King’s Chef Buffet
501 N Maguire #J
Warrensburg, MO 64093
(660) 747-0880
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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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Date: 10/27/2016
Reason for Inspection: Routine
Score: 100
Priority Violations: NONE.
Core Violations: NONE.
COMMENTS:
CONGRATULATIONS to you and your employees! No Health Violations Identified.
Temperature Log: Freezer: vegetables/cheese frozen 3°F refrigeration: tomato 43°F salad 43°F
chicken 43°F Rangoon 43°F prep table beef 45°F chicken 54°F cantaloupe 35 vegetables 40°F mushrooms 43 Buffet deserts 39°F chocolate mousse cake 39°F salad 39°F Buffet entre/sides: chicken 165°F Bon Bon chicken 179 °F General Tso chicken 170°F
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Date: 05/24/2016
Reason for Inspection: Routine
Score 97
Priority Violations: NONE
Core Violations:
6-501.11 Floor tile damaged at front entrance. Repair person has been called and threshold is on order.
4-501.12 Cutting boards worn. Blades on scrappers worn.
4-901.11A Pans and some plastic glasses stacked when wet
COMMENTS:
Temperature log: egg drop soup (165°F) buffet crab meat and cheese (150°F) buffet milk (39°F) glass door ref. pork (39°F) walk-in cooler egg drop soup (165°F) to go orders egg rolls (38°F) walk-in cooler sushi (35°F) sushi 2 door cooler cut vegetables 39°F prep tables. Dishwasher sanitizer 100 ppm chlorine.
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Date: 01/04/2016
Reason for Inspection: Routine
Score 78
Priority Violations:
3-501.16B One reach-in cooler is at 50°F Unit has two thermometers one is reading 50 the other 41. Third thermometer confirms 50°F. Food items found at 50°F discarded. CORRECTED
3-302.11A2 One pan of frozen beef sitting under a pan of frozen chicken. Corrected. Tray of eggs sitting on top of cucumbers. CORRECTED
Core Violations:
6-501.12A Electrical outlet boxes above prep table dusty.
4-901.11A Wet stacking of pans on shelf above 3 vat sink. CORRECTED
COMMENTS:
Temperature log: egg drop soup (170°F) buffet crab meat and cheese (160°F) buffet milk (39°F) glass door ref. pork (39°F) walk-in cooler egg drop soup (168°F) to go orders egg rolls (38°F) walk-in cooler sushi (36°F) sushi 2 door cooler cut vegetables 39°F prep tables Dishwasher sanitizer 100 ppm chlorine.
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Date: 09/14/2015
Reason for Inspection: Routine
Score 69
Priority Violations:
3-302.11A1 Raw pork stored above iceberg lettuce. CORRECTED
3-304.11 Employees using plastic wrap handling with their hands and mouths. CORRECTED
3-101.11 Pot with plastic wrap around it and on top and inside while cooking. CORRECTED
Core Violations:
3-501.13A Improper thawing of fish. Thawing in a pan with standing water on bottom shelf of table. CORRECTED
COMMENTS:
Temperature Log: Buffet: Fish 167°F Sweet Sour Chicken 167°F Cooler: Broccoli 38°F Marinated Chicken 39°F Sushi Bar: Miso Soup 150°F Prep Table: Marinated Chicken 38°F
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Date: 03/06/2015
Reason for Inspection: Routine
Score 99
Critical Violations: NONE
Non-Critical Violations:
4-901.11A Glasses stacked when wet. Allow to air dry then stack. You may need more dish trays and glasses perhaps a cart to put trays of glasses on to air dry.
COMMENTS:
Temperature log: egg drop soup (180°F) buffet. crab meat and cheese (160°F) buffet. milk (39°F) glass door ref. pork (39°F) walk-in cooler. egg drop soup (166°F) to go orders. egg rolls (38°F) walk-in cooler. sushi (35°F) sushi 2 door cooler. cut vegetables 39°F prep tables. Dishwasher sanitizer 100 ppm chlorine.
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