KING BUFFET OF PENSACOLA LLC

Basic - Stored food not covered. Upon inspection observed multiple foods not covered inside walk-in freezer. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Upon inspection observed multiple walk-in cooler shelves rusted. Repeat Violation

Basic - Stored food not covered. Upon inspection observed multiple foods stored in walk-in freezer not covered. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Upon inspection observed produce walk-in cooler shelves rusted.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Upon inspection observed ice buildup inside walk-in freezer. Repeat Violation

Basic - Open dumpster lid.

Basic - Stored food not covered. Upon inspection observed food in walk-in freezer not covered.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Upon inspection observed raw steak stored on top of ready to eat food. Operator stored raw steak on the bottom of rack at time of inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upon inspection observed mold like substance inside ice machine in the back of kitchen.

Basic - Stored food not covered. Upon inspection observed steak , chicken and other food items not covered in walk-in freezer. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw swai in walk-in cooler. Operator corrected storage during inspection. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager present with more than 4 employees working.

Basic - Stored food not covered. Multiple containers of food in walk-in freezer uncovered. Operator covered containers during inspection. Corrected On-Site

Basic - Observed: Equipment in poor repair. Upon inspection observed ice machine and multiple freezers in the back in poor repair. Priority: Basic

Basic - Observed: Food stored on floor. Upon inspection observed soy sauce buckets stored on floor in dry storage area. Repeat Violation Priority : Basic

Basic - Observed: Ice buildup in reach-in freezer and/or walk-in freezer. Upon inspection observed ice buildup in reach in freezer in back a of the kitchen. Priority: Basic

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs at hibachi station ambient temp of 57f for 40 minutes. Manager removed overflow of eggs from pan to allow better cooling. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Phoenix shrimp at 121f for 20 minutes on buffet line. Manager increased steam well temperature during inspection. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish and shrimp thawing in stagnant water. Manager began running cold water during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Upon inspection observed raw chiken, beef, and shrimp containers stored above ready to eat corn in walk-in cooler. Manager proceeded to switch corn to the top of shelf during inspection Corrected On-Site

Basic - Equipment in poor repair. Upon inspection observed 2 reach in freezers doors rusted and pitted in the Back of the restaurant.

Basic - Food not stored at least 6 inches off of the floor. Upon inspection observed soy sauce stored on the floor in dry storage area. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Upon inspection observed 2 reach in freezers with accumulation of ice inside in the back of the restaurant.

Basic - Open dumpster lid. Manager proceeded to close lid at time of inspection. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Upon inspection observed raw food stored over lomein noodles in walk-in cooler. Operator proceeded to corrected. Corrected On-Site Repeat Violation

Basic - Dumpster rusted out on bottom. Upon inspection observed bottom of dumpster rusted with visible holes on bottom, in exterior of restaurant. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Upon inspection observed water between stacked pans in drying rack by dish machine in kitchen. Repeat Violation

Basic - Food stored on floor. Upon inspection observed buckets of sauce store on floor by storage area in kitchen. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for sushi rolls and sushi rice being held by time not temperature. Manager filled out paperwork during inspection. Corrected On-Site