KING BUFFET health score and inspection history

Cease thawing TCS food at room temperature. 3-501.13 Thaw TCS food: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave.//Raw Shrimp thawing at room temp. in three compartment sink.

Protect outer openings from the entry of pests by using properly designed and installed screening, air curtains to control flying insects, or other effective means when doors or windows are open.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.//Clean ventilation hood filters.// 6-303.11(B) Provide at least 20 foot candles of light at 30 inches above the floor in areas used for handwashing, ware washing (where employee safety is not a factor), equipment & utensil storage, and in toilet rooms .//Provide more light in men and women restroom.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.//Clean underneath counter top prep tables and exteriors of cooking equipment in kitchen.

4-501.16(A) Cease the washing of hands in 3-compartment sink.

Provide enough equipment to maintain all cold-held TCS food at 41 F or below.//Repair or Replace defective RI Cooler in kitchen.//Ambient air temp. in cooler at 55 F.//All TCS foods removed to another cooler to maintain a temperature at 41 F. or below.

3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation. //Cooked Chicken, Ribs and Shrimp stored in RI and WI coolers without a date mark.//COS- Manager stated that all food items were cooked on Sunday.// 3-501.17(A) (If food has been frozen--per guidance from FDA) Properly date mark all TCS food prepared in-house with: date prepared; date frozen; date removed for thawing; date to discard—not to exceed 7 days total (exclude days that the product was froze

Keep dumpster doors and lids closed.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.//Clean exterior of all rice cookers to remove dried rice residue.

Locate insect control devices so that food, equipment, utensils, linens, unwrapped single service/single use articles are not contaminated.//Remove Fly Sticky Paper throughout food prep area.

Protect outer openings from the entry of pests by using properly designed and installed screening, air curtains to control flying insects, or other effective means when doors or windows are open.//Keep back entrance door closed.

Store food wrapped, in packages or in covered containers to prevent contamination.//Place lid on sugar container stored underneath prep table in kitchen.//Cover all food items stored in WI cooler.