CITY OF PORT ARTHUR HEALTH DEPARTMENT

RETAIL FOOD ESTABLISHMENT INSPECTION REPORT

5860 9TH AVENUE - PORT ARTHUR, TX 77642

(409) 983-8806 OR (409) 983-8822 t etud fo

Time in:

07-03-25
Tin License/Per Est. Type Risk Categony
Tmf0:42 2.35 *25.00001852 Pesturant
Purpose of Inspection: 1-Compliance 2-Routine 3-Field Investigation 4-Visit 5-Other TOTAL/SCORE
Establishmeni Name: ContactOwner Name:
Ring Buffet
-20/80
* Number of Repeat Violations:

Zhena ✓ Number of Violations COS: :Z

775 Memorial Blrd PotAh t "709-721-16868

物
Follow-up: Yes
No (circle one)

Compliance Status: Out = not in compliance INin compliance NO= not observed NA not applicable COS = corrected on site R=repeat violation
Mark the appropriate points in the OUT box for each numbered item Mark a checkmark in appropriate box for IN, NO, NA, COS Mark an asterisk*'in appropriate box for R
Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days
Compliance Status Compliance Status
이 INN C
Time and Temperature for Food Safety R OINNC
NOA Ο U NOAO
(F= degrees Fahrenheit) Employee Health
T
1. Proper cooling time and temperature 12. Management, food employees and conditional employees;
knowledge, responsibilities, and reporting
2. Proper Cold Holding temperature(41°F/45°F) 13. Proper use of restriction and exclusion; No discharge from
eyes, nose, and mouth
3. Proper Hot Holding temperature(135°F) Preventing Contamination by Hands
4. Proper cooking time and temperature 3 14. Hands cleaned and properly washed/Gloves used properly
5. Proper reheating procedure for hot holding (165°F in 2 15. No bare hand contact with ready to eat foods or approved
Hours) alternate method properly followed (APPROVED Y N
6. Time as a Public Health Control; procedures & records Higbly Susceptible Populations
Approved Source 16. Pasteurized foods used; prohibited food not offered
Pasteurized eggs used when required
7. Food and ice obtained from approved source; Food in
good condition, safe, and unadulterated; parasite Chemicals
destruction
8. Food Received at proper temperature 17. Food additives; approved and properly stored; Washing Fruits
& Vegetables
Protection from Contamination 18. Toxic substances properly identified, stored and used
9. Food Separated & protected, prevented during food Plumbing
3 preparation, storage, display, and tasting
Water/

10. Food contact surfaces and Returnables; Cleaned and 19. Water from approved source; Plumbing installed; proper
Sanitized at ppm/temperature backflow device
11. Proper disposition of returned, previously served Pisposal System, proper
20. Approved SewageW52125
or
reconditioned
Priority Foundation Items (2 Points) violations Require Corrective Action within 10 days
N R
50C

C
Demonstration of Knowledge/ Personnel

21. Person in charge present, demonstration of knowledge,

S
Food Temperature Control/ Identification

27. Proper cooling method used; Equipment Adequate to

4
and perform duties/ Certified Food Manager (CFM) Maintain Product Temperature
22. Food Handler/ no unauthorized persons/ personnel 28. Proper Date Marking and disposition
Safe Water, Recordkeeping
Labeling
and Food Package
2 29. Thermometers provided, accurate, and calibrated; Chemical/
Thermal test strips R
23. Hot and Cold Water available; adequate pressure, safe Permit Requirement, Prerequisite for Operation
24. Required records available (shellstock tags; parasite
30. Food Establishment Permit (Current & Valid)
destruction); Packaged Food labeled
Conformance with Approved Procedures Utensils, Equipment, and Vending
25. Compliance with Variance, Specialized Process, and
HACCP plan; Variance obtained for specialized 31. Adequate handwashing facilities: Accessible and properly
supplied, used
processing methods; manufacturer instructions
Consumer Advisory 32. Food and Non-food Contact surfaces cleanable, properly
designed, constructed, and used
26. Posting of Consumer Advisories; raw or under cooked 33. Warewashing Facilities; installed, maintained, used/
foods (Disclosure/Reminder/Buffet Plate)/ Allergen Label Service sink or curb cleaning facility provided
Core Items (1 Point) Violatlohs Require Corrective Action Not to Exceed 90 Days I or Next Inspection, Whicheyer Comes First
NN C R Ο N C
0
N A Prevention of Food Contamination N A 0 Food Identification
T T
34. No Evidence of Insect contamination, rodent/other 41.Original container labeling (Bulk Food)
animals
35. Personal Cleanliness/eating, drinking or tobacco use Physical Facilities
36. Wiping Cloths; properly
used and stored 42. Non-Food Contact surfaces clean
✓ 37. Environmental contamination 43. Adequate ventilation and lighting; designated areas used
☑ 38. Approved thawing method ☑ 44. Garbage and Refuse properly disposed; facilities maintained
Proper Use of Utensils Π 45. Physical facilities installed, maintained, and clean
39. Utensils, equipment, & linens; properly used, stored, 46. Toilet Facilities; properly constructed, supplied, and clean
☑
dried, & handled/ In use utensils; properly used
40. Single-service & single-use articles; properly stored 47. Other Violations
and used ☑

