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2. California smaller cities
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4. Santa Clara County, CA Restaurants

Business Info

Restaurant: KING CHICKEN WING
Address: 77 S Park Victoria Drive, Milpitas, CA 95035
Type: Restaurant 0-5 Employees
Total inspections: 10
Last inspection: May 15, 2013

Score
(the higher the better)
99

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Violation descriptions and comments

No employees shall eat, drink, or smoke in any work area. (113977)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))

When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155�°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145�°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165�°F. Other temperature requirements may apply. (114004, 114008, 114010)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))

NUMEROUS TEMPERATURE VIOLATIONS OBSERVED THROUGH OUT RESTAURANT.
OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN. OBSERVED RAW MEAT STORED OVER PRODUCE AND READY TO EAT FOODS.
OBSERVED CONTAINERS OF FOOD UNCOVERED IN WALK IN.
DISCONTINUE DOUBLE STACKING CONTAINERS INSIDE WALK IN.

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))

FACILITY STILL HAS PROBLEMS WITH KEEPING POTENTIALLY HAZARDOUS FOODS HOT > 135F OR COL < 41F. CHICKEN, BEEF, AND SHRIMP OBSERVED SITTING ON FRONT CUTTING BOARD AT ROOM TEMPERATURE.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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2. California smaller cities
3. California
4. Santa Clara County, CA Restaurants