CHINA KING

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Cooling Methods. 1. 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; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; (vii) Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. At the time of inspection multiple food items were observed being cooled in large portions and tightly covered in walk in cooler in kitchen. Corrected on Site: Person in charge converted the large portions in to smaller portions and loosely covered each item. Person in Charge was advised on proper cooling methods and " JUST Cool It" POSTER was provided.

Plumbing installed; proper backflow devices — Inspector Note: System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. At the time of inspection faucets on hand wash sinks and three compartment sink in kitchen were observed leaking while off. Person in charge was advised to have leakes repaired by a licensed plumber and send invoice via email to inspector by 9/3/26.

Proper cold holding temperatures — Inspector Note: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. At the time of inspection multiple Time/Temperature Control for Safety Food (TCS) was tested above 41F ( See *** in temp log) in walk in refrigerator in the main kitchen. As per label and person in charge statement , food has been in said location for 72 hours. Corrected on Site: person in charge discarded said food items.

Nonfood-contact surfaces clean — Inspector Note: 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.

Proper cooling time and temperature — Inspector Note: 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.

Time as a public health control: procedures and records — Inspector Note: 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.

Nonfood-contact surfaces clean — Inspector Note: 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.

Plumbing installed; proper backflow devices — Inspector Note: 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.

Physical facilities installed, maintained, and clean — Inspector Note: 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.

Management knowledge, responsibilities, reporting — Inspector Note: 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.

Adequate handwashing facilities supplied & accessible — Inspector Note: 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.

Adequate handwashing facilities supplied & accessible — Inspector Note: 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.

Response procedures for vomiting & diarrheal events — Inspector Note: 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.

Food stored covered — Inspector Note: 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.

Food-contact surfaces: cleaned & sanitized — Inspector Note: 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.

Time as a public health control: procedures and records — Inspector Note: 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.

Proper date marking and disposition — Inspector Note: 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.