KING CHEF

Intermediate - No soap provided at handwash sink to the left of the three compartment sink. Operator placed soap. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information for food handler certificates through International Food Service Executive Association. Operator corrected. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas throughout the kitchen.

Basic - Containers of food stored on floor in walk-in freezer.

Basic - Water leaking from pipe underneath handwash sink at front counter.

High Priority - Dented/rusted cans present. Damaged/spoiled/recalled food not properly segregated. Observed 1 can of soy sauce dented and bulging on shelf with other cans at time of inspection. Operator marked and set aside for return. See issued stop sale.

High Priority - Food placed in soiled container/equipment. Cut cabbage and cut broccoli put back in original cardboard container. Discussed with operator and containers were corrected. Corrected On-Site

Basic - Damaged/spoiled/recalled food not properly segregated. Observed 1 can of soy sauce dented and bulging on shelf with other cans at time of inspection. Operator marked and set aside for return. Issued stop sale.

High Priority - - From initial inspection : High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on back of pants and without washing hands employee handled ladle to stir sauce, discussed with operator employee washed hands. Corrected On-Site Warning - From follow-up inspection 2025-05-07: Employee wiped hands on pants and without washing hands employee handled container of raw chicken and clean and sanitized dishes, discussed with operator employee washed hands. Admin Complaint Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler liquid pooled eggs stored directly above open containers of sauces, discussed safe refrigeration storage with operator who corrected storage of products. Corrected On-Site Warning - From follow-up inspection 2025-05-07: In reach in cooler raw shell eggs stored directly on top of cut green onions, discussed with operator who corrected storage. Admin Complaint Corrected On-Site

High Priority - Dented cans present. See stop sale. Bamboo strips Thick soy sauce

Intermediate - Handwash sink used for purposes other than handwashing. Ladle stored in hand wash sink in prep area. Operator removed. Corrected On-Site

Basic - Reuse of single-service or single-use articles. Jug cut into scoop

Basic - Stored food not covered. Multiple items in walk in cooler

High Priority - Raw animal food stored over or with unwashed produce. Raw beef over herbs in Walk-in-Cooler. Operator moved Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, slicer soiled

Intermediate - Handwash sink not accessible for employee use at all times. Rear prep area hand sink blocked by empty buckets. Operator moved Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in Walk-in-Cooler not dated Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table in prep area

Basic - Food stored on floor. Buckets of sauce and deep fryer oil on floor in kitchen, multiple items on floor in Walk-in-Cooler Repeat Violation

Basic - Reach-in cooler on cooks line interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Stored food not covered. Bags of flour and dried goods opened, uncovered in dry storage, multi tens uncovered in Walk-in-Cooler Repeat Violation

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Unapproved bleach being used at establishment. Operator went to store and purchased correct bleach during inspection. Corrected On-Site

High Priority - Non-food grade towel used as liner for food container. -apron used to cover prepared wontons in walk in cooler. Operator removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken and beef stored over Ready to eat items in walk in cooler. Operator moved. Corrected On-Site Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with DBPR HR Form 5030-104 in printed form. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Ladles stored in rear hand sink. Operator removed Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -multiple items in walk in cooler not dated, operator states some items were made today.

Basic - Bowl or other container with no handle used to dispense food. Plastic pint container used as scoop for flour

Basic - Cardboard used to line nonfood-contact shelves on rear prep table with rice cooker. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Floor soiled/has accumulation of debris. -walk in freezer floor soiled

Basic - Food stored on floor. - deep fryer oil and soy sauce buckets on floor in kitchen -buckets of food on floor in walk in freezer -buckets of food items on floor in walk in cooler Repeat Violation

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Wonton wrappers thawed at room temperature. Operator moved to walk in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment on cooks line. Operator removed Corrected On-Site Repeat Violation

Basic - Multiple ceiling tiles in kitchen moisture stained

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mixer exterior soiled -prep table shelves soiled -dry storage racks soiled -top of cooks line soiled -walk in cooler shelves soiled -walk,in cooler fan guards soiled Repeat Violation

Basic - Open dumpster lid. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Inoperable reach in cooler on cooks line and inoperable reach in cooler in storage area used as dry storage interiors soiled

Basic - Reuse of single-service or single-use articles. -single use plastic jugs being cut, turned into scoops for cooked rice. Operator removed items. Corrected On-Site

Basic - Stored food not covered. -Multiple open bags of flour and sugar in dry storage -multiple items in walk in cooler uncovered

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walk in cooler wall soiled with mold like substance

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over ready to eat foods in vertical freezer.

