CHINA KING

3 findings recorded on Aug 26, 2026. 2 marked corrected on site.

1. Violation recordedItem 6-1A ↗

   Proper cold holding temperatures

   Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. At the time of inspection multiple Time/Temperature Control for Safety Food (TCS) was tested above 41F ( See *** in temp log) in walk in refrigerator in the main kitchen. As per label and person in charge statement , food has been in said location for 72 hours. Corrected on Site: person in charge discarded said food items. Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

2. Violation recordedItem 11A ↗

   Proper cooling methods used: adequate equipment for temperature control

   Cooling Methods. 1.

   Inspector’s full note

   Inspection item: Proper cooling methods used: adequate equipment for temperature control

   Code 511-6-1.04(6)(e)

   Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; (vii) Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. At the time of inspection multiple food items were observed being cooled in large portions and tightly covered in walk in cooler in kitchen. Corrected on Site: Person in charge converted the large portions in to smaller portions and loosely covered each item. Person in Charge was advised on proper cooling methods and " JUST Cool It" POSTER was provided. Corrected On-Site. New Violation.

   Official report · Item 11A ↗

   Marked corrected on site

3. Violation recordedItem 16B ↗

   Plumbing and drainage

   System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

   Inspector’s full note

   Inspection item: Plumbing installed; proper backflow devices

   Code 511-6-1.06(2)(r)

   System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. At the time of inspection faucets on hand wash sinks and three compartment sink in kitchen were observed leaking while off. Person in charge was advised to have leakes repaired by a licensed plumber and send invoice via email to inspector by 9/3/26. New Violation. Correct By: 09/03/2026

   Official report · Item 16B ↗

   Correction status not recorded

   Correct by Sep 3, 2026

Correction status comes from the dated report. Later changes may not be recorded here.