FOOD ESTABLISHMENT INSPECTION REPORT
Fargo Cass Public Health

1240 25th Street South

Fargo, ND 58103

Phone #: 701.476.6729

Fax #: 701.298.6929
Establishment
KING HOUSE BUFFET 		Address
122 BROADWAY
Person-in-Charge
Cindy 		Telephone #
No. of Risk Factor/Intervention Violations
No. of Repeat Risk Factor/Intervention Violations
Date 05/30/2019
 
City/State
FARGO, ND 		Zip Code
58102
Purpose of Inspection
Routine 		License Name
Food Service

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
Circle designated compliance status (IN, OUT, N/O, N/A) for each numbered item
IN=in compliance    OUT=not in compliance    N/O=not observed    N/A=not applicable
 Mark "X" in appropriate box for COS and/or R
COS=corrected on-site during inspection    R=repeat violation
Compliance Status
 COS R

Supervision

 
1 IN OUT     Person in charge (PIC) present and performs duties    
2 IN OUT N/A   PIC demonstrates knowledge    

Employee Health

 
3 IN OUT     Management, food employee and conditional employee knowledge, responsibilities and reporting    
4 IN OUT     Proper use of exclusions and restrictions    
5 IN OUT     Procedures for responding to vomiting and diarrheal events    

Good Hygienic Practices

 
6 IN OUT   N/O Proper eating, tasting, drinking, or tobacco use    
7 IN OUT   N/O No discharge from eyes, nose, and mouth    

Preventing Contamination by Hands

 
8 IN OUT   N/O Hands clean and properly washed    
9 IN OUT N/A N/O No bare hand contact with ready to eat (RTE) food or preapproved alternative procedure properly allowed    
10 IN OUT     Hand washing sinks properly supplied and accessible    

Approved Source

 
11 IN OUT     Foods obtained from an approved source    
12 IN OUT N/A N/O Foods received at proper temperatures    
13 IN OUT     Food in good condition, safe, and unadulterated    
14 IN OUT N/A N/O Required records available; shellstock tags, parasite destruction    

Protection from Contamination

 
15 IN OUT N/A N/O Food separated and protected    
16 IN OUT N/A   Food contact surfaces: cleaned and sanitized    
 
Compliance Status
 COS R

Protection from Contamination

 
17 IN OUT     Proper disposition of returned, previously served, reconditioned, and unsafe food    

Time/Temperature Control for Safety

 
18 IN OUT N/A N/O Proper cooking time and temperatures    
19 IN OUT N/A N/O Proper reheating procedures of hot holding    
20 IN OUT N/A N/O Proper cooling time and temperatures    
21 IN OUT N/A N/O Proper hot holding temperatures    
22 IN OUT N/A N/O Proper cold holding temperatures    
23 IN OUT N/A N/O Proper date marking and disposition    
24 IN OUT N/A N/O Time as a public health control: procedures and records    

Consumer Advisory

 
25 IN OUT N/A   Consumer advisory provided for raw or undercooked foods    

Highly Susceptible Populations

 
26 IN OUT N/A   Pasteurized foods used; prohibited foods not offered    

Food/Color Additives and Toxic Substances

 
27 IN OUT N/A   Food additives: approved, properly stored, and used    
28 IN OUT N/A   Toxic substances property identified, stored and used    

Conformance with Approved Procedures

 
29 IN OUT N/A   Compliance with variance/specialized process/HACCP    
Risk factors are important practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public health interventions are control measures to prevent foodborne illness or injury.
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GOOD RETAIL PRACTICES
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark "X" in box if numbered item is not in compliance       Mark "X" in appropriate box for COS and/or R      
COS
=corrected on site during inspection   
R
=repeat violation  
  COS R

Safe Food and Water

 
30   Pasteurized eggs used where required    
31   Water and ice from approved source    
32   Variance obtained for specialized processing methods    

Food Temperature Control

 
33   Proper cooling methods used; adequate equipment for temperature control    
34   Plant food properly cooked for hot holding    
35   Approved thawing methods used    
36 X Thermometers provided and accurate    

Food Identification

 
37   Food properly labeled; original container    

Prevention of Food Contamination

 
38   Insects, rodents and animals not present    
39   Contamination prevented during food preparation, storage and display    
40   Personal cleanliness    
41   Wiping cloths: properly used and stored    
42   Washing fruits and vegetables    
 
  COS R

Proper Use of Utensils

 
43 X In use utensils: properly stored    
44   Utensils, equipment, and linens: properly stored dried and handled    
45   Single-use/single service articles: properly stored and used    
46   Gloves used properly    

Utensils, Equipment, and Vending

 
47   Food and non-food contact surfaces are cleanable, properly designed, constructed, and used    
48   Warewashing facilities: installed, maintained, and used; test strips    
49 X Non-food contact surfaces clean    

Physical Facilities

 
50   Hot and Cold water available; adequate pressure    
51   Plumbing installed; proper backflow devices    
52   Sewage and waste water properly disposed    
53   Toilet facilities: properly constructed, supplied and cleaned    
54   Garbage and refuse properly disposed; facilities maintained    
55   Physical facilities installed, maintained, and clean    
56   Adequate ventilation and lighting; designated areas used    
Received by (Signature):   Cindy     Date: 05/30/2019
Environmental Health Practitioner (Signature):   Mary Frances Smith Greterman     Follow-up: No Follow-up Date:  
FOOD ESTABLISHMENT INSPECTION REPORT – Page 2
Establishment
KING HOUSE BUFFET 		Date
05/30/2019 		 

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Rice / Hot-Hold Unit 140.00°F Ranch / Cold-Hold Unit 41.00°F Chicken / Hot-Hold Unit 140.00°F
Egg Drop Soup / Cold-Hold Unit 140.00°F Milk / Cold-Hold Unit 41.00°F Vegetable Beef / Hot-Hold Unit 140.00°F
Chicken / Hot-Hold Unit 136.00°F        

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Code
Reference 		Violations in this report must be corrected within the time frames listed below. Corrected
By
36 Thermometers shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.  
43 3-304.12 Rice spoon on buffet line can't be stored in water. Store dry and wash, rinse, sanitize every 4 hours.  
49 4-602.13 Improvements (cleaning) have been made to NFCS. Continue to clean NFCS surfaces that were discussed during health inspection.  
Inspection Comments Sanitizer buckets exceed recommended limits of chlorine. Target 50-100 ppm for chlorine.
 Person In Charge (Signature):   Cindy       Date:  05/30/2019
 Inspector (Signature):   Mary Frances Smith Greterman    Date:  05/30/2019
Violations in this report shall be corrected within the time frames specified above.
Failure to comply with any time frames for correction may result in cessation of your food operation.