Kings Fries

The inspector came back, found the problems fixed and allowed the business to reopen.

• Food-contact surfaces designed and maintained
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer.
• Dishwashing facilities and test kits
  • Basic: Old labels stuck to food containers after cleaning.
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed.
• Other sanitary and safe operation
  • Basic: No copy of latest inspection report available.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food out of temperature
  • 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 on sliced tomatoes and cut lettuce, printed a copy for owner.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Observed 6 flats of raw hard shell eggs over 2 cases of gatorade in reach in cooler out back, owner moved the drinks.
• Employee health
  • Intermediate: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no proof of any employees reporting responsibility's, owner had all employees sign by end of inspection.
• Food-contact surfaces designed and maintained
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in the reach in freezer.
• Dishwashing facilities and test kits
  • Intermediate: No cleaning agent provided in wash compartment of sink. Observed no sanitizer at location, no bleach or quaternary.
  • Basic: Old labels stuck to food containers after cleaning. Observed old label on container of lettuce in kitchen.
• Food-contact surfaces clean and sanitized
  • High priority: Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Observed owner has no way of cleaning food contact utensils.
  • Intermediate: No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Observed owner has no way to obtain bleach or quaternary been open since 6:00 am.
• Single-service items
  • Basic: Single-service articles improperly stored. Observed a stack of trays on the floor next to the counter, owner moved.
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on preparation table, owner moved it.
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed.
• Other sanitary and safe operation
  • Basic: No copy of latest inspection report available.