PEKING CHINESE RESTAURANT

6-1D: .04(6)(i)Observed several time/temperature control for safety (TCS) foods stored on a 4 hour time control and held past their 4 hour time stamp (2 containers of cut cabbage, cooked noodles, cooked broccoli, and cooked chicken). Per person in charge, the time stamps were not correct and the foods had been on time control for less than 4 hours. Not all foods stored on time control were listed on facility's time control procedures (cooked noodles and cooked broccoli). When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Foods were marked with the correct start and discard times. Cooked broccoli and cooked noodles were added to facility's time control procedures.

12C: .04(4)(m)Observed wet wiping cloths stored in chlorine sanitizer with a concentration of 0ppm. 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: Chlorine sanitizer was remade to a concentration of 50-100ppm.

12D: .04(4)(g)Observed employee peeling onions that had not been washed. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Peeled onions were discarded. Instructed person in charge to have employee wash onions and to wash, rinse, and sanitize knife that was being used for peeling.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed multiple opened bags holding raw beef on a stick stored above frozen vegetables, cooked diced pork, and pork ribs inside a reach-in freezer. Observe a dirty metal bowl used to scoop raw chicken stored on top of mushrooms inside a prep top cooler.// 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: Food items were rearranged by their internal cooking temperature inside the reach-in freezer. The dirty bowl was removed from the prep top cooler, and the mushrooms were discarded.//

6-2: .04(6)(g)Observed cooked fried chicken, shrimp, diced pork, and pork ribs stored frozen inside a deep freezer and a reach-in freezer, not holding labels with their preparation dates. Person in charge indicated that all pork items were prepared last Friday, and all others 2 weeks ago. 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 food items were labeled with their prep dates.//

2-2D: .06(2)(c)Observed only handwash sink inside the kitchen not providing hot water. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf) Corrective Actions: //Hot water mixing valve was opened and hot water was provided.//

6-1D: .04(6)(i)Observed sesame chicken on-time control with a time stamp of 11:30-3:30 pm, that was not discarded at 3:30 pm. Per the person in charge, sesame chicken was placed on time control at 2:00 pm but the food was timestamped incorrectly. Time control procedures available in the facility did not list sesame chicken as a food item on time control either. *SECOND CONSECUTIVE VIOLATION.// When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: //Person in charge, corrected the time stamp on the sesame chicken, and food item was listed on the time control procedures.//

6-2: .04(6)(g)Observed multiple cooked food items such as a bag of chicken on a stick stored in a deep freeze, 2 containers of chicken, sesame chicken, and multiple containers with noodles stored in the walk-in cooler not holding their preparation dates. Per the person in charge, food items in the walk-in cooler were all made on Monday and food in the deep freezer was cooked and frozen on Tuesday last week. 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 food items were labeled with their preparation dates.//

13A: .02(1)(d)The most current inspection report from 5/16/24 not on display (inspection report from 3/17/24 on display). 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: The inspection report from 3/17/24 was removed and today's inspection was provided.