King Do
🚫 CLOSED BY HEALTH DEPARTMENTTuesday, August 24, 2021 at 5:20 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cold Cuts held in cold holding unit was held out of temperature for about 1 hour -48F for sliced pork- Removed from unit and store in cold holding unit store and hold at 41F and below.
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Several foods in hot holding unit was held out of temperature. PIC states it was placed there about an hour ago- Removed from Hot holding unit and reheat to 165F or above and keep at 135F or above. Fish 118F Pork 110F tofu and vegetables 108F.
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.005/5-205.15-P
System Maintained in Good Repair (P)
Handsink in front is operable but the flow is very low- repair There was sewage back-up - Provide detail report from a licensed plumbing company.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
PIC Operating while there was an imminent health hazard going on. She failed to contact the Board of health with the issue of the sewer water in the restaurant. Not properly training staff the importance of handwashing and making sure food was at proper holding temperatures.- Train Staff and review the importance of reporting imminent health hazards and properly training staff.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.008/8-404.11-PF
(A) Ceasing Operations and Reporting (Pf)
Sewage water inside the restaurant and in different areas of the establishment. Behind the food service counter in the bakery area/ warewash area there was soiled sewage water with brown stuff floating in the water inside that area and also in other areas in the restaurant. The restaurant was fully operating while this was going on however no open food was directly affected. -Provide a detailed plumbers report. Have a Professional cleaning company come in to clean and disinfect the entire resataurant also provide invoice it was done. Voluntarily closed and call when ready to re-open.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.008. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
All Affected areas need to be Cleaned and disinfected by a professional cleaning company
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean