China King, 21025 Southbank St #80, Sterling, VA - Restaurant inspection findings and violations

July 23, 2009 (Routine)

• 0820 A 1 - Critical Repeat Egg rolls hot holding at improper temperatures.
  Maintain egg rolls at 135F or above through the hot holding period.
• 1800 - The nonfood contact surface of the hood has accumulations of grime and grease.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted .
• 2310 - Critical Repeat The handwashing facility located in the food preparation area is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the empty plastic containres preventing its use.

April 09, 2009 (Routine)

• 0610 - Repeat Food stored on the floor in the walkin freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1800 - The nonfood contact surface of the dustpan had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2310 - Corrected During Inspection Critical Repeat The handwashing facility located at the front counter was blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the tray preventing its use.

January 05, 2009 (Routine)

• 0060 - Critical The person in charge has an expired health certificate.
  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.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 A 1 - Critical Egg rolls at improper hot temperatures.
  Ensure that potentially hazardous foods for hot holding are maintained at 135F or above to inhibit the growth of harmful bacteria.
• 2310 - Corrected During Inspection Critical The handwashing facility located in the rear kitchen was blocked.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the blue water bottle preventing its use.

August 25, 2008 (Routine)