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Complaint finds 10 violations at King Buffet in Lawrence; Live roaches of various life cycles were found in the kitchen- Approximately 20 live roaches were nesting in two Easternmost corners

Complaint finds 10 violations at King Buffet in Lawrence; Live roaches of various life cycles were found in the kitchen- Approximately 20 live roaches were nesting in two Easternmost corners

By: Robert Dewey | robert.dewey@kansasrestaurantinspections.com

Lawrence, KS

King Buffet

1601 W 23rd St
Lawrence, KS 66046

UPDATE: A follow-up inspection on 8/14/2020 was out of compliance with the inspector saying:

Live roaches of various life cycles are still present at the FE at the following locations: Under the large stainless steel prep table at the Northeastern corner where the table leg meets up to the underside of the table top. Approximately five were seen. At a chest style freezer in the kitchen, three live roaches were found crawling on the unit. Several more live roaches were seen crawling on the floor, rice warmer, and the prep table shelf. Not COS.

Kansas Department of Agriculture’s (KDA) food safety and lodging program conducted an unannounced retail food inspection on 8/12/2020. As a result of that inspection, and due to the severity of the specific violations the King Buffet was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 10 violations were found.

The inspector made the following comments in support of the violations found during the inspection:

  • In the WIC, a flat of raw in shell eggs were stored on a wire rack above an uncovered pan of uncooked cut celery and an uncovered pan of cooked, crab sticks. COS: Moved eggs to designated shelf.
  • The Licensee did not cease operations and notify KDA of the imminent health hazard of a live roach infestation. It is the duty of the FE operator to provide and keep a safe and sanitary environment for food storage, preparation and service.
  • Live roaches of various life cycles were found in the following locations of the kitchen: Approximately 20 live roaches were nesting in two Easternmost corners where the table leg meets the underside of the table top of a large stainless steel prep table in the middle of the kitchen. Approximately 10 live roaches were nesting in the Easternmost two corners of a small stainless steel table next to the larger table mentioned above. The nests were also behind where the table legs meet up to the table top’s underside. PIC mentioned that the FE has a monthly pest control service. Last invoice was from 7/7/20. Not COS.
  • In a make table cooler by the cook line, an opened bag of manufactured, pre-cooked, RTE potstickers were stored on a wire shelf directly under suspended pans of raw shrimp. In the same make table cooler, five unopened packages of manufactured, pre-cooked, RTE tofu were stored on a wire shelf directly below suspended pans of raw chicken and raw pork. There is not a second barrier to separate and prevent cross contamination in the cooler. COS: Moved potstickers and tofu over to the vegetable side of the cooler.
  • Crab rangoons were at 120F on the hot buffet line. PIC stated that they were cooked and placed on the line at 2 pm. Temp was taken at 2:50 pm. COS: Reheated to temp.
  • At the cold buffet line, a pan of sliced cantaloupe temped at 64F. PIC stated they had been placed on the line from the WIC at 1 pm. Temp was taken at 2:51 pm. These were sliced and prepared the morning of 8/11/20. COS: Moved to WIC for rapid cooling. In the soft serve machine, white milk was temped at 47F and the chocolate milk was temped at 52F. PIC filled the machine in the morning at approximately 10 am. Temps were taken at 2:48 pm. COS: Discarded. Machine is deemed out of commission until it can adequately hold cold food at 41F or below.
  • In the WIC, the following items were not date labeled and were prepared over 24 hours ago: Five large plastic containers of RTE breaded chicken, prepared on site. PIC stated they were cooked on 8/11/20 but could not provide inspector an exact time frame. A large plastic tub of seasoned cream cheese prepared at approximately 10 am on 8/11/20. a metal pan of sliced watermelon, a metal pan of sliced cantaloupe, and a metal pan of sliced honey dew were all stored without dates. A male cook stated that they had been prepared approximately at 10 am on 8/11/20. Inspection of these items took place at 2:15 pm on 8/12. COS: Date labeled. Will provide a date marking handout.
  • Uses chlorine as sanitizer for the 3 vat sink and for sanitizer buckets. Chlorine test strips were not available. COS: Inspector provided some chlorine test strips.
  • A #10 can opener, stored on its holster at a large stainless steel prep table, had visible food debris accumulation on the blade. The soiled matter is near the tip and would contaminate food when used to open a can. COS: PIC placed the can opener in the dish sink for cleaning.
  • A working spray bottle container sanitizer was stored on at a serving station and on a solid shelf above single use straws and paper napkins. COS: Moved bottle below.

 

Abbreviations used by inspectors:

AVB- An Atmospheric Vacuum Breaker (AVB) is a backflow prevention device used in plumbing to prevent backflow of non-potable liquids into the drinking water system
BOH- Back of the House
CFSM- Certified Food Safety Manager
COS- Corrected on-site during inspection
FCS- Food contact surface
PIC- Person-in-charge
PHF- Potentially Hazardous Foods
RIC- Reach in cooler
RTE- Ready to Eat
WIC- Walk-in cooler