China King Chinese Restaurant Inc., 1120 Pearl Rd., Brunswick, OH 44212 - Restaurant inspection findings and violations

Business Info

Name: China King Chinese Restaurant Inc.
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 1120 Pearl Rd., Brunswick, OH 44212
License #: FSO-C32-10
License holder: Andrew Lee
Total inspections: 4
Last inspection: 1/30/2012

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Inspection findings	Inspection Date	Type	Comments
PIC agreed to only place a 1 hour supply near the woks for orders and leave the bulk bin in the cooler. -1 accurate long stem thermometer available. -Proper raw animal food storage throughout. *4.4 Observed the prep/reach-in cooler with an ambient air temperature of 48°F. Maintain coolers with potentially hazardous foods (PHFs) at 41°F or below in order to maintain PHFs at 41°F or below. See Critical Control Point report dated 1/30/12. C/3.2 Observed sugar and salt, stored on the cooking cart, lacking labels. Label all unidentifiable substances in order to prevent confusion or misuse. 4.4/3.2 Observed dumplings, noodles, and shrimp being rinsed in the 3-compartment sink. Use the indirectly drained prep sink for any food preparation in order to prevent possible contamination. 3.2 Observed the dish machine running while cabbage, for the egg rolls, was stored on the drain board. Do not run the dish machine while food is stored on the drain board in order to prevent possible contamination. Be sure to wash, rinse, and sanitize the drain board prior to use as a food contact surface. R/4.4 Repair the torn door seal on the walk-in cooler door in order to keep equipment in good repair. R/6.4 Remove personal/unnecessary items from premises.	1/30/2012	Critical Control Point 2	R/PROTECTION FROM CONTAMINATION: Observed a bulging can of soy sauce stored on the can rack. Store damaged canned goods in a separate designated area so they are not used. PIC discarded the can today. R/CHEMICAL: Observed a squeeze bottle with pink soap and a spray bottle with degreaser lacking a label. Label all toxic chemicals in order to prevent confusion or misuse. PIC labeled the chemicals today. COLD HOLDING: Observed the following foods cold holding improperly due to an elevated ambient air temperature in the prep/reach-in cooler: raw beef; raw chicken; pork; eggs; tofu; and cut tomatoes. See Temp Log. See Standard 2 report dated 1/30/12. Maintain potentially hazardous foods (PHFs) cold holding at 41°F or below to limit bacterial growth. PIC adjusted the cooler. COLD HOLDING: Observed noodles and sweet and sour chicken cold holding improperly while awaiting orders to be cooked. See Temp Log. Maintain PHFs at 41°F or below in order to limit bacterial growth
4.4 Repair the torn door seal on the walk-in cooler door in order to keep equipment in good repair. R/6.4 Remove personal/unnecessary items from premises.	8/29/2011	Standard 1	PROTECTION FROM CONTAMINATION: Observed a can of Bamboo Shoots and Water Chestnuts with dented seals. Store dented canned goods in a separate designated area so they are not used. PIC removed the cans from the shelves today. CHEMICAL: Observed a squeeze bottle with pink liquid above the 3-compartment sink. Label all toxic chemicals in order to prevent confusion or misuse. PIC labeled the dish liquid today. -Observed proper raw animal food storage throughout. -One accurate long stem thermometer available for use. -Observed proper date marking in the walk-in cooler.
R/6.4 Repair the damaged floor tile surrounding the drain in dish washing area in order to provide a more easily cleanable surface. R/6.4 Remove personal/unnecessary items from premises.	2/28/2011	Standard2	R/PROTECTION FROM CONTAMINATION: Observed the following raw animal foods stored improperly: -box of raw shell eggs stored on top of vegetables in the walk-in cooler -raw beef stored above vegetables in the reach-in cooler Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination. PIC relocated the eggs and beef today. NOTE: The label on the spray bottle with blue liquid is fading. Re-label the bottle in order to avoid confusion. NOTE: Discussed cooling procedures. Cool foods rapidly from 135°F to 70°F within 2 hours and from 135°F to 41°F in a total of 6 hours. Cool in small/shallow portions under refrigeration or use an ice bath. -One accurate long stem thermometer available for use. -Observed proper chemical storage.
Foods shall be cooled rapidly from 135°F to 70°F within 2 hours and from 135°F to 41°F in a total of 6 hours. Proper cooling methods include: small/shallow portions to increase air flow under refrigeration, ice bath, and chill stick. PIC placed the rice (on the rack) into the walk-in cooler. Discussed proper cooling procedures with PIC. NOTE: Reportedly, many of the foods in the coolers are used within 24 hours. Be reminded, ready-to-eat, PHFs (held beyond 24hrs) shall be dated the day of opening or preparation and used or discarded within 7 days. NOTE: Observed a large bowl of raw beef on the counter for the duration of the inspection. The beef was still at 41°F. Advised PIC to place the beef back into the cooler until it is ready for use. PIC returned beef to the cooler. Discussed thawing under refrigeration. NOTE: Observed numerous empty egg cartons in the operation. Do not re-use egg cartons (or any containers that previously held raw animal foods) in order to prevent possible cross-contamination. Discussed with PIC. R/6.4 The following areas are soiled or damaged: -floors below shelving and equipment need cleaned more thoroughly -damaged floor tile surrounding the drain in dish washing area Repair the damaged tile to provide a more cleanable surface. Clean under shelving and equipment. R/6.4 Remove personal/unnecessary items from premises. 4.0 Observed beef stored in plastic grocery bag. Store food in food-grade containers/bags in order to prevent possible contamination. 3.2 Label the bulk sugar bin, in the back room under the prep sink, in order to prevent confusion or misuse. Label all unidentifiable substances (white, clear, etc�) in order to prevent confusion or misuse. NOTE: Observed rice utensils stored in water in order to reduce sticking. Wash, rinse, and sanitize these utensils every 4 hours in order to prevent possible contamination. Recommend storing utensils on a clean dry surface.	10/25/2010	Critical Control Point 2	R/C/CHEMICAL: Observed a spray bottle above the 3 compartment sink, with a blue liquid, lacking a label. Label all toxic chemicals in order to avoid confusion or misuse. PIC labeled the bottles. R/C/PROTECTION FROM CONTAMINATION: Observed the following raw animal foods stored improperly: -ready-to-eat shrimp sitting on top of a box of raw shell eggs in the walk-in cooler -raw beef stored beside ready-to-eat foods in the 3 door refrigerator Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination. PIC relocated the shrimp and beef today. COLD HOLDING/COOLING: Observed the following foods cold holding/cooling improperly: -rice, cooling out on the equipment rack in a large bowl, at 86°F -white rice, in a large bowl, in the walk-in cooler at 44°F Maintain potentially hazardous foods (PHFs) at 41°F or below.

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