King Buffet

Year by year

Inspections

1. May 20, 2026 Routine · 2 core
   • Not serious Core Corrected on site

     THERMOMETERS - FUNCTIONALITY - EASILY READABLE

     The thermometer in the Prep Table cooler was no longer easily readable.

     Correction: A new thermometer was placed in the Prep Table cooler during the inspection.

     Code 4-204.112 (D)

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     The tote used to store thingzum (pork dumplings) in the walk-in freezer is not ANSI/NSF or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

2. Apr 28, 2025 Routine · 1 priority foundation, 2 core
   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have a procedure that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Boxes of packaged chicken were stored on top of sheet pans in the walk-in cooler and were not 6" off the floor.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The walk-in cooler floor is damaged at the entrance, under the door, and is no longer cleanable.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

3. Jun 7, 2024 Re-inspection · No items found

   No violations cited.

4. May 13, 2024 Routine · 3 priority, 5 priority foundation, 2 core, 1 repeat
   • Serious Priority

     COOLING - 6-HOUR COOLING PARAMETER

     General Tso Chicken in the walk-in cooler was observed at 47.5F and has not cooled within 6 hours.

     Correction: Food was discarded during the inspection.

     Code 3-501.14 (A)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Cut bell peppers in the Prep Table were observed cold held at 49.6°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Foods were moved into the Walk-in Cooler.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine sanitizer in the dishwasher is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Use a bay in the 2 compartment sink to sanitize dishware. Provide training to employees on proper use and concentration of sanitizer and repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     PERSON IN CHARGE - COOLING METHODS

     The Person in Charge (PIC) is not monitoring the proper methods for rapidly cooling food. This is regarding the General Tso Chicken that began cooling on 5/12 and was observed at 47.5F on 5/13 during the inspection.

     Correction: The person in charge shall ensure proper methods for the rapid cooling of food and that routine monitoring of food temperatures is conducted during the cooling process.

     Code 2-103.11 (H)

   • Not serious Priority Foundation

     PERSON IN CHARGE - HOT AND COLD HOLDING

     The Person in Charge (PIC) is not monitoring food temperatures during cold holding. This is regarding the cut bell peppers in the Prep Table that were observed at 49.6F.

     Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

     Code 2-103.11 (I)

   • Not serious Priority Foundation

     WAREWASHING MACHINES - AUTOMATIC DISPENSING OF DETERGENT AND SANITIZERS

     The warewashing machine is not dispensing sanitizer automatically.

     Correction: Repair or replace the warewashing machine. Warewashing machines shall automatically dispense detergents and sanitizers.

     Code 4-204.117 (A)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     The Prep Table is not sufficient in capacity to hold foods at temperatures below 41F. The integrated thermometer displayed that the cooler temperature was 38F; however, foods were observed above 41F.

     Correction: Call for service of the Prep Table. Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Priority Foundation

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Phase 1 dishwasher sanitizer was poured from the pail into another chemical bottle which was observed unlabeled.

     Correction: Label working containers of chemicals with the common name of the chemical.

     Code 7-102.11

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Meats were observed stored in dish tubs in the walk-in cooler. These containers are not ANSI/NSF certified or approved by the department to be used as food storage containers..

     Correction: Unapproved containers shall not be used to store food.

     Code 4-205.11

   • Not serious Core Repeat

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     Honey mustard sauce was observed being stored in a coffee can in the Prep Table.

     Correction: Discard single-use and single service articles after initial use.

     Code 4-502.13 (A)

5. May 17, 2023 Routine · 1 priority foundation, 6 core, 2 repeat
   • Not serious Priority Foundation

     WHERE TO WASH

     Employee observed washing hands in an unapproved sink.

     Correction: Employees shall wash their hands in a designated handwash sink. Handwashing is prohibited in food preparation, warewashing and mop sinks.

     Code 2-301.15

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Foods in the walk-in freezer were observed unwrapped and uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Containers of dry ingredients and sauces at the wok cook line, and container of dry ingredients (sesame, sugar) at the counter behind the wok cook line, are not labeled with the common name of the food.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     FOOD PREPARATION SINK

     Provide an air gap at the first bay of the 3 compartment food prep sink.

     Correction: A food preparation sink shall be provided for significant food preparation or in instances where food preparation is occurring below the flood level rim of a sink compartment such as thawing or vegetable washing.

     Code 4-301.16

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Many grey food bins were observed cracked and broken.

     Correction: Remove broken food containers. Replace with new food grade containers.

     Code 4-501.11 (A)

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     Coffee containers and other containers that formerly held commercially prepared foods were observed being reused for food storage.

     Correction: Discard single-use and single service articles after initial use.

     Code 4-502.13 (A)

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

     The exterior back door is not tight-fitting. Repair the weather strip at the bottom of the door.

     Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

     Code 6-202.15 (A) (3)