CHEN'S CHINA KING

Intermediate - Handwash sink used for purposes other than handwashing. Metal pans stored in rear handwashing sink next to back door. Operator removed pans. Corrected On-Site Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. Metal bowl with no handle used as a scoop in reach in cooler across from cook line for snap peas.

Basic - Covered waste receptacle not provided in shared men's and women's bathroom.

Basic - Employee with no hair restraint while engaging in food preparation. 2 employees on cook line not wearing a hair restraint while preparing food.

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

Basic - Food stored on floor. Tub of raw chicken and 5 buckets of sauces stored on floor in walk in cooler. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulated food debris between wok station and deep fryer.Repeat Violation

Basic - Open dumpster lid of shared dumpster.

Basic - Stored food not covered. Tub of cooked tempura chicken stored uncovered on shelf in walk in cooler. Repeat Violation

Basic - Unpackaged food not protected from environmental sources of contamination during preparation. Unlocked reach in freezer with wontons near customer restrooms. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket in corner near to mop sink.

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

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter kitchen through rear door and begin engaging in food preparation, cooking vegetables, and touching clean utensils without first washing hands. Discussed with operator proper hand-hygiene techniques.

High Priority - Nonfood-grade container mainstay washing tub used for food storage of raw chicken- direct contact with food. Located in walk-in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From rice cooker on cooks line. Operator turned heat temperature up on rice cooker. Rechecked temp a. cooked fried rice (101F - Hot Holding) 159f Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen used to store metal pans inside bowl. Employee removed pans. Corrected On-Site

Intermediate - No soap provided at handwash sink near front counter. Operator provided soap at hand wash sink. Corrected On-Site

Basic - Employee drinking from coffee cup on cooks line in a food preparation. Reviewed with manager.

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

Basic - Food stored on floor. Multiple five gallon containers stored on floor in walk-in cooler. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled fan guards in walk-in cooler.

Basic - Screen in rear exit door torn/in poor repair.

Basic - Stored food not covered. Container of raw chicken, and cut vegetables in walk-in cooler not covered.

Basic - Unpackaged food in an unprotected freezer in a customer/nonsecure area in path to the customer restrooms.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of counter white reach in freezer chicken nuggets (60F - Cold Holding) Employee put in glass reach in cooler. . Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Bowl used for scooping Shrimp inside deli cooler. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Handles of rice steamer at cook line, Deli cooler at cook line soiled Handle of walk in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. During inspection observed employee beverage cup on counter.

Basic - Employee personal items stored in or above a food Employee food Vegetable package not above chicken to to served in restaurant. Employee moved, Corrected On-Site

Basic - Food stored on floor. Bag of pork in box storage on floor. Employee moved. Big large plastic container of chicken in back of restaurant stored on floor near walk in cooler. Oil containers under cook line.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Back counter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of deli cooler soiled Gaskets at walk in cooler soiled

Basic - Stored food not covered. Bag of starch near walk improve cooler not covered. Employee covered Corrected On-Site

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. Employee prepared washed green beans on front pick up counter. Educated employee. Threw away green beans. Corrective Action Taken

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. Raw beef on sheet pan over raw octopus on sheet pan in white freezer near dinner room.manager moved.Corrective Action Taken Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 10 lbs of washed green beans being prepared In dining room with bare hands. Manager threw away. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large gray tubes with raw beef stored uncovered on floor next to cook line and three compartment sink. Manager moved to walk in cooler. Temperature of 54 degrees Fahrenheit.

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. Hand delivered handout Corrected On-Site

Basic - Employee preparing green beans on customer pick up counter section of dining area. Customers touching same counter as employee preparing food. Employee preparing green beans with in dining room.

Basic - Food stored on floor. Large gray tubes with raw beef stored uncovered on floor next to cook line and three compartment sink. Manager moved. Corrective Action Taken

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Glass reach in cooler at cook line shelves soiled.

Basic - Stored food not covered. Large gray tubes with raw beef stored uncovered on floor next to cook line and three compartment sink. Manager moved. Inside walk in cooler A. Raw chicken B. Raw onions C. Cut lefty greens Manager put lids on all. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Cooked chicken nuggets thawing under prep table next to three compartment sink on sheet pans.

