Peking Kitchen
1710 Norman Dr, Dallas, TX 75211 · 75211 · Restaurant
Mostly clean — 14 of 15 passed, one prior failure
2024-01-04 Pass Routine 5
*32 Damaged Equipment
replace damaged food containers
*39 Store equipment & utensils in a clean, dry place
store utensils on clean surfaces.
*42 Dirty nonfood contact surfaces
clean surfaces of equipment, clean floors, heavy grime on perimeter
*43 Clean vent syst:Intake/exhaust air ducts
clean vents
*45 Premises shall be maintained in good repair
repair damaged floor tiles
2023-06-15 Pass Routine CRITICAL 11
*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return
POST SIGN.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
OBSERVED RAW CHICKEN STORED ABOVE PRODUCE IN REACH IN COOLER.
*42 Floors/walls/ceiling/nonfood dirty
OBSERVED HEAVY GRIME ON FLOORS. CLEAN.
*39 Cooking equipment free of encrusted grease
OBSERVED HEAVY GREASE BUILD UP ON COOKING EQUIPMENT, CLEAN.
*32 Equipment & Utensils resistant pit,chip, crazing
OBSERVED DAMAGED CONTAINERS, REPLACE.
*46 Water, Plumbing, and Waste Plumbing Systems-good repair
FAUCET WAS TURNED OFF. KEEP WATER ON, BOTH HOT AND COLD.
*19 Water & Plumbing in good repair- per code
ESTABLISHMENT NOT USING P TRAP AT HAND SINKS, FOLLOW PLUMBING CODE. CAUSING SMELL WHEN USING HAND SINK.
*10 Clean Sight and Touch
BLACK RESIDUE OBSERVED IN ICE MACHINE, CLEAN AND SANITIZE. GRIME BUILD UP ON LID/PERIMETER OF PREP REACH IN COOLER.
*34 Controlling pests. Eliminating harborage conditions
OBSERVED HEAVY FOOD GRIME ON FLOORS. REMOVE HARBORING CONDITIONS.
*43 Clean vent syst:Intake/exhaust air ducts
DUST BUILD UP ON VENTS, CLEAN.
*37 Storing the food where it is not exposed to splash, dust, or other contamination
OBSERVED DUST BUILD UP NO SMALL FANS OF REACH IN COOLERS. FOOD NOT COVERED. CLEAN FANS.
2022-12-29 Pass Routine CRITICAL 8
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw chicken stored above produce in RIC, arrange properly to prevent cross contamination
*28 Date marking > 24 hrs,on site,temp 41F
date mark prepared foods in ric.
*34 Controlling pests. Eliminating harborage conditions
remove heavy food debris and cover holes on walls.
*39 Store equipment & utensils in a clean, dry place
heavy grease build up on equipment, clean utensils store on soiled shelves
*42 Floors/walls/ceiling/nonfood dirty
HEAVY GRIME BUILD UP ON FLOORS, grime on walls, grime inside of equipment, clean.
*43 Clean vent syst:Intake/exhaust air ducts
dust build up on intake vents, clean.
*44 Soiled receptacles and waste handling units cleaned
heavy soil/liquid build up outside of dumpster, clean.
*45 Premises shall be maintained in good repair
repair holes on walls, cover.
2022-06-24 Pass Routine CRITICAL 7
*03 Food products not maintained at 135øF or above
PEPPER CHICKEN AT BUFFET LINE OBSERVE AT 110F. RFSM RAISED TEMPERATURE OF STEAMER.
*42 Dirty nonfood contact surfaces
OBSERVED GREASE AND GRIME BUILD UP ON EQUIPMENT, ON FANS USED TO COOL CUSTOMERS, ON WIRE STORAGE SHELVES.
*10 Chlorine sanitizer concentration, minimum temp.
CHLORINE SANITIZER OBSERVED AT 200+PPM. MUST BE BETWEEN 50-100PPM.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
OBSERVED RAW PORK STORED ABOVE SAUCE IN REACH IN COOLER. ARRANGE PROPERLY TO PREVENT CROSS CONTAMINATION.
*31 Handwashing lavatory - used for other purpose
OBSERVED UTENSILS IN HAND SINK. HAND SINK IS FOR HAND WASHING ONLY.
*45 Premises shall be maintained in good repair
OBSERVED HOLE ON WALLS, REPAIR.
