King Buffet

Chicken was cooling in the kitchen in a deep, plastic container. The chicken was transferred to a sheet pan to facilitate rapid cooling. All cooling food items must be placed in shallow pans to facilitate rapid cooling from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.

Cardboard is being used as a liner to catch grease. Unapproved lines must not be used in the kitchen.

The shelving, bulk containers and equipment are unclean with dust, food debris and grease. The shelving, bulk containers and equipment must be cleaned more often to prevent the accumulation of dust, food debris and grease.

The floors, walls and ceiling in the kitchen are unclean with grease and food debris. The kitchen must be cleaned more often to prevent accumulation of grease and food debris.

Shell eggs were stored on the same shelf as cream cheese and raw meats were stored over sauces in the walk in cooler. The shell eggs were moved to the shelf below the ready to eat food items and the sauces were moved to a shelf above the raw meats. All ready to eat food items must be stored above unwashed produce and raw animal proteins.

Several dish racks were stored on the floor in the kitchen. All equipment must be stored at least 6 inches above the floor.

Cardboard is being used as a liner to catch grease. Unapproved lines must not be used in the kitchen.

The shelving, bulk containers and equipment are unclean with dust, food debris and grease. The shelving must be cleaned more often to prevent the buildup of dust, food debris and grease.

The floors, walls and ceiling in the kitchen are unclean with grease and food debris. The kitchen must be cleaned more often to prevent accumulation of grease and food debris.

Employees were not wearing hair restraints while working with food. All employees working with food must wear proper hair restraints.

Wet, in use wiping cloths were stored on the counter. All wet, in use wiping cloths must be stored in proper strength sanitizer water.

The screen door does not tightly close causing a gap. The door must be kept closed of the screen door does not tightly close.

Multiple dish racks were stored on the floor in the kitchen. Dish racks must be kept at least 6 inches above the floor.

Multiple plastic containers were broken and in disrepair. The damaged plastic containers must be discarded. New containers must be food grade and clear or white. Sterilite containers are not approved.

Cardboard was used as a liner to catch grease. Unapproved liners must not be used in the kitchen.

The shelving, bulk containers and equipment are unclean with dust, food debris and grease. The surfaces must be cleaned more often to prevent the build up of dust, food debris and grease.

The floors, walls and ceiling in the kitchen are unclean with grease and food debris. The kitchen must be cleaned more often to prevent accumulation of grease and food debris.

Observed sushi on cold hold self serve buffet at 65F. Explained to staff that while sushi may be cooked, it is still required to be held at or below 41F internal temperature. Staff disposed sushi.

Observed significant rusting on interior of ice machine ice bin. Need to empty, clean and properly reseal, or replace ice bin, to provide clean and sanitized surfaces. Staff assigned while onsite.

Observed accumulations of frozen liquids and or debris collecting in bottoms of reach in and chest freezers, and in reach in prep top coolers. Clean interiors of food storage units at a frequency to prevent accumulations. Complete by 11-26-23.

Observed facility dumpster without a proper drain plug. Replace drain plug by 11/26/23

Observed accumulations of grease, oils and debris under cook line, prep line, and dish line./ Clean floor at a frequency to prevent accumulations. Observed grease and/or dust accumulations on wall fan and restroom vent fan. Clean to remove accumulations by 11/26/23.