PEKING PALACE

High Priority - Dented/rusted cans present. See stop sale. Dented cans of Bamboo shoot and baby corn.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Fried rice not time marked. As per operator, stored since 10:45am. Operator time marked. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed in bin of cook chicken in walk in cooler. Operator removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (76F - Cold Holding) being held on top of cook line pans in flip top section for approximately 1 hour. Operator moved to reach in cooler section of cooler Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Observed under cook line equipment

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed above prep table in outside of walk in cooler. Operator removed and discarded Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Uncovered food stored near sink exposed to splash. Bin of ready to eat broccoli stored next to and below hand wash sink on cook line exposed to splash. Operator relocated to reach in cooler Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer tested at 0ppm chlorine. Operator remade and retested at 100ppm chlorine Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed operator handle container of raw breaded wings then handled clean utensils to prepare food at wok; no hand wash. Operator washed hands. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler: raw chicken stored over raw pork. Operator corrected. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sauce made with cooked ginger stored using time control, time marked but no written procedures available for use of time control. Emailed form to operator.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. On prep counter at backend of kitchen near triple sink: sauce with cooked garlic and ginger (84F - Cooling) As per operator, cooling overnight since 11:30pm. Item did not cool to 41F within 6 hours. See stop sale.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered food prep area from back door then started handling food equipments; no hand wash. Employee washed wands. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee clean mixing bowl but did not sanitized at triple sink. Advised operator to clean and then sanitize bowl.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over sauce in lower section of flip top cooler across from cook line. Operator corrected. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. On prep counter at backend of kitchen near triple sink: sauce with cooked garlic and ginger (84F - Cooling) As per operator, cooling overnight since 11:30pm. Item did not cool to 41F within 6 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf under prep counter: fried rice (60F - Cold Holding) As per operator, taken from walk in cooler 1 hour prior for order. Not prepped or portioned today. Operator returned to walk in cooler to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken (86F at 11:34am; 84F at 11:54pm- Cooling) As per operator, cooling since 11am. At current rate of cooling, chicken will not cool to 70F within 2 hours. Operator moved to walk in freezer to quick chill. Corrective Action Taken

Basic - Food stored on floor. Bucket with sauce on floor near prep table and triple sink. Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Across from cook line, on stainless steel shelf: cooked rice with shrimp (59F - Cold Holding) As per operator, taken from walk in cooler 55 minutes prior to hold for reheating. Not prepped or portioned today. Advised operator to place in cooler unit to quick chill or place on TPHC. On prep counter near steam table: honey sauce with fresh garlic and oil (79F - Cold Holding) As per operator, taken from walk in cooler 1 hour prior. Not prepped or portioned today. Advised operator to place in cooler unit to quick chill or place on TPHC. At flip top cooler unit: cooked pork (53F - Cold Holding) As per operator, moved from walk in cooler 1 hour prior. Not prepped or portioned today. Item stored over stacked. Operator to returned over-stacked portion to walk in to quick chill. Corrective Action Taken Warning - From follow-up inspection 2024-03-28: At flip top cooler unit: cooked steak (44F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. Item double panned. See stop sale. Admin Complaint

Basic - - From initial inspection : Basic - Toilet leaking. Observed a pipe from employee toilet leaking. Warning - From follow-up inspection 2024-03-28: Same Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on cook line, wet wiping cloth not stored in sanitizer. Advised operator to create solution and store wet wiping cloth in solution. Warning - From follow-up inspection 2024-03-28: Same. Time Extended

Intermediate - Handwash sink not accessible for employee use at all times by metal pot stored inside.Operator removed Corrected On-Site

Intermediate - Spray bottle containing toxic substance( degreaser )not labeled. Operator labeled Corrected On-Site

Basic - A bag of onions and a container with sauce stored on floor on prep area. Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple items on Flip top cooler #1; cooked shrimp, cooked pork, cooked chicken, cooked noodles, bean sprouts, liquid eggs, raw beef, raw chicken (50F - Cold Holding) and inside reach in cooler. cooked chicken, egg rolls (53F - Cold Holding). Per operator products stored for approximately 2 hours and 30 minutes. Per operator products not prepared or portioned today. Operator iced down products on flip top cooler top rail and moved products from reach in cooler and bottom flip top cooler to walk-in freezer. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed two deep covered containers inside walk-in cooler with egg rolls at 12:15pm (56 - Cooling)rechecked at 12:39pm same temperature. Per operator product cooling since 9:30am. At the current cooling rate product will not cooled to 41°F within 6 hours. Operator uncovered and transferred to walk-in freezer. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container seating on top rail of flip top cooler with bean sprouts (50 - Cold Holding). Per operator product stored for approximately one hour. Per operator product not prepared or portioned today. Operator moved product to inside of flip top cooler Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed a big container with fried rice with no time marked on cook line. Per operator product stored for approximately one hour. Operator time marked product for the remaining time of 3 hours. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed a deep container with cooked chicken wings seating right on top of prep table at 12:25pm (126°F - Cooling)rechecked at 12:50pm same temperature. Observed a deep covered container with cooked chicken inside walk-in cooler at 12:30 pm (77°F - Cooling)rechecked at 12:50pm same temperature. Per operator products cooling for approximately 1 hour. At the current cooling rate products will not cooled to 70°F within two hours. Operator moved cooked chicken wings to walk-in freezer, and uncovered cooked chicken inside walk-in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container with bean sprouts seating righten top of flip top cooler (50°F - Cold Holding)and a container with raw shrimp (48°F cold holding)stored inside flip top cooler on cook line. Per operator products stored for approximately two hours. Per operator products not prepared or portioned today. Operator moved products to walk-in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed a container with fried rice on cook line with no time marked. Per operator product stored for approximately 1 hour. Operator time marked product for the remaining time of 3 hours. Corrected On-Site