KINGDOM BUFFET

High Priority - Employee washed hands with no soap. Server went from dirty dishes to making sodas without using soap while washing her hands. Server washed her hands with soap. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw chicken being prepped on prep table with a bag of onions on shelf beneath. Chicken juices could be dripping on onions. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over mayonnaise in reach in cooler in prep area. Operator removed salmon Corrected On-Site Warning

High Priority - Time/temperature control for safety sushi rolls identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature was 10 minutes ago. Second round of sushi rolls on buffet not time marked. Operator time marked. Corrected On-Site Warning

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine sanitizer in prep area 200+pom. Operator set up fresh solution at 75ppm. Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. ribs 12:20 (118F-124F - Cooling); chicken 12:40 (100F - Cooling);); ribs 1:40 (95F - Cooling); chicken 1:40 (90F - Cooling); Ribs and chicken both cooling for too long at room temperature in prep area. Foods were not placed early enough into cooler, as evidenced by not cooling fast enough to reach 70F within two hours. Operator placed ribs and chicken in walk in freezer for quick cooling. Rice Noodles 1:40(67F - Cooling) rice noodles 1:00 water added @11:00 (75F cooling) in reach in cooler on cook line. Noodles in deep bus bin. At this rate rice noodles will not reach 41F within 4 hours. Operator filled bus bin with ice for quicker cooling. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Prep cook placed dirty cloth in hand sink to clean. Repeat Violation Admin Complaint

Intermediate - Spray bottle containing chlorine in not labeled. In dish area. Warning

Basic - 2 containers of sauce stored on floor in breaker room. Operator placed on shelf. Corrected On-Site Repeat Violation Admin Complaint

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Bucket on the floor in prep area under hand sink. Operator placed in another bucket. Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses on prep table during chicken preparation. Operator placed cloth in sanitizer container. Corrected On-Site Warning

Basic - Wet wiping cloths used for occasional spills of chicken juice/debris on prep table not clean. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler x Raw salmon over cut potatoes- operator moved potatoes. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - cooked pork (53F - Cold Holding); marinated chicken (48F - Cold Holding); marinated pork (54F - Cold Holding) operator states not portioned or prepared today held in top unit of make table under 4 hours - operator moved to walk in cooler. Corrective Action Taken Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Pink mold on ice bin flange. Warning

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in container of cooked noodles - operator removed, Corrected On-Site Warning

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Fish (119°F-123°F - Cooking)fish was being brought out to buffet line. This Fish is not offered for raw consumption. Operator returned fish to kitchen for further cooking. Reviewed with operator to train cooks on using a thermometer to verify proper cooking temperatures. Corrective Action Taken Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Prep table not sanitized after prepping raw pork and then cutting raw broccoli on same table. Warning

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw pork being cut on same table where spring rolls are stuffed with coleslaw. Operator removed raw pork. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut melon 41°F-61°F at buffet line. Melons are stacked to high, operator stated melons were placed on line half an hour ago. Operator removed half of the melons on the top and placed in reach in cooler. Noodles 64°F, rice 65°F, rice noodles 60°F, on shelf's at cook line. Operator stated for less than 2 hours. Items were moved to walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Self service buffet: ; Ribs (92°F-115°F - Hot Holding); Rangoon (120°F-129°F - Hot Holding) operator stated for less than one hour. Items were returned to kitchen to reheat for hot holding. Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Fried chicken 12:30 (95°F-100°F - Cooling); fried chicken 1:50 (93°F-96°F - Cooling) cooked at 12:00 pm. Cooling in deep bus bins in kitchen prep area at room temperature. At this rate chicken will not reach 70°F within 2 hours. Operator moved bins in walk in freezer to rapid cool. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Cook washed cloth drenched in beef blood in hand sink. Cook went to prep sink. Corrected On-Site Warning

Intermediate - Spray bottle containing cleaner not labeled in dish area. Operator labeled. Corrected On-Site Warning

Basic - Boxes of Pork and chicken stored on floor in prep area. Warning

Basic - Employee glass of water on a food preparation table , next to spring rolls being prepared. Warning

Basic - Fly sticky tape hanging over coleslaw mix for spring rolls being prepared in food preparation area. Operator removed. Corrected On-Site Warning

Basic - Food-contact surface not sanitized between working with raw pork and unwashed broccoli. On prep table in prep area. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 83°F, rice spoon in kitchen and sushi station 72°F. Repeat Violation Admin Complaint

Basic - Raw string beans at cook line not washed prior to preparation. Repeat Violation Admin Complaint