*34 Controlling pests. Eliminating harborage conditions
OBSERVED HOLES ON WALLS, FOOD ON FLOOR, GREASE BUILD UP, PUDDLE OF WATER ON GRILL/WOK. REMOVE HARBORING CONDITIONS.
2021-12-29 Pass Routine CRITICAL 12
*45 Premises shall be maintained in good repair
observed holes on wall located next to ware wash machine, clean.
*34 Controlling pests. Eliminating harborage conditions
observed food on floor throughout kitchen, and holes on walls. remove harboring condition.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw food stored above produce in reach in cooler, arrange properly to prevent cross contamination
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
foods in reach in cooler left uncovered, cover food to prevent contamination.
*42 Dirty nonfood contact surfaces
heavy grime build up on surfaces of all equipment and inside of reach in coolers, clean.
*43 Ventilation hood-prevent grease dripping
grease build up on vent hood, clean.
*43 Clean vent syst:Intake/exhaust air ducts
dust build up on intake vents located in dinning area, clean.
*39 Store equipment & utensils - avoid contamination
observed knife stored on gap between prep ric and work table. store on clean surface.
*31 Handwashing lavatory - used for other purpose
observed utensil stored in hand sink, HAND SINK IS FOR WASHING HAND ONLY.
*22 Accredited food handler certificate - 60 days
One person working in kitchen did not have Texas Food Handler card, employees in kitchen must have food handler card available.
*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date
prepared foods in reach in cooler not date marked.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
observed opened water bottle, in kitchen, store above working food contact area.
2021-02-23 Pass Routine CRITICAL 12
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw beef and raw chicken stored above chile peppers/produce. arrange food properly to prevent potential contamination.
*10 Clean Sight and Touch
food contact surface were observed soiled. clean and sanitize. heavy grime build up on white food containers, clean and sanitize.
*42 Dirty nonfood contact surfaces
dust build up on wires and on equipment, clean.
*42 Floors/walls/ceiling/nonfood dirty
heavy grime build up underneath equipment. clean floors.
*43 Clean vent syst:Intake/exhaust air ducts
dust observed on intake vents, clean.
*34 Controlling pests. Eliminating harborage conditions
observed heavy food grime build up underneath equipment(refrigerators, shelves, tables), clean and remove harboring conditions.
*02 Cold Hold (41øF/45øF or below)
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.
*41 Food storage containers, identified with common name of food.
observed multiple food containers and food removed from original containers, not labeled. label.
*32 Equipment & Utensils resistant pit,chip, crazing
observed heavily damaged containers used to hold equipment and food products, dispose of containers. replace.
*39 Cooking equipment free of encrusted grease
observed grease build on pit stove. clean
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
observed containers of food left uncovered.
*44 Soiled receptacles and waste handling units cleaned
oil waste containers heavily soiled, clean and label.
2020-07-09 Pass Routine CRITICAL 11
*34 Controlling pests. Eliminating harborage conditions
heavy food grime on floor, base board falling off from walls, opened gaps on back door. REMOVE ALL HARBORING CONDITIONS.
*42 Floors/walls/ceiling/nonfood dirty
HEAVY GRIME ON WALLS, ON FLOOR, IN BETWEEN EQUIPMENT, UNDERNEATH EQUIPMENT, CLEAN.
*32 Damaged Equipment
white food storage bins are heavily damaged, replace. Bottom of two reach in coolers are missing bottom guards, repair.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
fried noodles store in back room where left uncovered. hot food covered with cardboard. COVERED UNCOVERED FOODS TO PREVENT POTENTIAL CONTAMINATION.
*03 Food products not maintained at 135øF or above
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.
*43 Clean vent syst:Intake/exhaust air ducts
heavy dust on vents.
*39 Equipment in good repair and proper adjustment.
observed damaged storage containers and damaged reach in coolers, REPAIR OR REPLACE.
*45 Premises shall be maintained in good repair
walls base falling from walls, damaged floor tiles. repair.
*41 Food storage containers, identified with common name of food.
small food containers with white substances not clearly labeled. LABEL.
*28 Date marking > 24 hrs,on site,temp 41F
containers of raw seasoned chicken in non original packaging stored reach in cooler not date marked. DATE MARK FOODS.
*10 Clean Sight and Touch
utensils stored in heavily soiled food contact surfaces, clean and sanitize.
