King's Wok Buffet (NYS Health Operation #527456) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH).
The registered business location is at 3324 Us Route 11 #6
Malone
NY 12953. The food service type is Food Service Establishment - Restaurant. The last inspection date is November 10, 2023.
| NYS Health Operation ID | 527456 |
| NYSDOH Gazetteer | 166400 |
| Facility Name | KING'S WOK BUFFET |
| Operation Name | KING'S WOK BUFFET |
| Facility Address | 3324 US ROUTE 11 #6, MALONE |
| Permitted Corporation Name | S & B KING INC. |
| Permitted Operator Name | YONG SHENG JIANG |
| Address |
3324 Us Route 11 #6 Malone NY 12953 |
| Municipality | MALONE |
| County | FRANKLIN |
| Local Health Department | Saranac Lake District Office |
| Food Service Description | Food Service Establishment - Restaurant |
| Permit Expiration Date | 2024-09-30 |
| Inspection Date | 2023-11-10 |
| Inspection Type | Inspection |
| Total Critical Violations | 0 |
| Total Critical Not Corrected | 0 |
| Total Noncritical Violations | 3 |
| Violations | Item 8A- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked); Item 8F- Improper thawing procedures used; Item 11C- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred; |
| Inspection Comments | All temperatures taken were with in acceptable ranges yellow rice 155 F, raw chicken 41 F and wonton soup 172 F. Observed Time as a Public Health control logs filled out correctly. Discussed heating and cooling procedures to be acceptable. Sanitizer testing strips and stem food probe thermometers on site. Please email reciept from the repair of the dishwasher to heather.alden@health.ny.gov. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2023-11-10 | Inspection | Critical: 0, Noncritical: 3, Violation Items: 11C; 8A; 8F All temperatures taken were with in acceptable ranges yellow rice 155 F, raw chicken 41 F and wonton soup 172 F. Observed Time as a Public Health control logs filled out correctly. Discussed heating and cooling procedures to be acceptable. Sanitizer testing strips and stem food probe thermometers on site. Please email reciept from the repair of the dishwasher to heather.alden@health.ny.gov. |
| 2023-03-15 | Inspection | Critical: 2, Noncritical: 9, Violation Items: 10B; 11C; 11D; 12E; 15A; 15B; 5C; 6A; 8A; 8C; 8F Temperatures taken that were within acceptable ranges: cubed ham 41 F, yellow rice 146 F, raw beef 36 F, beef skewers 36 F. The log is being filled out correctly for buffet food items as conditions of Time as Public Health Control states. |
| 2022-09-20 | Inspection | Critical: 3, Noncritical: 7, Violation Items: 10A; 11C; 11D; 12D; 15A; 15B; 2C; 5A; 5C; 8A Food temperatures taken were: won tons 193°F, soup broth 167°F, shrimp 39°F, beef 41°F, and cooked rice 161°F. Reviewed the facility’s Time as a Public Health Control Logs and they were found to be acceptable. The dishwasher is working according to manufacturer specifications. |
| 2022-01-26 | Inspection | Critical: 0, Noncritical: 4, Violation Items: 10A; 10B; 11D; 8A All food temperatures taken were within acceptable ranges: dumplings 147°F, broth 154°F, shrimp 41°F, rice 169°F, and chicken 39°F. All food stored in the walk-in cooler was covered and protected from contamination. The reach-in cooler next to the commercial mixer was holding foods between 44°F-45°F. Recommended turning the temperature of the unit down. |
| 2021-10-14 | Inspection | Critical: 0, Noncritical: 5, Violation Items: 10A; 10B; 11D; 15A; 8A All food temperatures taken were within acceptable ranges: chicken broth 186°F, dumplings 166°F, rice 163°F, whipped cream 40°F, chicken 40°F, and shrimp 42°F. The top of the deli style cooler is holding potentially hazardous foods within a marginally acceptable temperature (46°F). The bottom of the unit is holding foods between 38°F-40°F. Discussed keeping the lid closed. Observed fried chicken properly cooling on speed racks in the walk-in cooler. |
