Pekin Chinese Restaurant, 3003 Nw 7 St, Miami, FL - Restaurant inspection findings and violations

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Business Info

Name: PEKIN CHINESE RESTAURANT
Type: Permanent Food Service
Address: 3003 Nw 7 St, Miami, FL 33125
License #: 2317210
Total inspections: 17
Last inspection: 10/29/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Dead roaches on premises. Dry storage **Admin Complaint** **Repeat Violation**
  • Basic - Food stored on floor. **Admin Complaint** **Repeat Violation**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 45°F, eggs 50°F, cut cabbage 50°F **Admin Complaint** **Repeat Violation** 10/29/14 pork 46°F, cut cabbage 50°F shell eggs room above 45°F.
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. *rice 110°F, *egg rolls 85°F **Admin Complaint** **Repeat Violation**
  • Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. **Admin Complaint** **Repeat Violation**
10/29/2014Routine - FoodAdmin. Complaint Callback Not Complied
  • Basic - Accumulation of food debris/soil residue on handwash sink.
  • Basic - Case/container/bag of food stored on floor in dry storage area.
  • Basic - Case/container/bag of food stored on floor in kitchen. Large containers of poultry.
  • Basic - Clean equipment stored on floor. Next to prep table.
  • Basic - Cutting board has cut marks and is no longer cleanable. **Admin Complaint** **Repeat Violation**
  • Basic - Dead roaches on premises. Dry storage **Admin Complaint** **Repeat Violation**
  • Basic - Duct tape used to repair nonfood-contact surface. Rice cooker.
  • Basic - Employee with no hair restraint while engaging in food preparation.
  • Basic - Equipment in poor repair. Prep cooler in kitchen.
  • Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Non food grade rolling pin in use.
  • Basic - Food stored on floor. **Admin Complaint** **Repeat Violation**
  • Basic - Food stored under dripping water line. Dumplings in walk in freezer.
  • Basic - Gaskets/seals on holding unit in poor repair. Walk in freezer.
  • Basic - Grease accumulated under cooking equipment. **Admin Complaint** **Repeat Violation**
  • Basic - Interior of microwave soiled with encrusted food debris.
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage.
  • Basic - No copy of latest inspection report available.
  • Basic - No handwashing sign provided at a hand sink used by food employees. Front counter.
  • Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Wood in walk in cooler.
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Admin Complaint** **Repeat Violation**
  • Basic - Objectionable odor in establishment. **Admin Complaint** **Repeat Violation**
  • Basic - Open dumpster lid.
  • Basic - Soil residue build-up on nonfood-contact surface. Between cooking equipment a.
  • Basic - Stored food not covered in walk-in freezer. **Corrected On-Site**
  • High Priority - Employee failed to wash hands before putting on gloves to work with food. **Admin Complaint** **Repeat Violation**
  • High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 85°F
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 45°F, eggs 50°F, cut cabbage 50°F **Admin Complaint** **Repeat Violation**
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. *rice 110°F, *egg rolls 85°F **Admin Complaint** **Repeat Violation**
  • High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged.
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • Intermediate - Employee used handwash sink as a dump sink.
  • Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
  • Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. **Admin Complaint** **Repeat Violation**
  • Intermediate - Handwash sink used for purposes other than handwashing. Warewashing. **Admin Complaint** **Repeat Violation**
  • Intermediate - No soap provided at handwash sink. **Admin Complaint** **Repeat Violation**
  • Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  • Intermediate - Probe thermometer not used to ensure proper food temperatures.
  • Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
5/28/2014Routine - FoodAdministrative complaint recommended
  • No Violations Were Observed
5/27/2014Routine - FoodAdmin. Complaint Callback Not Complied
  • Basic - Bowl or other container with no handle used to dispense food.
  • Basic - Cardboard used to line nonfood-contact shelves. **Admin Complaint** **Repeat Violation**
  • Basic - Case/container/bag of food stored on floor in kitchen. Frozen chicken thawing. **Corrected On-Site**
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Onions. **Admin Complaint** **Repeat Violation**
  • Basic - Clean equipment stored on floor. Clean sheet pans next to oven **Admin Complaint** **Repeat Violation**
  • Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
  • Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
  • Basic - Floor area(s) covered with standing water. In kitchen.
  • Basic - Food stored in a location that is exposed to splash/dust. Mop sink no splash guard next to deep fryer. **Admin Complaint** **Repeat Violation**
  • Basic - Grease receptacle not on proper pad/nonabsorbent surface. **Admin Complaint** **Repeat Violation**
  • Basic - Hood soiled with accumulated grease. **Admin Complaint** **Repeat Violation**
  • Basic - Interior of microwave soiled with encrusted food debris.
  • Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Admin Complaint** **Repeat Violation**
  • Basic - No copy of latest inspection report available.
