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King Buffet, 1311 Buckeye Ave, Ste 3, Ames, IA - Restaurant inspection findings and violations

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Restaurant: KING BUFFET
Type: Restaurant with liquor
Sub type: Full Service
Address: 1311 Buckeye Ave, Ste 3, Ames, IA 50010
Owner and phone: JIAM YUM ZHENG
Total inspections: 24
Last inspection: 6/8/2010

Restaurant representatives - add corrected or new information about King Buffet, 1311 Buckeye Ave, Ste 3, Ames, IA »

Inspection findings

Inspection Date

Type
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact with unclean surfaces or probe type price tags 3-304.11, p 65)
    • Food contact surfaces (Equipment: location/installation/repair/adjustment 4-401, 4-402, 4-501.11, p 120-123)
    • Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
  • Other Operations
    • Inside physical facilities designed/maintained (Physical facilities, not maintained in good repair 6-501.11, p 176)
 6/8/2010Routine
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact with unclean surfaces or probe type price tags 3-304.11, p 65)
    • Non-food contact surfaces (Nonfood-contact surfaces exposed to food: cleanable, nonabsorbent 4-101.19, p 104)
    • Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
  • Other Operations
    • Refuse, recyclables, returnables (Covered receptacles 5-501.113, p 162)
 6/2/2009Routine
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact with unclean surfaces or probe type price tags 3-304.11, p 65)
    • Non-food contact surfaces (Nonfood-contact surfaces exposed to food: cleanable, nonabsorbent 4-101.19, p 104)
    • Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
  • Other Operations
    • Inside physical facilities designed/maintained (Premises not free of unnecessary items 6-501.114, p 179)
 12/11/2008Routine
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
  • Food Source/Handling
    • Labeling (Food not properly labeled 3-602.11, p 93 IAC 481-31.5)
  • Warewashing
    • Manual washing/sanitizing (Sanitation requirement/methods: hot water or chemical 4-703.11, p 137)
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact with unclean surfaces or probe type price tags 3-304.11, p 65)
    • Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
 6/9/2008Routine
  • Personnel
    • Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
  • Food Source/Handling
    • Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
  • Warewashing
    • Manual washing/sanitizing (Rinsing procedures, so that soap/abrasives are removed 4-603.16, p 135)
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact with unclean surfaces or probe type price tags 3-304.11, p 65)
    • Non-food contact surfaces (Nonfood-contact surfaces exposed to food: cleanable, nonabsorbent 4-101.19, p 104)
 12/3/2007Routine
  • Food Source/Handling
    • Food Protection (Food stored in direct contact with water or ice 3-303.12, p 65)
    • Labeling (Food not properly labeled 3-602.11, p 93 IAC 481-31.5)
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact with unclean surfaces or probe type price tags 3-304.11, p 65)
    • Non-food contact surfaces (Equipment: location/installation/repair/adjustment 4-401.11, 4-402.11, 4-501.11, p 121-123)
 5/29/2007Routine
  • Food Source/Handling
    • Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
  • Warewashing
    • Manual washing/sanitizing (Warewashing sinks in establishments that serve alcohol and/or food IAC 481-31.10)
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
 12/11/2006Routine
  • Personnel
    • Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
  • Food Source/Handling
    • Food Protection (Shellstock, condition (clean, free of broken/dead shellfish) 3-202.19, p 56)
    • Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
  • Warewashing
    • Manual washing/sanitizing (Warewashing sinks in establishments that serve alcohol and/or food IAC 481-31.10)
  • Other Operations
    • Adequate pest control (Outer openings, protected 6-202.15, p 170)
    • Handling/storage/labeling of toxic items (Containers of toxic materials/personal care items: manufacturer's label 7-101.11, p 181)
 6/1/2006Routine
  • Personnel
    • Demonstration of knowledge (Demonstration of knowledge 2-102.11, p 23)
    • Personnel with infections restricted/excluded (Exclusions and restrictions 2-201.12, p 32)
  • Food Source/Handling
    • Labeling (Food not properly labeled 3-602.11, p 93 IAC 481-31.5)
    • Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Hand drying not provided 6-301.12, p 173)
  • Facility/Equipment Requirements
    • Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
  • Other Operations
    • Adequate pest control (Outer openings, protected 6-202.15, p 170)
 11/8/2005Routine
  • Food Temperature/Time Control
    • Adequate cooling for cooked/prepared food (Adequate cooling PHF/time/temperature 3-501.14, pg 80)
  • Food Source/Handling
    • Labeling (Food not properly labeled 3-602.11, p 93 IAC 481-31.5)
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact with unclean surfaces or probe type price tags 3-304.11, p 65)
    • Non-food contact surfaces (Nonfood-contact surfaces exposed to food: cleanable, nonabsorbent 4-101.19, p 104)
  • Other Operations
    • Adequate pest control (Outer openings, protected 6-202.15, p 170)
 6/6/2005Routine
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
  • Personnel
    • Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
    • Hair restraints/clean clothes (Outer clothing cleanliness 2-304.11, p 44)
  • Food Source/Handling
    • Food Protection (Food stored in prohibited areas 3-305.12, p 69)
    • Labeling (Food not properly labeled 3-602.11, p 93 IAC 481-31.5)
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact with unclean surfaces or probe type price tags 3-304.11, p 65)
    • Non-food contact surfaces (Nonfood-contact surfaces: designed, cleanable 4-202.16, p 107)
    • Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
  • Other Operations
    • Handling/storage/labeling of toxic items (Containers of toxic materials/personal care items: manufacturer's label 7-101.11, p 181)
 1/3/2005Routine
No report available.5/24/2004Re-Check
No report available.12/8/2003Re-Check
No report available.12/10/2002Routine
No report available.11/28/2001Routine
No report available.5/31/2001Routine
No report available.12/4/2000Routine
No report available.6/6/2000Routine
No report available.12/1/1999(Other)
No report available.4/1/1999(Other)
No report available.4/1/1999(Other)
No report available.10/1/1998(Other)
No report available.9/1/1998(Other)
No report available.5/1/1998(Other)



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