Bill's Peking House

Concentration of quat measured 0 ppm in three sani pails located in the kitchen and fourth one located in front beverage prep area., , Requirement:, , Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.

Food Handler having long beard hair was not confining hair., , , Requirement:, , Food handler must confine hair suitably to prevent contamination of food.

Internal temperature of Rice kanji stored in a big cooking pot located in walk -in cooler was 22 C and there was no validation of date and time when it was prepared., , , Requirement:, , Ensure that hot perishable foods are chilled rapidly in such a way that, a) temperature from 60C-20 C falls in two hours, b) temperature from 20 C-4C falls in four hours., , It should not take more than six hours to achieve 4C or less., To enhance cooling transfer hot food to small shallow containers., , Rice kanji at 22 C was discarded.

Internal temperature of cooked meat stored in prep cooler in cooking area was 7.2C and raw dumpling were at 9.4C. Cooler was overstocked., , , Requirement:, , Ensure that perishable foods under refrigeration are stored at 4C or less., Do not over stock coolers to prevent temperature abuse., , Some foods from this cooler were moved to walk in cooler during inspection.

Patties containing spinach and cheese were stored in the warmer at internal temperature 52.5C, , Requirement:, , Ensure that perishable food under hot holding are stored at 60 C or higher, Temperature of the warmer was raised during inspection.

a) Scoop handle was kept in flour located in bulk bin in the kitchen., , b) A bowl without handle was provided in one bulk bin containing flour located in the kitchen., , Requirement:, , a) Keep scoop handle out of food to prevent contamination., , b) Provide scoop with handle in the bulk bin.

a) Lid of grease trap located under two comp sink in dish washing area was rusted., , b) One ceiling panel located in storage room was missing., , Requirement:, , a) Replace the grease trap lid., , b) Provide ceiling panel in place

a) Accumulation of grease, dirt and debris under cooking equipment in the kitchen., , b) Food and grease buildup on cooking equipment, , c) Dish washing area was cluttered. Several empty pails and chemical pails were stored directly on floor making cleaning difficult., , d) Men's washroom for staff was very filthy., , Requirement:, , a) Clean the above noted areas and equipment., , b) De-clutter dish washing area and store all items off the floor., , c) Thoroughly clean and maintain men's staff washroom.

Cleaning cloths were covered in grease., , Provide new cleaning cloths.

Green dishwashing gloves were being reuse for food handling. , , Use single use gloves for food handling and discard them after removing from hands.

Rice noodle mixture was left out at room temperature. Rice noodle mixture was measured at 24 degrees C ., , Use an ice bath and store them at 4 degrees C or below.

Tools and personal items were scattered throughout the kitchen., , Re-organize the kitchen and provide a separate space to store tools and personal items.

1) Fruit/drain flies were found in the kitchen and bar. , , Remove flies. , , 2) Drink syrups and dust build-up underneath the bar and grime build-up on the kitchen floor's hard to reach areas. , , Clean these areas.

Two-compartment sink tap was leaking. , , Fix the tap.

1) Mold noted on the walk-in cooler fan covers, shelves and wall. , , Clean the walk-in cooler., , 2) Rice pot handle was covered with clear tape. , , Repair rice pot handle. , , 3) Sauce containers were labelled with dirty labels., , Clean sauce containers and relabel each time or provide color lids. , , 4) Storage containers were broken. , , Replace all broken containers. , , 5) Food debris was observed in utensils storage bins. , , Clean utensils storage bins., , 6) Grease and debris build-up on the small toaster oven., , Clean the toaster oven. , , 7) Teflon coating was scattered off the non-stick pans. , , Replace all the non-stick pans., , 8) Flour bin lids were repaired with tape. , , Replace the lids. , , 9) Grease and food stains build-up on sauce buckets. , , Clean the sauce buckets daily. , , 10) Grime build-up on the dishwasher racks. , , Clean or replace the dishwasher racks,, , 11) Heavy grease, debris and holes noted on the oven mitts, , Replace the oven mitts., , 12) Sink wells and taps were covered with grease and debris., , Clean the sinks and taps., , 13) Grease and stains build-up on the spice storage containers. , , Clean containers daily.

