CHINA KING

Observed food containers of sauce, eggrolls, cooked wings, and cooked pork in prep top cooler and a food container of French fries in the reach in freezer without any lids or coverings. CA: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled, to be protected from overhead contamination.

Observed the outside and the inside of the reach-in cooler and prep top cooler with food debris, spillage, and buildup. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed employee food items being stored under the prep top cooler in the main kitchen. CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Observed a food container of soy sauce and oil sitting on the floor in the dry storage area. CA: Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination; and at least 6 inches (15 cm) above the floor. COS: Food employee removed food container from the floor and to shelves in the dry storage area.

Observed old inspection report posted for public view in the lobby upon arriving. CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed a plastic cup with no handle stored inside a food container of sugar and rice in the dry storage area. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed.

CA: Food shall be protected from cross contamination during storage, preparation, holding, and display by storing them according to their minimum cooking temperatures. Observed a food container of raw chicken stored above a food container of raw beef on a shelf in the Walk-In Cooler. COS: PIC moved the food container of raw chicken below the food container of raw beef in the Walk-In Cooler.

CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Observed a food container of boneless chicken, chicken wings, and cooked broccoli holding above 41 degrees F on the counter top in the main kitchen.

CA: A food establishment shall have written procedures for employees to follow AND an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. Observed laundry bleach being used as the disinfectant in the 3-comp sink and sanitizing buckets in the main kitchen.

CA: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled, to be protected from overhead contamination. Observed food containers of sauce in prep top cooler, food containers of chicken, pork, and eggrolls in the reach in cooler, and food containers of eggrolls, bean sprouts, and sauce in the walk-in cooler without any lids or coverings.

CA: Food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf Observed cooked shrimp, eggrolls, prepped raw chicken, prepped raw beef, and pork eggrolls held for more than 24 hours without any proper date marking in walk-in cooler.

CA: Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination; and at least 6 inches (15 cm) above the floor. Observed food containers of bean sprouts, raw chicken, raw chicken wings, sauces, uncooked vegetables, lentils, and soup stored on the floor in the Walk-In Cooler. Observed boxes of to go containers on the floor of the dry storage area.

CA: All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Observed area around fryers, smoker, and grill with extreme grease build-up. Advised PIC to do a thorough cleaning behind, under and around all equipment often to prevent build-up and harborage.

CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Observed old inspection report posted for public view in the lobby upon arriving.

CA: Post a valid permit in a location in the food service establishment that is conspicuous to consumers. Observed an expired/unpaid food permit posted in the lobby for public view. Issued an NOV.

CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed. Observed a plastic cup with no handle stored in a crock with white rice in the main kitchen. Observed a plastic cup with no handle stored inside a food container of sugar and rice in the dry storage area.

CA: Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed the outside and the inside of the reach-in coolers and prep top cooler with food debris, spillage, and buildup.

CA: 511-6-1.04(4)(c)1(iv)Food stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Observed food containers of vegetables in prep top cooler, food containers of chicken, pork and eggrolls in the reach in cooler, and containers of vegetables and sauce in the walk-in cooler all uncovered.

CA: Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination; and at least 6 inches (15 cm) above the floor. Observed containers of grease used for food stored on the floor in the dry storage area.

CA: All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Observed area around fryers, smoker and grill with extreme grease build-up. Advised PIC to do a thorough cleaning behind, under and around all equipment often to prevent build-up and harborage.

CA: 511-6-1.04(4)(c)1(iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; Observed food containers under prep top cooler uncovered. COS: Food employee provided plastic coverings for all food containers.

Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf Observed container of rice cooling at room temperature on counter. COS: Food employee moved container of rice to WIC.

CA: Food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. Observed container of raw chicken sitting on a tray less then 6 inches above the kitchen floor. COS: Food employee moved food crate under tray of chicken above 6 inches off the floor.

CA: Food shall be safe, unadulterated, and honestly presented. Observed rag previously used to clean dishes in container of raw shrimp that was thawing in meat prep sink. COS: PIC voluntarily discarded raw shrimp

CA: Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display Observed raw chicken stored above raw beef and next to raw shrimp in WIC. Observed raw shrimp, fish, and pork directly above cut onions in WIC. COS: PIC reorganized food items so that they were separated by the food minimum cook temperature on shelves in WIC. Suggested referring to the "Just Store It" poster near the WIC door.

CA: Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify. Foods on time shall indicate the date, the time it was removed from temperature control, and the discard time. Pf Observed cooked chicken, cut cabbage, and cooked chicken wings using TPHC with no indication of the date, the time it was removed from temperature control, and the discard time. COS: PIC created labels with the date and times for all foods using TPHC.

CA: Person in charge shall have managerial control over foodborne illness risk factors and public health interventions Observed PIC did not have active managerial control over multiple foodborne illness risk factors and public health interventions, including good hygienic practices, protecting food from contamination, proper holding of TCS foods, and date marking.

CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. Observed PIC drinking from beverage in a container with no lid and no straw in the kitchen. COS: Beverages were removed from kitchen area.

CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf Observed one handwashing sink obstructed with lid and plastic bag inside the sink in kitchen. COS: PIC removed objects from hand sink.

CA: Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf Observed hand washing sink with no soap/cleanser. COS: PIC provided soap/cleanser for sink.

CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; Observed food under prep top cooler uncovered. Observed rice, flour, and corn starch in dry storage uncovered. Observed tofu and egg rolls in WIC uncovered. COS: PIC provided lids and plastic coverings for all foods.

CA: Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. Observed rice in open container next to hand sink. COS: PIC voluntarily discarded container of rice.

CA: Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed multiple nonfood contact surfaces with debris like floor, walls, and door in the WIC, floors and walls in the dry storage area, etc.