KING'S WOK BUFFET (Health Operation# 527456) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is May 3, 2018.
| NYS Health Operation ID | 527456 |
| Operation Name | KING'S WOK BUFFET |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
3324 Us Route 11 #6 Malone NY 12953 |
| Municipality | MALONE |
| County | FRANKLIN |
| Permitted Corporation Name | S & B King Inc. |
| Permitted Operator Name | YONG SHENG JIANG |
| Permit Expiration Date | 09/30/2019 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 166400 |
| Date: 2019-01-17 | Type: Inspection |
Violations:
2 critical,
8 noncritical |
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Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Item 8B: In use food dispensing utensils improperly stored Item 11D: Non food contact surfaces of equipment not clean Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded Comments: Temperatures: rice = 179° F, chicken = 44° F, broth = 155° F, beef = 40° F, chicken = 39° F, crab wrapped in bacon = 39° F, ham = 36° F. |
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| Date: 2018-12-19 | Type: Inspection |
Violations:
1 critical,
4 noncritical |
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Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 11D: Non food contact surfaces of equipment not clean Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Comments: Temperatures measured: beef = 45° F, chicken broth = 161° F, rice = 162° F, macaroni and cheese = 36° F, egg roll = 40° F. |
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| Date: 2018-05-03 | Type: Inspection |
Violations:
5 critical,
27 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 1F (Critical): Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days. Item 1E (Critical): Meat and meat products not from approved plants. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 8B: In use food dispensing utensils improperly stored Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 11D: Non food contact surfaces of equipment not clean Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Item 8F: Improper thawing procedures used Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: Food temperatures measured in the walk-in cooler were acceptable. Observed cooling of potatoes on sheet pans in a speed rack. However, every pan slot was occupied, leaving little or no air space above the cooling food product to allow for good air circulation. |
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| Date: 2017-12-15 | Type: Inspection |
Violations:
0 critical,
22 noncritical |
|
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 8B: In use food dispensing utensils improperly stored Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Item 11D: Non food contact surfaces of equipment not clean Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Food temperatures measured were acceptable. |
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| Date: 2017-01-12 | Type: Inspection |
Violations:
2 critical,
32 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
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| Street Address | 3324 US ROUTE 11 #6 |
| City | MALONE |
| State | NY |
| Zip | 12953 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| MO'S PUB & GRILL | Mo's Pub & Grill, LLC | 3357 State Route 11, Malone, NY 12953 | 2018-10-03 |
| HOLIDAY INN EXPRESS FS | 3351 Us Route 11, Malone, NY 12953 | 2018-01-09 | |
| MCDONALD'S OF MALONE | Napoli Group | 3375 State Route 11, Malone, NY 12953 | 2018-04-10 |
| DUNKIN' DONUTS FS | M & W Foods, Inc. | 3414 West Main Street, Malone, NY 12953 | 2018-09-13 |
| KFC/TACO BELL | White Management Corp. | 3413 State Route 11, Malone, NY 12953 | 2018-02-06 |
| SUBWAY AT WAL-MART | Jason Hoxie | 3222 Nys Rte 11, Malone, NY 12953 | 2018-01-26 |
| ON THE RIZE BAKERY & BISTRO | Pete Depaul | 255 West Main Street, Malone, NY 12953 | 2018-09-20 |
| JRECK SUBS | Joseph Sullivan & Sons | 290 West Main Street, Malone, NY 12953 | 2018-02-22 |
| ON THE RIZE BAKERY & CAFE | Mary Jeffrey | 255 West Main Street, Malone, NY 12953 | 2016-10-04 |
| MARION'S CHINESE RESTAURANT | Po Tai | 255 West Main Street, Malone, NY 12953 | 2015-05-27 |
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| Data Provider | New York State Department of Health (NYSDOH) |
| Jurisdiction | New York State |
This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).