CHINA KING

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over cooked pork in first reach in cooler near front counter Shelled eggs over cut cabbage in walk in cooler Operator moved eggs below Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Dishes stacked in handwashing sink next to three compartment sink Operator removed Corrected On-Site

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator went and got chlorine sanitizer during inspection 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. For cooked chicken at beginning of cookline Out of refrigeration for less than 4 hours per operator Emailed operator time plan paperwork Repeat Violation

Basic - Cloth used as a food-contact surface. On top of mushrooms and cut bell peppers in last reach in cooler on cookline - direct contact with the food Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Soy sauce buckets in prep area, fryer oil on cookline, soda can cases in lobby and bulk sugar bags in front of dry storage shelf

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour containers on bottom shelf of dry storage shelf

Basic - No handwashing sign provided at a hand sink used by food employees. In employee bathroom Emailed operator handwashing sign Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood over cookline Fan covers in walk in cooler Repeat Violation

Basic - Stored food not covered. Bulk flour container on bottom shelf of dry storage shelf Cooked chicken, cut cabbage and several other items in walk in cooler uncovered Corrected On-Site Repeat Violation

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

High Priority - Nonfood-grade bags used in direct contact with food. Cooked pork in walk in cooler, several items in walk in freezer and on cookline Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired April 1st 2025 Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over bean sprouts in walk in cooler Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For chicken on cookline Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In container of flour in dry storage

Basic - Buildup of food debris/soil residue on equipment door handles. Several throughout

Basic - Cloth used as a food-contact surface. Covering containers of mushrooms and peppers in reach in cooler under make table on cookline - direct contact with food

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Cookline microwave Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. In bathroom Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler Hood vents over cookline Handles

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink next to three compartment sink

Basic - Stored food not covered. Bean sprouts, cut onions, raw chicken, several other containers in walk in cooler Flour and sugar on bottom rack of dry storage shelf Repeat Violation

Basic - Uncovered food stored near sink exposed to splash. Sugar under handwashing sink next to three compartment sink

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several on cookline

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Pork, Chicken and Shrimp in shopping bags throughout facility. Warning - From follow-up inspection 2025-05-20: Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For wings and General Tso chicken,per operator on counter less than 1 hour. Emailed operator time plan Corrective Action Taken - From follow-up inspection 2025-05-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with green substance with no label on floor on cooks line. Warning - From follow-up inspection 2025-05-20: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in cornstarch and sugar bulk containers. Warning - From follow-up inspection 2025-05-20: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walls and ceilings soiled in walk-in cooler. Warning - From follow-up inspection 2025-05-20: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At both handwashing sinks. Warning - From follow-up inspection 2025-05-20: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Multiple food items in walk-in cooler without covers. Warning - From follow-up inspection 2025-05-20: Time Extended

Basic - - From initial inspection : Basic - Walk-In cooler interior/shelves have accumulation of soil residues. Warning - From follow-up inspection 2025-05-20: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Cornstarch and Sugar in Bulk containers with no labels in dry storage area. Warning - From follow-up inspection 2025-05-20: Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Cooked chicken stored on flat pans lined with cut up paper that sugar was stored in

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Raw chicken in walk in freezer stored directly in grocery back Raw chicken in reach in cooler at cooks line stored directly in grocery bag

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shell eggs at walk in cooler Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Square white cutting board stained

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at prep area had used tea bag in the sink Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand washing sink at prep area No paper towel or soap at hand washing sink at prep table

Intermediate - Spray bottle containing toxic substance not labeled. At front counter brownish chemical in spray bottle not labeled

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table where egg rolls are being made.