Basic - Stored dumplings not covered in walk in freezer. Operator covered. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pork ribs 48°F-50°F, cooked yesterday in reach in cooler covered and stacked. See stop sale Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Noodles 12:35 (70°-73°F - Cooling); noodles 1:00 (69°F-73°F - Cooling) in walk in cooler. Noodles stored in a deep, covered bus bin, not stirred. Operator stated noodles were cooked 2 hours ago. Operator applied ice and stirred to rapid cool the noodles. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cooked chicken on cook line reach in cooler. Operator removed salmon . Corrective Action Taken Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 67°F on shelf at cook line. Operator stated for less than 2 hours. Operator moved into walk in cooler Corrective Action Taken Warning

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Hibachi cook has no knowledge of any cooking temperatures. Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Cooks have no stem thermometer to measure cooking temperatures. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 72°F. Operator discarded. Corrected On-Site Warning

Basic - Raw vegetables not washed prior to preparation. Establishment cooks unwashed broccoli and unwashed mushrooms in wok on cook line. See stop sale. Warning

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches in seal of chest freezer across dry storage area. 2 live roaches in the right corner of dry storage area. No door between dry storage prep area chest freezer and cook line. 3 live roaches on the floor in dish area, no doors to prep area and cook line. Warning - From follow-up inspection 2022-09-13: 4 live roaches on wall behind a wood rack in dish area. Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly on raw chicken in kitchen 1 live fly on the outside of chest freezer. 1 live fly on garbage can in prep area. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over boiled eggs in reach in cooler in prep area. Operator removed shrimp. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw chicken prepped at the same time on the same prep table and cutting board with raw pork. See stop sale Warning

High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches in seal of chest freezer across dry storage area. 2 live roaches in the right corner of dry storage area. No door between dry storage prep area chest freezer and cook line. 3 live roaches on the floor in dish area, no doors to prep area and cook line. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw chicken prepped at the same time on the same prep table and cutting board with raw pork. See stop sale Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken (90°F-110°F - Hot Holding); crab meat (102°F-112°F - Hot Holding) on buffet, for less than 2 hours, in double pans. Operator placed items back on stove in kitchen. Corrective Action Taken Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salmon sauce and crab salad not date marked in reach in cooler in prep area. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning

Basic - Chicken stored on floor in prep area. Operator removed. Corrected On-Site Repeat Violation Warning

Basic - Stored food not covered. Stored chicken and dumplings not covered in chest freezer. Operator covered. Corrected On-Site Repeat Violation Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting carrots for a salad. Reviewed proper procedures with employee she than put gloves on. Corrected On-Site Warning

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Label for farm raised raw salmon sold raw in sushi rolls reads: Farm raised. Color added through feed. Intended for cooked consumption. Reviewed with operator this kind of fish cannot be sold raw. No other documentation available. Operator stopped selling raw sushi rolls with salmon. Corrective Action Taken Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. 5 Sushi rolls timed yesterday on buffet, in reach in cooler in kitchen. Not discarded. Warning

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. 5 Sushi rolls timed yesterday on buffet, in reach in cooler in kitchen. Not discarded. Warning

High Priority - Time/temperature control for safety sushi rice 109°F identified in the written procedure as a food held using time as a public health control has no time marking and the time cooked was approximately one hour ago. Reviewed rice has to be timed when it goes below 135°F, not when Sushi chef starts making sushi. Operator timed rice accordingly. Corrected On-Site Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serving raw sushi rolls. Operator found her advisory and put it back on the wall in sushi station. Corrected On-Site Warning

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Buildup of food debris/soil residue on equipment door handles on glass door cooler in prep area. Warning

Basic - Chicken stored on floor in front of prep table. Employee places on cart. Corrected On-Site Warning

Basic - Dumplings and wontons not covered in chest freezer. Operator covered. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Prep table not sanitized after prepping raw chicken and before prepping raw pork. Cook sanitized table after reviewing proper procedures. Pork will be cooked above 165°F. Tumbler used for raw curry chicken not cleaned before used for raw beef.

High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches in seals of chest freezer across from walk in cooler. No doors between freezer and cook line. 1 live roach on the wall behind prep table at cook line. 3 live roaches on the side of flip top cooler at cook line.

Intermediate - Spray bottle containing toxic substance not labeled in dish area. Operator labeled. Corrected On-Site

Basic - Insect control device installed over food preparation area. 3 Glue strips with dead flies hanging from ceiling over slicer and prep table. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime on all gaskets at cook line,