| 2021-07-19 | Inspection | Critical: 3, Noncritical: 7, Violation Items: 10A; 10B; 11D; 14A; 15A; 15B; 5C; 6A; 8A Food temperatures taken: potatoes 40°F, crab meat 45°F, shrimp 45°F, and chicken 45°. The Avantco brand reach-in refrigeration unit is holding foods at marginally acceptable temperatures (45°F-47°F). Discussed turning the temperature of the unit down. The dishwasher is working according to manufacturer specifications. Discussed prepping smaller amounts of food at a time to avoid foods exceeding temperatures above 45°F. |
| 2020-11-09 | Inspection | Critical: 1, Noncritical: 6, Violation Items: 10A; 10B; 11C; 11D; 5E; 8A; 8B |
| 2020-09-16 | Inspection | Critical: 1, Noncritical: 5, Violation Items: 10A; 10B; 11C; 11D; 6A; 8A Food temperatures taken were lo mein 156, fried 142, egg rolls 43, raw chicken 41, soup broth 158 and sliced tomato 40. The facility is following all COVID-19 regulations. The dishwasher is working according to manufacturer specifications. |
| 2019-11-07 | Inspection | Critical: 0, Noncritical: 6, Violation Items: 10A; 10B; 11D; 15B; 8A; 8E All food temperatures taken were within acceptable ranges: mac and cheese 36°F, crab wrapped in bacon 40°F, brown rice 177°F, wings 43°F, and wonton soup 162°F. Observed proper cooling procedures of cooked noodles. Reviewed Time as a Public Health Control logs and they were found to be acceptable. |
| 2019-01-17 | Inspection | Critical: 2, Noncritical: 8, Violation Items: 10B; 11B; 11C; 11D; 15A; 15C; 5A; 5B; 8A; 8B Temperatures: rice = 179° F, chicken = 44° F, broth = 155° F, beef = 40° F, chicken = 39° F, crab wrapped in bacon = 39° F, ham = 36° F. |
| 2018-12-19 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 11B; 11D; 15A; 5C; 8A Temperatures measured: beef = 45° F, chicken broth = 161° F, rice = 162° F, macaroni and cheese = 36° F, egg roll = 40° F. |
| 2018-05-03 | Inspection | Critical: 5, Noncritical: 27, Violation Items: 10B; 11B; 11C; 11D; 15A; 1E; 1F; 5A; 5C; 6A; 8A; 8B; 8F Food temperatures measured in the walk-in cooler were acceptable. Observed cooling of potatoes on sheet pans in a speed rack. However, every pan slot was occupied, leaving little or no air space above the cooling food product to allow for good air circulation. |
| 2017-12-15 | Inspection | Critical: 0, Noncritical: 22, Violation Items: 10A; 10B; 11D; 15A; 8A; 8B; 8E Food temperatures measured were acceptable. |
| 2017-01-12 | Inspection | Critical: 2, Noncritical: 32, Violation Items: 10A; 10B; 11C; 11D; 12C; 12E; 14A; 15A; 15B; 15C; 1H; 6A; 8A; 8B Food temperatures measured were acceptable: Chicken in walk-in cooler - 43°F, shrimp - 41°F, raw chicken - 43°F, raw beef - 39°F, cottage cheese - 38°F. Rice - 149°F. Discussed shallow pan cooling. Attention must be paid to routine cleaning of the kitchen and all equipment. |
| 2016-09-30 | Inspection | Critical: 1, Noncritical: 15, Violation Items: 10B; 11D; 15A; 5B; 8A Food temperatures in the walk-in cooler were acceptable, measured to range from 39 to 42 F (with the exception of the garlic and oil). Reviewed TPHC records and they are being completed correctly and the use of TPHC is being properly implemented. Hot food temperatures in the kitchen were acceptable. |
| 2016-03-18 | Inspection | Critical: 2, Noncritical: 24, Violation Items: 10A; 10B; 11C; 11D; 12C; 15A; 15B; 5A; 8A; 8B; 8C Food temperatures measured in the walk-in cooler were acceptable, all were 38 deg. F (chicken, egg rolls). Yellow rice hot holding temperature was 157 deg. F. Reviewed Time as a Public Health Control logs for the buffet. All were acceptable except for cut melon as mentioned in Item 5A. Please clean all soiled surfaces and discard/replace all broken or cracked (in disrepair) food storage containers and bins. |
| 2015-11-13 | Inspection | Critical: 0, Noncritical: 18, Violation Items: 10B; 11B; 11D; 15A; 15B; 8A; 8B All cold holding temperatures measured were acceptable; examples include: cooked chicken = 41, 44, 39 deg. F; egg rolls = 39 deg. F, cooked potato = 43 deg. F, deli ham = 39 deg. F, beef = 43 - 45 deg. F. Cooked turkey = 151 deg. F (holding temperature). Reviewed time as a public health control (TPHC) records for the buffet lines. Please remember to always record time placed on the buffet and discard time for each item on your log. Also include cut melon and cut tomatoes. Reviewed outstanding enforcement action abatements: 1. Replace walk-in cooler door gasket. 2. Install bottom compressor panels (covers) on the True brand pepsi refrigerator and the cooking line Turbo Air 2-door refrigerator. Please e-mail copies of receipts and photos of these repairs to your inspector (david.bielefield@health.ny.gov) so that you enforcement action can be closed. |
