China King

Basic – Bowl or other container with no handle used to dispense food

Cup in flour Corrected On-Site

Basic – Current Hotel and Restaurant license not displayed

Current

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

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

Basic – Employee with no hair restraint while engaging in food preparation

Cook

Basic – Equipment and utensils not properly air-dried – wet nesting. Repeat Violation

Basic – Food stored on floor

French fries walk in freezer Corrected On-Site Repeat Violation

Basic – No handwashing sign provided at a hand sink used by food employees

Both sinks . Inspector emailed one Corrective Action Taken

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Hood filters nGaskets make table Repeat Violation

Basic – Single-service articles improperly stored

Case cups on floor Corrected On-Site

Basic – Stored food not covered

Flour cornstarch dry storage nRaw chicken wings and marinated chicken walk in cooler Corrected On-Site

High Priority – Raw animal food stored over canned/bottled drinks

Shell eggs over beverages. Walk in cooler Corrected On-Site Repeat Violation

Intermediate – Employee washed hands in a sink other than an approved handwash sink

Washed hands in triple sink. Educated Corrective Action Taken

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

Inspector sent copy Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Pans stored in sink cookline Corrected On-Site Repeat Violation

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site Repeat Violation

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 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 and egg rolls walk in cooler Corrected On-Site