NEW PEKING 1

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler. Operator moved to proper storage. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line not wearing hair restraint.

Basic - Ice buildup in reach-in freezer.

Basic - Stored food not covered. Observed egg rolls and cooked meats not covered in walk in cooler.

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 Operator with copies in Chinese and Spanish.

Basic - No Heimlich maneuver/choking sign posted. Provided to Operator in English and Chinese.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in front beverage stand-up cooler had heavy dust build-up. Discussed keeping guards clean to avoid food and beverage contamination.

Basic - Stored food not covered. Crispy soup chips stored uncovered in a box in the dry storage area. Operator covered the chips. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Lid is missing from the top of the trash receptacle. Repeat Violation

Basic - Equipment in poor repair. Chest freezer is severely rusted on the exterior with peeling paint.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw ground meat stored over wonton wrappers and packaged frozen vegetables.

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 operator with written procedures. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator placed paper towels at hand wash sink. Corrected On-Site

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. Operator completed form. 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 precooked chopped pork not date marked in walk in cooler.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Ice buildup in reach-in freezer.

Basic - Open dumpster lid.

Basic - Plumbing system in disrepair. Observed toilet not flushing.

Basic - Reuse of single-service or single-use articles. Observed plastic jug reused as a scoop. Observed egg crates reused underneath containers in walk in cooler.

Basic - Standing water in bottom of reach-in-cooler at cook line.

Basic - Stored food not covered. Observed egg rolls and cooked meats not covered in walk in cooler.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 00ppm) ; Triple Sink (Chlorine 100ppm) Inspector worked with Operator to achieve proper concentration. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. One 5-pound can of oyster sauce was severely dented on the top lip. One 5-pound can of Hoisin sauce was severely dented on the top lip. See stop sale. Operator removed both cans. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed, rinsed but made no effort to sanitize board.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Yellow rice was in the rice cooker measuring 120F. Operator stated cooker had been turned off at the end of the cooking cycle. Operator stated product ended cooking less than four hours prior. Operator turned unit back on for rapid reheating and holding. Corrected On-Site

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. Printed and provided to operator. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Bottle of dish detergent was in the basin of the handwashing sink next to the cook line. Operator removed the bottle of soap. Corrected On-Site

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. Printed forms for Operator and Operator signed during visit. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - No Heimlich maneuver/choking sign posted. Printed and provided to operator. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken broth (95F - Hot Holding) on cook line for 3hours per operator. Operator turned up heat to reheat broth. In 10 minutes cooked chicken soup had reached 183F. Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair gasket of tall white reach-in freezer in front of kitchen.

Basic - Food stored on floor. Buckets sugar, chilis and rice on floor in back of kitchen. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. In front of kitchen, Sanitizer Bucket (Chlorine 0ppm).

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. This is a repeat violation from 5/23/2022. Repeat Violation Warning - From follow-up inspection 2022-08-18: Time Extended - From follow-up inspection 2022-10-18: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket on reach-in freezer at front of kitchen heavily torn, ice buildup observed. This is a repeat violation from 5/23/2022. Repeat Violation Warning - From follow-up inspection 2022-08-18: Time Extended - From follow-up inspection 2022-10-18: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside on top, sides and bottom. Warning - From follow-up inspection 2022-08-18: Time Extended - From follow-up inspection 2022-10-18: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Container of oil stored on floor on cook line. Onions on floor in walk-in cooler. Warning - From follow-up inspection 2022-08-18: Time Extended - From follow-up inspection 2022-10-18: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas. Warning - From follow-up inspection 2022-05-24: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket on reach-in freezer at front of kitchen heavily torn. Warning - From follow-up inspection 2022-05-24: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Warning - From follow-up inspection 2022-05-24: Time Extended