| 2015-03-03 | Inspection | Critical: 3, Noncritical: 27, Violation Items: 10A; 10B; 11B; 11D; 12C; 12E; 15A; 4A; 5B; 6A; 8A; 8B Reviewed buffet line Time as a Public Health Control records. Food temperatures measured: Buffet - tomato wedges = 43 F, diced ham = 42 F, cottage cheese = 44 F, cut melon = 41 F, In walk-in cooler - cooked chicken = 41 F, won ton = 44 F, cooked potato = 39 F, In sandwich refrigeration unit - raw chicken = 42 F, garlic/oil mixture = 43 F. Many areas of the kitchen, including equipment were observed to be soiled and are in need of thorough cleaning. |
| 2014-10-29 | Inspection | Critical: 3, Noncritical: 22, Violation Items: 10A; 11C; 11D; 15A; 15B; 1D; 2C; 5A; 8A; 8B Reviewed Time as a Public Health Control records for the hot buffet foods. Please record discard time the same time that you place the food out. Refrigerated temperatures measured were acceptable. |
| 2014-01-07 | Inspection | Critical: 2, Noncritical: 12, Violation Items: 10B; 11B; 11D; 15A; 15B; 1H; 2E; 8A Reviewed TPHC records |
| 2013-11-04 | Inspection | Critical: 1, Noncritical: 9, Violation Items: 10B; 11D; 12D; 15A; 5B; 8A Hot and cold holding temperatures measured in the kitchen were acceptable. Reviewed TPHC Log sheets for the hot food buffet. TPHC logs were not available for potentially hazardous foods stored on the cold buffet. Please start completing the TPHC logs for cold potentially hazardous foods. TPHC holding time is 2 hours. No cooling logs were available for DOH review at the time of inspection. Please complete cooling logs for some of the foods that you cool. |
| 2013-02-20 | Inspection | Critical: 1, Noncritical: 11, Violation Items: 10B; 11D; 12D; 15A; 3A; 8A; 9B |
| 2013-01-04 | Inspection | Critical: 4, Noncritical: 15, Violation Items: 10B; 11B; 11C; 11D; 14C; 15A; 3B; 5C; 6A; 8A |
| 2012-12-03 | Inspection | Critical: 4, Noncritical: 13, Violation Items: 10A; 10B; 11D; 12D; 13B; 15A; 15B; 5A; 6A; 8A |
| 2012-11-19 | Inspection | Critical: 8, Noncritical: 18, Violation Items: 10A; 11D; 12E; 13B; 15A; 1D; 2E; 5A; 5B; 5C; 6A; 8A; 8B |
| 2012-04-20 | Inspection | Critical: 5, Noncritical: 3, Violation Items: 11D; 4A; 5A; 5B; 6A; 7F; 8A |
| 2012-02-10 | Inspection | Critical: 5, Noncritical: 20, Violation Items: 10B; 11A; 11C; 11D; 15A; 15B; 1D; 1H; 2E; 5A; 5B; 8A; 8B |
| 2011-10-21 | Inspection | Critical: 2, Noncritical: 10, Violation Items: 10B; 11D; 13B; 15A; 5A; 5B; 8A; 9C |
| 2011-03-09 | Inspection | Critical: 1, Noncritical: 14, Violation Items: 11B; 11C; 11D; 13B; 15A; 5B; 8A; 8B |
| 2010-11-09 | Inspection | Critical: 4, Noncritical: 9, Violation Items: 11C; 11D; 12D; 15B; 1D; 2C; 5A; 7D; 8A |
| 2010-01-19 | Inspection | Critical: 1, Noncritical: 8, Violation Items: 10A; 10B; 15B; 16; 5D; 8A; 9C |
| 2009-10-20 | Inspection | Critical: 2, Noncritical: 6, Violation Items: 10A; 11A; 15A; 1H; 6A; 8A |
| 2009-07-03 | Inspection | Critical: 6, Noncritical: 6, Violation Items: 11D; 15A; 15B; 5A; 5B; 5C; 5E; 8A |
| 2009-01-16 | Inspection | Critical: 1, Noncritical: 12, Violation Items: 11A; 11D; 15A; 15B; 5B; 8A |
| 2008-09-25 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 2C; 8A |
| 2008-04-03 | Inspection | Critical: 0, Noncritical: 8, Violation Items: 11C; 11D; 15A; 8A; 8C |
| 2008-02-25 | Inspection | Critical: 6, Noncritical: 15, Violation Items: 11B; 11C; 11D; 13B; 15A; 15B; 5B; 5C; 6A; 8A; 8E; 9B |
| 2007-12-03 | Re-Inspection | Critical: 3, Noncritical: 10, Violation Items: 11D; 15A; 16; 2E; 5C; 8A; 8B; 9C |
| 2007-03-05 | Inspection | Critical: 2, Noncritical: 11, Violation Items: 11C; 11D; 15A; 5B; 6A; 8A |
| 2006-09-14 | Re-Inspection | Critical: 2, Noncritical: 0, Violation Items: 2C A box of oranges ws stored under a bin of raw chicken in the walk-in & a box of apples was stored under a pan of raw beef also.|Both boxes of fruit were voluntarily discarded.|I explained the reason why the storage of these items was improper & the proper storage of ready to eat foods vs. raw meats.22 |
