PEKING CHINESE RESTAURANT

4-2B: .05(7)(a)1Observed a black, mold-like build-up along the inside wall of the ice machine. Observed a reddish-brown build-up on the inside of the top compartment door of the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Machine was cleaned.

6-1A: .04(6)(f)Observed multiple foods that had been moved from the freezer to the cooler for cold holding. The foods had been moved the previous evening are were not at or below 41F. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.

12A: .04(4)(q)Observed multiple food containers stored on the floor of the freezer. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Food moved from floor.

15C: .05(7)(a)2,3Observed a build of debris along the ceilings and floors of the walk-in cooler and freezer. Observed a build-up of debris on the external surface of kitchen equipment and on the shelving in the walk-in cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17C: .07(5)(a),(b)1,2,3Observed a build of debris along the ceilings and floors of the kitchen. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

17D: .07(4)(b)Observed employee food in a reach-in cooler and walk-in cooler that were not stored on the bottom shelf or separate from customer food. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Items were removed from areas that are designated for customer foods.

2-1C: .04(4)(a)1,2,3Observed employee handle rice noodles with bare hands. Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P) Corrective Actions: PIC (person in charge) had rice noodles discarded.

6-1B: .04(6)(f)Observed a huge container of cooked beef and another large container of cooked chicken that were holding below 135F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC discarded food.