CHINA KING

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water at 107F. Operator corrected. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with an accumulation of grease above cook line.

Basic - Ice buildup in the walk-in freezer.

Basic - No copy of latest inspection report available.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); Sanitizer Bucket recheck (Chlorine 50ppm). The operator added more chlorine. Corrected On-Site

Basic - Outer openings not protected during operation. Back kitchen door wedged open at time of inspection. Discussed with operator and the door was closed. Corrected On-Site

Basic - Screen in door torn/in poor repair to back kitchen door.

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 DBPR HR 5030-104 form via email to operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cut Cabbage (72F - Cold Holding) sitting on the counter to the right of the right across from the cook line. Operator stated it had been out for an hour. Operator moved to walk-in cooler for rapid cooling. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with an accumulation of grease.

Basic - Bowl or other container with no handle used to dispense food. Observed to go bowls used as scoops in sugar and salt. Operator removed and replaced bowls with scoops that have handles. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic style ceiling tiles throughout the establishment.

Basic - Floor soiled/has accumulation of debris. Under equipment

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water 90 F, operator states it is changed every 25 minutes, corrected to 152F Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Small table next to prep table, soiled, soiled cardboard on top. Operator removed cardboard. Soiled plastic wrap on top of reach in cooler on cook line Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Operator emptied coffee cup into sink and rinsed cup, discussed proper use of hand wash sink

Basic - Stored food not covered. Bagged foods in freezer. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed beans over cut leafy greens, operator moved to other shelf with produce 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

Intermediate - - From initial inspection : 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/ Chun Yan Lin expired 2/21/22 Warning - From follow-up inspection 2022-05-19: No proof of manager certification at this time. Time extended till next routine Time Extended