Chef Lee's Peking Restaurant

Inspector notes: 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.

Inspector notes: 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 contro...

Inspector notes: 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...

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.