NEW PEKING

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/1/2021. Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In dishwashing area Sanitizer Bucket (Chlorine 200+ppm). Operator diluted solution to 50ppm. This is a repeat violation from 10/21/2021. Corrected On-Site Repeat Violation Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork in walk-in cooler no label, per operator cooked 6 days ago. Cooked pork egg rolls in walk-in cooler per operator 4 days ago. Both no labels. Spoke with operator about proper labeling system for cooked foods prepared on site, and the seven day shelf life. This is a repeat violation from 10/21/2021. Repeat Violation Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In fryer area reach in freezer, buildup of ice. Warning

Basic - In-use wet wiping cloth/towel used under cutting board on cook line. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets heavily soiled with buildup of food debris and slime on right side reach in cooler and fryer area reach in freezer. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken broth (121°F - Hot Holding) next to stovetop on cooking line less than 2 hours per operator. Operator reheated the broth to 185°F and began proper cooling process for cold holding. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork stored more than 24 hours per operator stored in walk-in cooler. Operator labeled the pork with the date prepared. Corrected On-Site

Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Test kit not protected from contamination, test strips could no longer provide accurate ready. Operator plans to purchase new strips before opening tomorrow.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelet preparing shrimp. Operator discussed with employee, employee removed the jewelry. Corrected On-Site

Basic - Food stored on floor. Multiple buckets of prepared sauces stored on floor in back of kitchen.

Basic - Wiping cloth chlorine sanitizing solution not at proper strength. Sanitizer Bucket (Chlorine 200+ppm) observed in front of kitchen. Operator diluted the bucket, sanitizer bucket measured 50ppm chlorine. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor in front of kitchen.