China King

Year by year

Inspections

1. Sep 30, 2026 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of many surfaces in the kitchen are soiled and unclean with cooking grease and food splatter. Heavy soiling with food residue and debris observed on: 1. Wall behind prep table 2. Wall behind cook line 3. On sides of roaster 4. On sides of fryers 5. Doors to the walk in freezer and walk in cooler near the handles 6. Large bins containing flour and rice

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor)

     CLEAN - FREQUENCY/CONTAMINATION

     Utensils including tongs used with time and temperature control for safety food not cleaned at least every 4 hours. Person in charge states that tongs stored along the cook line are washed, rinsed, and sanitized once each day (establishment is open for 10 hours each day).

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Serious Priority (CDC risk factor)

     COOLING METHODS

     Breaded chicken cooled improperly. Large bus tub of breaded chicken observed in bottom of prep cooler, sealed with plastic wrap. Chicken was stacked around 4 inches deep in plastic tub. After ~1 hour of cooling, chicken measured at 63 F. Person in charge states that after frying, chicken is spread on baking trays at room temperature to cool for ~1 hour, then is transferred to plastic tub.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Three observations in walk in cooler: 1. Raw shell eggs were stored on top shelf above containers of soy sauce. 2. Raw chicken in bus tub stored above tub of pork. 3. Commercially prepared and packaged Chinese sausage that is a raw product being stored above bell peppers.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Not serious Good Retail Practice Corrected on site

     EQUIPMENT - NSF/ANSI

     Printed, paper menus observed to be in direct contact with fried foods including fried breaded chicken and egg rolls. Menus are being used to soak up grease. Printed menus do not meet standards for food contact.

     Correction: Replace with only ANSI accredited equipment in the facility, or submit to the Department for evaluation and approval of non-ANSI equipment.

     Code WFC 4-205.11

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Plastic bag observed to be threaded into mop sink hose. Person in charge states that it is being used to tighten seal so hose does not leak when faucet is turned on and hose is being used.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in kitchen was not accessible at start of inspection, lid to rice cooker was resting on top of sink basin.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Not serious Good Retail Practice Corrected on site

     LABEL - WORKING CONTAINER

     Large tubs of bulk foods including rice and flour are stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Thick layer of dark colored grease is present on the floor next to the grease trap in the basement.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Not serious Good Retail Practice Corrected on site

     STORAGE - FOOD ON FLOOR

     Mulitple cardboard boxes of commercially prepared frozen food stored on the floor of the walk in cooler. Boxes include egg rolls and imitation crab meat.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Pan of cooked shrimp and pan of cooked chicken being cold held in the top of the prep cooler at 43 F and 42 F, respectively.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

2. Oct 9, 2024 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES - Not Corrected

     The fan unit of the walk-in cooler are soiled and unclean with build up of debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Not serious Good Retail Practice

     TOILET ROOM - SELF-CLOSING DOORS - Not Corrected

     Bathrooms are not provided with tight fitting, self-closing doors.

     Correction: Provide a self- closing door mechanism on bathroom door to provide a tight fitting, self closing door.

     Code WFC 6-202.14

3. Sep 30, 2024 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Multiple observations were made during the inspection: - Build up of grease and other debris were observed on the wall adjacent to the prep table, shelving units of prep tables, and other non-food contact surfaces of equipment in the facility. - Standing fan used in the kitchen and the fan unit of the walk-in cooler are soiled and unclean with build up of debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Cardboard being used to line shelves of the retail cooler is not easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor) Repeat Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Raw chicken was observed stored above raw shell eggs and soy sauce in the walk-in cooler.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink.

     Correction: Provide hand soap at handsink to facilitate proper handwashing.

     Code WFC 6-301.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at handsink for hand drying.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Not serious Good Retail Practice Repeat

     PHYSICAL FACILITY - CLEAN

     Build up of debris was observed on the floor around the grease trap in the basement.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Not serious Good Retail Practice

     TOILET ROOM - SELF-CLOSING DOORS

     Bathrooms are not provided with tight fitting, self-closing doors.

     Correction: Provide a self- closing door mechanism on bathroom door to provide a tight fitting, self closing door.

     Code WFC 6-202.14

4. Jul 28, 2021 Routine Inspection · No Reinspection Required

   No violations cited.

5. Feb 11, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

6. Oct 20, 2017 Re-Inspection · No Reinspection Required

   No violations cited.

7. Oct 12, 2017 Routine Inspection · Reinspection Required

   No violations cited.

8. Aug 4, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

9. Jun 20, 2016 Pre-inspection · No Reinspection Required

   No violations cited.