King’s Chef Buffet
501 N Maguire #J
Warrensburg, MO 64093
(660) 747-0880
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Date: 8/18/2020
Reason for Inspection: Routine
Score: 89
Priority Violations: 1
3-501.16A2 Several ready-to-eat potentially hazardous foods in stand up refrigeration units had a temperature in the low to mid 50’s. One door of refrigerator was found cracked open as well. Staff was notified and shut door/kept doors shut to bring temperatures back down. Food temperatures were checked later in inspection and found to be within range. Suggested turning down refrigeration units in order to keep foods within temp. CORRECTED
Core Violations: 1
6-202.15A Exterior door has visible light in bottom left corner. Could provide entry to establishment for pests. This violation has been noted in previous inspection.
COMMENTS:
Temperature Log: Refrigeration Units – raw chicken 39°F whole zucchini 35°F kabobs 38°F coconut shrimp 36°F Buffet (Cold) – sliced cantaloupe 40°F cottage cheese 37°F Buffet (Hot) – fries 145°F Cream cheese rolls with chicken 135°F egg drop soup 146°F Cold Hold (Prep Line) – sliced zucchini 35°F sliced jalepenos 41°F cooked diced chicken 41°F Reach In – raw chicken 39°F Hot Hold – rice 55°F SUSHI – (small refrigeration unit – contents 39°F-41°F) (reach-in – sushi roll 40°F avocados 35°F) Sanitation Log: Dishwasher (Chlorine) – 50ppm Bucket(s) (Chlorine) – 100-150ppm
Date: 2/18/2020
Reason for Inspection: Routine
Score: 94
Priority Violations: 0
Core Violations: 6
3-305.12A Container of soy sauce was placed underneath handsink in service area. Corrected immediately. CORRECTED
6-202.14 Door to employee restroom in kitchen is not self closing.
6-202.15A South exterior door has opening in bottom left corner. Potential entry for pests.
6-501.110B Personal items were stored with canned goods. Owner corrected immediately. CORRECTED
4-601.11C Exterior of ice machine in back service area had build up of debris. Owner said it was going to be cleaned.
4-901.11A Clean cups are stacked wet.
COMMENTS:
Temperature Log: Sushi Cooler -contents 33°F Storage Fridge (sushi area) – contents 39°F to 41°F Buffet: Hot Hold – salmon 188°F hot pepper chicken 153°F sweet and sour chicken 136°F scampi potatoes 152°F Cold Hold – shredded cheese 41°F sliced cucumbers 38°F Soft Serve – chocolate 39°F Fridge Storage – sauces 41°F chicken 40°F green beans 40°F pooled eggs 41°F Salad Bar – onion 41°F sliced carrots 40°F crab meat 40°F whole mushrooms 41°F Sanitation: Sanitation Bucket (chlorine) – 50 to 100ppm Dishwasher (chlorine) – 100ppm
Date: 09/30/19
Reason for Inspection: Routine
Score: 97
Priority Violations: NONE
Core Violations:
3-305.11A3 Multiple boxes of food stored on floor in walk-in freezer.
6-501.11 Floor around fryers pitted and broken.
4-601.11C Hood filters over woks the accumulation of grease
COMMENTS:
Date: 05/02/19
Reason for Inspection: Routine
Score: 98
Priority Violations: NONE
Core Violations:
6-202.11A Several light banks in kitchen missing protective shields.
6-202.15A Exterior door is not tight fitting and has gaps
COMMENTS:
Date: 01/02/19
Reason for Inspection: Routine
Score: 99
Priority Violations: NONE
Core Violations:
6-202.15A North outside door has gap at base.
COMMENTS:
Date: 9/25/18
Reason for Inspection: Routine
Score: 95
Priority Violations: NONE
Core Violations:
4-601.11C Fan on cook line observed dusty. CORRECTED
4-901.11A Multiple metal pans and plastic insert pans observed stacked wet.
5-205.15B Hand sink in kitchen observed not functioning. Until sink is fixed they are using an alternative sink that is not be used for any other purpose than handwashing.
COMMENTS:
Date: 05/16/2018
Reason for Inspection: Routine
Score: 88
Priority Violations:
7-202.12A A retail can of Raid was located in relative proximity to a food preparation area. Manager said this spray was for outside front door. CORRECTED
Core Violations:
6-501.11 Door seals are cracks on Walk in Cooler doors.
4-601.11C Ice scoop was not secured in a sanitized location. CORRECTED
COMMENTS:
Date: 01/30/2018
Reason for Inspection: Routine
Score: 88
Priority Violations:
3-501.16A2 Cold hold buffet line had food temperatures above 41°F measuring in the 50s. Manager found trays of food not making contact with ice below and raised the level of ice. Temperatures were below 41°F after that. Buffet staff/kitchen helpers/kitchen manager are now aware to make sure contact between ice and food is achieved. CORRECTED.
