NEW CHINA KING

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut leafy green 52f less than 4 hours

Intermediate - Handwash sink not accessible for employee use at all times. -trash can blocking handsink 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. - bread chicken cooked 2 days ago per manager

Basic - Employee personal food not properly identified and segregated from food to be 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. -clothes on prep table and boxes -cell phone on prep table

Basic - Equipment in poor repair. -chest freezers lids taped together -lids to corn starch cracked -gasket on reach in cooler torn

Basic - Food stored on floor. - soy bean oil on floor

Basic - Ice buildup in reach-in freezer.

Basic - Interior of smoker has accumulation of black substance/grease/food debris. -per manager cleaning today was to out to clean yesterday after cooking.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -corn starch ,sugar containers soiled -gasket on reach in cooler soiled across from fryers -walk in cooler gasket soiled -hood filters soiled with grease

Basic - Ripped/worn tin foil used as shelf cover. -shelf under rice cookers

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -tools with cutting board and other food equipment

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

Hood over woks making noise . Per manager needs a new belt. For reporting purposes only.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw beef

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -yellow rice 109 f Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone n prep table,tea pot on chest freezer

Basic - Equipment in poor repair. -Lids to chest freezers taped

Basic - Food storage container/container lid cracked or broken. -lid to corn starch

Basic - Food stored on floor. -boxes of oil on floor -boxes of soy sauce

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -ice buildup up in chest freezers

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -corn starch

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket soiled on cook line line reach in cooler

Basic - Reuse of single-service or single-use articles. -yellow tubs

Basic - Ripped/worn tin foil used as shelf cover. -shelf under rice cookers

Basic - Tools and other items stored with cutting boards.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled under smoker

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pork 45f

Basic - Bowl or other container with no handle used to dispense food. -in cooked rice Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee personal food not properly identified and segregated from food to be 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. -bag store on box

Basic - Equipment in poor repair. -lids to 2 chest freezers

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -2 reach in coolers on cookline gaskets soiled

Basic - Reuse of single-service or single-use articles. -yellow container used to store food

Basic - Ripped/worn tin foil used as shelf cover.

Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled under smoker

Approximately 5 gallons is gas located inside of the building by employee bathroom For reporting purposes only.

High Priority - Nonfood-grade bags used in direct contact with food. -To go bags

High Priority - Raw animal food /pork stored over or with unwashed produce. -Walk in cooler Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -pot on hand sink by three compartment sink Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -by three compartment sink Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. - employee food on prep table

Basic - Employee personal food not properly identified and segregated from food to be 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. -cell phone on prep table -bag on shelf above reach in cooler

Basic - Employee with ineffective hair restraint while engaging in food preparation. -employee put hat on Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. -employee put hat on Corrected On-Site

Basic - Equipment in poor repair. -2 chest freezer lids in disrepair,table around lids -walk in cooler shelves rusted

Basic - Ice buildup in chest freezers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -gaskets on reach in cooler soiled

Basic - Reuse of single-service or single-use articles. -yellow containers

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -tools with cutting board

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Basic - - From initial inspection : Basic - Equipment in poor repair. -lids to 2 chest freezers taped Warning - From follow-up inspection 2023-09-12: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. -chest freezers Warning - From follow-up inspection 2023-09-12: Time Extended

Basic - - From initial inspection : Basic - Interior of smoker has accumulation of black substance/grease/food debris. -manager states just used and will be cleaning Warning - From follow-up inspection 2023-09-12: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -gasket soiled on cooler across from from fryers and Cookline reach in cooler -interior of frigidaire freezer Warning - From follow-up inspection 2023-09-12: Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. -yellow containers Warning - From follow-up inspection 2023-09-12: Time Extended

Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. -soiled tin foil under on shelf under rice cookers Warning - From follow-up inspection 2023-09-12: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2023-09-12: Time Extended

High Priority - Raw animal food/beef stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -tofu 47f

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board

Intermediate - Handwash sink used for purposes other than handwashing. - pot stored on sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -by 3 compartment sink Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. -Round cutting board

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - lotion and cell phones Corrected On-Site

Basic - Equipment and utensils washed did not sanitize. Corrective Action Taken

Basic - Equipment in poor repair. -lids to 2 chest freezers tape together

Basic - Food stored on floor. -cans oyster sauce

Basic - Hood automatic fire suppression/exhaust system make noise when operating.

Basic - Improper storage of maintenance equipment that interferes with cleaning. -tools stored with equipment

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Cookline reach in cooler gasket soiled -hood filters soiled with grease

Basic - Reuse of single-service or single-use articles. -yellow containers

Basic - Ripped/worn tin foil used as shelf cover. -shelf under rice cooker

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - From follow-up inspection 2022-07-22: Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. - From follow-up inspection 2022-07-22: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -2 lids to chess freezers-taped - From follow-up inspection 2022-07-22: Time Extended

Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. - From follow-up inspection 2022-07-22: Time Extended

Basic - - From initial inspection : Basic - Interior of smoker has accumulation of black substance/grease/food debris. - From follow-up inspection 2022-07-22: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gasket soiled,by fryers -exterior of flour and corn starch containers -Grease build up hood filters - From follow-up inspection 2022-07-22: Flour and starch containers complied Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. -boxes of Togo containers n floor - From follow-up inspection 2022-07-22: Time Extended

Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled with grease and debris under smoker - From follow-up inspection 2022-07-22: Time Extended

High Priority - Nonfood-grade drill used as mixer

High Priority - Raw animal food/egg stored over or with unwashed produce.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 44f

Intermediate - Handwash sink not accessible for employee use at all times. - ladder in front of handsink by 3 compartment sink Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

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

Basic - Equipment in poor repair. - 2 chest freezers lids taped together - door on reach in cooler not properly attached when cooler is opened. Manager states on order - hood making noise over woks.

Basic - Ice buildup in chest freezer.

Basic - Reuse of single-service or single-use articles. -yellow containers

Basic - Ripped/worn/soiled tin foil used as shelf cover on shelf under rice cooker.

Basic - Unnecessary items/unused equipment on the premises. -Old chest freezer store outside of rear door.

Basic - Working containers of food removed from original container not identified by common name. - flour not labeled

Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled with grease under smoker.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken and chicken wings 50f employee sitting out of cooler less than 1 hour

Basic - Cutting board has cut marks and is no longer cleanable. Round tan cutting board

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 Corrected On-Site

Basic - Equipment in poor repair. Chess freezer lids taped. 2 Chess freezer lid not properly attached to freezer. Torn and soiled gasket reach in cooler cookline

Basic - Ice buildup in chess freezer.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Chess freezer frontline

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled fryer cooler

Basic - Reuse of single-service or single-use articles. Yellow food containers

Basic - Unnecessary items/unused equipment on the premises. Discarded wok outside of rear door.

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