- [2] Food protected during storage; preparation; display; service; transportation
-Observed frozen chicken thawing in a plastic tub on the floor under the 3 compartment prep sink.*Plastic tub was placed in the 3 compartment prep sink under running water.-Observed one fish in a plastic tub on the floor of the walk in cooler.*Plastic tub was properly stored at least 6 inches off the floor during the inspection.-Observed a box of celery on the floor in the walk in cooler.*Box was properly stored at least 6 inches off the floor during the inspection.*This is a repeat violation that was observed during the routine inspection on 03/02/15. Ensure all food product is stored at least 6 inches off of the floor to reduce the attraction of pests and vermin and to reduce the potential for product contamination.
- [5] Hands washed and cleaned; good hygienic practices
-Observed pieces of raw chicken next to the handles of the handsink. Also; the handsink was very dirty with build up and debris. After the health inspector washed hands an employee used the handsink to wash a dish from the cook line.*Employee was asked to wash all dishes in the designated dish washing area and only use the handwashing sink for hand washing.*Operator cleaned and sanitized the handisnk during the inspection.*Ensure the handsink is ONLY used for hand washing to reduce the probability off cross contamination.
- General Comments that relate to this Inspection
Notes: The reason for this routine inspection 2nd was prompted by a customer complaint for the facility. See complaint # CM15000997.-Reach in cooler at 38F. Terriaki beef at 38F; shrimp at 39F; won tons at 48F (prepared at about 10:00 am; good)-Reach in freezer at -12F.-Walk in cooler at 40F. Shrimp 40F; chicken 39F; beef 39F.-Cooked chicken at 189F-Cooked brocolli beef at 168F.-Egg cakes prepared at 11:00 am were 81F at 12:00 pm. Reviewed cooling procedures. Good.-No evidence of food spoilage observed.-Dishwasher at 100 ppm Chlorine.-Sanitizer at 100 ppm Chlorine.-Test strips available.-Ice machine clean. Scoop stored properly.-Cutting boards clean and smooth.-Knives clean and stored properly.*Per operator all items are prepared every day to every other day.*The last order invoice the facility received from 12/07/15 was reviewed. The facility only gets product from Win Woo Trading; LLC from Hayward CA and they receive orders every Friday and Monday. The invoice from 12/07/15 did not have beef on the list and the operator said the beef was ordered on 12/04/15. The invoice from 12/04/15 was not on site; but the operator said they would fax a copy to WCHD.-Per operator no other individuals in the facility have a CFPM certificate.-Per operator no individulas have taken a CFPM exam and failed the exam within the past year.
|
12/11/2015 | Routine Inspection 2nd | 93 |
- General Comments that relate to this Inspection
All items from the previous inspection (3/2/15) have been corrected -A significant amount of cleaning has been performed throughout the entire kitchen area; continue to maintain at this level on a regular basis -Food storage noted to be sufficient throughout; operation maintains a large amount of food in limited space -be sure to keep raw product segregated from ready to eat (i.e. meat and veggies)
|
3/10/2015 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Multiple tubs/bowls of food product stored on the floor of the walk-in cooler. Celery is also stored next to raw meat. All food product must be stored at least 6" off the ground and raw product must be segregated from ready to eat.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Many contact surfaces throughout the kitchen area are in need of general cleaning due to food debris build up. This includes refer handles; tubs next to the dishwasher; both levels of all prep tables. General cleaning of food build up is needed throughout.
- General Comments that relate to this Inspection
Notes:Handsink is stocked and available; observed useAll equipment and food temperatures (hot and cold) measured within proper rangesDishwasher and sanitizer buckets measured at 100ppm; test strips availableIce machine clean and scoop properly storedRestrooms clean; stocked; and availableEnsure that regular cleaning is performed throughout the kitchen area to prevent future build up
|
3/2/2015 | Routine Inspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
Raw pork stored above produce and cooked food items in the reach-in refer. Raw product must be stored below cooked product to prevent cross contamination. (Corrected at this time)
- [5] Hands washed and cleaned; good hygienic practices
No soap was available at the only handwash in the kitchen. Proper handwashing is the most important step to prevent food borne illness. Handsinks must be properly stocked at all times. (Corrected at this time)
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Mold growth is beginning on the deflector shield inside the ice machine. Remove all ice and perform wash/rinse/ and sanitization of the entire ice compartment. Operator indicates this will be performed after closing today.
- General Comments that relate to this Inspection
Dishwasher sanitizing @ ~100ppm; bucket @ 50-100ppm; test strips availableReach-in refer @ 41; reach-in freezer @ -12Prep refer @ 40; beef 41; pork 42Walk-in refer @ 41; beef 39; chicken 38; shrimp 37Rice 160+; Soups 155-160Restrooms okTub of ribs noted to be marinating at 55 (~1 hour as per operator); moved to walk-in refer at this timeDiscussed cooling procedures; chicken cooked ~2 hours ago in shallow pan @ 55; moved to walk-in refer at this time -no problems with cooling procedure
|
4/22/2014 | Routine Inspection 1st | 91 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw meat stored over produce and cooked foods. Store raw meat below cooked/ready to eat foods and produce to prevent cross contamination. Corrected on site.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips available to check sanitizer concentration. Obtain test strips (chlorine) to check sanitizer concentration. Maintain sanitizer at 50 - 100 ppm chlorine.
- General Comments that relate to this Inspection
Notes:Handsinks and restrooms properly stocked. Dicussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomting and/or diarrhea) are excluded from work for at least 48 hours after symptoms stop.Walk-in cooler at 40 f-noodles 41 f-chicken 39 fTwo door reach in unit at 37 f-postickers 39 f-chicken 41 fPrep unit at 38 f-shrimp 40 f-pork 40 -chicken at 48 f. (chicken was just cooked this morning. Do not use prep unit to cool. Cool in walk-in cooler in small batches.)Hot holding temps good-egg flower soup 155 f-hot and sour soup 149 fDicussed cooling procedures - good. Food must cool from 140 f to 40 f within 4 hours. Recommend taking frequent temperatures while cooling to ensure food cools fast enough.Dishwasher sanitizing at 100 ppm chlorine.Reduce sanitizer buckets to 50 - 100 ppm chlorine.Facility overall clean and well kept
|
10/14/2013 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
All required corrections have been made.
|
7/22/2013 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operate on the following conditions:1. Replace non working lights in hood2. Seal wooden shelves above beverage stations and across from three compartment sink3. Reattach base coving near cook line4. Obtain test strips to check sanitizer concentration levels
|
7/10/2013 | Opening Inspection | 100 |
Restaurant representatives - add corrected or new information about China King, 2473 Wingfield Hills Rd, Sparks, NV »