  • Basic - No handwashing sign provided at a hand sink used by food employees. **Admin Complaint** **Repeat Violation**
  • Basic - No hot running water at mop sink.
  • Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Wood in storage room.
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
  • Basic - Soiled reach-in cooler gaskets. Kitchen **Admin Complaint** **Repeat Violation**
  • Basic - Standing water in handwash sink/ handwash sink draining very slowly. In kitchen.
  • Basic - Storage of maintenance equipment in areas that may result in cross contamination. Pliers next to food.
  • Basic - Stored food not covered in walk-in cooler. Onions, pork, chicken wings, egg rolls. **Admin Complaint** **Repeat Violation**
  • Basic - Uncovered food stored near sink exposed to splash. Container of MSG next to mop sink. **Admin Complaint** **Repeat Violation**
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Fried chicken 70°F.
  • High Priority - Employee failed to wash hands before putting on gloves to work with food. **Admin Complaint** **Repeat Violation**
  • High Priority - Employee washed hands with cold water.
  • High Priority - Employee washed hands with no soap.
  • High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
  • High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 65°F corrective action taken by putting in walk in cooler
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean spouts 65°F
  • High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Poultry over empanadas
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Admin Complaint** **Repeat Violation**
  • Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. Front counter. **Admin Complaint** **Repeat Violation**
  • Intermediate - Handwash sink used for purposes other than handwashing. Warewashing at front counter. **Admin Complaint** **Repeat Violation**
  • Intermediate - Hot water not provided/shut off at employee handwash sink. In kitchen.
  • Intermediate - No soap provided at handwash sink. In kitchen. **Admin Complaint** **Repeat Violation**
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Admin Complaint** **Repeat Violation**
  • Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Admin Complaint** **Repeat Violation**
1/6/2014Routine - FoodAdministrative complaint recommended
  • Basic - Accumulation of food debris/soil residue on soap dispenser.
  • Basic - Bathroom not conveniently located and accessible to employees.Ladies restroom
  • Basic - Bowl or other container with no handle used to dispense food.
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Wood barrier between steam table and prep table.
  • Basic - Build-up of mold-like substance on nonfood-contact surface. On walk in cooler curtain.
  • Basic - Cardboard used to line food-contact shelves.
  • Basic - Clean equipment stored on floor. Aluminum pans.
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Exhaust fan inoperable in bathroom with no other form of ventilation.
  • Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Hand sink.
  • Basic - Floor-mounted equipment that is not easily movable is not sealed to the floor and has legs that provide less than a 6-inch clearance between the floor and equipment.
  • Basic - Food debris/dust/soil residue on dry storage shelves.
  • Basic - Food placed in soiled container/equipment. Boxes of raw chicken used to store cooked food inside.
  • Basic - Food stored in dry storage area not covered.
  • Basic - Grease accumulated under cooking equipment.
  • Basic - Grease on the ground and/or pad around grease receptacle.
  • Basic - Interior of microwave soiled with encrusted food debris.
  • Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
  • Basic - Objectionable odor in establishment.
  • Basic - Screen in door torn/in poor repair - vermin present. Back door.
  • Basic - Screen in door torn/in poor repair.
  • Basic - Uncovered food stored near sink exposed to splash. Bag of onions.
  • Basic - Walk-in cooler gasket torn/in disrepair.
  • Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • Basic - Walk-in cooler/walk-in freezer floor soiled.
  • Basic - Wall soiled with accumulated food debris. Throughout kitchen.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • Basic - Working containers of food removed from original container not identified by common name.
  • High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
  • Intermediate - Accumulation of food debris/grease on food-contact surface. Steam table, rice cooker and all equipment in the cook line area.
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • Intermediate - Cutting board(s) stained/soiled.
  • Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet.
  • Intermediate - Metal stem-type thermometer soiled.
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
  • Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • Intermediate - Soil residue in food storage containers.
  • Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris.
8/9/2013Routine - FoodCall Back - Admin. complaint recommended
  • Basic - Accumulation of food debris/soil residue on handwash sink.
  • Basic - Accumulation of food debris/soil residue on soap dispenser.
  • Basic - Bathroom not conveniently located and accessible to employees.Ladies restroom
  • Basic - Bowl or other container with no handle used to dispense food.
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Wood barrier between steam table and prep table.
  • Basic - Build-up of mold-like substance on nonfood-contact surface. On walk in cooler curtain.
  • Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler and walk in cooler.
  • Basic - Cardboard used to line food-contact shelves.
  • Basic - Cardboard used to line nonfood-contact shelves.
  • Basic - Ceiling soiled with accumulated grease.
  • Basic - Clean equipment stored on floor. Aluminum pans.
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Exhaust fan inoperable in bathroom with no other form of ventilation.
  • Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Hand sink.
  • Basic - Floor-mounted equipment that is not easily movable is not sealed to the floor and has legs that provide less than a 6-inch clearance between the floor and equipment.
