Peking Way Chinese Cuisine

1. Food contact surfaces were not being sanitized between tasks such as raw meat versus ready to eat food products, soiled versus cleaned dishes, etc., Please use a sanitizing solution to sanitize food contact surfaces between tasks. The facility uses bleach solution. , 2. Cleaning cloths were stored on prep counters. , Please note that cleaning cloths must be stored in a sanitizing solution at all times. Please do not store cleaning cloths on prep counters.

Food handlers were not washing hands between tasks such as handling raw meat versus ready to eat food, between soiled and clean dishes, etc. Food handlers were also unaware of glove policy. , Importance of hand washing and glove policy was discussed with the operator during the inspection. Hands must be washed between tasks, before putting gloves, and after taking them off and between glove changes. Please wash hands.

1. Four bags of raw meat, soiled dishes and a large bowl of cooked beef were noted in the prep sink with water turned on. , All these food items were discarded during the inspection. The operator was further advised not to contaminate food items. Please do not store raw meat with cooked food items., 2. A box of pork back ribs were stored next to cooked noodles. , The raw meat box was moved to walk-in-cooler during the inspection. Please do not store raw meat with or on top of cooked items.

1. It was noted that facility was thawing raw meat at room temperature. The temperature of pork back ribs was noted between 1- and 8-degrees C. , The operator was advised to move all these food items into the walk-in-cooler. Proper thawing procedures were discussed with the operator during the inspection. Please follow following procedures:, - Under cold running water, , - In a cooler maintained at or below 4 degrees C. , - In a microwave or cook directly from frozen state., 2. Bean sprouts were stored at room temperature. The temperature was noted to be at 20 degrees C. , These were discarded during the inspection. Please do not store high risk food items at room temperatures. Please store all high-risk food items in a cooler maintained at or below 4 degrees C., 3. Cooked noodles stored in water was noted to be stored at room temperature. The temperature was noted to be around 12 degrees., The operator was advised to store all cooked noodles containing water in a cooler maintained at or below 4 degrees C.

1. Grocery bags were being used to store food items. , Please note that grocery bags are made of nonfood grade material and must not be used to store food items. Please use food grade bags and containers to store food items. , 2. Cardboard boxes were being used to store food grade bags. , Please note that cardboard containers must not be used to store items as they cannot be cleaned and sanitized. , 3. Mutiple raw beef cardboard containers were stored on top of clean dishes. , Please do not store container that contained raw meat on top of clean dishes. , 4. Scoops of bulk food items were stored inside the bulk food items. Scoops were noted to be soiled and some of them did not have handles (bowls were being used)., Please ensure that bulk food items are being protected from contaminate. Please ensure that all scoops are stored and handles are not in physical contact with food items. Please use scoops with handles. , 5. Nonfood related items such as staff drinks and cardboard boxes were stored on prep counters. , Please designate an area to store nonfood food related items. Please do not store nonfood related food items on prep counter or with food related items. , 6. Food items such as a bag of sugar, a bag of MSG, etc., were noted to be stored on the floor. , Please be advised all food items must be stored at least six inches above the floor. Please do not store food items on the floor. , 7. Uncovered food items were noted in the walk-in-cooler and walk-in-freezer., Please be advised that all food items must be covered with tight fitted lids prior to storing them.

Pest control records were not observed at the time of inspection. , Please maintain pest control records on monthly basis.

It was noted that facility staff requires additional training. , Please register staff members to an approved food safety certificate.

1. The floor of the walk-in-cooler was not smooth in the middle. , Please repair the floor and ensure it is maintained in a smooth, easy to clean and moisture resistant state. , 2. One of the shelving units was noted to be made of bare wood. , Please paint this unit.

1. A strong odor was noted by the grease trap. , Please contact a professional to empty the grease trap. , 2. Both dishwashing sinks were noted to be fully with dirty water. , Please empty, clean and sanitize both sinks., 3. A few plastic strainers were noted to be damaged. One was noted to be burnt. , These were discarded during the inspection. Please do not use damaged containers.

General cleaning and organizing is required in the facility. , Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary state.

1. Used oil was noted to be stored in two large stockpots in front of the hand washing sink. , Please discard the used oil., 2. Empty used raw beef containers were noted to be stored on top of clean dishes. , Please discard all used raw beef cardboard containers.