CHINA KING

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 cell phone and then touched a raw piece of of chicken. Discussed proper hand washing.

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper menus used to line the bottom of container holding fried chicken. Discussed the need to only line food containers with items approved for food contact.

High Priority - Raw animal food stored over or with unwashed produce. Raw eggs stored over unwashed produce. Operator rearranged cooler to gain compliance Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried chicken (70F - held on counter, second temp at 2:40pm 43F cooling); fried chicken (69F - held on counter, second temperature at 2:40pm 43F cooling); fried won ton (75F - held on counter, second temperature 49F cooling); (75F); egg roll (165F - Hot Holding). All foods were out of temperature for less than 3 hours. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trash can. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Undershelf of prep table.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverages on clean prep table. Beverages were relocated Corrected On-Site 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. Employee removed cell phone

Basic - Stored food not covered. Walk in cooler - lettuce, chicken broccoli Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards are stained in kitchen at time of inspection.

Intermediate - Handwash sink used for purposes other than handwashing. Observed stainless steel scrubber in small white sink in back of kitchen at time of inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed prepared food items in walk in not labeled at time of inspection.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl in bulk flour at time of inspection.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on shelf over prep table with raw pork underneath.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over ready to eat foods Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (45F - Cold Holding, second temp at 3:50 pm 43F cooling); Pork (44F - Cold Holding, second temperature 42F cold hold at 3:50pm); Pork (45F - Cold Holding, second temperature 41F cold holding at 3:50pm)

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Discussed the importance of of keeping employees beverages separate from clean equipment and food for the establishment. Operator moved beverage to gain compliance

Basic - Stored food not covered. Shrimp, chicken pork, operator covered foods during inspection.Repeat Violation Corrected On-Site Repeat Violation

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 cell phone and returned to working with food with no handwashing. Discussed hand washing with Staff

High Priority - Raw animal food stored over or with unwashed produce. Raw eggs stored over unwashed produce. Operator rearranged the cooler to gain compliance. Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils for rice stored in standing water on the cook line. Operator removed utensils from standing water to be washed/ rinsed and sanitized. I discussed that the water must maintain at 135F .

Basic - Stored food not covered. Walk in- prepped vegetables not covered.