CHINA KING

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began cooking without washing hands when entering cook line.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched shirt and continued to engage in cooking without washing hands.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef in stand up freezer. Manager separated items properly. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cuttings boards stained. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand sink next to back door. Manager replaced paper towels. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at hand sink next to back door. Manager refilled soap. 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 noodles made more then 24 hours no date marking. Employee dated items. Corrected On-Site Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Displayed 2-1-2025

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

Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Sleeping cot in dining room separated by partial wall, area not fully enclosed. Repeat Violation

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee washed hands at front counter sink with no paper towels and proceeded to dry hands on clothes

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw beef over dumplings in reach in freezer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken skewers over cooked chicken in cooler at front counter, order corrected Corrected On-Site Repeat Violation

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

Intermediate - Handwash sink not accessible for employee use at all times. Metal bowl in hand sink at rear of kitchen, removed Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter and rear of kitchen, replaced 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. Egg rolls in walk in cooler not dated, prepared less than 7 days

Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled Repeat Violation

Basic - Cardboard used to line food-contact shelves. Metal shelves in walk in cooler Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cook line Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between cooler and prep table on cook line

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs stored in 76F water on cook line, removed Corrected On-Site

Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Sleeping cot in dining room separated by partial wall, area not fully enclosed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Repeat Violation

Basic - Reuse of single-service or single-use articles. Shell egg trays reused on cook line Repeat Violation

Basic - Stored food not covered. Tempura chicken and cabbage in walk in cooler

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Multiple items in to go bags in freezer Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef over opened buckets of sauce in walk-in cooler

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Unpackaged raw chicken over raw beef and seafood in reach in freezer Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (55F - Cold Holding); bean sprouts (53F - Cold Holding), prep cooler, moved to walk-in cooler Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Cutting board in hand sink at rear of kitchen, removed Corrected On-Site Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. Scoop handle in rice, flour, corn starch and sauce buckets in walk-in

Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled

Basic - Cardboard used to line food-contact shelves. Metal shelves in walk-in cooler

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen

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. Employee beverages over prep cooler on cook line

Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint

Basic - Food stored on floor. Box of broccoli on floor of walk-in cooler

Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Cot set up behind partial wall in dining room, not fully enclosed

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep cooler on cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled

Basic - Reuse of single-service or single-use articles. Shell egg trays reused on cook line

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

High Priority - Dented/rusted cans present. See stop sale. 5lbs ground bean sauce, 10 can water chestnuts, 2- 5 lbs oysters sauce.

High Priority - Nonfood-grade bags used in direct contact with food. Chicken placed in to go bag in stand up freezer.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over shrimp in stand up freezer. Manager moved items properly to required cooking temperatures Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked noodles,egg rolls made over 24 hours no date marking in walk-in cooler.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less on cook line. Manager moved eggs to cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic (80F - Cold Holding) on cook line. Manager moved item to freezer. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (74F - Hot Holding) on cook line. Manager reheated chicken to 180F. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed operator information

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 operator information

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Cutting board in hand sink. Manager removed items from hand sink. Corrected On-Site

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

Intermediate - No soap provided at handwash sinks in kitchen area. Manager refilled soap. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Expired 2-1-2024

Basic - No Heimlich maneuver/choking sign posted.

Basic - No copy of latest inspection report available.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in Manager removed item Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken in prep area sink with no running water. Manager placed chicken under running water. Corrected On-Site

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Frozen food in to go bags in freezers Warning - From follow-up inspection 2024-01-03: Frozen foods in to go bags in freezers. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Warning - From follow-up inspection 2024-01-03: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers on cook line Warning - From follow-up inspection 2024-01-03: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. In walk-in cooler Repeat Violation Warning - From follow-up inspection 2024-01-03: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen Warning - From follow-up inspection 2024-01-03: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards Warning - From follow-up inspection 2024-01-03: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door at rear of kitchen Repeat Violation Warning - From follow-up inspection 2024-01-03: Time Extended

