CHINA KING

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cookline, Employee cracked raw shell eggs, then proceeded to touch single service items and clean utensils without washing hands. Advised operator of proper handwashing. Operator educated employee. Employee washed hands. Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer, raw pork stored over cooked pork, not all commercially packaged. Advised operator of proper storage. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooker, Raw shrimp stored over cooked chicken. Advised operator of proper storage. Operator stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline line flip top cooler, raw shrimp (47F - Cold Holding); raw chicken (47F - Cold Holding); raw beeef (45F - Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight exceeding 6 hours. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline line flip top cooler, raw shrimp (47F - Cold Holding); raw chicken (47F - Cold Holding); raw beeef (45F - Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight exceeding 6 hours. See stop sale. Repeat Violation Admin Complaint

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At kitchen, wiping cloth chlorine Sanitizer Bucket (Chlorine 200+ppm). Exceeding the maximum concentration allowed. Operator corrected to Chlorine 100ppm. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, cooked egg rolls prepared onsite and held over 24 hours, not properly date marked. Advised operator of proper date marking. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, open bottle of water stored over prep table. Operator removed. Corrected On-Site Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line, in use knife stored in between equipment. Operator removed. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline, in use utensil stored in standing water 83F. Operator removed water. Corrected On-Site Warning

Basic - Stored food not covered. At dry storage, opened can of hoisin sauce stored on shelf, uncovered. Operator removed and covered. Corrected On-Site Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, Unwashed produce-peppers stored over ready to eat wontons and Unwashed lettuce stored over sauces. Advised operator of proper storage. Operator stored correctly. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler- cooked chicken 78-82F at 4:00 to 76-80F at 4:30 ( cooling since 2:30),- at current rate of cooling food did not reach 70F within remaining time- see stop sale. Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee was eating in dinning too and started working prepping food and opening cooler doors without washing their hands- educated operator - employee washed hands. Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade cardboard used to store cooked egg rolls- operator removed, Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer- raw scallops not commercially packaged stored over cooked pork. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shell eggs stored over cooked chicken- operator removed. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler- cooked chicken 78-82F at 4:00 to 76-80F at 4:30 ( cooling since 2:30),- at current rate of cooling food did not reach 70F within remaining time- see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- cooked chicken 44-46F- cold holding, krab rangoons 45-46F- cold holding, cream cheese 44-46F- cold holding, cut cabbage 45F- cold holding, cooked pork 44F- cold holding, egg rolls 44-46F- cold holding,- food not prepared or portioned today- food out of temperature for 2 hours- operator moved to walk in freezer to quick chill. At cook line area- Chicken wings 72-65F- cold holding- food not prepared or portioned today- food left out- food out of temperature for 3.5 hours- operator moved to walk in freezer to quick chill. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale No time mark for fried rice or cooked chicken under time as a public health control. - operator time marked for remaining 2 hours. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen prep counter- Cooked egg rolls 112F-hot holding , soup 120F- hot holding- food left out on counter- food out of temperature for 1.5 hours- operator placed I;reach in freezer to quick chill. Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Front counter handsink blocked by chair - operator removed. Warning

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

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Educated operator- employee set up properly. Warning

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired 06/14/2024 Warning - From follow-up inspection 2024-09-10: All employee training expired 06/14/2024 Time Extended

High Priority - Dented/rusted cans present. See stop sale. At dry storage 1 dented can of oyster sauce and 2 dented cans of hoisin sauce. Repeat Violation Admin Complaint

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered establishment amid started handling ice without washing their hands- educated operator employee washed hands. Corrective Action Taken Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. At small reach in cooler near front counter- non food grade paper towels linning container with egg rolls- educated operator - operator removed paper towels. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in Cooler by cookline raw shell eggs stored over sauce - operator stored on bottom shelf. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.St reach in cooler by cookline- cooked wonton 48F, cooked dumplings 48F- cold holding - food not prepared or portioned today- food out of temperature overnight - see stop sale. At reach in cooler by cookline- cooked pork 46-48F- cold holding, cooked chicken 46-48F- cold holding raw bean sprouts 45-48F- cold holding- food not prepared or portioned today- food out of temperature for 3.5 hours- operator placed ice to quick chill food. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time mark for chicken wings and fried rice under time as a public health control- operator time marked for remaking 30 minutes. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At prep area- Cooked fried rice 89-96F- hot holding- food out of temperature for 1 hour- food left out- operator placed in walk in Coole to quick chill. At cookline counter - Oil in garlic 85F- hot holding, cooked broccoli 83F-hot holding - food left out on counter - food out of temperature for 3 hours- operator placed food under time as a public health control for remaining time. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. At dry storage area- container of laundry detergent stored over bottles of soda - operator removed. Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler by cookline- raw chicken 50-52F at 2:35 to 50-52F at 2:50( cooling since 11:30) raw shrimp 50-52F at 2:35 to 50-52F at 2:50( cooling since 11:30), raw beef 50-52F at 2:35 to 50-52F at 2:50( cooling since 11:30) cooked noodles 49 -52F at 2:35 to 50-52F at 2:50( cooling since 11:30), cut cabbage 49 -52F at 2:35 to 50-52F at 2:50( cooling since 11:30)- at current rate of cooling food will not reach 41F within remaining time- operator placed ice on food to quick chill. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Knife sharpener and glove in handwashing sink by back prep area- operator removed. Corrective Action Taken Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired 06/14/2024 Warning

Intermediate - Spray bottle containing toxic substance not labeled. At dry storage hello chemical spray bottle not labeled- operator labeled. Corrected On-Site Warning

Basic - Employee with no hair restraint while engaging in food preparation. Operator provided. Corrected On-Site Warning

