CHINA KING

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk in freezer floor. - From follow-up inspection 2024-07-15: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Large white containers not labeled with product. Repeat Violation - From follow-up inspection 2024-07-15: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork, raw shrimp, raw steak over ready to eat sauces in walk in cooler. Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed copy to operator. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 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. Cooked chicken and egg rolls in walk in cooler Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowls used for portioning in various containers in kitchen.

Basic - Cardboard used to line food-contact shelves.

Basic - Working containers of food removed from original container not identified by common name. Two white storage tubs.

High Priority - Container of medicine improperly stored. Pain killer stored on dry food storage shelf with other dry food items. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef stored over cooked chicken in reach-in cooler on cook line. Operator rearranged items to prevent cross contamination. Corrected On-Site Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Handwash sink used for purposes other than handwashing. Scrabbling pad stored in handwash sink at front service area. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked noodle and other cooked items in walk-in cooler.

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

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored on canned food. Removed. Corrected On-Site

Basic - Food stored on floor. Multiple case of fish in walk-in freezer. Moved to shelves. Cooking oil on cook line. Moved to shelf. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - -Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Ai expired training on 5/01/23 - From follow-up inspection 2022-12-09: Time Extended

Basic - - From initial inspection : Basic - Reach-in freezer interior/shelves have accumulation of soil residues in back kitchen - From follow-up inspection 2022-12-09: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Identified raw chicken over raw beef in the walk-in as well as raw shell eggs over prepped raw onions. Operator swapped shelving based on FDA cooking temperature guidelines. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the flip top unit observed cooked noodles (42-56F - Cold Holding)above the pan fill line. Per operator noodles on line under 4 hours. Operator removed the over portioned amount and placed in walk-in to quick chill. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing station at the end of the cook line closest to the walk-in freezer was partially blocked by a storage container. Operator moved container making pathway to sink accessible. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Sink located by register observed with a steel wool pad in it. Operator removed cleaned and sanitized sink. Corrected On-Site

Basic - Covered waste receptacle not provided in bathroom. Only one bathroom available for customers and employees which is missing the required covered waste receptacle for feminine items.

Basic - Food stored on floor. Walk-in freezer had several boxes of food items on the floor of the unit. Operator moved to shelf 6 inches off the floor Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease. Identified a build up of grease along the grease catching lip of the hood system,

Basic - Outer openings not protected with self-closing doors. Back screen door was open and not self closing. Operator closed. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cut onion in walk-in cooler.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 5 food employees working at time of inspection.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 5 food employees working at time of inspection, only 2 employees provided training.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked egg rolls, marinated raw chicken and cream cheese mixed in walk-in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on dry storage shelf with food items by back door area.

Basic - Equipment in poor repair. Walk-in cooler gasket torn. Reach-in cooler gasket torn.

Basic - Floor soiled/has accumulation of grease. Behind cooking equipments on cook line.

Basic - Food stored on floor. Observed cooking oil stored on floor at cook line and at back kitchen next to walk-in cooler.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler fan covers soiled.

Basic - Stored food not covered. Cooked egg rolls in walk-in cooler.