Basic - - From initial inspection : Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Cot set up in dining room separated by partial wall and not fully partitioned Warning - From follow-up inspection 2024-01-03: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled on cook line. Hood filters soiled. Accumulation of grease on side of wok station Repeat Violation Warning - From follow-up inspection 2024-01-03: Time Extended

Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Staff cutting onions without washing first Warning - From follow-up inspection 2024-01-03: Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Shell egg trays reused on prep table in kitchen and in walk-in cooler Warning - From follow-up inspection 2024-01-03: Time Extended

Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler Warning - From follow-up inspection 2024-01-03: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves have accumulation of soil residues. Warning - From follow-up inspection 2024-01-03: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2024-01-03: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Multiple bins in dry storage not labeled Repeat Violation Warning - From follow-up inspection 2024-01-03: Time Extended

High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. Four 3pt cans hoisin sauce, and three 3pt can soy sauce dented in dry storage on shelf with undamaged food - From follow-up inspection 2023-06-19: Time Extended

High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Restaurant menus opuses as container lining for fried egg rolls in walk in cooler - From follow-up inspection 2023-06-19: Time Extended

High Priority - - From initial inspection : High Priority - Pesticide/insecticide labeled for household use only present in establishment. Cans of raid on premises - From follow-up inspection 2023-06-19: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat sprouts in walk in cooler - From follow-up inspection 2023-06-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking for foods in walk in cooler, reach in freezer, reach in coolers. - From follow-up inspection 2023-06-19: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. Walk in cooler - From follow-up inspection 2023-06-19: Time Extended

Basic - - From initial inspection : Basic - Damaged/spoiled/recalled food not properly segregated. Four 3pt cans hoisin sauce, and three 3pt can soy sauce dented in dry storage on shelf with undamaged food - From follow-up inspection 2023-06-19: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Prep table in dish area held up by cans of food - From follow-up inspection 2023-06-19: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Rear of kitchen - From follow-up inspection 2023-06-19: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Cooks line - From follow-up inspection 2023-06-19: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Near soups - From follow-up inspection 2023-06-19: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets cooks line - From follow-up inspection 2023-06-19: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. All bins in dry storage need identification - From follow-up inspection 2023-06-19: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Walk in cooler

Intermediate - Handwash sink not accessible for employee use at all times. Rear kitchen

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bags of prepped proteins in freezer and walk in cooler need date marking. Operator stated all meats are prepped and used every 3 days

Basic - Cardboard used to line food-contact shelves. Walk in cooler

Basic - Food stored on floor. Bucket of sprouts on floor in walk in cooler

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cooks line

High Priority - Nonfood-grade bags used in direct contact with food. Produce stored in grocery bags in walk in cooler

Intermediate - Handwash sink not accessible for employee use at all times. Bags of food in hand wash sink near back door. Employee moved Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Trays of chicken and beef in reach in freezer no time tracking. Employee stated they are from the weekend Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Portion cup used as scoop in flour prep area

Basic - Cardboard used to line food-contact shelves. All walk in cooler shelves

Basic - Dead roaches on premises. One dead roach under shelf by back door. One dead roach under Three compartment sink. Employee removed Corrected On-Site

Basic - Food stored on floor. Employee placed bucket of sauce on walk in cooler floor on shelf Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cooks line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy soil on cooks line reach in cooler gaskets

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen scallops sitting in plastic container at room temp on three compartment sink. They were not touched or moved until advised by inspector Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container. Egg rolls in walk in cooler on menus

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. Case of fryer oil on floor in kitchen Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Rear screen kitchen door Repeat Violation - From follow-up inspection 2022-04-12: Time Extended - From follow-up inspection 2022-04-12: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooks line gaskets soiled - From follow-up inspection 2022-04-12: Time Extended - From follow-up inspection 2022-04-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Skewers in reach in freezer wrapped in plastic need day marking - From follow-up inspection 2021-11-23: Time Extended - From follow-up inspection 2021-11-23: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door - From follow-up inspection 2021-11-23: Time Extended - From follow-up inspection 2021-11-23: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in coolers cooks line. Dry storage area reach in freezer - From follow-up inspection 2021-11-23: Time Extended - From follow-up inspection 2021-11-23: Time Extended