BAR-B-QUE KING

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2026.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in handwash sink in kitchen. Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. Provided. Corrected On-Site

Intermediate - No soap provided at handwash sink. In kitchen. Provided. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. 1 employee in kitchen. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped 81 F.

Basic - No Heimlich maneuver/choking sign posted. Repeat Violation

High Priority - Employee washed hands with no soap. No soap provided in the only handwash sink at the food establishment. Recommended to use dish detergent temporarily.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A pan of smoked chicken (122F - Hot Holding) stored in steam well. Operator moved to reheat in smoker. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No soap provided at handwash sink. The only handwash sink.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.