| 2006-08-04 | Inspection | Critical: 3, Noncritical: 4, Violation Items: 2C; 6A Raw chicken was found stored next to orange jello in the walk-in cooler.|Raw beef was also foud stored over the same pan of uncovered jello in the walk-in.||Several items on the hot food buffet were found out of temperature under 140 degrees.|Teriyaki chicken-120 degrees, General Tsao's chicken-131 to 138 degrees, Peanut chicken-118 degrees, Honey chicken-115 to 132 degrees, Seafood bread- 130 degrees, Stuffed mushrooms-128 degrees, Crab rangoon-128 degrees, Chicken teriyaki-113 to 120 degrees.||All of these food items were voluntarily discarded & replaced with fresh items. A HACCP was completed|for Teriyaki chicken, and a verbal HACCP was discussed with the operators for all chicken products & recipes.||||||||| |
| 2006-06-13 | Inspection | Critical: 5, Noncritical: 9, Violation Items: 1D; 5A; 5B; 5C; 6A 1D: Two severely dented cans (straw mushrooms, bamboo shoots) found on canned goods storage rack.|5A: Raw beef and raw shrimp found in top section of line sandwich style refrigerator at temps between 47 and 53 deg. F.|5B: Improper cooling procedures observed (containers covered tightly with plastic wrap while cooling)|5C: Room temp. storage of cooked chicken, cooked potatoes and cooked crab rangoon.|6A: Foods on buffett line not held at 140 deg. F or higher (Chicken fingers - 107 to 134F), string beans (122F) and Crab Rangoon (117 to 126F) |
| 2006-02-02 | Inspection | Critical: 6, Noncritical: 12, Violation Items: 1D; 2C; 4A; 5A; 5B; 6A |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1D | Critical Violation | Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) |
| 1E | Critical Violation | Meat and meat products not from approved plants. |
| 1F | Critical Violation | Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days. |
| 1H | Critical Violation | Food from unapproved source, spoiled, adulterated on premises. |
| 2C | Critical Violation | Cooked or prepared foods are subject to cross-contamination from raw foods. |
| 2E | Critical Violation | Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. |
| 3A | Critical Violation | Food workers prepare foods when ill with a disease transmissible by foods such as: diarrhea, hepatitis, acute respiratory infections, vomiting or have infected cuts or burns on their hands. |
| 3B | Critical Violation | Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands. |
| 4A | Critical Violation | Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. |
| 5A | Critical Violation | Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. |
| 5B | Critical Violation | Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. |
| 5C | Critical Violation | Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). |
| 5D | Critical Violation | Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45°F or less as recommended before they are stored on buffet lines. |
| 5E | Critical Violation | Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. |
| 6A | Critical Violation | Potentially hazardous foods are not kept at or above 140°F during hot holding. |
| 7D | Critical Violation | All ground meat and foods containing ground meat are not heated to 158°F or above except by consumer request. |
| 7F | Critical Violation | Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. |
| 10A | Not Critical Violation | Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) |
| 10B | Not Critical Violation | Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
| 11A | Not Critical Violation | Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
| 11B | Not Critical Violation | Wiping cloths dirty, not stored properly in sanitizing solutions |
| 11C | Not Critical Violation | Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
| 11D | Not Critical Violation | Non food contact surfaces of equipment not clean |
| 12C | Not Critical Violation | Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained |
| 12D | Not Critical Violation | Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs |
| 12E | Not Critical Violation | Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
