King Buffet in Downingtown fouls inspection: “Staff are not versed in common good health practices” and issues with understanding English, 7 violations

King Buffet in Downingtown fouls inspection: “Staff are not versed in common good health practices” and issues with understanding English, 7 violations

Downingtown, PA

King Buffet in Downingtown

905 E Lancaster AVE
Downingtown, PA 19335
610-518-5188

The Chester County Health Department conducted an unannounced retail food inspection on November 25, 2019. As a result of that inspection, and due to the severity of the specific violations the King Buffet in Downingtown was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 7 violations were found.

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

  • Additional cleaning was needed throughout, including but not limited to kitchen flooring – black grout, walk-in freezer flooring – food debris, sushi area shelving – food debris, and unused worktops – food splatter. Conduct extensive cleaning throughout. Ensure you use an approved sanitizer on all food and equipment contact surfaces.
  • Improper chemical storage: Observed a spray container of ant and roach killer on the shelving near the sushi station. Observed cleaning supplies stored below the sink in the public restrooms. Keep cleaning chemicals stored in a segregated area. Do not store in the public areas or around food or equipment.
  • Numerous TCS foods* prepared on site and held in refrigeration was observed to have no date labeling. As discussed in the previous year, all TCS foods* prepared on site and held for more than 24 hours shall be properly labeled. Correct labeling practices immediately.
  • The kitchen hand washing station had obstructed access (blocked by containers). No soap was stocked at the kitchen hand washing sink. Correct immediately. Sink shall be accessible and properly stocked with detergent and paper towels at all times.
  • Observed chicken thawing at room temperature. Observed white fish thawing in stagnant water. Thaw using one of the following methods: 1.) In refrigeration, 2.) Under cold running water, or 3.) as part of the cooking process. Correct immediately.
  • The ownership was not onsite. Staff had issues understanding English. Ownership had to be reached on the phone to state obvious violations and relate them to staff. It was clear staff are not versed in common good health practices (product storage, labeling, stocking hand sinks, thawing, equipment storage, etc..) Maintain a knowledgeable person in charge at all times. Ownership must send an additional full time staff (example – head chef) to Certified Food Manager Training. Sign up an additional staff for classing within 20 days.
  • Observed a chopping knife to be soiled. The knife was stored between a bain maire and adjacent countertop. Clean immediately and do not store between equipment. Store on a clean surface or knife rack.

 

*Foods that need time and temperature control for safety—known as TCS foods—include milk and dairy products, eggs, meat (beef, pork, and lamb), poultry, fish, shellfish and crustaceans, baked potatoes, tofu or other soy protein, sprouts and sprout seeds, sliced melons, cut tomatoes, cut leafy greens, untreated garlic.