CHINA KING

Cooked time/temperature control for safety food shall be cooled: Within 2 hours from 135°F (57°C) to 70°F (21°C). Observed Cooked Time/Temperature Control for Safety Food cooked chicken pieces was not cooled from 135F to 70F within 2 hours on food storage shelf in walk in cooler. (See Asterisk in temperature log). COS: PIC was advised to place food item into Reach in Freezer to rapidly cool down to 41F.

If time without temperature control is used as the public health control up to a maximum of 4 hours. The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Observed time/temperature control for safety food held using time as a public health control with food being held past the time marked when using time as public health control. Two tubs of fried chicken wings observed with a discard time of 3:06pm and 3:07 pm on food prep table next to deep fryer in kitchen. Person in Charge (PIC) discarded said food items and was advised on the procedures for using Time as a Public health Control.

Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed an accumulation of grease and food residue on deep fryers in kitchen, and an accumulation of food residue on doors of reach in freezer all in the kitchen. PIC was advised to clean said equipment and send pictures to inspector via email by 2/19/26.

Time as a Public Health Control.

1. 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 Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Observed fried chicken chunks and wings with no time marking on container of food when time as public health control is used. COS: PIC indicated time marking on container and stored the chicken in the walk in cooler.

Person-in-Charge Duties. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Observed the PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. COS:PIC was informed to let all employee read and be knowledgeable before signing off employee agreement form. Forms were completed by employees.

Using a Handwashing Sink- Operation & maintenance. Using a Handwashing Sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing. Observed one serving utensil stored directly in hand wash sink towards the rear of the establishment. COS: Food worker removed said utensil to be washed rinsed and sanitized before use.

Where to wash (Pf) (d) Where to Wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or ware washing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. Observed food worker washing gloved hands at 3 compartment sink. COS: Food worker was advised on using the hand wash sink for hand washing, and rewashed hands at hand wash sink and donned new gloves.

Clean-up of Vomiting and Diarrheal Events. Responding To Contamination Events. 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. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Observed establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. COS: PIC was advised on the importance of having written procedures and completed the procedures at the time of inspection.

Packaged & Unpackaged Food, food stored covered. 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 uncovered food in prep top cooler in kitchen. PIC was advised to cover all food items stored and send pictures to inspector via email by 1/16/26.

Equipment Food-Contact Surfaces and Utensils. Equipment food-contact surfaces and utensils shall be cleaned and maintained between uses. Observed fruit and vegetable sink with raw chicken pieces. COS: PIC washed , rinsed and sanitized said sink and was advised that said sink shall be used only to wash and rinse vegetables and fruit. Educational material was provided to PIC.

Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety 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.

Observed multiple cooked and ready to eat foods stored in prep top cooler and walk in cooler with no dates on food storage containers. COS As per PIC said food items were prepared within 6-24 hours prior to inspection and applied date labels.

System Maintained in Good Repair . System Maintained in Good Repair. A plumbing system shall be repaired according to law; and maintained in good repair. Observed leaking pipe at plumbing fixtures at 3 compartment sink in kitchen. PIC was advised to have leak repaired by a licensed plumber and to send invoice to inspector via email by 1/16/26.

Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean. Maintenance and Operation. Good Repair. All physical facilities shall be maintained in good repair. Cleaning, Frequency and Restrictions. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Observed a heavy accumulation of grease and old food particles on floor under and around deep fryers and multiple ceiling tiles with an accumulation of dust particles in kitchen. PIC was advised to clean said area and send pictures to inspector by 1/16/26 via email.

Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed an accumulation of grease and food residue on deep fryers in kitchen, and an accumulation of food residue on doors of reach in cooler all in the kitchen. PIC was advised to clean said equipment and send pictures to inspector via email by 1/16/26.

Observed the hand sink at the backside of the kitchen blocked with containers. CA: Informed PIC that handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: PIC moved containers blocking hand sink.

Observed the old inspection posted. Informed PIC that 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. COS: PIC posted the current inspection.

Observed trays and plats stacked while still wet. CA: Informed PIC equipment and utensils, needs to be air dried after cleaning and sanitizing.

Observed plastic container without a handle stored inside bulk of rice, sugar as well as a plastic container inside bulk of lemonade drink stored in the Walk in cooler. PIC stated that tongs are used to removed plastic container from the bulk of lemonade drink and orders are placed to buy scoops with handles. COS: PIC removed the plastic container in the bulk of sugar, rice and drinks in the walk in cooler.

Observed the gaskets for the prep top cooler to be unclean as well as the gasket of the Turbo air deluxe freezer. Observed rice cooker stand to be unclean with food debris and the cover of Kenmore elite freezer was unclean with dust accumulation. CA: Informed PIC to clean or replace the gaskets in both the prep top cooler and the Turbo air freezer, as well as clean all surfaces of food/nonfood contact surfaces.

Observed several TCS food in the prep top cooler and in the walk in cooler to be cold holding above 41F, as indicated by asterisk on the temperature log. COS: PIC started moving TCS/food items to the cooler and purchase ice to start an ice bath for the TCS food. PIC indicated that a repair guy will be on site tomorrow (2/28/2024) to fix the prep top cooler and two door reach in freezer.

Observed fresh garlic with oil and fried chicken with no time marking on container of food when time as public health control is used. COS: PIC indicated time marking on container and stored the chicken in the kenmore one door reach in cooler.

Observed that the person in charge was not aware of his/her responsibility to notify the health authority when a food employee is jaundiced or has been diagnosed with an illness due to Norovirus, Hepatitis A virus, Shigella spp. shiga toxin-producing E. coli, non-typhoidal Salmonella, or typhoid fever (caused by Salmonella Typhi). Employee health agreement form was given to person in charge, and PIC was informed to let all employee read and be knowledgeable before signing off employee agreement form.

Observed several employee bottle water on top of the prep table. PIC was informed to drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands. COS: Employee several bottle water was disposed.

Observed multiple pans of ready to eat foods and TCS food are uncovered in the Kenmore fridge and in the walk in cooler. COS-Covered TCS food items.

Observed cutting knives to be unclean with food debris. Observed veggies cutting board was rinsed but not sanitized and stored with clean veggie cutting board and the veggie sink was used to store employee raw pork Trip. COS: Both the cutting knives, and fish cutting board was set aside to be washed, clean and sanitized. And the veggie sink was cleaned and sanitized.

Observed general TSO's chicken, lettuce, chicken wings and vegetable egg rolls cooling at room temperature. COS: PIC transfer food items into the walk in cooler and the Kenmore freezer.

Observed damp or wet wiping cloth on top of the prep table. COS: PIC moved wiping cloth into the sanitizer bucket.

Observed several flying insects in the kitchen area. CA: Informed PIC to get to use methods such as trapping devices or other means to control the flying insects.

Observed rice cooker stand to be unclean with food debris and the cover of the dry storage containers was unclean with food debris and dust accumulation. CA: PIC was informed to clean out the rice cooker stand and the dry storage containers covers.