Health Report #114141

Establishment Name: China King
Report Date: 05/13/2013
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Equipment, Food-Contact Surfac Food-contact surface(s) Equipment can openers prep area can opener With accumulation of debris 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
Normal Cleaning Ventilation Systems, Ventilation system exhaust air ducts cooking/preparation area ventilation hood Not clean 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
Normal Thawing Frozen food(s) for thawing prep sink Stored in water That is standing 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
Normal Cleaning, Frequency and Restri Physical facilities/structures floors pop machine floor drain Soiled 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
Normal Nonfood-Contact Surfaces Nonfood contact surface(s) prep area reach in cooler With accumulation of debris 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
Normal Equipment, Utensils, Linens, a Clean equipment/utensil(s) prep area knife storage rack Exposed to dust, splash, or other contaminates 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