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China King, located at 1162 Moreland Avenue, Suite 400 in Atlanta, received a score of 59 points out of a possible 100 points during their 11/12/2025 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
2-2E – response procedures for vomiting & diarrheal events
511-6-1.03(6) – clean-up of vomiting and diarrheal events(pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: CA: A food establishment shall have written procedures for employees to follow AND an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. Observed laundry bleach being used as the disinfectant in the 3-comp sink and sanitizing buckets in the main kitchen.
Violation #2:
4-1A – food separated and protected
511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: CA: Food shall be protected from cross contamination during storage, preparation, holding, and display by storing them according to their minimum cooking temperatures. Observed a food container of raw chicken stored above a food container of raw beef on a shelf in the Walk-In Cooler. COS: PIC moved the food container of raw chicken below the food container of raw beef in the Walk-In Cooler.
Violation #3:
4-2A – food stored covered
511-6-1.04(4)(c)1(iv) – packaged & unpackaged food, food stored covered(c)
Points: 4
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: CA: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled, to be protected from overhead contamination. Observed food containers of sauce in prep top cooler, food containers of chicken, pork, and eggrolls in the reach in cooler, and food containers of eggrolls, bean sprouts, and sauce in the walk-in cooler without any lids or coverings.
Violation #4:
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: No
Repeat: No
Inspector Notes: CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Observed a food container of boneless chicken, chicken wings, and cooked broccoli holding above 41 degrees F on the counter top in the main kitchen.
Violation #5:
6-2 – proper date marking and disposition
511-6-1.04(6)(g) – ready-to-eat time/temperature control for safety food, date marking (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: CA: Food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf Observed cooked shrimp, eggrolls, prepped raw chicken, prepped raw beef, and pork eggrolls held for more than 24 hours without any proper date marking in walk-in cooler.
Violation #6:
12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(q) – food storage (c)
Points: 3
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: CA: Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination; and at least 6 inches (15 cm) above the floor. Observed food containers of bean sprouts, raw chicken, raw chicken wings, sauces, uncooked vegetables, lentils, and soup stored on the floor in the Walk-In Cooler. Observed boxes of to go containers on the floor of the dry storage area.
Violation #7:
13A – posted: permit/inspection/choking poster/handwashing
511-6-1.02(1)(d) – displaying of the inspection report (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Observed old inspection report posted for public view in the lobby upon arriving.
Violation #8:
13A – posted: permit/inspection/choking poster/handwashing
511-6-1.02(1)(f)(1) – permit, displayed (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: CA: Post a valid permit in a location in the food service establishment that is conspicuous to consumers. Observed an expired/unpaid food permit posted in the lobby for public view. Issued an NOV.
Violation #9:
14A – in-use utensils: properly stored
511-6-1.04(4)(k) – in-use utensils, between-use storage (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed. Observed a plastic cup with no handle stored in a crock with white rice in the main kitchen. Observed a plastic cup with no handle stored inside a food container of sugar and rice in the dry storage area.
Violation #10:
15C – nonfood-contact surfaces clean
511-6-1.05(7)(d) – nonfood-contact surfaces (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: CA: Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed the outside and the inside of the reach-in coolers and prep top cooler with food debris, spillage, and buildup.
Violation #11:
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(a),(b) – good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: CA: All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Observed area around fryers, smoker, and grill with extreme grease build-up. Advised PIC to do a thorough cleaning behind, under and around all equipment often to prevent build-up and harborage.
Additional remarks:
Calibrated ThermaPen and ThermoWorks thermometers at 32 F.
Reach-In Freezer- Food Frozen Solid
Deep Chest Freezer-Food Frozen Solid
Observed Employee Health Policy, Vomit/Fecal Response Procedures, and Invoices.
Left PIC with educational posters on
511-6-1-.10 Compliance Procedures: (o) (1) Voluntary Closure. A food service establishment that is graded as a “U” and does not earn at least a grade “C” within ten (10) days of receiving the “U” will be requested to voluntarily close until all violations are corrected and/or have enforcement action taken to suspend or revoke the food service permit.
511-6-1-.10 Compliance Procedures: (o) (2) Voluntary Closure. A food service establishment that is graded as a “U” on two consecutive routine inspections will be asked to voluntarily close until all violations are corrected and/or have enforcement action taken to suspend or revoke the food service permit.
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