NEW CHINA KING, 6249 E 21st N ST #106, Wichita, KS - Restaurant inspection findings and violations

Business Info

Name: NEW CHINA KING
Type: Restaurant
Address: 6249 E 21st N ST #106, Wichita, KS 67208
Phone: 316-260-4895
Total inspections: 2
Last inspection: Jan 22, 2016

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Violation code	Inspection Date	Violations	Type	Compliance
3-302.11(A)(2) - --There was a container of raw chicken stored directly above a container of raw beef in the walk in cooler. Educated and recommended reorganization of the raw foods. Not corrected on site. 4-102.11(B)(1) - --There were raw vegetables including broccoli, peas and jalapenos stored directly inside a plastic nonfood grade thank you bag in the walk in cooler. Educated and recommended use of different containers. There were pieces or RTE crab and raw beef stored directly in plastic nonfood grade thank you bags in the walk in freezer. Educated and recommended use of food grade container. PIC moved the crab to a container, but nothing else was corrected on site. KDA_3_30211A1b - --There were cases of raw shell eggs stored directly above wraps and a container of soy sauce in the walk in cooler. Educated and recommended reorganization of the raw foods. Not corrected on site. KDA_3_30212 - --There were two containers of unidentifiable product in the back storage area without any common name listed on the label. PIC identified the products as flour and brown flour. KDA_3_30412F - --There were two rice scoops used for dispensing RTE rice stored in small containers of 71F water on the prep counter inbetween uses. KDA_3_50115A - --There was a container of fried chicken cooling on the prep counter shelf at room temperature. COS- PIC moved the chicken to the walk in cooler for proper cooling. Educated. KDA_3_50116A1 - --There was a container of cooked beef on a rack in the kitchen that measured at 92F. PIC stated the beef was cooked approximately 30 minutes prior and was hot holding until recooked for immediate service. COS- PIC moved the item to the walk in cooler for immediate and rapid cool down. KDA_3_50116A2 - --There was a container of shredded cabbage on the prep counter that measured at 45F. PIC stated the item was removed from the cooler approximately 1 hour prior. COS- PIC moved the container of cabbage to the walk in cooler for cool down. There were containers of RTE crab Rangoon 46F, RTE chicken 51F and RTE egg rolls 49F on the counter next to the fryer. PIC stated the items were cooked yesterday 1/21/16 and removed from the walk in cooler today approximately 1 hour prior. The items are placed in the fryer before immediate service. COS- educated staff on proper cold holding procedures and PIC moved the containers back to the walk in cooler for immediate cooling. KDA_4_60111A - --There was a knife stored as clean in a bucket under the prep table with old food residue along the food contact surface. COS- PIC moved the knife back to the 3 vat for additional cleaning. KDA_5_50117 - --There was no covered trash receptacle in the unisex employee restroom in the back. KDA_6_50116 - --There was a wet mop with a handle stored in the mop bucket not allowed to properly air dry. KDA_7_20212A2 - --The sanitizer used at the 3 vat sink for washing dishes is a scented (Clean Linen) Clorox bleach. Educated and recommended use of regular bleach to PIC. KDA_Defacto - --beef 37 (make table) raw chicken 34 (reach in cooler) noodles 42 (refrigerator) chicken 40 (walk in cooler) --egg drop soup 184 (steam table) pork fried rice 154 (cooker 1) fried rice 162 (cooker 2) --rice 192F (cooker) --RTE shrimp in make table measured at 56F. PIC stated the shrimp was cooked 30 minutes prior and was cooling. --There is a pest control company contracted, no paperwork provided. No activity.	01/22/2016	13	First Operational Inspection After Licenstion	Out
KDA_Defacto - --Chlorine test strips provided for 3 compartment sink. --There is a pest control company contracted, no paperwork provided. No activity.	08/18/2015	1	Licensing	Out

3-302.11(A)(2) - Cross contamination by Raw Animal FOOD type - FOOD shall be protected from cross contamination by separating types of Raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: using separate equipment for each type- arranging each type of FOOD in equipment so that cross contamination of one type with another is prevented- or, preparing each type of FOOD at different times or in separate areas
4-102.11(B)(1) - P - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES shall be safe.
KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
KDA_3_30412F - In-use utensil storage (135�°F water) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in a container of water if the water is maintained at a temperature of at least 57�°C (135�°F) and the container is cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
KDA_3_50115A - TCS Cooling (Methods) - Cooling shall be accomplished IN accordance with the required time and temperature criteria by using one or more of the following Methods based on the type of FOOD being cooled: placing the FOOD IN shallow pans- separating the FOOD into smaller or thinner portions- using Rapid Cooling equipment- stirring the FOOD IN a CONTAINER placed IN an ice WATER bath- using containers that facilitate heat transfer- adding ice as an ingredient- or, other effective methods.
KDA_3_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57�°C (135�°F) or above.
KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5�°C (41�°F) or less.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_5_50117 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
KDA_6_50116 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
KDA_7_20212A2 - POISONOUS OR TOXIC MATERIALS shall be used according to manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT.

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NEW CHINA KING, 6249 E 21st N ST #106, Wichita, KS - Restaurant inspection findings and violations

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