CHINA KING

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over produce in walk in cooler.

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 form to facility. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed in storage area, operator turned on valve to hot water. Hot water 90F Corrected On-Site

Basic - Nonfood-contact surface soiled with food debris. Observed on gaskets in 2- door reach in cooler on cook line.

Basic - Storage area not maintained clean and organized. Observed in kitchen.

High Priority - Nonfood-grade bags used in direct contact with food. Operator using Togo bags throughout coolers throughout kitchen.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator is using chlorine for sanitizer and has quaternary test strips.

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

Basic - Food stored on floor. Boxes of chicken on floor of walk in freezer.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw chicken stored above container of soy sauce in walk in cooler. Manager inverted. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep Table- Fresh garlic and oil (78F-Cold Holding). Per Manager food item stored on table less than 4 hours. Items not prepared or portioned today. Observed item stored at room temperature. Manager add ice to quick chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Cleaned during inspection.

Intermediate - Handwash sink not accessible for employee use at all times. Large rice cooker lid stored in Employees handwashing in kitchen. Manager removed. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

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. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Bowl or other container with no handle used to dispense salt. Manager removed during inspection. Corrected On-Site

Basic - Container of oil stored on floor in kitchen. Manager elevated. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Working containers of salt removed from original container not identified by common name. Manager labeled during inspection. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Walk in freezer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cabbage in walk-in cooler, chicken moved to bottom shelf Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled

Intermediate - Handwash sink not accessible for employee use at all times. Plastic containers in hand sink in prep area

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. One employee certificate expired

Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled

Basic - Cardboard used to line nonfood-contact shelves. Soiled cardboard on table next to fryers

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and wallet on shelf above prep coolers

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice and salt bin

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Hood filters soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line

Basic - Reuse of single-service or single-use articles. Metal oyster sauce containers reused as rice scoops and storage containers

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp thawing n standing water at triple sink, moved to running water. Frozen dumplings thawing at room temperature on speed rack, moved to cooler Corrected On-Site

High Priority - Container of medicine improperly stored. Prescription medication stored on shelf above reach-in cooler on cooks line. Operator removed medication, cleaned and sanitized area. Corrected On-Site Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. Dry-storage shelf a. Three 5lb cans of hoisin sauce are dented at seams.

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. Will email DBPR Form 5030-104. Cleanup Of Vomit and Diarrheal Events. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from the wok grill

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in cooler items cooked more than 24 hours ago. a. Two containers of fried chicken b. Cooked pasta c. In-house shrimp egg rolls

Intermediate - Spray bottle hanging on side of hand wash sink next to three-compartment sink containing toxic substance not labeled. Operator labeled spray bottle. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Bottom shelf of prep table on cooks line.

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

Basic - Damaged/spoiled/recalled food not properly segregated. Dry-storage shelf a. Three 5lb cans of hoisin sauce are dented at seams.

Basic - Employee personal food fish not properly identified and segregated from food to be served to the public. Operator segregated and labeled fish. Corrected On-Site Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Will email DBPR Form 5030-105. Choking First Aid Procedures. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler on cooks line across from wok grill.

Basic - No copy of latest inspection report available.

Basic - Open dumpster lid.

Basic - Stored food not covered. Multiple sheet pans of raw chicken not covered in walk-in freezer. Walk-in cooler a. Shrimp egg rolls b. Two containers of fried chicken Bag of cornstarch is open on shelf in dry-storage area.

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. Flour in containers on bottom shelf of table in dry-storage area not labeled.

High Priority - Container of medicine improperly stored. Observed container of Pepto Bismol in reach in cooler. Manager removed. Corrected On-Site

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. Emailed copy to owner Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food buildup inside of make line

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink was blocked by equipment by three compartment sink. Manager removed 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. Employee signed agreement Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot and cold water turned off at sink in dry storage. Manager turned on Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed container of baby fish in reach in cooler on cook line. Manager removed and moved to employee refrigerator Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Emailed to manager 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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line stained

Intermediate - Handwash sink not accessible for employee use at all times. Handsink by three compartment sink blocked by trash can. Manager moved 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 - Food stored on floor. Observed containers of sauces and oil stored on floor. Manager got off of floor Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shrimp over carrots. Observed raw chicken stored above carrots.

Intermediate - Handwash sink not accessible for employee use at all times. Observed the handsink blocked by 2 - 5 gallon pickle buckets. Manager moved the buckets. 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. Observed egg rolls with no dates or labels. Manager put labels on the egg rolls. Corrected On-Site

Basic - Food stored on floor. Observed raw pork stored on the floor in the freezer.

Basic - Stored food not covered. Observed dumplings not covered.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken in containers over containers of prepared onions and carrots. The items were moved around to place the raw chicken on the bottom shelf and below all other food in the walk-in refrigerator. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed 2 plastic lids in the hand washing sink and the rice cooker lid stored covering the hand washing sink. The lids were moved upon request. Corrected On-Site Repeat Violation

Basic - Reuse of single-service or single-use articles. Observed the raw chicken delivery box lids used to place egg rolls for cooling. Operator removed from the lids, placed clean paper towels in bus tubs, and placed the egg rolls in the cleanable containers. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed both hand washing sinks filled with pans and lids. Pans and lids were removed upon request. Back hand washing sink had a pallet of items stacked in front of the sink, as well. The pallet of items was move to gain full access to the hand washing sink. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the hot water shut off below the hand washing sink at the front of the kitchen. Operator turned on the hot water. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed some ceiling tiles are water damaged or broken

Basic - Food stored on floor. Observed buckets of sauce and fryer oil stored on the floor in the every storage area.

Basic - Hood filter missing from automatic fire suppression/exhaust system. All but 2 exhaust filters are missing from the hood over the cooking equipment.

Basic - No copy of latest inspection report available.

Basic - Reuse of single-service or single-use articles. Observed bbq pork in bags precious received as lo mein noodles.

Basic - Worn, torn and/or soiled floors/carpeting. Observed debris buildup on the floor under shelving in the back area by the mop sink and under equipment throughout the kitchen