NEW PEKING

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee transitioned from working in the dish area to preparing foods without first washing his hands -employee began preparing foods at wok station without first washing her hands Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw chicken stored over ready to-eat vegetables in white stand-up freezer

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken stored over raw shrimp in white stand-up freezer Repeat Violation Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -raw shell eggs ambient air temperature 70F stored on cart next to wok station per operator less than 1 hour, operator relocated to reach-in cooler to rapidly cool Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. -provided Clean-Up plan in Chinese Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -inside lower portion of reach-in cooler across from woks

Intermediate - Handwash sink used for purposes other than handwashing. -handwashing sink at entrance to kitchen used to store sponge

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -fried chicken in front reach-in cooler, operator dated Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Jianying S.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone stored on shelf above reach-in cooler, operator removed Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -floor behind fryers has an accumulation of grease and food debris

Basic - Food not stored at least 6 inches off of the floor. -case of raw chicken stored on the floor in the walk-in cooler, operator elevated Corrected On-Site

Basic - Food storage container/container lid cracked or broken. -shredded cabbage container in walk-in cooler, operator replaced Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses, employee removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -multiple utensils stored in water 74F, operator discarded water Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of dry goods containers -exterior of fryers have an accumulation of grease and food debris Repeat Violation

Basic - Reuse of single-service or single-use articles. -aluminum cans -egg cartons, operator discarded Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. -reach-in cooler across from wok station

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -unwrapped spoons and forks in bins in dining room Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -multiple wet wiping cloths stored on tops of reach-in coolers, operator relocated to sanitizer bucket Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -multiple employees Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken stored over raw shrimp in white stand-up freezer Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fried chicken 50-56F, per operator stored next to fryer less than 1 hour, operator relocated to reach-in cooler to rapidly cool Corrective Action Taken Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. -plastic bowl stored in rice with vegetables Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -operator wearing a watch while preparing food Corrected On-Site

Basic - Equipment in poor repair. -walk-in cooler door gasket torn

Basic - Food storage container/container lid cracked or broken. -cabbage container in walk-in cooler

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -scoop handle in contact with cooked pork in walk-in cooler, operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of dry goods containers -exterior of chest freezers -walk-in cooler door and handle

Basic - Stored food not covered. -cooked rice in kitchen being hot held uncovered, operator covered Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -unwrapped spoons and forks in bins in dining room Corrected On-Site Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic - - From initial inspection : Basic - Hole in or other damage to wall. -hole in wall in bathroom hallway Warning - From follow-up inspection 2024-12-03: Time Extended

High Priority - Container of medicine improperly stored. -vitamins stored on shelf at front counter Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener

Intermediate - Handwash sink not accessible for employee use at all times. -bucket in hand sink Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -sink next to walk in cooler Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. -in kitchen Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone and drink on prep table Corrected On-Site

Basic - Hole in or other damage to wall. -across from men's bathroom

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -inner frame , handle, and exterior Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of equipment on cook line -reach in cooler gaskets on cook line -walk in cooler gaskets -sides of reach in cooler and steam table Repeat Violation

Basic - Standing water in bottom of reach-in-cooler.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind cook line

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. -emailed to operator Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. -microwave handle, freezer and refrigerator handles throughout kitchen

Basic - Floor soiled/has accumulation of debris. -underneath and behind cook line Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave oven interior

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exteriors of bulk food storage containers soiled at back door and dish area -walk in cooler gaskets and shelving -shelving under steam table soiled -sides of fryers soiled Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination.

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under cooking equipment. Warning - From follow-up inspection 2023-05-05: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of food storage containers soiled. Bulk containers. Dry storage shelves soiled. Walk-in cooler shelves soiled. Walk- cooler gasket soiled. Reach in cooler gaskets soiled. Prep table shelves soiled. Cooking equipment soiled with grease. Warning - From follow-up inspection 2023-05-05: Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over frozen peas and carrots. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Items deforesting in sink. Blocked by box.

Intermediate - Handwash sink used for purposes other than handwashing. Dump sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ladies restroom.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Bowl or other container with no handle used to dispense food. Bulk salt container.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.

Basic - Cutting board has cut marks and is no longer cleanable. Make line.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floor soiled/has accumulation of debris. Cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelves with rust. Hood filters soiled with grease. Walk in cooler shelves soiled with food debris.

Basic - Reach-in cooler interior/shelves/gaskets have accumulation of soil residues.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Reuse of single-service or single-use articles. Chicken boxes used to store cooked chicken.

Basic - Standing water in bottom of reach-in-cooler. Cook line unit.

Basic - Time/temperature control for safety food thawed in an improper manner. Room temperature.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Working containers of food removed from original container not identified by common name. Sugar. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer. Raw chicken over peas and carrots.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp, reach in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make line reach in cooler: sprouts 45f, item stacked to high.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: pork wonton 129f. Advised to reheat item(s) to 165°F for 15 seconds within two hours.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bulk Food storage containers soiled. MSG, sugar, salt.

Intermediate - Handwash sink not accessible for employee use at all times. Utensil in sink. Frozen peas and carrots in sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. Dish wash area. Cook line.

Basic - Bowl or other container with no handle used to dispense food. Bowl used as a scoop, salt.

Basic - Cutting board has cut marks and is no longer cleanable. Make line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored with single service containers.

Basic - Floor soiled/has accumulation of debris. Under equipment.

Basic - Food stored on floor. Cooking oil.

Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Reach in gaskets soiled, cook line. Walk in cooler shelves soiled with food debris.

Basic - Reuse of single-service or single-use articles. Cut jug used as a scoop. Chicken boxes.

Basic - Stored food not covered, numerous items walk in cooler

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen peas and carrots at room temperature. Corrected On-Site

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Chicken three compartment sink.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.

Basic - Working containers of food removed from original container not identified by common name. Sugar.

High Priority - - From initial inspection : High Priority - Metal stem-type thermometer soiled. Warning - From follow-up inspection 2021-12-13: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bulk food containers soiled. Warning - From follow-up inspection 2021-12-13: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2021-12-13: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Kitchen. Warning - From follow-up inspection 2021-12-13: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish rack soiled. Hood filters soiled with grease. Dry storage shelves with rust. Fan covers Walk in Cooler dusty. Prep table shelves soiled. Walk in Cooler and Reach in Cooler gaskets soiled. Warning - From follow-up inspection 2021-12-13: All complied except: Walk in Cooler shelves. Prep table shelves. Gaskets. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Make line. Warning - From follow-up inspection 2021-12-13: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Numerous items Walk in Cooler. Warning - From follow-up inspection 2021-12-13: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen. Warning - From follow-up inspection 2021-12-13: Time Extended

High Priority - Metal stem-type thermometer soiled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line unit: shrimp (44°F - Cold Holding); Beef (44°F - Cold Holding); chicken (45°F - Cold Holding).

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bulk food containers soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Employee washed container in sink. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Tiles soiled.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet while cooking.

Basic - Floor soiled/has accumulation of debris. Cook line.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Corn starch.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Dish rack soiled. Grease buildup on cooking equipment. Prep table shelves with food residue. Walk in Cooler and dry storage: shelves with food residue.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Single-service articles improperly stored. Togo containers stored on floor.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line.

Basic - Working containers of food removed from original container not identified by common name. Corn starch.