High Priority - Dented/rusted cans present. See stop sale. Dry-storage shelf above mop sink. a. Two #10 cans of water chestnuts are dented at seams. Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee leave kitchen area, perform cash register task, then return to kitchen and bare hand touched raw vegetables without washing hands. Employee cooked vegetables to 171f. Discussed with employee proper hand-hygiene procedures. Corrective Action Taken

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of raid stored on shelf at front counter is labeled for household use.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Uncovered raw chicken stored over open box of pork egg rolls and raw beef in stand-alone refrigerator located near restrooms.

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 HR 5030-104

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can openers stored inside metal can on prep table, used more than 4 hours ago

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink next to three-compartment sink has pan stored in bowl.

Intermediate - No proof provided that two recently hired food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Will email DBPR Form HR 5030-903.

Intermediate - No soap provided at handwash sink located at front counter.

Basic - Bowl or other container with no handle used to dispense food. Bowl without handle used as scoop in container of salt in kitchen next to rice cooker. Bowl without handle stored in container of flour on bottom shelf of prep table in kitchen.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on top of reach-in cooler and in three-compartment sink.

Basic - Damaged/spoiled/recalled food not properly segregated. Dry-storage shelf above mop sink. a. Two #10 cans of water chestnuts are dented at seams. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee container of rice stored on steam baine next to open pans of soup. Employee bowl of noodles and plate of beef stored in stand-alone refrigerator in kitchen not segregated from food served to the public.

Basic - Employees with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Food stored on floor. Two 5 gallon buckets of soy sauce stored on floor near walk-in cooler. Brown sauce stored on floor near walk-in cooler. Five containers of cooking oil stored on floor on cook line. Cooked whole chickens stored in large tub on floor near rear exit door in kitchen. Container of salt on floor in kitchen. Operator placed chicken and brown sauce on pallets. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Meat cleavers stored between prep table and wall in kitchen. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave used more than 24 hours ago soiled on bottom shelf of steam table on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink next to three-compartment sink soiled debris buildup. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Stand-alone refrigerator interior soiled.

Basic - Stored food not covered. Walk-in cooler a. Cut cabbage in container b. 6 containers of cooked chicken c. Container of diced and sliced onions d. Container of cooked pork e. Pan of cooked shrimp f. Container and bucket of raw chicken g. Pan of raw shrimp Stand-alone freezer located in hall a. Sheet pan of chicken b. Pork egg rolls c. Container of raw beef Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Flour and cornstarch in containers stored on bottom shelf of prep table, removed from original packaging, not labeled. Container of seasoning stored on shelf above reach-in cooler not identified by common name. Salt stored in a soy sauce container in kitchen not labeled. Repeat Violation

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employees cooking no hair restraint. Repeat Violation Warning - From follow-up inspection 2023-07-05: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors under wok station soiled with grease and food debris. Repeat Violation Warning - From follow-up inspection 2023-07-05: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Containers of oil stored on the floor. Repeat Violation Warning - From follow-up inspection 2023-07-05: Sauces stored on floor Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between wall and prep table. Warning - From follow-up inspection 2023-07-05: Knives stored in crackTime Extended Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on deli reach in cooler soiled with food debris. Repeat Violation Warning - From follow-up inspection 2023-07-05: Gaskets in deli reach in cooler soiled Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Single use jug cut and used as scoop. Operator discarded. Corrected On-Site Warning - From follow-up inspection 2023-07-05: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Multiple foods in walk in cooler not labeled. Repeat Violation Warning - From follow-up inspection 2023-07-05: Time Extended

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touched food on floor then began prepping food without washing hands Discussed proper hand washing procedures with operator

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -garlic and oil(65F - Cold Holding) Operator moved item to reach in cooler during time of inspection. Item held out of temperature for less than 4 hours

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -at steam table

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -flour stored in soiled containers -stained cutting board at three compartment sink Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. -employee washing utensils in hand sink in kitchen 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 pork in dinning room

Basic - Bowl or other container with no handle used to dispense food. -bowl in flour in kitchen

Basic - Ceiling tile missing. -above walk-in cooler

Basic - Cutting board has cut marks and is no longer cleanable. -at prep station in kitchen Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. -hinge at glass reach in cooler adjacent of reach in freezer chest in kitchen area -Ice buildup in reach-in freezer chest in dining room

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -above prep table in kitchen area

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -hand bag on box with single service items -cellphone on prep table at front counter Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. -employees at wok station Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. - at hand washing sinks