| 13B | Not Critical Violation | Garbage storage areas not properly constructed or maintained, creating a nuisance |
| 14A | Not Critical Violation | Insects, rodents present |
| 14C | Not Critical Violation | Pesticide application not supervised by a certified applicator |
| 15A | Not Critical Violation | Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
| 15B | Not Critical Violation | Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
| 15C | Not Critical Violation | Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded |
| 16 | Not Critical Violation | Miscellaneous, Economic Violation, Choking Poster, Training. |
| 8A | Not Critical Violation | Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) |
| 8B | Not Critical Violation | In use food dispensing utensils improperly stored |
| 8C | Not Critical Violation | Improper use and storage of clean, sanitized equipment and utensils |
| 8E | Not Critical Violation | Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
| 8F | Not Critical Violation | Improper thawing procedures used |
| 9B | Not Critical Violation | Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas |
| 9C | Not Critical Violation | Hair is improperly restrained |
| Street Address |
3324 US ROUTE 11 #6 |
| City | MALONE |
| State | NY |
| Zip Code | 12953 |
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| old | 3375 State Route 11, Malone, NY 12953 | Frozen Desserts | 2005-09-20 |
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Do you have more infomration about King's Wok Buffet? Please fill in the following form.
This dataset includes about 90k food service facilities inspected by New York State Department of Health (NYSDOH). In New York State, environmental health protection programs are carried out at the central, regional, district and county levels. Each service facility is registered with facility name, business address, inspection dates, violations, etc.
| Subject | Business and Economy |
| Jurisdiction | State of New York |
| Data Provider | New York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection |
| Source | data.ny.gov |
The New York State Department of Health's Bureau of Community Environmental Health and Food Protection works to protect the public health by assuring that food service establishments are operated in a manner that eliminates hazards through design and management, resulting in a decreased incidence of foodborne illness in our communities. The Bureau's Food Protection Program also coordinates foodborne outbreak investigations, analyzes the findings and uses this information to develop regulations and guidance designed to prevent similar outbreaks in the future. This data includes the name and location of food service establishments and the violations that were found at the time of their inspections. Violation details are collected on inspection reports (i.e., the actual food item, quantity and temperature of food found out of temperature control) as well as corrective actions for critical violations; this data set is limited to the violation number and the corresponding general violation description. There are over 90,000 food service establishments in New York State. The Food Protection Program provides guidance and assistance to county and city health departments and State District Offices which in turn permit and inspect food service establishments, some institutional food services, temporary and mobile food service establishments and food and beverage vending machines. Each food service establishment is registered with facility name, business address, inspection dates, violations, etc. To give New Yorkers the access they deserve to government data and information, Governor Andrew M. Cuomo launched the Open NY initiative in March 2013 and signed Executive Order 95. It directs state agencies to identify, catalog, and publish their data on the state's open data website administered by the Office of Information Technology Services (ITS). Open NY increases transparency, improves government performance, empowers New Yorkers to participate in government, and encourages research and economic opportunities statewide. |