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Dodge City’s King’s Buffet fouls inspection, “Licensee did not cease operations and notify KDA of the imminent health hazard of sewer back up”

Dodge City’s King’s Buffet fouls inspection, “Licensee did not cease operations and notify KDA of the imminent health hazard of sewer back up”

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

Dodge City, KS

King’s Buffet

1005 Wyatt Earp
Dodge City, KS 67801
620-338-8618

The Kansas of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 2/6/2020. As a result of that inspection, and due to the severity of the specific violations King’s Buffet was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 8 violations were found.

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

  • There were three cans of orange segments stored on the east storage shelf in the south storage room with Class II dents on the top and bottom seams of the cans. There was a can of oyster flavor sauce stored on the east storage shelf in the south storage room with Class II dents on the top seam of the can. (COS-removed from service).
  • Customer self serve buffet: pepperoni pizza 109 F, steamed broccoli 100 F, French fries 125 F, French fries #2 114 F. The foods were prepared 1/2 hours prior then placed on the buffet to hot hold, as per employee. (COS-foods were served out).
  • Stored at room temperature in a pan of dry breading mixture: raw fish fillets 52 F. The fish was removed from the cooler approximately one hour prior then stored at room temperature, as per employee. Stored at room temperature west of the woks: cut ready to eat cabbage 54 F. The cabbage was removed from the walk in cooler one hour prior then stored at room temperature, as per employee. Refrigerated prep table west of the woks: ready to eat breaded shrimp 46 F, raw cut beef 47 F, raw cut chicken 47 F, ambient air temperature 50 F. The foods were removed from the walk in cooler one hour prior then placed in the refrigerated prep table to cold hold, as per employee. (COS-refrigerated).
  • Raw beef was stored in direct contact with a black trash bag in the walk in cooler. This was not corrected on site.
  • There was an unlabeled spray bottle of pink solution stored on the west storage shelf in the south storage room. The solution in the bottle was grill cleaner, as per employee. (COS-labeled).
  • A 100 ounce container of liquid dish soap was stored next to a clean food storage stainless steel pan on the northwest shelf in the kitchen. A bottle of ice machine cleaner was stored next to an open jar of peanut butter and curry powder on top of the ice machine. A 100 ounce container of liquid dish soap was stored next to a case of creamer on the west storage shelf in the south storage room. (COS-chemicals were moved).
  • A 100 ounce container of liquid dish soap was stored over a clean fry basket on the northwest shelf in the kitchen. (COS-soap was moved).
  • The Licensee did not cease operations and notify KDA of the imminent health hazard of sewer back up from the floor drain under the kitchen hand washing sink. (COS-drain was snaked out and back up was eliminated).

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