KING PALACE CHINESE BBQ

High Priority - Container of medicine improperly stored. Observed bottle of burn gel stored on shelf next to cook line.

High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed hose attached to three compartment sink hanging inside sink.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container of scallions in reach in cooler across from cook line. Operator removed paper towel. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed clean bean sprouts stored inside cardboard box across from cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw whole duck stored over cooked ribs and raw shrimp stored over cooked rice soup inside walk in cooler. Operator relocated products for proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (69F - Cold Holding) at prep table across from cook line, as per operator for one hour.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (84F - Hot Holding) at cook line, as per operator for one hour.

High Priority - Toxic substance/chemical improperly stored. Observed can of WD-40 stored on shelf next to cans of ground bean sauce. Operator removed can. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as public health control for roast duck, chicken, pork, tripe, at front counter display with no written procedures. Operator filled out form during inspection. Corrected On-Site Repeat Violation

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed all employee training certificates missing date of birth.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout establishment. Repeat Violation

Basic - Floor area(s) covered with standing water. Observed standing water on floor underneath bbq oven.

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles broken underneath bbq oven at cook line.

Basic - In-use wet wiping cloth/towel used under cutting board. Across from cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in the walk in cooler, operator stored properly. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed pork, duck, chicken and ribs under time as a public health with no written procedures. Emailed form to operator.

Basic - Bowl or other container with no handle used to dispense food. Observed Salt, msg and flour with plastic bowl with no handle. Operator removed. Corrected On-Site Repeat Violation

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

Basic - Food stored on floor. Observed ribs stored on the floor of the walk in cooler. Operator stored properly. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.