Basic - Employee personal food not properly identified and segregated from food to be served to the public.at reach in cooler by frontline and in walk in cooler

Basic - Food stored on floor. Bucket of thawing shrimp by triple sink stored directly on floor Bag of onions stored directly at walk in cooler Corrected On-Site

Basic - Stored food not covered. Sauce and sprouts not covered in walk in cooler

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp in soaking in water stored directly on floor at triple sink. Operator moved into sink and turned on faucet Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Sugar and flour in blue containers at dry storage with no labels

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. General Tso chicken temping at 76F,per operator cooked hour and half to two hours ago. Operator put in reach in cooler to stay within time perimeter Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container. Chicken in bus tubs cover with non food grade brown paper bags in walk in cooler Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken skewers stored in grocery bag at reach in cooler next to fryers Cooked pork stored in red grocery bags at reach in cooler on cooks line Wonton chips stored in their original boxes with no liner Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over pork at reach in cooler on cooks line Raw shrimp stored over ready to eat at walk in cooler 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. Chicken wings in fryer basket had no time mark per operator they discard after 4 hours. Emailed operator time plan Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Red chemical in spray bottle at front counter not labeled

Basic - Cutting board has cut marks and is no longer cleanable. On make tables at cooks line

Basic - Food stored on floor. Large bags of carrots,bucket of peeled onions and sprouts stored on floor of walk in cooler Case of fries stored on floor at walk in freezer

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle stored in reach in cooler at cooks line Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted and debris build uo

High Priority - Raw animal food stored over canned/bottled drinks. Shell eggs over beverages. Walk in cooler Corrected On-Site Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed hands in triple sink. Educated 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. Inspector sent copy Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Pans stored in sink cookline Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and egg rolls walk in cooler Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup in flour Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Current

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Food stored on floor. French fries walk in freezer Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Both sinks . Inspector emailed one Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gaskets make table Repeat Violation

Basic - Single-service articles improperly stored. Case cups on floor Corrected On-Site

Basic - Stored food not covered. Flour cornstarch dry storage Raw chicken wings and marinated chicken walk in cooler Corrected On-Site

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License was due on April 1 and is more than 30 days past due. Please remit immediately to avoid further administrative actions. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Walk in cooler, shell eggs over produce

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.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by dirty dishes and bulk foods on floor in front of handwash sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

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

Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.

Basic - Bulk Food storage Containers heavily soiled.

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food stored on floor. Onions

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dirty hand wash basin.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall heavily soiled

High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours.tables tops and island tops of cookline heavily soiled.

Intermediate - Handwash sink not accessible for employee use at all times.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink-several locations. Corrected On-Site

Intermediate - No soap provided at handwash sink. Handwash sink in canned goods area.

Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.

Basic - Current Hotel and Restaurant license from the state not displayed.

Basic - Employee eating in a food preparation or other restricted area. Starbucks drink in prep cooler, in container of food. Employee discarded. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food-contact surface not smooth and easily cleanable. Scoop made from plastic jug.

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

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink heavily soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Wonton wrappers thawing in ambient air.

High Priority - Nonfood-grade bags used in direct contact with food. Using grocery t shirt bags to portioned beef in walk-in freezer

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork 99F in oven, recommended to reheated 165° and maintain 135° or above Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next of 3 bay sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water takes too long to reach temperature

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

Basic - Food not stored at least 6 inches off of the floor. In walk-in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves heavy soiled Container are soiled

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. Storage of tools on shelf with food. Corrected On-Site

Basic - Stored food not covered. Container with flours and seasoning in dry storage uncovered Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. In ambient temperature Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. White powders

High Priority - Nonfood-grade bags used in direct contact with food. Using grocery bag to storage food in walking freezer Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. 4/21 Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over ready to eat food in reach in cooler 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. Egg rolls

Basic - Buildup of food debris/soil residue on equipment door handles. Hood filters heavy grease; gaskets walking cooler, walking cooler shelves soiled.

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

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

Basic - Screening is not 16-mesh to the inch. Back Gate need a screen with 16 mesh to inch Repeat Violation

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

Basic - Working containers of food removed from original container not identified by common name. Sugar, salt, in cook line