King's Super Buffet

Intermediate - - From initial inspection : 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/ Per operator, current and only food manager Aifa Yang at another establishment in west palm. **Repeat Violation** **Warning** - From follow-up inspection 2024-11-15: Observed same **Time Extended**

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Ice on walk in door and shelves. **Warning** - From follow-up inspection 2024-11-15: Observed same **Time Extended**

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Salad bar; lettuce (64F - Cold Holding). Observed food under no temperature control, prior to being cut an hour ago. Operator intends to list on Time/temperature control document. Operator replaced food item. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) 2 door meat cooler; fried chicken (44F - Cold Holding). Food not portioned or prepared today. Per operator in unit Less than 4hrs. Observed unit left open. Operator moved food to walk in for quick chill. 2) **Repeat Violation** **Admin Complaint**

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 to use triple sink to clean dishes manually. **Warning**

High Priority - Dented/rusted cans present. 1 dented banana pudding can. See stop sale. **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot food buffet; Stuffed crab head (100F - Hot Holding). Operator took off the buffet line, made to reheat to 165F for hot holding. **Warning**

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/ Per operator, current and only food manager Aifa Yang at another establishment in west palm. **Repeat Violation** **Warning**

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator using time/temperature control for sushi and sashimi at sushi bar. Could not locate the document. Emailed copy to owner **Corrective Action Taken** **Warning**

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. In second triple sink area on shelving rack, unlabeled spray bottle with clear substance. **Warning**

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop in back area by triple sink area, inside dirty container **Warning**

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. Dishwasher (Chlorine 0ppm) **Repeat Violation** **Warning**

Basic - Ice buildup in walk-in freezer. Ice on walk in door and shelves. **Warning**

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door has a gap at the threshold that opens to the outside **Warning** - From follow-up inspection 2024-07-24: **Time Extended**

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2024-07-24: **Time Extended**

Certified Food Manager Identification

Employee Health Policies Present

Procedures for Responding to Vomiting/Diarrheal Events

Proper Eating, Tasting, Drinking, or Tobacco Use

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Food Received at Proper Temperature

Potentially Hazardous Food Held at Proper Temperature

Required Records Available; Shellstock Tags/Labels

Toilet Rooms Maintained

Wiping Cloths Properly Used and Stored

Equipment, Food and Non-Food Contact Surfaces Approved

Approved Thawing Methods Used

Non-Food Contact Surfaces Clean

Food Contact Surfaces Clean and Sanitized

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed (58F - bean spouts (52F - Cold Holding) on hibachi station stored on top of ice in shallow pans. Per operator held less than 1 hour . Employee replaced item. Rechecked bean spouts 42F cut honeydew (54-58F - Cold Holding) cut cantaloupe (54F-61F - Cold ) in shallow pans on top of the ice per operator held less than 3 hours. Employee replaced items honeydew 42F cantaloupe 43F **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-02-21: At time of callback inspection Observed (50F - bean spouts 52F - Cold Holding) on hibachi station cut honeydew (43F - Cold Holding) cut cantaloupe (43F - Cold Holding) Recommended to operator he should put items on TPHC. **Admin Complaint**

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed torn gaskets on flip top cooler on cook line Observed torn gasket on victory reach in cooler **Repeat Violation** **Warning** - From follow-up inspection 2024-02-21: **Time Extended**

High Priority - Container of medicine improperly stored. Observed prescription medications on cook line shelf. **Warning**

High Priority - Dented/rusted cans present. See stop sale. Observed 2 cans of pizza sauce dented. **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon over sliced baguettes in victory reach in cooler. Employee placed salmon on lower shelf. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed (58F - bean spouts (52F - Cold Holding) on hibachi station stored on top of ice in shallow pans. Per operator held less than 1 hour . Employee replaced item. Rechecked bean spouts 42F cut honeydew (54-58F - Cold Holding) cut cantaloupe (54F-61F - Cold ) in shallow pans on top of the ice per operator held less than 3 hours. Employee replaced items honeydew 42F cantaloupe 43F **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - Handwash sink used for purposes other than handwashing. Observed steal wool pad stored in hand washing sink on cook line **Warning**

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/ **Warning**

Basic - Food stored on floor. Observed pineapple stored on walk in floor. Observed soy sauce stored on floor in kitchen **Warning**

Basic - Time/temperature control for safety food thawed in an improper manner. Observed egg rolls 38F sitting outside at room temperature on cook line. Employee placed in reach in cooler **Corrected On-Site** **Warning**

Basic - Plumbing system in disrepair. Observed water leaking from hand washing sink pipe in dishwasher area. **Warning**

Basic - Open dumpster lid. **Warning**

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with sauce in walk in cooler . **Warning**

Basic - Equipment in poor repair. Observed torn gaskets on flip top cooler on cook line Observed torn gasket on victory reach in cooler **Repeat Violation** **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open plastic water bottle on cook line. **Warning**

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on walk-in freezer condenser unit and on walk-in floor. **Repeat Violation** **Warning**

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets on victory reach in cooler torn. - From follow-up inspection 2023-11-06: **Time Extended**

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup behind compressor in walk-in freezer. - From follow-up inspection 2023-11-06: **Time Extended**

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 **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**

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

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

Hands Clean and Properly Washed

Certified Food Manager Identification

Food Received at Proper Temperature

Food Obtained from Approved Sources

Proper Hot and Cold Holding Temperatures

Food Contact Surfaces Clean and Sanitized

Approved Thawing Methods Used

Personal Cleanliness

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) At right fliptop bean sprouts (49F - Cold Holding). Container held above chill line. Per employee in line 2.5 hrs. Manager moved to bottom cooler to rechill. 2) At HIBACHI - garlic in oil (78F - Cold Holding); butter (78F - Cold Holding). Per manager prepared at buffet open 11:30am. Manager added to Time as Public Health Control and placed time marks to 3:30pm. **Corrective Action Taken** **Corrective Action Taken**

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Two and half flats raw shell eggs at cookline at ambient air temperature 81F. Per manager brought out at 11:30am when buffet opens. Manager added time mark to 3:30pm and placed under time control. **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, tray of frozen chicken on top of cases of fish. Employee moved chicken to separate shelf. **Corrected On-Site**

High Priority - Dented/rusted cans present. See stop sale. 1 dented #10 can fruit salad on can rack.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin provided to operator to be posted. **Corrective Action Taken**

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Bulletin provided to operator. **Corrective Action Taken**

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottles at dish pit. Employee labeled bottles. **Corrected On-Site**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup inside both ice machine bins.

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards on dry rack heavily grooved. **Repeat Violation**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack hanging on shelf by can rack. Manager removed back pack. **Corrected On-Site** **Repeat Violation**

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cleaver between fliptop units at cook line. Employee removed to be washed. **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container of utensils in clean standing water at hibachi bar. Employee moved container onto hottest part of griddle to heat above 135F and hold. **Corrective Action Taken**

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen mussels thawing in standing water at back prep table. Employee moved mussels to walk in. **Corrected On-Site**