China King

Contact Information

3901 Jackson Rd
Ann Arbor, MI 48103

Health Report - 05/11/2015 (2 critical incident(s))

(Critical) Observed 2/5 pop nozzle barrels on pop machine in dining room with an accumulation of mold and debris. All pop nozzles and pop machine components must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing all pop nozzles and pop nozzle barrels at time of inspection. Violation corrected

(Critical) Observed 2 significantly dented cans of water chestnuts on dry storage shelf. All dented cans and distressed merchandise must be discarded or placed in separate area of kitchen to return to supplier. Pic corrected by placing both dented cans in designated dented can return area in kitchen. Violation corrected.

Observed several vent filters in ventilation hood above wok cooking area with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Observed 2 unlabeled squeeze bottles (one is water, one is white vinegar) on counter in cooking and prep area. All food containers must be properly labeled at all times for proper identification

Observed no employee handwashing sign in unisex restroom in dining room. To correct, please provide new handwashing sign as soon as possible

Observed the following pieces of equipment in need of cleaning: *interior door gaskets on 2 door upright freezer in back kitchen area (gaskets have an accumulation of mold and debris). *interior bottom and sides of soup warmer in prep area (accumulation of dried on food debris). *shelves under wok area (heavy accumulation of grease and food debris). *sides of fryer/wok area (heavy accumulation of grease and food debris). To correct, please clean now and on a more frequent schedule

Health Report - 11/06/2014 (1 critical incident(s))

(Critical) Observed food contact surfaces of broccoli bins in wic with an accumulation of grimy debris (in corners of bins). All food contact surfaces of containers must be washed, rinsed and sanitized after use and must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing all broccoli bins at time of inspection. Violation corrected. , observed blender blade to cap interface with a heavy accumulation of stagnant water and grimy food debris (blender was not taken apart after last use). All blender components must be washed, rinsed and sanitized after use and must be clean to sight and touch. Pic corrected by disassembling blender and washing, rinsing and sanitizing all components at time of inspection. Violation corrected. , observed 2 soiled knives in knife rack at end of cook line. All knives must be washed, rinsed and sanitized after use and must be clean to sight and touch. Do not place soiled knives in clean knife rack. Pic corrected by washing, rinsing and sanitizing soiled knives at time of inspection. Violation corrected

Observed interior of microwave oven in cooking area with an accumulation of sticky food debris. To correct, please clean now and on a more frequent schedule

Observed 2 employees in cooking area not wearing a hat or hair restraint while cooking food. All food employees must wear hats or hair nets while prepping, handling or cooking food to help prevent potential contamination

Observed clean knife stored in between pieces of equipment on prep line. Cannot store clean utensils in areas that are not easily cleanable. To correct, please store all utensils in approved location as needed (knife rack)

Observed bare wood shelving throughout kitchen. To correct, please paint/stain all bare wood so all surfaces are smooth and cleanable or replace with steel shelves as needed

Observed handsink fixtures/under water faucet in dishwashing area with an accumulation of grimy debris. To correct, please clean now and on a more frequent schedule

Observed open bags of sugar, flour, rice and other spices on floor in dry storage area. All food must be stored in a clean, dry area and stored a minimum of 6 inches off of floor to protect food from potential sources of contamination. , observed pans of food in wic not covered and spice bags, rice bags not covered in dry storage area. All food must be covered to protect food from potential source of contamination

Observed chest freezer lid not sealing properly and excessive frost accumulation inside freezer. Appears seal/lid in poor repair. Also, chest freezer lid (underside interior of lid) loose/separated. To correct, please remove frost and repair chest freezer as soon as possible.

Observed bowls being stored in food items on prep line and in bags of sugar, rice and other spices in back kitchen area. Cannot use bowls as dispensing utensils as they are a potential source of contamination (from employee hands). To correct, please obtain proper scoops and utensils as needed

Observed cardboard being used to line several shelves throughout cook and prep area. Cardboard is not approved for shelf liners as it is not smooth and cleanable. To correct, please remove all cardboard from shelving as soon as possible

Observed the following areas in need of cleaning: *side of hood at the end of the cooking line (heavy accumulation of grease and debris). *shelves/sides of speed rack in prep area (heavy accumulation of grimy debris). *interior and exterior surfaces of 2 door upright freezer (including handle area ) in prep area (accumulation of sticky debris/handprints). *exterior surfaces of prep sink/water faucet areas near 3 compt sink (accumulation of grimy debris). To correct, please clean all these areas now and on a more frequent schedule

Observed floor under fryers in cooking area with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Health Report - 05/05/2014 (2 critical incident(s))

(Critical) Observed 3 significantly dented cans of bamboo shoots on dry storage shelf in prep area. All dented cans and distressed merchandise must be discarded or completely separated from other food items at all times. Pic corrected by relocating dented cans to distressed merchandise area at time of inspection. Violation corrected.

