Cheltenham’s China King slapped with 20 Health Department violations; threat of legal action, failed 11 inspections in 3 years, 143 violations

Cheltenham’s China King slapped with 20 Health Department violations; threat of legal action, failed 11 inspections in 3 years, 143 violations

Cheltenham, PA

China King

53 Cheltenham AVE
Cheltenham, PA 19012

The Montgomery County Department of Health and Human Services Office of Public Health (MCOPH) conducted an unannounced retail food inspection on January 7, 2020. As a result of that inspection, and due to the severity of the specific violations the China King Restaurant in Cheltenham was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 20 violations were found.

The China King has passed one inspection since January 2017:

  • January 17, 2017- 23 violations
  • January 20, 2017- 5 violations
  • August 24, 2017- 23 violations
  • September 11, 2017- 2 violations
  • January 17, 2018- 14 violations
  • February 2, 2018- 1 violation
  • September 20, 2018- 25 violations
  • October 4, 2018- 2 violations
  • February 14, 2019- 16 violations
  • August 21, 2019- 30 violations
  • September 4, 2018- passed with 2 violations not related to food borne illness risk factors

The inspector made the following comments in support of the violations found during the inspection:

  • (6 times repeat violation)Signage notifying customers that health inspection reports are available upon request blocked from public view. Failure to correct and maintain multiple repeat violations may result in further legal action.
  • (4 times repeat violation)Employee beverages observed on prep table and in walk-in refrigerator with exposed celery. Failure to correct and maintain multiple repeat violations may result in further legal action.
  • No soap provided in employee restroom.
  • (5 times repeat violation)Raw meat containers stored above cooked meats, produce and sauces in walk-in refrigerator. Failure to correct and maintain multiple repeat violations may result in further legal action.
  • Uncovered foods in walk-in freezer and 2 door tall freezer.
  • Chlorine sanitizer bucket tested above required 50-100ppm required concentration. Facility diluted sanitizer to 50ppm during inspection.
  • (2 times repeat violation)Garlic and oil, chopped and mixed by facility, stored at room temperature on cook’s line cart with internal temperature of 48F. Facility voluntarily discarded. Failure to correct and maintain multiple repeat violations may result in further legal action.
  • (6 times repeat violation)Prepared and opened TCS foods in walk-in refrigerator held longer than 24 hours missing required discard date marking not to exceed 7 days from the prep/open date. Facility found to be using prep dates only. Facility was emailed date marking regulations during inspection. Failure to correct and maintain multiple repeat violations may result in further legal action.
  • (2 times repeat violation)Facility found to be storing many TCS foods* at room temperature during service but is not recording a time temperature log. Facility voluntarily discarded gravy base and raw shell eggs at time of inspection. Failure to correct and maintain multiple repeat violations may result in further legal action.
  • Spring rolls thawing at room temperature by fryers. Rolls still frozen to touch and facility placed under refrigeration.
  • (7 times repeat violation) Food containers stored on floor of walk-in refrigerator, walk-in freezer, and prep area. It will be discussed with supervisor possible citation due to repeat non-compliance.
  • Foods stored in direct contact with shopping bags with dye on them in walk-in freezer. Foods must be stored in food grade bags/containers.
  • Several boxes of raw chicken found to be left outside of back door of facility on loading dock and not brought inside immediately after delivery. Internal temperature of chicken was at 37F and facility was instructed to place chicken in walk-in refrigeration immediately.
  • (3 times repeat violation)Wet wiping cloths placed under cutting boards. Failure to correct and maintain multiple repeat violations may result in further legal action.
  • (2 times repeat violation)Many scoops stored inside of food items throughout facility observed lacking handles. Failure to correct and maintain multiple repeat violations may result in further legal action.
  • Open can of sauce not transferred into a food grade container after opening on cook’s line.
  • Right faucet connection on 3 compartment sink observed wrapped with plastic wrap.
  • Ice accumulation observed dripping down from condenser unit in 2 door tall freezer.
  • Absorbent paper towels used in direct contact as food covering in walk-in freezer.
  • Floor of walk-in refrigerator lined with absorbent cardboard.

* The temperature danger zone is food temperatures between 41 and 135 degrees Fahrenheit and the most rapid bacteria growth occurs between 70 and 125 degrees Fahrenheit. The longer food sits in this temperature range, the greater the risk that bacteria will begin to grow on food.