Yanv
Title: Person In Charge/ Owner
(signature)01

(signature)
Ka nart Prin Closhia Richard @portarthurtRges
Ceosha, Richaara Rusiness Email:
 Retail Food Establishment Inspection Report

2A
TosMemonal Blud PatAAthurX 2500001852
Establishment Name Physical Cit Pago of

King Buffet TEMPERATURE OBSERVATIONS

Item/Location Temp Item/Location Temp Item/Location Temp

OBSERVATIONS AND CORRECTIVE ACTIONS

Item
AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE. YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:

9. 228.66(9)C)(B)Ci) Food protacted cross contamination arrange each

Hype food in eavipment so cross is prevented.
•Walk in cudter had raw chicken stored in pan on topof fully
Cooked clams. Pan of raw chicken was located above bok of
whipaed topping used for dessert,Rawonicken was lpcated above
pan of anopped capbage.Staft was reminded the importance
storing raw chicken wnd ready to eat items.
lof st
10. 228,113(1) Food-contact surfaces of clean tosight and touch
•Cloan All food contact surfaces of cwoking equipment,prep
tables and cooler shelves. Build up of
tood residye was sth seen on and ibsidesort residue and
eguipment
•GRillmut be Jeaned treauently to eluninate build up.
+228 11lcnx6) chemical sanitner generated on -site.
•No santizer was available in kitchen.
14. 228.38(0X
38(a) When to Wash tood employeesshailgean handsand
expased portions of their arm.(b) immegiately before engaging in
food preparation induding working with exposed food. Ctan
eavipment ana utensils and unwrapped single serviceluse IDuring
food preparation, as often as necessary to remove sorl and.
contamination to prevent cross contamination when changing tasks.
During inspecton No emplayee was seen washing nands.
multiple enploees was seen prep crabs than clegnthg to
prepating pahs to go out witholt washing nands. cotrs was
Seen changing task from ram to ready to ecal without washin
nands. Importarce was explained to alt staffo
by:
Yan zhar
Title: Person In Charge/ Owner
(signature)

plchard Ceoshla lichard

Inspected by

Form EH-06 (Revised 09-2015)

a Prtat: Sagin:✗ N collected
 Retail Food Establishment Inspection Report

Establishment Name: Physioal Address Paps 3

lvd Port Arther 2500001852
License Permit

King utet 7615 memorialOBSERVATIONS

TEMPERATURE
Item/Location Temp Item/Location Temp Item/Location Temp

OBSERVATIONS AND CORRECTIVE ACTIONS

Item
AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE. YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:

21. 228.33C)
No Prolecion Foost. No certified food protection manager was
on duty
35. aa8.4aaΟ
・Employees personal drinics was located directly abve food prep
areahot hold transter area near cooks. All employees petsonal
tems must be locaked in a designated area labeled emplayes
only.
30. 228.68(d)2XA) Cloths In-use for wiping between uses stored.
Multiple Wiping cloths nas seen on counter tops in Kitchen areа.
Allcloths must be stored inside santzer bucrets.
37. 228-Aca)/1@) Storing the food at Least 15cm Goinches) abeve the flour.
•Pans of crabs was stored on floor of kitchen. Hems must
remain 6 inches above the floor. (Hems was lifted).
38.228.75(©x2) Thawing. under running water criteria
•Chicken and shrimp was seen thrawing inside food prep sink
improperly. Hems must Permain under running water or in cooter.
42. 2a8 13(3)Nuntond- untad surfacs
surfares of equlpment shallbe kept free of
an accumulation of dust dirt,food residue and ofher debrIS.
•Build up of arease was seen behind, under and on the slides of
cooing eavipment. Grease build up was seen on dugs.tood residue
was seen near fice cooker area. Build up of debels and
or
Yan Zhaw
Title: Person In Charge/ Owner
(signature)
Tyu
eted y
(signature) onva Richara Prtat: Keoshia Richard
Form EH-06 (Revised 09-2015)
 Retail Food Establishment Inspection Report

Establishment Name Physical Address: License/Permit # Page of

King Bluttet 7615 Memorial Port Arthur,Ix 25.00001852

TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp

OBSERVATIONS AND CORRECTIVE ACTIONS

Item
AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE. YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:

food residue wasseen under 3 compartiment sink l aish washer and

inside drains, All Nonfood cntact areas of Kitchen must be cleaned
and sanitized.
45.
228.186Ca) Repairing .The physical facilities shall be mairtained in
apod repair.
. Repair / replace allmissing and damaged floor tiles
*ice machine was closed and drained toclean and santized. A
build up of Slime was seen on lip of ice machine
*Temecloser of mixing machine. eAiek machine usea to mix
Chiczer betore cooing was dirty with build op offood residue
was allover equipmert.Equipment must be propely ceaned
and Sanitized before operatihg again
When switching from chicken to seafood or pork egt-cocking
eqvipment must be cleaned.

29. No metal stem thermometer available

41. Must label all containers lontaining raw meats.

Yan-zhas Charge/ Owner

Received by: Print Title: Person In
(signature)

toted orKea
(signature)
Richard Thiat Keosna Richard Samples: YN # ollected
Form EH-06 (Revised 09-2015)