(Critical) Observed prep area can opener blade/gear area with an accumulation of dried on food debris. All can openers must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing can opener at time of inspection. Violation corrected. , observed both knives in clean knife rack at end of cooking line with an accumulation of dried on food debris. All utensils must be washed, rinsed and sanitized after use and must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing both knives at time of inspection. Violation corrected.

Observed broken equipment, tools and other general clutter on floor in back kitchen area near ice machine. To correct, please remove all unnecessary items from facility as soon as possible

Observed exterior door surfaces of upright freezer in prep area with an accumulation of dried on food debris. To correct, please clean now and on a more frequent schedule

Observed missing light shield on ceiling above ice machine in back kitchen area. To correct, please replace missing light shield as soon as possible

Observed microwave oven in prep area in poor repair (interior surfaces are cracked/broken and debris collecting in cracks. To correct, please replace microwave oven as soon as possible

Health Report - 11/21/2013 (0 critical incident(s))

Observed missing light shield above ice machine in back kitchen area. To correct, please replace missing light shield as soon as possible

Observed newly constructed bare wood shelf in back kitchen area. Shelf is currently being used to store single service items and equipment. To correct, please paint or seal bare wood shelf so all surfaces are smooth and cleanable

Observed clean knives stored in knife rack at end of cooking line that has an accumulation of grease and debris. All clean utensils must be stored in a clean, dry area and not exposed to potential sources of contamination. To correct, please wash, rinse and sanitize knife rack as soon as possible

Observed 3 bins of raw meat stored on floor in wic. All food must be stored in a clean, dry area and stored a minimum of 6 inches off of ground at all times

Observed interior of microwave oven in prep area with an accumulation of sticky food debris. To correct, please clean now and on a more frequent schedule

Health Report - 05/13/2013 (1 critical incident(s))

(Critical) Observed can opener blade in prep area with an accumulation of sticky food debris. All can openers must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing can opener at time of inspection. Violation corrected

Observed ventilation filters in vent hood in cooking area with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Observed pan of raw fish thawing in prep sink near 3 compt sink at room temperature. Internal food temp of fish was 40f. All phf must be thawed under refrigeration or under cool running water to prevent the accumulation of bacteria

Observed floor drain under pop machine in dining room with a heavy accumulation of mold and debris. To correct, please clean now and on a more frequent schedule

Observed interior of reach in cooler on prep line and interior and exterior surfaces (including door handles ) of 2 door upright freezer in prep area with an accumulation of sticky debris. To correct, please clean all these areas now and on a more frequent schedule

Observed clean knives stored in a knife rack in prep area that has an accumulation of sticky debris. All clean knives and utensils must be stored in a clean, dry area and not exposed to sources of potential contamination. To correct, please wash, rinse and sanitize knife rack as soon as possible

Health Report - 11/05/2012 (0 critical incident(s))

Observed floors in wic with an accumulation of sticky food debris (spilt sauces). To correct, please clean now and on a more frequent schedule

Observed interior surfaces of microwave oven in cooking area with an accumulation of food debris. Also observed exterior surfaces (door button, keypad) of same microwave oven with a heavy accumulation of sticky debris. To correct, please thoroughly clean all microwave surfaces now and on a more frequent schedule.

Health Report - 05/15/2012 (1 critical incident(s))

(Critical) Observed several (7) dented cans on dry storage shelf in middle of kitchen. All dented cans and distressed merchandise must be discarded or completely separated from other food items at all times. Facility does have a dented can area, but several dented cans were still on dry storage shelf at time of inspection. To correct, please train all staff to inspect incoming food containers and discard/separate as needed. Pic corrected by pulling all dented cans off of shelf and placing in dented can area at time of inspection. Critical corrected

Observed floor drain in cabinet under pop machine in dining room soiled with mold and debris. To correct, please clean now and on a more frequent schedule. , observed floors under equipment in kitchen with an accumulation of food debris/other debris. To correct, please clean now and on a more frequent schedule

Observed ventilation filters in vent hood in wok area with a heavy accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Observed plastic bowls being stored in rte rice in cooking area and plastic bowls stored in bulk spice bins (flour, starch) in back kitchen area. As stated in past, cannot use and store bowls in rte food items as they are a potential source of contamination (from employee hands). To correct, need to provide proper food scoops and store with handle extended up and out of food.

Observed several boxes of single service items (plastic trays, napkins) stored on floor in back kitchen area and stored directly next to hot water heater. All food and s/s items must be protected from sources of contamination. To correct, please relocate s/s items as soon as possible so they are not a potential fire hazard and obtain dunnage racks so all food and s/s items can be stored a minimum of 6 inches off of ground

Observed pans of partially frozen raw beef and a raw fish (whole) thawing in containers of stagnant water on edge of prep sink. All phf must be thawed under refrigeration or under cool running water to prevent the accumulation of bacteria.

