Peking Chinese Restaurant

2-2B: .03(5)(j)1&2Observe open bottles of water and chewing gum stored on top of the prep table and customer items. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Bottles of water discarded and gum put away in employee pocket.

4-1A: .04(4)(n)1While preparing egg foo young with gloves on, employee reached down to move the trash can and then grabbed 3 eggs to crack into the pot without changing gloves and washing their hands. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Eggs discarded, employee removed gloves and washed hands prior to putting on a new pair of gloves.

13A: .02(1)(d)Inspection score poster of 93 from most recent follow-up when score of 87 from Require additional Routine should be posted. 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. (C) Corrective Actions: Inspector provided most recent inspection report from this current inspection.

15A: .05(1)(a)Observed egg roles stored in cardboard box without plastic food safe plastic lining. Materials that are used in the construction of utensils and food-contact surfaces of equipment shall not allow the migration of deleterious substances or impart colors, odors, or taste to food and under normal use conditions shall be safe (P), durable, corrosion-resistant, nonabsorbent, and easily cleanable. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (P, C) Corrective Actions: Egg rolls discarded.

2-1B: .03(5)(c)Observed person in charge operating the register, taking customer orders and money and then proceeds to prepare food without washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Person in charge was educated on when to wash.

2-1C: .04(4)(a)1,2,3Observed some Lo Mein hanging off the side of the single service plastic container, the prep cooked used his bare hands/fingers to scoop the Lo Mein inside of the single service plastic container and pushed the Lo Mein down in the container to fit. 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: Prep cook was educated on when gloves and utensils are supposed to be used verses using bare hands to contaminate food.

12B: .03(5)(g)Observed person in charge with a watch on while preparing food orders. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Watch was removed.

12C: .04(4)(m)Observed wet wiping cloths stored on the prep tables and on the areas of the wok. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were relocated to the sanitizer buckets.

14C: .05(10)(e)1&3Observed single service containers stored directly on the floor. Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust or other contamination, and at least 6 inches above the floor and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: Containers were relocated.

6-2: .04(6)(g)Observed multiple time and temperature control for safety items not date marked. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: All items were dated.

12C: .04(4)(m)Observed multiple wet wiping clothes stored on the prep counter around the facility. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping clothes were relocated, not stored on the prep counters.

1-2A: .03(2)(a)-(l), (n)Person in charge was not able to name all eight major food allergens. The person in charge must be able to demonstrate their food safety knowledge through full compliance of the food code with no violations, be a Certified Food Safety Manager, or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf) Corrective Actions: Person in charge was educated on major food allergens.

2-2A: .03(2)(m)Person in charge was not able to provide documentation that all working employees were educated on the responsibility to report illnesses and symptoms. Person in charge was not able to name all symptoms related to employee health. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Person in charge was educated on employee health.

2-2B: .03(5)(j)1&2Observed employee food (lobster and greens) sitting directly on the kitchen hot hod unit where the hot soups are located for customers. Observed employee tumbler stored in the reach in prep cooler with other food items for the facility. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: All food and drink items were relocated.

2-2D: .06(2)(o)Observed a chair blocking the hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Chair was removed.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw lobster tails, raw pork and raw beef stored over raw vegetables in the reach in prep freezer. Observed cheese wontons stored in the rear chest cooler directly with raw chicken and raw fish. Observed raw shrimp stored in the front small chest cooler with vegetable spring rolls. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: All items were relocated to follow separation and protection.

6-1A: .04(6)(f)Observed cold held food items not being held at the proper cold holding temperature. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods items were moved to the walk in cooler to cool down.

2-1B: .03(5)(c)Observed prep cook move the mop bucket outside then returned to the kitchen to continue cooking without washing his hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Prep cook was educated on when to wash. Employee washed hands.

17C: .07(5)(a),(b)1,2,3Observed multiple floor tiles broken or missing around 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)

17C: .07(5)(n)Observed old cleaning rags, cooking pots and fryers baskets on top of the reach in cooler with heavy accumulations of dust like debris and cob webs. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used. (C)