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over cut Cabbage and unwashed lettuce.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sprouts (44F - Cold Holding)

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Fresh Garlic in oil made at 11 am, 74 degrees, moved to freezer. At 4:30 72 degrees. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in hot hold unit, 129F, moved to microwave to reheat. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Gave poster to operator

Intermediate - Handwash sink not accessible for employee use at all times. Bus tub and ladle in one sink, boxes of fry oil blocking one sink, and box on top of sink. Operator corrected on site Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food. Paint brush being used to baste foods

Basic - Buildup of food debris/soil residue on equipment door handle. Multiple handles.

Basic - Cardboard used to line nonfood-contact shelves. Cardboard used under rice warmer in back of kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Damaged/spoiled/recalled food not properly segregated. 1 can oyster sauce, 1 can ground bean sauce 1 can bamboo shoots.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In food prep area, operator removed Corrected On-Site

Basic - Employee eating while preparing food. Cook eating while prepping food. Discussed proper eating areas with manager

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Operator had her cell phone on prep table slicer, removed Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet on prep cook.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Hanging over chest freezer, and Cooke drive, operator removed Corrected On-Site

Basic - Food stored on floor. buckets of food stored on floor in food prep area and cooler floor

Basic - In-use knife/knives stored in cracks between pieces of equipment. Removed from between coolers on cook line. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in standing water at 85, operator correct on site Corrected On-Site

Basic - Nonfood-contact surface soiled with food debris, dirt, slime or dust. Floor fan Sides of cooking equipment soiled Soiled bottom shelf on end of cook line Cooler shelves soiled

Basic - Open dumpster lid. Shared dumpster.

Basic - Reuse of single-service or single-use articles. Egg trays and aluminum can, being used in food storage. Operator discarded Corrected On-Site

Basic - Screening is not 16-mesh to the inch. Back screen door

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Mini cement mixer being used to mix seasonings. Electric Drain snake in food prep area. DeWalt electric drill with beater bar soiled from use as a mixer.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Soiled wet wiping cloth on cutting board, moved to sanitizing bucket by operator. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket on cook line 50 ppm, corrected to 100 ppm Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came in from outside, started bagging egg rolls without washing hands

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken and raw beef over unwashed vegetables in walk in cooler

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked by buckets and big bowl of rice, items removed Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut onions, egg rolls, cooked pork in walk in cooler not date marked

Basic - Bowl or other container with no handle used to dispense food. Can used to scoop rice

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Cut cabbage in a used raw chicken box

Basic - Food stored on floor. Bucket of rice on floor in kitchen Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between prep table and reach in cooler, knife removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting snow peas without washing them Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Reuse of single-service or single-use articles. Peanut butter Containers reused for food storage Cans reused for food storage

Basic - Stored food not covered. Cut cabbage, cut onions, egg rolls, sauce in all in cooler Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Beef being thawed in standing water in 3 compartment sink, water temperature 61F

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee portioning noodles with bare hands. Discussed with manager. Employee put on gloves. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler on cook line soiled. Cutting boards on cook line soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sinks in back kitchen and prep area blocked by dishes. Manager removed dishes to make accessible. Corrected On-Site

Basic - Employee preparing food in customer section of dining area. Employee packaging crispy noodles in dining area.

Basic - Food stored on floor. Bean sprouts and sauces on floor in walk in cooler.

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting broccoli without washing. Discussed with manager. Employee stopped prepping broccoli. Corrective Action Taken

Basic - Reuse of single-service or single-use articles. Egg trays reused to put items on top of in walk in cooler. Cans used as scoop. Discussed reuse of single service items with manager.

Basic - Stored food not covered. Egg rolls, meats and vegetables in walk in cooler uncovered.

High Priority - Operating with an expired Division of Hotels and Restaurants license. 02/1/2022

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp- 49F Pork-46F Operator moved foods to freezer to cook down

Intermediate - Handwash sink not accessible for employee use at all times. Front counter hand washing sink blocked by boxes. Operator relocated boxes Corrected On-Site

Basic - Food stored on floor. Open Soy sauce bucket on floor in walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of kitchen equipment has grease build up

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 3 door reach in cooler on cook line

Basic - Reuse of single-service or single-use articles. Jug cut to make scoop for fried rice. Egg crates used for storage in walk in cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloths throughout kitchen area. Operator removed Corrected On-Site