Peking

Observed the miso soup in the steam table of the kitchen out of temperature at 119 degrees Fahrenheit. CA: Time/temperature control for safety food being hot held must be maintained at a temperature of 135 degrees Fahrenheit or above to maintain safety. COS: PIC decided to discard the soup instead of reheat it.

Observed multiple food items in the freezer that were fully frozen and had been there for more than 24 hours with no date mark labeled on them as to when they were place into the freezer. CA:Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6. of this subsection, refrigerated, ready-to-eat, time/temperature control for safety 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. COS: Items were sorted through and each one affixed a date, they were all prepared within the week with the restaurant set to close for a month starting this weekend.

Multiple food items like sugar, salt, flour and other seasonings by the stove are stored in small square pans with no lids. CA: Food must be stored covered in between uses to prevent overhead cross contamination. COS: Items that were not covered were covered with lids.

Multiple food items like sugar, salt, flour and other seasonings by the stove are stored in small square pans with no lids. CA: Food must be stored covered in between uses to prevent overhead cross contamination. COS: Items that were not covered were covered with lids.

Couple of dead roaches noticed in the area by the "to-go" containers. CA: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. COS: Dead insects swept up.

Lights in both the dry storage area for the "to-go" containers and underneath the vent hood are absolutely gone and possess no bulbs within their sockets. CA: Lighting in the food prep, storage, and service area shall be adequate to provide 50 foot candles of brightness. CA: Fix lights in affected areas by next inspection.

Observed mayonnaise sitting out in the dry storage area, previously opened. The mayo was sitting at 73F. After further questioning it had been opened the previous day. Item was sitting in area with other goods and not in a designated spot for "employee only" items but was placed among the unopened containers of mayo as if it were to be used with their usual receipes. TCS food for cold holding and food that is labeled "refrigerate after opening" must be maintained at the proper cold holding temperature of 41F or below. COS: Owner voluntarily discarded mayonnaise.

No lights observed in the area holding all of the "to-go" containers and utensils. Lighting in the food prep, storage, and service area shall be adequate to provide 50 foot candles of brightness. CA: Fix Lights ASAP.

Multiple foods in the freezer stored while uncovered. Food items, unless being cooled, shall be stored covered to prevent potential contamination. COS: Covered during inspection.

Observed chicken that was cooked to 165 previously before the lunch open. Owner discarded after I mentioned the temperature, but based on the conversation I had with the owner it appears as though they were using the chicken prior to it cooling down to the proper temperature. TCS food that is cooked and then cooled to save for reheating must properly cool to the 41 degree cold hold temperature prior to reheating unless there are tim procedures set in place, with prior approval from the Health Department.

Observed heavy buildup of grease and food residue around grill and fryer area. Non-food contact surfaces and equipment shall be cleaned at a frequency to prevent buildup of residue and food particles.

Observed no lights under vetilation hood functioning. Lighting in food prep, storage, and service area shall be adequate to provide 50 foot candles of brightness. CA: Fix lights.

RIght side of the prep top cooler had food being cold held above 41°F. All food shall be maintained at 41°F while being cold held. COS: Dumplings discarded during inspection, both chickens were discarded -> held open too long during lunch rush.

Multiple foods throughout the facility were stored while uncovered. In order to prevent overhead contamination all food shall be stored covered. COS: Covered during inspection.

Containers of seasonings and containers of flour at the battering station not labeled. Except for food containers holding food that can be readily and unmistakably recognized, working containers holding food that are removed from original packages shall be labeled.

Utensil in rice crock doesn't have handle, and utensil handle in chicken touching food. Dispensing utensils shall be stored with their handles above the food.

Hands properly wash - throughout inspection did not observe kitchen staff wash hands, hands should be washed frequently in between changing taks.

Observed chemicals being stored in spray bottles without being clearly labeled as to what is in the bottles they need to be labeled.

Observed several containers not properly labeled bags of food in freezer not properly labeled with identity of food. Also expired cans of condensed milk in dry storage room. Also observed bulk soy containers containing duck sauce and other sauces (not soy) not properly labeled - all bulk containers and bags need to properly identify what food is being stored within them.

Wiping cloths observed sitting on multiple food service food prep counters and surfaced. When not in use wipes need to be stored in sanitizing solution.

Food grade containers- bags used to stored food need to be proper food grade rated to stored and freeze food also- food cannot/should not be stored in Mela Cans- food needs to be removed from can and stored in proper food grade container.

Light bulbs above stove/cooking units need to be replaced and in working order also all light bulbs need to either be shatter proof bulbs or have protective plastic covers over them.