Abbreviations: walk-in cooler (WIC), walk-in freezer (WIF), reach-in cooler (RIC), reach-in freezer (RIF), internal temperature (IT), surface temperature (ST), person in charge (PIC), parts per million (PPM), hot holding unit (HH), temperature control for safety (TCS)
Allergen
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. PIC was given a cooking temperature chart, It was recommend that the chart be posted in the kitchen.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken was observed stored above sauces in the WIC. PIC relocated the chicken to a raw meat shelf.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Plumbing System Maintained in Good Repair
Observation: The handsink in the rear of the kitchen is in poor repair. The handsink faucet was observed leaking.
Correction: Repair and maintain all plumbing components and fixtures.
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06/17/2015 | Routine | |
All items from the previous inspection dated 6/12/2014 have been corrected except for the above.
The Person In Charge has attended the ServSafe Food Handler's course since the last inspection. Thank you! Much improvement noted.
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Unlabeled bulk food containers of sugar, salt, and corn starch.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Observed several uncovered containers of food in the cook's prep unit.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. Keep foods covered while in storage to protect from potential contamination.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The faucet to the hand sink in the men's rest-room is loose. (The PIC stated that it was recaulked but it has become loose again.)
Correction: Repair and maintain all plumbing components and fixtures.
- Pests - Controlling Pests* (repeated violation)
Observation: Observed small flies/gnats in the area above the 3-compartment sink and around the buckets of sauces near the sink. (Improvement has been noted since the last inspection)
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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08/14/2014 | Follow-up | |
Abbreviations: WIC- Walk In Cooler, CP- Cook's Prep unit
Advised person in charge to limit the amount of time foods are held at room temperature during preparation such as when peeling shrimp.
Provided ServSafe Food Handler's Course pamphlet and educational materials written in Chinese to operator.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food such as chicken, beef, and shrimp.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled bulk food containers of sugar, salt, and corn starch.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Storage - Clean and Dry Location
Observation: Observed several uncovered containers of food in the cook's prep unit and walk in cooler. (Advised Person In Charge to cover foods with lids or plastic wrap.)
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. Keep foods covered while in storage to protect from potential contamination.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The cardboard box where the meat grinder parts are stored is not smooth and easily cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Store grinder parts in a plastic container.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as shrimp or chicken pieces.
Correction: A temperature measuring device with a suitable small-diameter probe (1.5 mm or less) that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Cutting Surfaces
Observation: Several small cutting boards observed damaged and/or heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to this condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Knives on magnetic strip above 3 compartment sink, Plastic bus tub used for food storage stored stacked with clean bus tubs above 3-compartment sink had raw chicken pieces in it, Several stained and mildewed cutting boards stacked below 3-compartment sink and large cutting board at cook's prep unit observed stained, Blender on storage shelf observed soiled. (Items were taken to the 3-compartment sink for proper cleaning
Correction: cutting boards will be discarded if they cannot be cleaned).
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the "Garland" BBQ broiler ( is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: Interior and exterior surfaces of the Coca-Cola refrigerator
Correction: Bottom part of table next to the fryers
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Equipment and utensils are not being sanitized after washing. (Advised Person In Charge to sanitize equipment with 50-100 ppm bleach/water solution after washing to reduce harmful bacteria levels. Sanitizer solution was added to the 3rd sink compartment and measured 50 ppm)
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Plumbing System Maintained in Good Repair
Observation: The faucet to the hand sink in the men's rest-room is loose.
Correction: Repair and maintain all plumbing components and fixtures.
- Employee Accommodations, Designated Areas (corrected on site)
Observation: Observed employee purse stored on top of sodas
Correction: 2 children's scooters stored in kitchen
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: Floor below fryers
Correction: Walk in freezer floor
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition: Hood, filters, and fire suppression pipes/nozzles have grease accumulation.
Correction: Maintain hood system vent filters in a clean condition.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests. Observed small flies/gnats in the area above the 3-compartment sink and around the buckets of sauces near the sink.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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06/12/2014 | Routine | |
Discussed the following items with the Person in Charge:
1. Ensure the closing employees are cleaning prior to closing for the evening.
2. Limited food preparation observed during today's inspection. Ensure employees are washing hands thoroughly and frequently while working with food.
3. Provided handouts for Person in Charge to assist with training staff. Please ensure employees are trained in their assigned duties.
Person in Charge did an excellent job of correcting critical items during the inspection. Thank you!
- Person in Charge
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Correction: Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: (REPEAT) Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shrimp stored next to cooked lo mein noodles and above cooked chicken in the walk in cooler. PIC re-organized storage to allow ready to eat foods and raw foods to be stored properly.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw pork thawing on the same tray as raw chicken in the walk in cooler. Raw pork was placed in a seperate container and relocated to another shelf for thawing.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: (REPEAT) The prepared ready-to-eat (RTE) sandwich prep cooler is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: tongs stored in the prep cooler overnight.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the broiler is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the broiler to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the 1. Shelf above the three compartment sink, 2. The prep table where the rice cookers are stored, 3. The top of the broiler, and 4. The interior of the frying cabinets (REPEAT) are noted with accumulations of grime and debris.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: tongs. Observed employee wash and rinse tongs and place them back in the prep cooler. Person in Charge explained to employee how to properly wash, rinse and sanitize equipment.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Physical Facilities in Good Repair
Observation: The caulking in the exhaust hood is peeling and no longer maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor drain under the three compartment sink (REPEAT), and the floor of the walk in freezer are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of ant spray were observed stored among equipment in a food preparation area. Person in Charge stated this spray was used only outdoors during the summer time and it was discarded.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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02/05/2013 | Routine | |
Restaurant representatives - add corrected or new information about China King, 10211 Southpoint Parkway, Fredericksburg, VA 22407 »