NEW PEKING BUFFET INC

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - chicken (99-121F - cooling 30 minutes (1:42pm), 91F-119F, (2:34); roasted chicken (101F - cooling 20 minutes (2:05) 94F (2:39) - advised operator to move to walk in freezer Corrective Action Taken Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - dishwasher Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Warning

High Priority - Nonfood-grade surface used for food storage - direct contact with food. - eggrolls draining onto cardboard box that previously contained raw fish Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken stored over raw mussels in walk-in cooler Warning

High Priority - Stop Sale issued due to adulteration of food product. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - fresh garlic in oil, less than 1 hour at room temperature, 87F; corrective action: product placed in cooler - cut cabbage, 57F, raw chicken, 45F; less than 30 minutes over load line in cookline prep cooler - raw beef, 51F, cooked crawfish, 53F, 2.5 hours in cookline prep cooler; corrective action, ice added; -pork (64F); chicken (65F); beef (64F), hibachi cold line, less than 4 hours on inadequate ice bath. Corrective action, ice added Warning

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. Pot of sushi rice, shown on time chart as beginning at 10:45 am. After observing rice and multiple sushi rolls on display at 2:55pm, sushi chef stated rice had been replaced within the last hour, but had not been time marked. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - dumplings, 120F, less than 30 minutes Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. - three compartment sink Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - Ming Dan Ouyang exp 4/3/23 Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or residue - ice machine - scoop under rice pot at cookline Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - server are, employee restroom Corrected On-Site Warning

Intermediate - Nonfood-grade utensil provided for food. - drill and stirring stick Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. - red substance, spray bottles, ware washing area, at cookline, inside unused hot box - yellow substance, hibachi line Warning

Basic - Accumulation of debris on dish rack. Warning

Basic - Accumulation of lime scale on the inside of the dishmachine. Warning

Basic - Bowl or other container with no handle provided to dispense food. - bagged cornmeal, bagged rice Warning

Basic - Cloth used as a food-contact surface. - on sushi rice Corrected On-Site Warning

Basic - Dead roaches on premises. - 2 on the floor in electrical room - 1 below bag in box soda rack - operator cleaned up Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - bottled water on high shelf at cookline Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee's cellphone on high shelf at cookline Warning

Basic - Equipment in poor repair. -gasket in upright cooler at cookline - walk in freezer door - produce cooler gasket Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. - back door Warning

Basic - Floor soiled/has accumulation of debris. - below fryers Warning

Basic - Food stored in a location that is exposed to splash/dust. - cheese sauce, see stop sale Warning

Basic - Food stored on floor. - mussels, walk in cooler - buckets of food, walk in freezer Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - walk in freezer - ice cream chest freezer Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - spatulas at hibachi grill Corrected On-Site Warning

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - sushi line Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - cookline prep cooler door handles - grease build up on back and underside of fryers - grease on faucet lines at dish machine area - produce cooler shelves Warning

Basic - Raw fruits/vegetables not washed prior to preparation. - unwashed mushrooms staged for use in prep cooler at cookline Warning

Basic - Reuse of single-service or single-use articles. - ridged can reused to store water, cookline Warning

Basic - Stored food not covered. - bagged rice, flour Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner. - shrimp thawing in standing water Corrected On-Site Warning

Basic - Wiping cloth sanitizing solution stored on the floor. - server station Corrected On-Site Warning

Flammables stored/debris present in meter room. For reporting purposes only. - gasoline can in electrical room

Portable fire extinguisher gauge in red zone. For reporting purposes only.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - employee washing, rinsing dishware and placing to air dry without sanitizing Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. - cardboard boxes reused for draining/storing cooked chicken and eggrolls Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken over crab, walk in cooler - raw chicken over shrimp, prep cooler - raw fish over fried food Warning

High Priority - Roach activity present as evidenced by live roaches found. - 1 on the wall by handsink near walk in cooler - 3 on magnetic knife strips over three compartment sink Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. - 30 on the floor and ledges below electrical panels in storage alcove - 20 on the floor in back area where fire panel is located - 10 on the floor in dry storage room - 10 on the floor in server area by beverage station Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -employee states cooler had been frequently opened during lunch rush <2 hours ago -temp at 3pm: chicken 52f, beef 48f, shrimp 49f -employee closed all doors and lids -temp at 3:20pm: chicken 50f, beef 46, shrimp 48f -advised to move to walk in cooler for further cooling. Warning

Intermediate - Handwash sink not accessible for employee use at all times. - handsink in employee restroom not functional Warning

Intermediate - Spray bottle containing toxic substance not labeled. - red substance below wok line Warning

Basic - Bowl or other container with no handle used to dispense food. -metal bowl used to scoop ice Warning

Basic - Dead roaches on premises. - 1 on the floor near chest freezer at front server area Warning

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on shelf over prep coolers - cellphone on cutting board at cook line Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. - bowls on shelf over three compartment sink - drinking cups in server area Warning

Basic - Equipment in poor repair. - walk in freezer gasket Warning

Basic - Floor soiled/has heavy accumulation of debris. - below fryers Warning

Basic - Ice buildup in walk-in freezer. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of cooking equipment - hood filters Repeat Violation Warning

Basic - Open dumpster lid. Warning

Basic - Reuse of single-service or single-use articles. - ridged can reused for food Warning

Basic - Ripped/worn tin foil used as oven cover. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. -shrimp in standing water on counter Repeat Violation Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning

High Priority - Dented/rusted cans present. See stop sale. Warning

High Priority - Raw animal food stored over or with unwashed produce. Raw oysters stored over unwashed vegetables in walk-in cooler. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat foods in walk-in cooler. Raw oysters stored over unwashed vegetables. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk-in freezer. Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Operator has 1 Tag. Operator said other tags were thrown out by accident. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener White cutting boards on cooks line. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Scrub pad stored in hand sink next to 3 compartment sink. Warning

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided operator with consumer Advisory hand out to post at station. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, pork, egg rolls prepared 2 days prior. Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Both back doors open Warning

Basic - Floor tiles missing and/or in disrepair. Missing grout throughout kitchen area. Warning

Basic - Floors not constructed to be easily cleanable. Warning

Basic - Food stored on floor. Bucket of sauce stored on floor in dry storage area. Warning

Basic - No copy of latest inspection report available. Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Broccoli Warning

Basic - Unnecessary items stored in garbage enclosure. Broken equipment (, 2 reach in coolers, Oven, sink) Warning

Basic - Working containers of food removed from original container not identified by common name. Bulk flour, rice, sugar, corn starch. Warning