2019-11-26 Pass Routine CRITICAL 13
*03 Food products not maintained at 135øF or above
eggroll at 113.4F, wings at 117.3F, jalopeno chicken at 125.5F. 1st warning.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw chicken above produce, arrange food properly. 1st warning
*21 RFSM - Not On Site
RFSM not onsite during the beginning of inspection.
*45 Floor& wall junctures- coved & sealed
falling cove base found in establishment.
*34 Controlling pests. Eliminating harborage conditions
food underneath equipment, dead pest found around perimeter of floor, clean
*26 Allergen Labeling
Using shellfish and fish. Menu items may contain or come into contact with fish or shellfish.
*31 Individual, disposable towels
no paper towels at hand sink, provide paper towels.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
opened water bottles above working food contact surfaces.
*36 Cloths in-use for wiping between uses stored
wet cloths on surfaces, place wet cloth back in sanitizer bucket when not in use.
*43 Clean vent syst:Intake/exhaust air ducts
dust on exhaust vents clean to prevent potential contamination
*39 Cooking equipment free of encrusted grease
pipes covered with grease, clean.
*42 Floors/walls/ceiling/nonfood dirty
grime on floor. clean
*47 Conditions of Permit-in use of food equipment
MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.
2019-05-31 Pass Routine CRITICAL 9
*19 Water & Plumbing in good repair- per code
water leak at front range kitchen faucet area must be replace or repair faucet to proper condition
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
fly activity observed must be contact pest management to eliminate pest
*32 Damaged Equipment
cracks on range equipment at kitchen area must be replace or repair to proper condition - hazard health control-
*10 Equipment and Utensils Cleaning-contamination
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
*03 Food products not maintained at 135øF or above
chicken 108 F vegetables 113 F rice 112 F
*44 Disposal towels provided with waste receptacle as specified in 228.152(g)(2)
missing individual towels on hand sink must be have towels on all hand sinks
*10 Cleaning between Raw & Ready to Eat ( RTE )
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
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
chemical sanitizer containers at floor level sanitizer bucket must be 6 inches out the floor level
*39 Equipment in good repair and proper adjustment.
gaskets broken on cooler units back area must be repair all gaskets on all areas to maintain proper food temperatures
2018-11-05 Pass Routine CRITICAL 8
*03 Food products not maintained at 135øF or above
rice 112 F , lo main 112 F all food must be maintain at minimum hold temperature of 135 F or above
*43 Clean vent syst:Intake/exhaust air ducts
*42 cleaning hermetically sealed containers of food or visible soil before opening
food containers cover lids dirty with food debris and soil residues must be clean to avoid food contamination
*01 Cooling -- within 2 hours, 135-70øF
improper cooling of cooked chicken strips container must be use ice bath or cooler units to obtain proper cold temperature 40 F
*42 Floors/walls/ceiling/nonfood dirty
ceiling at service area dirty with dust accumulations and solis residues must be clean to avoid food contamination
*32 Equipment and Utensils Multiuse Materials durable
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
*37 Storing the food at least 15 cm (6 inches) above the floor
cookies bags at floor level must be 6 inches out of floor level to avoid contamination
*10 Equipment and Utensils Cleaning-contamination
cooler units dirty inside with food debris and soils accumulation must be clean when contamination occurs during operational hours
2018-05-08 Pass Routine CRITICAL 6
*39 Cooking equipment free of encrusted grease
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.
*03 Food products not maintained at 135øF or above
food tray chicken 108 F ; vegetables 107 F must be maintain temperature at 135 F or above as food safety
*24 Food Labeling- with common name of the food
missing labeling in all food containers must be label all food containers as public health control
*37 Food shall be protected from cross contamination by protecting food containers that are received
missing food containers lids and covers must be covered all food containers
*28 Date marking > 24 hrs,on site,temp 41F
missing date marking must be date mark all food in all cooler units
*45 Ceiling easily cleanable and light in color
ceiling contaminated by oils accumulations and dirty must be clean or replace ceiling tiles to avoid food contamination
2017-11-06 Pass Routine CRITICAL 13
*37 Food storage, prohibited areas under other sources
food boxes and food containers with chemical products and equipment must had clean and dry food storage area
*24 Food Labeling- with common name of the food
squeeze bottles not food labels provide
*13 Discharges from the Eyes, Nose, a3nd Mouth
missing writing procedures for body fluids / spill kit
*47 Handwashing signage
missing 3 compartment sink signage wash, rinse and sanitizing
*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil
sanitizer water solution dirty must be change every 2 hrs
*43 Light bulbs, light shields provided
lights don't working different areas
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
reuse cans as food containers must use NSF containers
*45 Premises shall be maintained in good repair
holes and gaps in all areas need to be repair restrooms floors need to be repair repair door screen back area
*12 A food employee shall comply with an exclusion or RESTRICTION
missing writing employee health policies
*35 Outer Clothing, Clean Condition
need use proper clothing to avoid contamination
*37 Raw fruits and vegetables washed
all vegetable need to be washed properly must use running water before use
*39 Equipment in good repair and proper adjustment.
