KINGSBURG ASIAN CUISINE

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork, Chicken wings found in True Cooler

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease accumulation in the corners of 3 Compartment sink.

Basic - Objectionable odors in bathroom or other areas of the establishment.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to deep fryer . Mold like substance on wall in front of dishwasher.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken

Basic - Employee eating in a food preparation or other restricted area. Employee eating at food prep counter

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on food prep countr

Basic - Floor not cleaned when the least amount of food is exposed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around Wok

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

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw eggwash above sauce in reach in cooler. Employee properly stored. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....sauces containers at dry storage area.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again....cooked chicken in walk in freezer.

Intermediate - Spray bottle containing toxic substance not labeled...cleaner spray bottle at server station. Employee labeled Corrected On-Site Repeat Violation

Basic - Dead roaches on premises....1 dead roaches bathroom hallway , 1 dead roach in women bathroom. Employee cleaned and Sanitize the area. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name...water spray bottle at kitchen. Employee labeled.

High Priority - Raw animal food stored over or with unwashed produce...raw eggwash above sauce at reach in cooler. Employee properly stored. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition...Food with mold-like growth in sauce at tall reach in cooler See stop sale. Employee discarded food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...fried chicken 47°, fried shrimp 45° in tall reach in cooler at kitchen. Food being held less than four hours. Employee moved food to reach in freezer to cool down fast. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Handwash sink used for purposes other than handwashing...container stored in handwashing sink at server station. Employee 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....sauce in tall reach in cooler . Employee discarded food. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled....windex spray bottle. Employee labeled it. Corrected On-Site