China King

Inspector notes: Observed no hand soap at handwashing sink in the main kitchen near back door, and no soap available in women's rest room. CA: (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS: PIC supplied sinks with soap.

Inspector notes: Observed an old plastic container unclean with black debris clogged between the cap and opening with a cut out on the other side sitting inside of yellow rice as scoop. CA: 1. Equipment and utensils that are cleaned and sanitized as specified under DPH Rule 511-6-1-.05(7) and (8); P or 2. Single-service and single-use articles; P COS: PIC discarded old, unclean plastic container and discarded the parts of the rice that were in contact with container.

Inspector notes: Observed frozen crab rangoons being stored directly inside of boxes that were originally used to store frozen raw chicken. Observed raw frozen chicken breasts stored above raw pork wontons in walk in freezer. CA: 1. Food shall be protected from cross contamination by: (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P COS: Crab rangoons and boxes were discarded. Discussed with PIC that carboard boxes originally used to hold raw meat (frozen or thawed) cannot be repurposed to hold a different type of food or meat due to cardboard being an unapproved material and possible cross contamination. A clean non...

Inspector notes: Observed two boxes of frozen raw chicken thawing on crates 6 inches above the ground in room temperature. CA: (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I...