Chef Lee's Peking Restaurant

Observed food employee preparing chicken in main kitchen area then leave main kitchen through back door before returning to continue to prepare chicken without washing hands. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v)After handling soiled equipment or utensils; (vi)During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; and (ix) After engaging in other activities that contaminate the hand. Person in charge educated employees on when to wash hands.

Observed several time/temperature control for safety foods in walk-in freezer and prep-top table located in main kitchen area stored above 41°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Priority item must be corrected within 72 hours of inspection.

Observed several time/temperature control for safety foods being cooled in walk-in cooler not properly cooling within the 4 hour limit. See temperature observations. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. Person-in charge discarded food items.

Observed several containers storing spices such as sugar, salt, peppers, etc. with a build-up of food residue in main kitchen area located by woks. Observed bulk storage containers used to store flour and cornstarch with build-up inside containers located by prep area near three-compartment sink. Observed meat grinder with build-up of debris inside machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Priority foundation items must be corrected within 10 calendar days.

Observed walk-in cooler with an internal temperature of 42°F. Observed walk-in freezer with build-up of standing water due to freezer defrosting and food thawing. Observed reach-in cooler and prep-top table in main kitchen area with an internal thermometer of 50°F. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Priority foundation items must be corrected within 10 calendar days.

Observed pre-cooked eggrolls, dumplings, noodles, chopped lettuce, chopped bell pepper and raw sliced chicken stored uncovered in walk-in cooler. Observed cut pineapples and bamboo shoots stored uncovered in reach-in cooler in main kitchen area. Observed crispy noodles stored in bulk container stored uncovered in main kitchen area. Food shall be protected from cross contamination by: Except as specified under paragraph 2 of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Core items must be corrected within 72 hours of inspection.

Observed shelving in walk-in cooler and in prep area near three compartment sink with accumulation of food residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Priority foundation items must be corrected 10 calendar days after the inspection.

Observed facility using cardboard as mats in front of fryer as well as under buckets with grease. Indoor Materials. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: 1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted; 2. Closely woven and easily cleanable carpet for carpeted areas; and 3. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods. Person in charge discarded cardboard. Core items must be corrected within 72 hours of inspection.

Observed build-up of grease and food debris on surface of top of oven and fryer. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Core items must be corrected within 72 hours of inspection.

Observed spray bottle of chemicals used to clean stored next to container of rice on cart in walk-in cooler. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning;P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. Person in charge moved spray bottle.

Observed ground port, chopped pork, cooked duck, chopped chicken, cooked eggrolls stored frozen in freezer out of original packaging with no date marking. 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4. and 5. 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. 2.Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer's use by date if the manufacturer determined the use-by date based on food.

Observed facility's warewashing test strips expired. Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Priority foundation item must be corrected within 10 calendar days.

Observed cut mushrooms, water chestnuts, bamboo shoots, fried rangoons, and chicken stored uncovered in reach-in coolers located in main kitchen area. Food shall be protected from cross contamination by: Except as specified under paragraph 2 of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Person in charge covered all food items.

Observed soy sauce containers being re-used to store other sauces/paste. Single-Service and Single-Use Articles, Use Limitation. Single-service and single-use articles may not be reused. Person in charge discarded soy sauce containers and placed food in correct food storage containers.

Observed facility using cardboard as mats in front of fryer as well as under buckets with grease. Indoor Materials. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: 1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted; 2. Closely woven and easily cleanable carpet for carpeted areas; and 3. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods. Person in charge discarded cardboard.

Observed chicken and scones in walk-in freezer stored uncovered. Observed fried shrimp, eggrolls, and sliced chicken stored uncovered in reach-in cooler in the main kitchen area. Food shall be protected from cross contamination by: Except as specified under paragraph 2 of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Person in charge covered all food items.

Observed soy sauce container and container of vegetable oil stored on floor of main kitchen area. Except as specified in paragraphs 2. and 3. of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. Person in charge placed both containers on shelf at least 6 inches above floor.

Observed food employee preparing food in main kitchen area without proper hair restraints .Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Employee put on hair restraint.

Observed soy sauce containers being re-used to store chopped beef and seafood in walk-in freezer. Single-Service and Single-Use Articles, Use Limitation. Single-service and single-use articles may not be reused. Person in charge discarded soy sauce containers and placed food in correct food storage containers.

Observed shelving in walk-in cooler and dry storage area with accumulation of food residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Priority foundation items must be corrected 10 calendar days after the inspection.

Observed eggrolls, chicken, tofu, and beef stored uncovered in reach-in cooler located in main kitchen. Observed chopped mushrooms and chopped peppers stored uncovered in walk-in cooler uncovered. Observed chopped and peeled onions stored uncovered in walk-in cooler. Food shall be protected from cross contamination by: Except as specified under paragraph 2 of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Core items must be corrected within 72 hours of the food service establishment's receipt of the inspection report.

Observed several soy sauce containers stored on floor in walk-in cooler and main kitchen area. Except as specified in paragraphs 2. and 3. of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. Core items must be corrected within 72 hours of the food service establishment's receipt of the inspection report.

Observed single-use soy sauce containers being re-used to store beef and red sauce. Single-Service and Single-Use Articles, Use Limitation. Single-service and single-use articles may not be reused. Core items must be corrected within 72 hours of the food service establishment's receipt of the inspection report.

Observed facility lacking an employee health policy. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Person in charge was given an employee health policy.

Observed several containers storing vinegar, cornstarch, sugar, salt in main kitchen located near grill area not labeled. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Person in charge labeled containers.