High Priority - Dented/rusted cans present. See stop sale. At dry storage - dented can of hoisin sauce- see stop sale. Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. At glass reach in cooler non-food grade paper towels used as a liner for spring rolls- educated operator- employee removed paper towels. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler-Egg rolls 45-46F- cold holding, cooked chicken 45-46F- cold holding, cooked noodles 44-46F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour due to food delivery- operator moved to walk in freezer to quick chill. At fry station by cookline- pork dumplings 54-62F - cold holding, raw chicken wings 54-60F- cold holding, fried rice 70F- cold holding- food not prepared or portioned today- food left out on counter for 1 hour- operator placed under time as a public health control, for remaining time. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. At front counter - handwash sink blocked by boxes. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At small reach in cooler near front counter- cooked pork and cooked chicken prepared on Tuesday 12/13/24 not date marked- operator date marked. Warning

Intermediate - Records/documents for required employee training do not contain all of the required information. Some employee training missing dates of completion. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. At three compartment sink area- bag of frozen cooked pork defrosting at room temperature- operator moved to walk in cooler to defrost. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep area- Cooked rice 90-94F at 3:50 (cooling since 1:30) cooked egg rolls 83-90F at 3:50( cooling since 1:30), cooked chicken 78-82F at 3:50 ( cooling since 1:30)- food left out to cool at room temperature- at current rate of cooling food did not reach 70F within 2 hours- see stop sale

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw beef/ pork stored over bags of cooked peas- operator moved to lower shelf. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep area- Cooked rice 90-94F at 3:50 (cooling since 1:30) cooked egg rolls 83-90F at 3:50( cooling since 1:30), cooked chicken 78-82F at 3:50 ( cooling since 1:30)- food left out to cool at room temperature- at current rate of cooling food did not reach 70F within 2 hours- see stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler- cooked pork 45-47F- cold holding, cooked chicken 45-47F- cold holding, cooked pork ribs 45-47F- cold holding- food not prepared or portioned today- food out of temperature for 5 hours- operator moved to tall glass reach in cooler to quick chill. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation- operator provided for all employees. Corrected On-Site

Basic - Food stored on floor. Container of oil on floor near cookline.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked chicken wings(cooked at 10:30) 3:25 (71°F-95°F - Cooling); cooked chicken wings 4:00 (71°F-90°F - Cooling) being held at room temperature. Operator states items were cooked at 11am by frying method. See stop sale Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked chicken wings(cooked at 10:30) 3:25 (71°F-95°F - Cooling); cooked chicken wings 4:00 (71°F-90°F - Cooling) being held at room temperature. Operator states items were cooked at 11am by frying method. Warning

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting cooked ribs for preparation without gloves and having bare hand contact with ribs. Discussed with operator. Employee washed hands and put on gloves Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee conducting ware washing without a sanitize step. Discussed with operator. Instructed operator to re wash rinse and sanitize wares Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken, raw pork stored above ready to eat sauces in walk in cooler. Operator reorganized Corrected On-Site Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs held at room temperature (78°F). Operator states eggs have been out for 2 hours. Operator placed back in cook line flip top Corrective Action Taken Repeat Violation Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee in prep area wash hands at triple sink. Discussed with operator Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice 3:30 (106°F - Cooling); rice 4:00 (103°F - Cooling) being cooled at room temperature. Operator moved to walk in cooler Corrective Action Taken Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Items stored in hand wash sink in prep area. Operator removed Corrected On-Site Warning

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Establishment using cut off handled container as rice scoop. Operator discarded Corrected On-Site Warning

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

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef over raw pork in walk in freezer- not in original packaging - operator stored beef to lower shelf. Corrected On-Site Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At walk in cooler- Eggs-50F cold holding- operator states held overnight-food out of temperature for more than 4hours. See stop sale. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- Raw beef 46F cold holding,pork dumpling 46F- cold holding, pork 50F- cold holding- operator states products were not prepped or portioned today- held overnight- food out of temperature for more than 4hrs. See stop sale. At walk in cooler- lettuce 47F, pork 48F- cold holding, cream cheese 45-47F, beef 46F- operator states products were not prepped or portioned today- held overnight- food out of temperature for more than 4hrs. See stop sale Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At walk in cooler- Eggs-50F cold holding- operator states held overnight-food out of temperature for more than 4hours. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- Raw beef 46F cold holding,pork dumpling 46F- cold holding, pork 50F- cold holding- operator states products were not prepped or portioned today- held overnight- food out of temperature for more than 4hrs. See stop sale. At walk in cooler- lettuce 47F, pork 48F- cold holding, cream cheese 45-47F, beef 46F- operator states products were not prepped or portioned today- held overnight- food out of temperature for more than 4hrs. See stop sale. Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster- Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler- egg rolls 46-50F at 2:15 to 46F-50F at 2:45 ( cooling since 12:30), chicken 45-48F at 2:15 to 45-48F at 2:45( cooling since 1:00),operator states products were prepared and portioned today- food tightly packed- wrapped in plastic- at rate of cooling products will not reach 41F within 6hrs- operator placed products in reach in freezer to quick chill. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed utensil in hand wash sink by three compartment sink- operator removed. Corrected On-Site Warning

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop for rice at steam table- operator removed. Corrected On-Site Warning

Basic - Clean utensils stored between equipment and wall. Knife in between reach in coolers- operator moved to triple sink to be washed and sanitized. Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water above prep area at flip top cooler- operator removed. Corrected On-Site Repeat Violation Warning

Basic - Food stored on floor. Observed beef soup stored on floor next to walk in cooler- operator removed off floor. Observed containers of oil on floor in dry storage- operator removed off floor. Corrected On-Site Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled. Warning