibly soiled wiping cloth/broom and dust pan/soiled dishes and then handled clean and sanitized dishes/utensils/equipment and pans of food for customers without washing hands. Operator discussed with employee(s) who then washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Live, small flying insects found. Approximately 3 live, small flying insects in kitchen flying around cook line landing on electrical equipment. Advised Operator to eliminate live, small flying insects. Admin Complaint

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; sheet tray of raw fish stored over sheet tray of cooked dumplings. Operator moved raw fish below cooked dumplings. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw chicken stored over ready to eat miso paste. Operator moved raw chicken to walk-in cooler. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw chicken stored over raw pork. Operator moved raw chicken to lower shelf. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Double glass door reach in cooler; cooked mussels (47F - Cold Holding). Operator stated not prepared or portioned today, held in cooler 1 hour, moved to walk-in cooler. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Glass cleaner stored on oven at cook line. Operator removed. Corrected On-Site Repeat Violation Admin Complaint

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator added chlorine to 100ppm. Corrected On-Site Warning

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Operator added chlorine to 100ppm. Corrected On-Site Warning

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 primed machine, retested at 0ppm, advised Operator to manually sanitize dishes in triple sink until machine is repaired and sanitizing properly. Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and then handled clean utensils to prepare food for customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched mop/mop bucket/broom/dust pan/visibly soiled wiping cloth and then handled clean utensils and equipment to prepare food for customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site 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; sheet tray of raw fish stored over ready to eat cooked wontons. Operator moved raw fish. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw fish stored over bread. Operator moved raw fish. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk-in freezer; portioned container of raw chicken stored over raw shrimp. Operator moved raw chicken. Corrected On-Site 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 (TPHC) has no time marking. All temperature control for safety food items on buffet, no time marking. Operator stated held less than 2 hours, applied appropriate time marking. Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. At dry storage area; rubber cement stored over flour. Operator removed. Corrected On-Site Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to 200ppm. Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; cooked chicken (95F - Cooling 2:10pm/90F - Cooling 3:10pm). Operator stated chicken cooling for less than 1 hour, stored in full deep container wrapped in plastic, at this rate will not reach 70F within 2 hours, Operator uncovered, split into smaller containers and moved to freezer to facilitate faster cooling. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink used to store sanitizer bucket. Operator removed. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sushi station hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler; cooked pork, no date mark. Operator stated pork cooked two days prior, applied date mark. Corrected On-Site Repeat Violation Admin Complaint

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. 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. 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 - 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 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. 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. At 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. At 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. At 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. At 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. At 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. At 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. Corrective 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

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