Core Violations:
4-301.11 2 display refrigerators were not hold temps below 41. Anticipated cycling but thermostats turned down. Manager has called in refrigeration repairman and removed food to other units.
COMMENTS:
Temperature Log: Buffet hot holds: egg rolls 136°F fried scallop 146°F Bon Bon Chicken 147°F chicken breasts 143°F crabmeat and cheese 165°F salmon 166°F Sushi bar: white tuna 39°F red snapper 42°F shrimp sushi 35°F California roll 38°F Cold hold buffet: Crab salad 52°F corrected to 33°F Italian salad 48°F corrected to 34°F Prep area refrigeration: egg rolls uncooked 26°F raw chicken 36°F raw beef 40°F mushrooms 39°F green pepper 41°F. shrimp 43°F All freezer: foods frozen solid -3°F to 8°F Other kitchen refrigeration: egg rolls & corn nuggets 39°F ice cream mix refrigerator: ice cream mix 39°F Sanitation: Sani-bucket 50 ppm chlorine dishwasher 50 ppm chlorine.
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Date: 09/20/2017
Reason for Inspection: Routine
Score: 88
Priority Violations:
7-207.11A Two bottles of prescription of pills were on shelf above prep counter in kitchen. Employee moved them to first aid bucket and stored below. CORRECTED.
Core Violations:
4-301.11 Prep cooler/table had contents measuring above 41. Manager found the thermostat dial with its temperature ducted taped in place was knocked loose during cleaning. Re-affixed tape and temperatures lowered while inspector was present.
4-901.11a Blue drink cups and several food tubs were wet stacked after washing and sanitation.
COMMENTS:
Temperature Log: Walk in cooler: noodles 41°F iceberg lettuce 41°F raw chicken 39°F refrigeration: eel 32°F shrimp 41°F tomato 37°F crab meat 39°F shrimp 39°F tartar sauce 39°F buffet: crab salad 38°F pasta salad 35°F Sushi bar: tuna sushi 44°F hot hold: egg rolls 147°F cream cheese chicken 150°F fish thawing out under running cold water at 60°F Items in prep cooler above temp with contents in the 42-49°F range Sanitation dishwasher 300 ppm quat bucket wipe 150-200 ppm chlorine.
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Date: 05/31/2017
Reason for Inspection: Routine
Score: 96
Priority Violations: NONE.
Core Violations:
4-901.11a observed wet-stacking of stain-less steel pans tubs and cups.
3-305.11A1 1) Two pans and two pots in refrigeration were not covered and open to possible contamination. 2) Boxes of food in walk-in freezer were on floor. CORRECTED.
5-205.11A Hand wash sink was blocked with a plastic tub thereby not providing easy accessibility for employees to wash hands. CORRECTED.
COMMENTS:
Temperature Log: Walk-in freezer: everything frozen solid Walk-in cooler: shrimp 35°F oysters 35°F cold prep: imitation crab meat 39°F shrimp 41°F raw fish 35°F buffet: crab salad 39°F sweet sour chicken 175 Sushi bar: 39°F Sanitation: dishwasher 200 ppm quat table wipe bucket 400ppm chlorine
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Date: 03/20/2017
Reason for Inspection: Follow-up
Priority Violations:
JC-3-4-5-4B Staff not trained in food safety. Only manager/owner and 2 other staff members trained from Jackson County. CORRECTED.
Core Violations:
03/20/2017 3-501.13a Found food improperly thawing on shelf. CORRECTED.
COMMENTS:
Online Food Safety Training done in English with Managers translating for staff.
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Date: 03/15/2017
Reason for Inspection: Routine
Score: 79
Priority Violations:
JC-3-4-5-4B Staff not trained in food safety. Only manager/owner and 2 other staff members trained from Jackson County.
2-301.14a Employee seen with gloves on talking on cell phone then when done with call handling containers and food without changing gloves. CORRECTED.
Core Violations:
3-501.13a Found food improperly thawing on shelf.
COMMENTS:
Temperature Log: Freezer: Food Frozen Walk in Cooler: Chicken 37°F Refrigerators: Milk 37°F Mushroom 39°F Chicken 38°F Jell-O 41°F Prep Table: Chicken 40°F Vegetables: 40°F Beef 40°F Hot Holding: Sauce 150°F
Rice 155°F Chicken 145°F Cold Holding: Salad 39°F Sushi 34°F Sanitizer 150ppm
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