China King, 1330 E. 71st, Tulsa, OK - Restaurant inspection findings and violations, food safety

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Restaurant: CHINA KING
Address: 1330 E. 71st, Tulsa, OK 74136
Phone: (918) 492-6888
Type: Food Services -Establishment
License #: 35189
Owner: CHINA KING, INC.
Total inspections: 15
Last inspection: 12/21/10
Issued: 08/04/10
Expiration date: 08/04/11

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Inspection findings	Inspection Date	Type	Follow up
Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer. Plumbing properly installed and maintained, inspected where required. Floors, walls, ceilings in good repair, clean, constructed properly. Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)	12/21/2010	Routine	No
Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.	10/26/2010	Routine	No
Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap Proper storage and handling of clean sanitized equipment and utensils Plumbing properly installed and maintained, inspected where required.	06/22/2010	Routine	No
Food Protected during Storage, Display, Transportation, Service Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer. Non-food-contact surfaces of equipment and utensils clean. Proper storage and handling of clean sanitized equipment and utensils	04/29/2010	Routine	No
Cold Hold (41/45 F) Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer. Toilet rooms enclosed, self-closing doors Floors, walls, ceilings in good repair, clean, constructed properly.	02/10/2010	Routine	No
Food Protected during Storage, Display, Transportation, Service Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair In-use food or ice dispensing utensils properly stored and used Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer. Proper storage and handling of clean sanitized equipment and utensils Cleaning/maintenance equipment properly stored	12/09/2009	Routine	No
Food Protected during Storage, Display, Transportation, Service Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair Handling of food or ice minimized, proper use of utensils Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer. Proper storage and handling of clean sanitized equipment and utensils Floors, walls, ceilings in good repair, clean, constructed properly. Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.	04/21/2009	Routine	No
Cold Hold (41/45 F) Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap Hot Hold (140 F)/Time Control Dishwashing facilities properly designed, constructed, maintained, installed, located, operated. Non-food-contact surfaces of equipment and utensils clean. Proper storage and handling of clean sanitized equipment and utensils Floors, walls, ceilings in good repair, clean, constructed properly.	01/29/2009	Routine	No
Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.) Handling of food or ice minimized, proper use of utensils Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer. Non-food-contact surfaces of equipment and utensils clean. Proper storage and handling of clean sanitized equipment and utensils Plumbing properly installed and maintained, inspected where required. Floors, walls, ceilings in good repair, clean, constructed properly. Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.	10/14/2008	Routine	No
Hot and Cold Water Under Pressure / Sufficient Capacity Cold Hold (41/45 F) Thermometers provided and conspicuous Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer. Floors, walls, ceilings in good repair, clean, constructed properly. Authorized persons only in food preparation and storage areas.	08/12/2008	Routine	No
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair Handling of food or ice minimized, proper use of utensils Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap Dishwashing facilities properly designed, constructed, maintained, installed, located, operated. Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer. Non-food-contact surfaces of equipment and utensils clean. Proper storage and handling of clean sanitized equipment and utensils Floors, walls, ceilings in good repair, clean, constructed properly. Authorized persons only in food preparation and storage areas.	05/22/2008	Routine	No
Cross-Contamination of Raw/Cooked Foods/Other Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap Wash Dishwashing facilities properly designed, constructed, maintained, installed, located, operated. Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer. No re-use of single service articles, except non-potentially hazardous packaged item. Cleaning/maintenance equipment properly stored Authorized persons only in food preparation and storage areas. Proper Handwashing / Proper Handling of Ready-To-Eat	02/21/2008	Compliance	No
Cross-Contamination of Raw/Cooked Foods/Other Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning) Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer. Non-food-contact surfaces of equipment and utensils clean. Single-service articles properly stored and dispensed No re-use of single service articles, except non-potentially hazardous packaged item. Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean Clean/soiled laundered items properly stored. Personnel with Infections Restricted/Excluded Proper Handwashing / Proper Handling of Ready-To-Eat Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)	02/07/2008	Compliance	No
Food Protected during Storage, Display, Transportation, Service Cross-Contamination of Raw/Cooked Foods/Other Demonstration of Knowledge / Person In Charge Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning) In-use food or ice dispensing utensils properly stored and used Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap Dishwashing facilities properly designed, constructed, maintained, installed, located, operated. Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer. Non-food-contact surfaces of equipment and utensils clean. Proper storage and handling of clean sanitized equipment and utensils Single-service articles properly stored and dispensed Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean Floors, walls, ceilings in good repair, clean, constructed properly. Authorized persons only in food preparation and storage areas. Complete separation from living/sleeping quarters, laundry facilities Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)	01/23/2008	Compliance	No
Food Protected during Storage, Display, Transportation, Service Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels Toxic Items Properly Used/Stored/Labeled Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning) Handling of food or ice minimized, proper use of utensils Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap Hot Hold (140 F)/Time Control Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer. Proper storage and handling of clean sanitized equipment and utensils Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean Floors, walls, ceilings in good repair, clean, constructed properly. Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.	01/02/2008	Routine	No

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China King, 1330 E. 71st, Tulsa, OK - Restaurant inspection findings and violations

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