Kingsburg Asian Cuisine, 9819 Military Trl Ste E, Boynton Beach, FL - Restaurant inspection findings and violations

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Business Info

Name: KINGSBURG ASIAN CUISINE
Type: Permanent Food Service
Address: 9819 Military Trl Ste E, Boynton Beach, FL 33436
License #: 6006051
Total inspections: 7
Last inspection: 12/20/2010

Restaurant representatives - add corrected or new information about Kingsburg Asian Cuisine, 9819 Military Trl Ste E, Boynton Beach, FL »

Inspection findings

Inspection Date

Type

Disposition

  • Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. wontons at 57 degrees, moved to reachin . Corrected On Site. 63 degrees on 12/20/2010
  • Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. chicken over cooked shrimp, walkin cooler. Corrected On Site.
  • Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. numerous items in walkin cooler Repeat Violation.
  • Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. reachin cookline Repeat Violation.
  • Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. light fixtures above cookline.
12/20/2010Routine - FoodCall Back - Admin. complaint recommended
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. wontons at 57 degrees, moved to reachin . Corrected On Site.
  • Critical. Displayed food not properly protected from contamination. wontons left out on tables before customers
  • Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. chicken behind shrimp, top make table at cookline . Repeat Violation.
  • Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. eggs over RTE in walkin cooler.
  • Critical. Observed raw animal food stored over ready-to-eat food. chicken over cooked shrimp, walkin cooler. Corrected On Site.
  • Critical. Observed uncovered food in holding unit/dry storage area. numerous items in walkin cooler Repeat Violation.
  • Critical. Observed uncovered food in holding unit/dry storage area. wontons in freezer .
  • Critical. Observed cloth used as a food-contact surface. wontons in walkin cooler
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves
  • Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. SS sponges on cookline Repeat Violation.
  • Observed gaskets/seals on cold holding unit in poor repair. reachin cookline Repeat Violation.
  • Observed single-use containers (boxes and/or cans) reused for the storage of food. numerous cans of chicken and other items in walkin . Repeat Violation.
  • Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. non food grade drill Repeat Violation.
  • Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. shelves in dish area
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed encrusted material on can opener.
  • Observed residue build-up on nonfood-contact surface. light fixtures above cookline.
  • Critical. Vacuum breaker mising at hose bibb. at rinse station
  • Floors not maintained smooth and durable. grout missing through out kitchen .
  • Observed wall in disrepair. under rinse area at dishmachine
  • Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 12/20/2010.
10/20/2010Routine - FoodWarning Issued
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. noodles , cut vegies and Ready to eat food. walkin cooler
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.garliic , wontons and shredded on counter , moved to walkin. Corrected On Site.
  • Critical. Reheated food for hot holding not able of reaching 165 degrees Fahrenheit within 2 hours. soup on steam table at 50 degrees. Corrected On Site.
  • Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. chicken behind shrimp, top of make table, reachin Corrected On Site.
  • Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. bags of ground pork over noodles, walkin freezer
  • Critical. Observed raw animal food stored over ready-to-eat food. seafood and beef over RTE sprouts, walkin cooler
  • Critical. Observed food stored on floor. shrimp in walkin and eggs in kitchen .
  • Critical. Observed uncovered food in holding unit/dry storage area. walkin cooler.
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook cutting green beans, put on glove. Corrected On Site.
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves Corrected On Site.
  • Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
  • Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. SS sponges on cookline for woks
  • Observed gaskets/seals on cold holding unit in poor repair. reachin on line
  • Observed single-use containers (boxes and/or cans) reused for the storage of food. numerous cans and tofu containers used for food storage
  • Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. non food grade drill in use
  • Critical. Observed equipment and utensils not rinsed between washing and sanitizing. Corrected On Site.
  • Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. pans and cookware not being rinsed with sanitizer Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
  • Observed build-up of grease on nonfood-contact surface. hood filters
  • Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. in dirty cans under cookline
  • Observed single-service articles stored without protection from contamination. to go containers Corrected On Site.
  • Critical. Observed handwash sink used for purposes other than handwashing. as a dumpsink at the wait station .
  • Critical. Observed unlabeled spray bottle.
5/14/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. PREPPING ON SAME TABLE RAW CHICKEN & CHOPPED ONIONS
  • Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. RAW CHICKEN OVER NOODLES IN WALKIN
  • Critical. Observed food stored on floor. BUSTUB OF CUT BROCCOLI ON FLOOR IN KITCHEN
  • Critical. Observed food stored on floor. ONIONS IN DRY STOREROOM Corrected On Site.
  • Critical. Observed uncovered food in holding unit/dry storage area. WALKIN
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. HANDLING VEGETABLES Corrected On Site.
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. CUTTING COOKED PORK Corrected On Site.
  • Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. SHELVES IN DRY STORAGE
  • Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
  • Critical. Equipment food-contact surfaces and utensils not sanitized. WIPED DOWN PREP TABLE WITH RAW CHICKEN WITHOU SANITIZER Corrected On Site.
  • Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. SHEET PANS BEING WASHED WITHOUT SANITIZER
  • Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. SLICER NOT SANITIZED AFTER SLICING RAW CHICKEN Corrected On Site.
  • Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed SOILED SIZZLE PLATES ON SHELF ON LINE
  • Critical. Observed soiled reach-in cooler gaskets.
  • Observed build-up of grease on nonfood-contact surface. EXHAUST FAN OVER RICE COOKER
  • Observed build-up of grease on nonfood-contact surface. HOOD FILTERS
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.BOWLS UNDER PREP TABLE
  • Observed utensils stored in crevices between equipment KNIFE BETWEEN PREP TABLE & WALL Corrected On Site.
  • Observed leaking pipe at plumbing fixture. UNDER 3 COMPARTMENT SINK
  • Critical. Handwash sink not accessible for employee use at all times. TRASH CONTAINER
  • Critical. Observed handwash sink used for purposes other than handwashing. BUCKET COVER IN SINK
  • Observed hole in wall. BY RACKS AT 3 COMPARTMENT SINK
  • Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
  • Critical. Observed toxic item stored by food. DRY STORAGE CHEMICALS STORED WITH BINS
  • Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
8/20/2009Routine - FoodWarning Issued
  • No Violations Were Observed
8/20/2009Routine - FoodAdmin. Complaint Callback Complied
No report available. 5/27/2009Routine - FoodAdministrative complaint recommended
No report available. 10/28/2008Routine - FoodInspection Completed - No Further Action

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