broken seals in cooler units
*29 Food thermometers provided and accessible
missing some thermometers
2017-04-28 Pass Follow-up CRITICAL 6
*18 Toxic items labeling-non original container
SANITIZING BUCKET COS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW CHICKEN OVER CHILI IN RIC RIC IN BACK COS
*02 Cold Hold (41øF/45øF or below)
RAW CHICKEN IN RIC 46 DEGREE F
*32 Maintain in Good Repair
RIC AMBIENT TEMP 51 DEGREE F MUST BE MAINTAINED AT 41 DEGREE F
*34 Outer door: solid,selfclosing,tightfitting
SEAL AROUND DOOR WINDOW BY 3 COMP COS
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
ENSURE ITEMS ARE COVERED
2017-04-05 Fail Routine CRITICAL 20
FAILED: *42 Nonfood-contact surfaces material
TOWELS UNDER CUTTING BOARD NO CARDBOARD AS LINER
FAILED: *18 Toxic items labeling-non original container
SPRAY BOTTLE LABEL SANITIZING BUCKET
FAILED: *43 Ventilation hood-prevent grease dripping
FAILED: *40 Reuse of single service articles
FAILED: *37 Food protected from cross contamination by storing the food in packages, covered containers, or
FOOD STORED IN RIC NEEDS TO HAVE A COVER
FAILED: *41 Food shall be honestly presented
NEED LABEL ON BULK CONTAINERS
FAILED: *34 Outer door: solid,selfclosing,tightfitting
back door not self closing
FAILED: *03 Food products not maintained at 135øF or above
CHICKEN NUGGET 122 DEGREE F
FAILED: *35 Eating food, chewing gum, drinking beverages, or using tobacco
OPEN CONTAINER DRINKS IN FOOD PREP AREA DESIGNATE AREA FOR EMPLOYEE ITEMS
FAILED: *28 Date marking > 24 hrs,on site,temp 41F
IN RIC
FAILED: *14 When to wash hands before donning new gloves
FAILED: *46 Enclosed toilet room w/self closing doors
FAILED: *09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW MEAT OVER OPEN CONTAINER OF SPICE IN RIC
FAILED: *32 Damaged Equipment
KNIFE WITH TAPE
FAILED: *39 Cooking equipment free of encrusted grease
CLEAN GREASE ACCUMULATION AROUND GRILL
FAILED: *10 Chlorine sanitizer concentration, minimum temp.
0 PPM CHLORINE SANITIZING BUCKET
FAILED: *19 Backflow prevention device - air gap
AT SINK WITH HOSE43
FAILED: *29 Thermometer calibrated to ensure accuracy
FAILED: *21 Demonstrateion of knowledge by PIC
FAILED: *24 Food Labeling- with common name of the food
FOOD ITEMS IN NON ORIGINAL CONTAINER
2016-10-19 Pass Routine CRITICAL 8
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW SEAFOOD OVER VEGETABLE
*03 Food products not maintained at 135øF or above
RICE 122, CHICKEN 115 (DEGREE F)
*18 Chemical sanitizer generated onsite, chemical criteria
MECHANICAL WARE WASHING 200 PPM CHLORINE NEEDS TO BE AT 50 PPM
*02 Untreated shell eggs need to be at 45§F or <
POOLED EGG 56 (DEGREE F)
*35 Eating food, chewing gum, drinking beverages, or using tobacco
DESIGNATE AREA FOR EMPLOYEE ITEMS
*47 Handwashing signage
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
LIDS ON BULK BINS
*39 Keep utensils handles upright or protected
MUST USE UTENSIL WITH HANDLE
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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