King's Kitchen & Cocktails

Year by year

Inspections

1. Oct 28, 2025 Re-inspection · 1 priority, 1 priority foundation, 1 core, 3 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     -Mac and cheese on prep counter observed to be cold held at 60°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Mac and cheese was out for less than 1 hour, the dish was placed in the freezer to rapid chill.

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

   • Not serious Priority Foundation Repeat

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for mac and cheese, pasta, and rice dishes in the cooler and prep counter. Foods were observed to be covered, and stacked on top of each other.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Core Repeat

     SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

     Single-use or single-service articles are being stored on the floor in front of the kitchen.

     Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.

     Code 4-903.12

2. Oct 23, 2025 Routine · 2 priority, 1 priority foundation, 1 core, 2 repeat
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     -Mac and cheese on prep counter observed to be cold held at 60°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Mac and cheese was out for less than 1 hour, the dish was placed in the freezer to rapid chill.

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

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided on prep sink.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation Repeat

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for mac and cheese, pasta, and rice dishes in the cooler and prep counter. Foods were observed to be covered, and stacked on top of each other.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Core Repeat

     SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

     Single-use or single-service articles are being stored on the floor in front of the kitchen.

     Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.

     Code 4-903.12

3. Jan 29, 2025 Follow Up · No items found

   No violations cited.

4. Jan 17, 2025 Routine · 1 priority, 2 priority foundation, 1 core
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw eggs are on a shelf above ready-to-eat sausage in the berg cooler..

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Action Taken: The cooler was reorganized during inspection.

     Code 3-302.11 (A) (1)

   • Not serious Priority Foundation Corrected on site

     THAWING

     Fish is being improperly thawed at room temperature in the food prep sink.

     Correction: Adjust procedures or methods to properly thaw foods. Action Taken: Cold running water to thaw the fish was turned on during the inspection.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for mac n cheese in the Mainstreet Equipment cooler. The mac n cheese was in a deep pan and the lid was placed on it while cooler.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

     Single-use or single-service articles are being stored on the floor in the bar storage area.

     Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.

     Code 4-903.12

5. Oct 20, 2023 Routine · 2 core
   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     1. Homestyle table top deep fryer is not ANSI certified or approved by the department. 2. Homestyle dorm fridge is not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service. Small fridge is holding temperatures and is okay to use (as long as it is functioning at 41 or below) until commerical grade cooler is obtained.

     Code 4-205.11

   • Not serious Core

     REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

     1. The toliet room handwashing sinks are not caulked to the wall. 2. Floor vent missing near cashier area in kitchen.

     Correction: Maintain the physical facilities so they are in good repair at all times. Replace missing floor vent and caulk around toliet room sinks.

     Code 6-501.11

6. Aug 23, 2023 Pre-inspection Follow Up · No items found

   No violations cited.

7. Aug 15, 2023 Pre-inspection · 1 priority, 2 priority foundation, 3 core
   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     1. The prep sink is equipped with an air break rather than an air gap. 2. The threaded mop sink is not equipped with a backflow prevention device.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink in kitchen or in toliet rooms.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying in kitchen or in toliet rooms.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     1. The wall left of the stove has chipping and peeling paint. 2. The area around the mop sink is exposed wood and painted dry wall which are not moisture resistant. Additionally, the top of the curbed mop sink and wall juncture needs to be caulked/sealed. 3. Several wall and/ or floor space around plumbing lines in kitchen have missing covers or exposed areas and are not smooth and easily cleanable. 4. Areas around all sinks (warewashing, prep sink, hand sink in kitchen, and both hand sinks in the toliet rooms) are not caulked or sealed.

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11

   • Not serious Core

     FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

     Floor and wall juncture at: 1. the entrance to the kitchen from hallway has gaps larger than one thirty-second inch. 2. the area in front of the mop sink is not installed.

     Correction: Provide base coving.

     Code 6-201.13 (A)

   • Not serious Core

     INTENSITY - LIGHTING

     The light intensity in the in the dishwashing area is less than 50 foot candles (33 foot candles). Lighting intensity in mop area is less than 20 foot candles.

     Correction: Provide the correct lighting intensity in all work and storage areas.

     Code 6-303.11