KINGS WOK

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips. The operator said they ordered them but not here yet. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. The hand sink on the right side of the kitchen. The operator placed paper towels. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The door frame on the reach-in cooler and the fan guards in the walk-in cooler is soiled with a mold-like substance. The ceiling fan in the dining area is also soiled with dust. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. 2 bags in the reach in cooler by the front desk. The operator placed in a food grade bags. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.

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 the operator with the DBPR HR form 5030-904. The operator posted. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Test Strips expired.

Intermediate - No soap provided at handwash sink. The hand sink on the right side of the kitchen. The operator placed soap. Corrected On-Site

Basic - Ceiling vents soiled with accumulated of dust in the dining area.

Basic - No Heimlich maneuver/choking sign posted. Provided the operator with the DBPR HR form 5030-905. The operator posted. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface: The ceiling fan in the dining area is soiled with dust.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg stored over noodles in reach-in cooler across from cook line. Operator moved. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sinks blocked by boxes and sauce buckets. Operator moved and made accessible. Corrected On-Site Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food in walk-in freezer and non-food grade paper in contact with egg rolls in reach-in cooler near fryers. Operator started to switch out bags and remove paper. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over fried chicken in walk-in cooler and raw chicken over krab rangoons in reach-in freezer next to fryer. Employee moved and stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Fresh Garlic in Oil (62F - Cold Holding) in reach-in cooler across from the cook line. Operator moved to walk-in freezer to rapidly cool. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Water to handwash sink to the right of the mop sink had water turned off at start of inspection. Employee turned on water. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink to the right of the mop sink. Employee placed paper towels. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap at handwash sink to the right of the mop sink.

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored in container not in originally commercially sealed packing stored over ready-to-eat frozen krab rangoons not in commercially prepared and sealed package. Operator moved and stored correctly. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table stored next to a knife and cutting board. Employee moved. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink to the right of the three compartment sink blocked with boxes. Employee moved. Handwash sink to the left of the cook line blocked by sauce containers and large bin. Employee moved. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed side of reach-in freezer to the right of the fryers soiled with an accumulation of grease and hood filters soiled with grease and food debris.

High Priority - Food placed in soiled container/equipment. Observed cut broccoli and fried chicken stored in cardboard containers. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed menus lining bottom of containers of cut mushrooms and cut onions in walk-in cooler.

High Priority - Nonfood-grade bags used in direct contact with food. Observed to-go style bags in contact with food items in the walk-in freezer and in contact with pork in walk-in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready-to-eat sauce, chicken, and wontons in walk-in cooler. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Fresh Garlic in Oil (57F - Cold Holding) on cookline. Operator stated the product was temporarily taken out of the reach-in cooler for orders. Operator put back in the reach-in cooler. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Egg Drop Soup (111F - Hot Holding) in hot holding unit in front of fryers. Operator stated the item had been in the unit for less than 2 hours. Operator turned up temperature of unit. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Corrective Action Taken Repeat Violation

Basic - Equipment or utensils not designed or constructed in a durable manner. Observed scoop in rice constructed out of a cut container/bottle.

Basic - Food stored on floor. Observed cases of food stored on floor in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of food debris on walk-in cooler shelves and reach-in cooler gaskets. Door to the reach-in freezer to the right of the fryers with an accumulation of dirt. Buildup of food debris/soil residue on equipment door handles on the reach-in cooler across from the cook line and the walk-in freezer and walk-in cooler door handles. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed two employees drinks stored next to food in reach-in cooler across from cookline.

High Priority - Food placed in soiled container/equipment. Washed, cut broccoli put back into cardboard box, moved to bus tub Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler -raw chicken over sauce, operator moved to shelf Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked broccoli (79F - left on counter ), Moved to reach in cooler Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Egg drop soup 112F, operator turned up heat, 128F at end of inspection Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by 3 compartment sink full of plastic, operator removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen

Basic - Cardboard used to line nonfood-contact shelves. Bottom shelves on cook line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on lift top cooler, moved to front counter Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan Gaskets of reach in cooler on cook line Walk in cooler shelves

Basic - Reach-in cooler shelves with rust that has pitted the surface. 3 door on cook line

Basic - Walk-in cooler shelves with rust that has pitted the surface. Nonfood-grade bags used in direct contact with food. In walk in cooler and freezer

High Priority - Food placed in soiled container/equipment. Cut broccoli put back into cardboard box, operator moved to bus tub Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Cigarettes and lighter on lift top cooler, moved to front counter Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Metal bowl used to portion chicken, no handle, moved to dish room Corrected On-Site

Basic - Food stored on floor. Prepped chicken stored on floor by 3 compartment sink, moved to bucket Corrected On-Site Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm, corrected to 50 ppm Corrected On-Site

High Priority - Container of medicine improperly stored. Cough drops stored in the door of the freezer with food for customers. Operator removed Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags used to store dumplings in freezer

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2022

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in prep area blocked by stool and empty box. Plastic wrap in sink as well. Operator unblocked sink and removed wrap. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at either sink in the establishment. Operator added paper towels. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing in the establishment is date marked. Operator confirmed some items were made over the weekend- egg rolls and cooked pork. Repeat Violation

Basic - Food stored on floor. Operator cutting pork at prep table and putting the cut up pieces into a container which is stored on the ground. Operator picked up containers and put them on a stool Bag of cabbage and bag of onions on the floor. Operator picked up and put into a shelf. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in standing water in three compartment sink. Operator moved to walk in cooler Corrected On-Site