PEKING KITCHEN.

observed raw beef and raw chicken stored above chile peppers/produce. arrange food properly to prevent potential contamination.

food contact surface were observed soiled. clean and sanitize. heavy grime build up on white food containers, clean and sanitize.

dust build up on wires and on equipment, clean.

heavy grime build up underneath equipment. clean floors.

dust observed on intake vents, clean.

observed heavy food grime build up underneath equipment(refrigerators, shelves, tables), clean and remove harboring conditions.

observed food in tray out at room temperature while establishment was not busy/ no orders. keep food in commercial equipment that is able to maintain cold hold temperatures.

observed multiple food containers and food removed from original containers, not labeled. label.

observed heavily damaged containers used to hold equipment and food products, dispose of containers. replace.

observed grease build on pit stove. clean

observed containers of food left uncovered.

oil waste containers heavily soiled, clean and label.

heavy food grime on floor, base board falling off from walls, opened gaps on back door. REMOVE ALL HARBORING CONDITIONS.

HEAVY GRIME ON WALLS, ON FLOOR, IN BETWEEN EQUIPMENT, UNDERNEATH EQUIPMENT, CLEAN.

white food storage bins are heavily damaged, replace. Bottom of two reach in coolers are missing bottom guards, repair.

fried noodles store in back room where left uncovered. hot food covered with cardboard. COVERED UNCOVERED FOODS TO PREVENT POTENTIAL CONTAMINATION.

beef at 123.F, chicken at 125.6F, stored outside and not on/in hot hold equipment. RFSM has hot cooked food stored next to grill and reheats again.

heavy dust on vents.

observed damaged storage containers and damaged reach in coolers, REPAIR OR REPLACE.

walls base falling from walls, damaged floor tiles. repair.

small food containers with white substances not clearly labeled. LABEL.

containers of raw seasoned chicken in non original packaging stored reach in cooler not date marked. DATE MARK FOODS.

utensils stored in heavily soiled food contact surfaces, clean and sanitize.

eggroll at 113.4F, wings at 117.3F, jalopeno chicken at 125.5F. 1st warning.

raw chicken above produce, arrange food properly. 1st warning

RFSM not onsite during the beginning of inspection.

falling cove base found in establishment.

food underneath equipment, dead pest found around perimeter of floor, clean

Using shellfish and fish. Menu items may contain or come into contact with fish or shellfish.

no paper towels at hand sink, provide paper towels.

opened water bottles above working food contact surfaces.

wet cloths on surfaces, place wet cloth back in sanitizer bucket when not in use.

dust on exhaust vents clean to prevent potential contamination

pipes covered with grease, clean.

grime on floor. clean

MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

water leak at front range kitchen faucet area must be replace or repair faucet to proper condition

fly activity observed must be contact pest management to eliminate pest

cracks on range equipment at kitchen area must be replace or repair to proper condition - hazard health control-

dirty food prep surfaces -tables and equipment - with blood and food debris clean food prep surfaces areas to avoid cross contamination all cooler units dirty inside and outside with food debris a

chicken 108 F vegetables 113 F rice 112 F

missing individual towels on hand sink must be have towels on all hand sinks

dirty food prep surfaces -tables and equipment - with blood and food debris form meat and chicken preparation clean food prep surfaces areas to avoid cross contamination prep tables at back area di

chemical sanitizer containers at floor level sanitizer bucket must be 6 inches out the floor level

gaskets broken on cooler units back area must be repair all gaskets on all areas to maintain proper food temperatures

rice 112 F , lo main 112 F all food must be maintain at minimum hold temperature of 135 F or above

food containers cover lids dirty with food debris and soil residues must be clean to avoid food contamination

improper cooling of cooked chicken strips container must be use ice bath or cooler units to obtain proper cold temperature 40 F

ceiling at service area dirty with dust accumulations and solis residues must be clean to avoid food contamination

thank you plastic bags, cardboard boxes and recycle non approved containers as food containers must be use commercial approved containers as food containers to avoid chemical contamination

cookies bags at floor level must be 6 inches out of floor level to avoid contamination

cooler units dirty inside with food debris and soils accumulation must be clean when contamination occurs during operational hours

behind equipment floors at the fryers and grilled areas encrusted with soils and grease accumulation. must be remove all grease and clean soils as public health control.

food tray chicken 108 F ; vegetables 107 F must be maintain temperature at 135 F or above as food safety

missing labeling in all food containers must be label all food containers as public health control

missing food containers lids and covers must be covered all food containers

missing date marking must be date mark all food in all cooler units

ceiling contaminated by oils accumulations and dirty must be clean or replace ceiling tiles to avoid food contamination

food boxes and food containers with chemical products and equipment must had clean and dry food storage area

squeeze bottles not food labels provide

missing writing procedures for body fluids / spill kit

missing 3 compartment sink signage wash, rinse and sanitizing

sanitizer water solution dirty must be change every 2 hrs

lights don't working different areas

reuse cans as food containers must use NSF containers

holes and gaps in all areas need to be repair restrooms floors need to be repair repair door screen back area

missing writing employee health policies

need use proper clothing to avoid contamination

all vegetable need to be washed properly must use running water before use

broken seals in cooler units

missing some thermometers

SANITIZING BUCKET COS

RAW CHICKEN OVER CHILI IN RIC RIC IN BACK COS

RAW CHICKEN IN RIC 46 DEGREE F

RIC AMBIENT TEMP 51 DEGREE F MUST BE MAINTAINED AT 41 DEGREE F

SEAL AROUND DOOR WINDOW BY 3 COMP COS

ENSURE ITEMS ARE COVERED

RAW SEAFOOD OVER VEGETABLE

RICE 122, CHICKEN 115 (DEGREE F)

MECHANICAL WARE WASHING 200 PPM CHLORINE NEEDS TO BE AT 50 PPM

POOLED EGG 56 (DEGREE F)

DESIGNATE AREA FOR EMPLOYEE ITEMS

LIDS ON BULK BINS

MUST USE UTENSIL WITH HANDLE