King's Chef

What the inspector found

• Person in Charge Present, Demonstrates Knowledge, and Performs Duties: 2-102.11(A-B) and (C)(1), (4)-(16) - Priority Foundation: Demonstration; Demonstration of Knowledge Addl Notes: During time of inspection, PIC was unable to provide documentation such as food handlers cards for employees and demonstrate sufficient active managerial control regarding major risk factors. A person-in-charge (PIC)
• Certified Food Protection Manager: 2-102.12(A) - Core: Certified Food Protection Manager. Addl Notes: No certified manager present during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine ins
• Hands Clean and Properly Washed: PRIORITY VIOLATION-2-301.12 - Priority: Cleaning Procedure. ||Addl Notes: Observed cook washing hands without adequate soap and water for less than 20 seconds. Discussed when to wash and provided training on hand washing procedures. Cook performed an adequate hand wash prior to returning to food prep. Discussed the importance of proper hand washing and when hand wa
• Adequate Handwashing Sinks, Properly Supplied and Accessible: 5-202.12 (A) - Priority Foundation: Handwashing Sinks, Installation. Proper temperature, Mixing Faucet. Addl Notes: Ran all faucets during time of inspection and did not observe water >90ºF. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maint
• Food Separated and Protected: PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. Addl Notes: Observed raw beef stored in a plastic bag above a container of cook
• Proper Cold Holding Temperatures: PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. Addl Notes: Observed grilled and fried chicken, cooked pork and barbeque pork in preparation table with an internal tem
• Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored: 7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: Observed a container of insecticide mix near front hand sink. Discussed ensuring that any items used from home are not stored on the premises and ensuring that all pest control for the facility is done by a licensed third party. All
• Proper Cooling Methods Used; Adequate Equipment for Temperature Control: 4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. Addl Notes: Observed large prep table near fryers with an internal ambient temperature of 45ºF. Cold holdin
• Physical Facilities Installed, Maintained, and Clean: 6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed a build-up of food debris around facility such as behind equipment, underneath prep tables, and in the strainers. Discussed improvements that were made and discussed ensuring that cleaning frequency is maintained. Physical facility must be cleaned frequently enough to pr

As listed in the inspection report.