Basic - Floor soiled/has accumulation of debris. -walk-in cooler fan has accumulation of dust -floor at cooks line has accumulation of grease Repeat Violation

Basic - Food stored on floor. -bottles with oil on floor at wok station Repeat Violation

Basic - Food-contact surface not smooth and easily cleanable. -prep at hand sink in kitchen Cardboard used to line food-contact shelves. -spoons and forks at front counter

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in freezer in dining room has accumulation of food residue -exterior of paper towel dispenser has accumulation of grease -sides of reach in freezer have accumulation of grease -sides of wok station have accumulation of grease -hood filters have accumulation of grease -walk-in cooler shelves have accumulation of food residue -exterior of rice cooker has accumulation of food residue -sides of cooks line has accumulation of grease Repeat Violation

Basic - Old labels stuck to food containers after cleaning. -old labels stuck to containers above three compartment sink -old food residue on plastic containers above three compartment sink

Basic - Stored food not covered. -bean sprouts(43F - Cold Holding); raw chicken(40F - Cold Holding); sweet and sour chicken (41F - Cold Holding)

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -at hand sink in kitchen Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at cooks line -flour container in kitchen not labeled Repeat Violation

High Priority - Raw animal food stored over properly separated from ready-to-eat food. Observed raw chicken and raw beef over ready-to-eat sauces in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 54 degrees Fahrenheit, Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards have staining on cook line and in prep area.

Intermediate - No soap provided at handwash sink. Dish line sink has no soap.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Most foods in walk in cooler have no date marking. Cook stated they were either made yesterday or the day before depending of the item.

Basic - Buildup of food debris/soil residue on equipment door handles. Handles of reach in cooler in prep area, microwave, walk in cooler, and pork smoker soiled.

Basic - Cutting board has cut marks and is no longer cleanable. Cook line and prep area.

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

Basic - Employee with no hair restraint while engaging in food preparation. No one was wearing a hair restraint. Observed lots of food prep.

Basic - Equipment in poor repair. Torn gaskets on reach in cooler on cook line, reach in cooler in prep area, walk in cooler. Walk in cooler racks have rust pitting.

Basic - Floor soiled/has accumulation of debris. Floor under most equipment soiled with heavy food and grease build up.

Basic - Food prepared in a location that is exposed to splash. Cook was making crab cheese Rangoon next to the hand wash sink. No contamination observed. Cook moved food to another counter. Corrected On-Site

Basic - Food stored on floor. Chicken on floor in walk in cooler, oil on floor under cook line, sauce buckets on floor in prep area.

Basic - Hood vents heavily soiled with grease.

Basic - Nonfood-contact surface soiled with grease, food debris. Reach in cooler in prep exterior, reach in cooler racks, gaskets on all coolers, bottom of reach in freezer's, and bottom and sides of cooking equipment all soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Near front hand wash sink. Cook removed cloths and put them in sanitizer bucket.

Basic - Working containers of food removed from original container not identified by common name. White powders in bins with no labels. Operator stated they were sugar, salt, flour, cornstarch.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken 61°F held on counter, out of temp less than 4 hours, operator placed chicken in the cooler Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards, food containers and interior of rice cookers Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink next to 3 compartment sink has pans stored in it. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken cooked in walk in cooler, cooked pork cooked in walk in cooler. Operator was able to determine the prep date and dated accordingly. Corrective Action Taken Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Door handle heavily soiled Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table on cooks line Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employees not wearing hair restraints. Discussed the importance of proper hair restraints Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floors heavily soiled in prep, cooking and storage areas as well as walk in cooler

Basic - Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Bulk ingredient containers heavily soiled

Basic - Food stored on floor. Several bottles of cooking oil stored on the floor. Repeat Violation

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

Basic - Reach-in cooler interior and shelves have a heavy accumulation of soil residues. Cook line

Basic - Stored food not covered. Walk in cooler- prepped onions, chicken,broccoli and egg rolls. Operator covered foods during the inspection. Corrected On-Site Repeat Violation

Basic - Three-compartment sink used for warewashing not cleaned before use as a food preparation sink. Three compartment sink not cleaned and cleared of soiled utensils before it was used to thaw shrimp. Discussed the need to clear, clean and sanitize sinks before using it for prep

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp being thawed in standing water. Water partially frozen. Discussed proper thawing with operator. Cool running water was placed on shrimp Corrective Action Taken