Observed sheet pan of freshly prepared rte steamed dumplings in speed rack near 3 compt sink with an internal food temperature of 93-100f. Dumplings are spread out and have been cooling at room temperature for an hour per pic. All phf must be cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Cooling procedure needs to be adjusted. All phf needs to be cooled under refrigeration and staff needs to actively monitor food as they pass through the temperature danger zone. To correct, please retrain employees on proper cooling procedures as needed. Pic corrected by relocating dumplings to wic at time of inspection. Pic will educate all employees on proper cooling as soon as possible

Health Report - 11/10/2011 (3 critical incident(s))

(Critical) Observed box of fresh raw garlic stored on floor in chemical storage room right next to gallons of bleach and soap (no separation). All chemicals and toxics must be stored below and away from food at all times to prevent possible contamination. Pic corrected by relocating garlic to dry storage area at time of inspection. Critical corrected

(Critical) Observed large plastic bin of breaded chicken on shelf in wic with an internal food temperature of 60-65f. All other food in wic was cold holding at 41f or below. This bin of chicken was originally on prep counter in cooking area when i first arrived for inspection, then was placed in wic within 1 minute after my arrival. Pic stated that chicken was cooked 2 hours ago and left out for lunch. All phf must be cold held at 41f or below or hot held at 135f or more at all times. Cannot keep large bins of food in the temperature danger zone for unknown lengths of time. Pic corrected by discarding chicken at time of inspection. Critical corrected

(Critical) Observed 2 open employee beverage cups on counters in cooking area. All employee beverages in kitchen must have a lid and straw to prevent possible contamination (of employee hands). Pic corrected by discarding beverages and educating all staff on proper eating and drinking procedures in kitchen. Critical corrected

Observed no soap at handsink in cooking area (next to vent hood). All handsinks must be stocked with soap and paper towels at all times for proper employee handwashing

Observed single service forks and spoons in utensil container in dining room (condiment station next to pop machine) all jumbled together. To correct, please store all forks, spoons and knives so the handles are all pointing in the same direction and the food contact portion of utensil is protected from possible contamination (from customer hands).

Observed ventilation filters in wok area vent hood soiled with grease and debris. To correct, please clean now and on a more frequent schedule

Observed employees using plastic bowls to dispense rte rice and then storing bowls in rice warmers after use. Also, observed bowls being stored in bulk spice bins (flour, sugar, starch). Bowls are not approved dispensing utensils as they are a potential source of contamination (from employee hands). To correct, please obtain and utilize proper scooping utensils as soon as possible

Observed floors under fryers in cooking area soiled with grease and floors under coolers and freezers in prep area with an accumulation of debris. To correct, please clean now and on a more frequent schedule

Observed interior of microwave oven in prep area soiled with debris. Need to clean now and on a more frequent schedule

Health Report - 05/23/2011 (1 critical incident(s))

(Critical) Observed pan of raw beef stored on top of other food items in top rail of prep unit on main prep line with an internal food temp of 49-51f. All other food items in both top and bottom of same prep unit cold holding at 38-40f. All phf must be cold held at 41f or below at all times. Cannot stack food pans. Must keep food containers in the cold holding rails in order to maintain proper temp. To correct, please organize top portion of unit so all phf is under proper cold holding temps. Raw beef was stored in unit +/- 1 hour (per pic), so pic corrected by relocating raw beef to bottom portion of cooler. Critical corrected

Observed floor drain under 3 compt sink soiled with dirt and food debris. To correct, please clean now and on a more frequent schedule

Observed interior door gaskets on 2 door upright freezer in prep area soiled with mold and debris. Also observed handle areas on same cooler and upright cooler with an accumulation of sticky debris. To correct, please clean these areas now and on a more frequent schedule

Observed unlabeled bulk containers of flour in back kitchen area. Once removed from original packaging, all food must be properly labeled at all times for proper identification

Observed in use knives stored in between pieces of equipment in prep area. All clean utensils must be stored in a clean, dry location and protected from sources of contamination. To correct, please store all knives and utensils in approved location. Recommend obtaining knife rack

Observed boxes of canned food and bottles of "rice spirits" stored on floor under dry storage shelf in prep area. All food must be stored in a clean, dry location and stored a minimum of 6 inches off of floor at all times to protect from sources of contamination.

Observed no chlorine bleach test strips in facility to measure sanitizer concentration. To correct, please provide as soon as possible

Observed wet mops not hung up to dry in back chemical storage room (near mop sink). All mops must be hung up after use to allow for proper air drying. Recommend installing mop rack

Observed raw shrimp thawing in stagnant water in prep sink in prep area. Shrimp was still partially frozen at time of inspection and water temp was 45f. All phf must be thawed under refrigeration or under cool running water to prevent the accumulation of bacteria.