China King Restaurant

Observed all dumpsters outside of the facility with lids open or missing lids. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food service establishment. Always ensure that the dumpster for the foods service establishment is closed at all times to prevent attraction to pests.

Observed bulk containers of raw chicken stored above raw shelled eggs and watermelon inside the walk in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: Raw ready-to-eat food including other raw animal foods based on the final cooking temperature other raw ready-to-eat food such as fruits and vegetables. Person in charge relocated the food items to appropriate location.

Observed a single use bowl without a handle being used to dispense rice inside the rice cooker. 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. Person in charge removed the bowl, rice scooper with a handle will be used going forward..

Observed rice scoop in stagnant water (78F). During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored In a container of water if the water is maintained at a temperature of at least 135°F. Person in charge discarded the stagnant water.

Observed no paper towels at the rear handwashing sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. Person in charge refilled paper towel dispenser.

Observed bulk containers of sweet and sour chicken, fried chicken wings, egg rolls and general chicken being stored inside the walk in cooler without proper date marking. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment 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 or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Label all prepared food items.

Observed bulk containers of sweet and sour chicken, fried chicken wings, and general chicken being stored in the reach in cooler and walk in cooler without proper date marking. 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 or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Label all prepared food items.

Observed a gap at the screen door while the main door was open during today's inspection. outer openings of a food service establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along solid, self-closing, tight-fitting doors. Please have the screen door repaired or keep the back door closed.

Observed several stainless steel food-grade containers wet stacked above the three-compartment sink. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. Re-wash, rinse, and sanitize the bowls.

Observed several stainless steel food-grade containers wet stacked above the three-compartment sink. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. Re-wash, rinse, and sanitize the bowls.

Observed a container of General chicken (55F) Time/Temperature Control for Safety (TCS) foods inside of the reach in cooler above 41F. All cold hold TCS foods must be 41 F or below. Food item was discarded

The Person In Charge (PIC) was not on the premises when arrived for inspection today. There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the rules and regulations. Corrected on Site (COS): The PIC arrived in the middle of the inspection. Discussed with the PIC to designate a PIC in charge when he lives the facility.

Observed an employee drinking from a reusable cup from home that did not have a secure straw. 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. Recommended Person to have all food handlers to drink out of a single-use cup with a secure lid and straw when in the kitchen.

Observed no vomit/diarrhea clean up policy in the facility. Facilities must have a an emergency clean up policy to refer if an accident occurs to minimize the spread of contamination. One Provided. Keep it on hand to use if needed.

Observed bulk containers of diced chicken, Lo Mein, General chicken, and cabbage without proper date marking. 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. Label all prepared food items.

Observed an unlabeled chemical bottle in the front service area without a label. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Label all unlabeled chemical bottles.

Observed employee cooking with earphones in his ears. Employees shall maintain a high degree of personal cleanliness and shall use good hygienic practices during all working periods in the food service establishment. Please coach employees on hygienic practices while actively prepping or cooking food.

Observed no hot water in the restroom. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Please repair the hot water in the restroom.

Observed employee food stored above raw chicken inside of the walk-in cooler. All employee items must be stored away from food, single-use items, clean equipment, and clean linen. Designate an area for employee to store their items.

Observed employees cigarette cartons and lighters being stored on the shelf with customer items. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Please designate an area for employee items away from customer items.

Observed the lid on the dumpster missing. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. Please have lid on dumpster replaced.

Observed the lid to the grease receptacle open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: With tight-fitting lids or doors if kept outside the food service establishment.

Observed cooked rice tightly covered in saran wrap while in the cooling process inside the walk-in cooler. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrected on Site (COS): The rice was slightly covered since the food item was still in the cooling process. Educate staff on proper cooling procedures.

Observed sanitizer bucket stored directly on the floor. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. Place the sanitizer bucket off the floor.

Observed cooked chicken sitting out as utilizing time as a public health control without policy. 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. Corrected on Site (COS): The person in charge discarded chicken.

The Person In Charge (PIC) was not on the premises when arrived for inspection today. There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the rules and regulations. Corrected on Site (COS): The PIC arrived in the middle of the inspection. Discussed with the PIC to designate a PIC in charge when he lives the facility.

Observed a food handler drinking from his cup from home that did not have a secure straw. 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. Discussed with the Person In Charge (PIC) to have all food handlers to drink out of a single-use cup with a secure lid and straw when in the kitchen.

Observed lo mein noodles and prepped raw chicken tightly covered in saran wrap while in the cooling process. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrected on Site (COS): The food was slightly covered since the food item was still in the cooling process. Educate staff on proper cooling procedures.

Observed several stainless steel food-grade bowls wet stacked above the three-compartment sink. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. Re-wash, rinse, and sanitize the bowls.

Observed a bed cot inside one of the restrooms. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment. Remove the cot from the establishment.

Observed bulk containers of general chicken and sweet sour chicken that was prepped Monday with a temperature between 43F-45F. Ambient air temperature of the Walk in cooler is 39F. Cooked time/temperature control for safety food shall be cooled: Within a total of 6 hours from 135°F to 41°F or less. Food discarded due to time and temperature parameters were not met.

Observed bulk containers of diced chicken, sweet and sour chicken, and general chicken that was prepped Monday without proper date marking. 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. Label all prepared food items.

Observed unlabeled chemical bottles in the dish pit area. . Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Label all unlabeled chemical bottles.

Observed bulk container of flour, MSG and other food ingrendients unlabeled in the dry storage area. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Write common names on unlabeled food containers.

Observed cooked general chicken and sweet and sour chicken tightly covered in saran wrap while in the cooling process. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Food discarded due to time and temperature were not met. Educate staff on proper cooling procedures.

Person in charge could not provide an accurate thermometer once asked to take temperature of food items. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of food items shall be provided and readily accessible to accurately measure the temperature of food. Purchase an accurate probed thermometer.

Observed sanitizer buckets stored directly on the floor throughout the facility. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. Place sanitizer buckets off the floor.

Observed several food containers stacked wet on above the three compartment sink. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. Re-wash, rinse and sanitize the food containers.

Observed a bed cot inside one of the restrooms. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment. Remove the cot from the establishment.