1) Drink syrups and dust build-up underneath the bar and grime build-up on the kitchen floor's hard to reach areas. , , 2) Dust and grease build-up on the kitchen shelves. , , 1 to 2) Clean these areas.

a) No ready to use sanitizer solution was provided for surfaces in the kitchen., , b) Cleaning clothes were kept on prep counters after use., , (Repeat violations from previous inspection), , , Requirement:, , a) Provide ready to use sanitizer solution in the kitchen., , b) Immerse cleaning clothes in sanitizer solution in between use.

Operator was eating on prep counters in the cooking area., (Repeat violation from previous inspection), , Requirement:, Ensure that no one eats in the kitchen to prevent contamination of food and food contact surfaces.

Partially frozen meat and wings were kept in sinks without running cold water on top of meats and wings., , , Requirement:, Ensure that frozen meats are thawed by one of the following approved methods:, , a) under running cold water, b) In the cooler, c) By heating in the microwave, , Do not thaw frozen meats at room temperature., , Cold water was run on these meats during inspection.

a) Paper dispenser located at hand washing sink near prep sink used for marination was empty., , (Repeat violation from previous inspection), , Requirement:, Provide paper towels in the dispenser.

a) No ready to use sanitizer solution was provided for surfcaes in cooking area., , b) Cleaning clothes were kept on prep counters after use., , c) Concentration of quat measured 0 ppm in sanitizer solution of pail located in bar area,, , Requirement:, , a) Provide ready to use sanitizer solution in cooking area., , b) Immerse cleaning clothes in sanitizer solution in between use., , c) Ensure that concentration of quat is maintained at 200 ppm.

Staff was eating on prep counters in the cooking area., , Requirement:, Staff must not eat in the kitchen

a) A tray of meat was kept on garbage bin during meat cutting in the kitchen., , b) Sauce and rice pails were kept uncovered directly on floor in the cooking area., , Requirement:, a) Do not keep food containers on garbage bin., , b) Keep food covered and store at least 15 cm off the floor.

Concentration of chlorine measured 0 ppm during sanitizer cycle., , Requirement:, Ensure that concentration of chlorine is maintained at 100 ppm during sanitizer cycle., , Manually sanitize dishes by immersing in sanitizer solution in the sink for minimum two minutes, followed by air drying until dish washer is repaired., , Repair dish washer asap.

a) Paper dispenser located at hand washing sink near prep sink used for marination was empty., , b) Paper dispenser located at hand washing sink in front beverage prep area was empty, , Requirement:, Provide paper towels in the dispensers.

a) Scoop for ice machine was stored in a pail having dirt buildup on the inner surface., , b) Flour container was stored under sinks near the upright warmer in the kitchen., , c) Bulk bin for flour was stored under hand washing sink in the kitchen., d) Plum sauce was left in the can after opening., e) Boxes were stored directly on floor in walk in freezer., , Requirement:, a) Store scoop in a sanitary way in a clean container to prevent contamination of ice., , b) Do not store food under sinks to prevent , contamination., , c) Transfer food to plastic/glass/stainless steel container after opening the can., , d) Store food at least 15 cm off the floor.

Lid of the bin being used to store flour located under sinks was broken., , Requirement:, Do not use broken/damaged utensils to handle food.

a) Food and dirt buildup on walk in freezer floor and dirt on plastic curtains., , b) Dirt and food buildup on cutting table, , c) Food and dirt buildup on and under cooking equipment., d) Dirt buildup on hard-to-reach areas in the kitchen., e) Dirt buildup on bins located under sinks., , , Requirement:, , Clean the above noted areas and equipment.