- Basic - Bowl or other container with no handle used to dispense food. Observed many no handle containers used to dispense food.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Employee with no hair restraint while engaging in food preparation. Observed no hair restraints while engaged in food prep/cooking. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a knife in between equipment. **Corrected On-Site** **Repeat Violation**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in standing water less than 135°F. **Corrected On-Site** **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Working containers of food removed from original container not identified by common name. Observed containers with white substances not labeled.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed cook wash and rinse container without a sanitizing step. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed bucket in hand washing sink near front counter. **Corrected On-Site** **Repeat Violation**
- Intermediate - No soap provided at handwash sink. At hand washing sink in the back by WIC. **Repeat Violation**
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10/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed container with no handle used to dispense food.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives being stored between equipment. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in standing water less than 135°F. **Corrected On-Site** **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed chicken thawing in standing water. Corrective action taken chicken moved to WIC. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at 3 comp sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed containers stored in all HWS in the kitchen. **Corrected On-Site** **Repeat Violation**
- Intermediate - No soap provided at handwash sink. At sink in the back by the cookline.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed food cooked 24 hours prior with not date marked in WIC.
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5/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/29/2014 | Routine - Food | Call Back - Complied |
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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3/28/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. In bathroom. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed thank you bags used to storage food in RIF. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed food being thawed in standing water. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed a container in the HWS by the front counter. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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1/28/2014 | Routine - Food | Warning Issued |
- Basic - Establishment advertised no MSG used in the food, but a large quantity of MSG was present in establishment.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Observed cooked chicken at 106?f in cookline fryer basket.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked egg rolls at 96?f after cooling for 2.25 hrs according to operator
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing plastic food tubs at 3 compartment sink but not sanitizing items before allowing them to air dry
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken puffs at 76?f sitting out at cookline. Operator placed in unit.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cookline nearest cash register. Large plastic food tub sitting in hand sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked egg rolls finished 2.25 hrs ago according to operator and still sitting out of cold holding unit.
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4/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. observed cooked meat-filled puffs at 81 degrees after cooling for 3 hr according to operator
- Critical - Equipment food-contact surfaces and utensils not sanitized. observed employee wash and rinse large plastic food bin that had contained raw chicken at 3 compartment sink but did not sanitize item before putting it away on shelf.
- Critical - Handwash sink not accessible for employee use at all times. observed sanitizer bucket filling cookline handsink. observed mutiple scoops, plastic jugs, and utensils filling both handsinks in back preparation area
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee wash food bin that had just contained raw chicken then directly handled clean metal food bin without washing hands inbetween tasks.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed non-handled plastic to-go soup bowl being used to dispense flour at bin under 3 compartment sink
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. observed chlorine in cookline sanitizer bucket exceeding 200ppm
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. observed soup at 101 degrees at cookline steam table
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10/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. observed cooked meat at 87 degrees after cooling for 3.5 hrs according to operator.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw beef stored over canned beer in walk-in cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw chicken stored above raw beef in walk-in cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed no date-marking on multiple cooked meats in walk-in cooler held more than 24hrs.
- Critical - Working containers of food removed from original container not identified by common name. observed two containers of bulk white powders with no labels on dry storage shelves
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4/17/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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