  • Basic - Food debris/dust/soil residue on dry storage shelves.
  • Basic - Food placed in soiled container/equipment. Boxes of raw chicken used to store cooked food inside.
  • Basic - Food stored in a location that is exposed to splash/dust. Bag of onions under hand sink and dry food stored next to mop sink.
  • Basic - Food stored in dry storage area not covered.
  • Basic - Food stored on floor.
  • Basic - Grease accumulated under cooking equipment.
  • Basic - Grease on the ground and/or pad around grease receptacle.
  • Basic - Hole in wall.
  • Basic - Hood soiled with accumulated grease.
  • Basic - Interior of microwave soiled with encrusted food debris.
  • Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
  • Basic - No handwashing sign provided at a hand sink used by food employees.
  • Basic - Nonfood-contact equipment in poor repair. Walk in cooler not maintaining temperature of 41°F or less.
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
  • Basic - Objectionable odor in establishment.
  • Basic - Screen in door torn/in poor repair - vermin present. Back door.
  • Basic - Screen in door torn/in poor repair.
  • Basic - Storage of maintenance equipment in areas that may result in cross contamination. Stored by cook line area.
  • Basic - Stored food not covered in walk-in freezer.
  • Basic - Uncovered food stored near sink exposed to splash. Bag of onions.
  • Basic - Walk-in cooler gasket torn/in disrepair.
  • Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • Basic - Walk-in cooler/walk-in freezer floor soiled.
  • Basic - Wall soiled with accumulated black debris in dishwashing area.
  • Basic - Wall soiled with accumulated food debris. Throughout kitchen.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • Basic - Working containers of food removed from original container not identified by common name.
  • Basic - High Priority - Dead roaches on premises.dry food storage
  • High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
  • High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  • High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Pork 74°F, enrolled 48°F, ham 49F, shrimp 49°F, raw beef 48°F, raw chicken 50°F.
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 79° F in prep area, cooked chicken 100°F
  • High Priority - Roach excrement and/or droppings present. One dry old dropping by rice cooker .
  • Intermediate - Accumulation of food debris/grease on food-contact surface. Steam table, rice cooker and all equipment in the cook line area.
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • Intermediate - Cutting board(s) stained/soiled.
  • Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet.
  • Intermediate - Handwash sink used for purposes other than handwashing. Ware washing.
  • Intermediate - Metal stem-type thermometer soiled.
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
  • Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • Intermediate - Soil residue in food storage containers.
  • Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris.
8/7/2013Routine - FoodWarning Issued
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Steam table exterior, upper and lower shelves.
  • Basic - Buildup of food debris/soil residue on equipment door handles. Reach in and walk in coolers
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Employee with no hair restraint while engaging in food preparation.
  • Basic - Food debris/dust/grease/soil residue on exterior of microwave, underneath.
  • Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Kitchen
  • Basic - Hole in wall. Behind main food prep table
  • Basic - Hood soiled with accumulated grease.
  • Basic - Soil residue build-up on nonfood-contact surface. The underside of the main food prep table in the kitchen, in front of the walk in cooler.
  • Basic - Soiled reach-in cooler gaskets. Kitchen
  • Basic - Wall soiled with accumulated food debris. Behind main prep table in the kitchen, in front of the walk in cooler to the right side.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice
  • High Priority - Raw animal food stored over ready-to-eat food. Kitchen and walk in cooler **Corrected On-Site**
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • Intermediate - Hot water not provided/shut off at employee handwash sink.
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Kitchen
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
  • Intermediate - No soap provided at handwash sink. Kitchen
  • Intermediate - Reach-in cooler shelves soiled with food debris. Kitchen .
6/13/2013Complaint FullInspection Completed - No Further Action
  • Basic - Bowl or other container with no handle used to dispense food. Repeat.
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Employee with no hair restraint while engaging in food preparation.
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs, rice, egg rolls, oil/garlic. Repeat. **Warning**
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
  • Intermediate - No soap provided at handwash sink. Kitchen
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Repeat. **Warning**
4/10/2013Routine - FoodCall Back - Admin. complaint recommended
  • Basic - Bowl or other container with no handle used to dispense food. Repeat.
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Employee with no hair restraint while engaging in food preparation.
  • Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
  • Basic - Grease and food debris accumulated under cooking equipment.
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
  • Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen .
  • Basic - Walk-in cooler/walk-in freezer floor soiled.
  • Basic - Wall soiled with accumulated food debris. Kitchen
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat. **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs, rice, egg rolls, oil/garlic. Repeat. **Warning**
  • Intermediate - Handwash sink not accessible for employee use at all times.
  • Intermediate - Handwash sink used for purposes other than handwashing.
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • Intermediate - No soap provided at handwash sink. Kitchen
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Repeat. **Warning**
2/4/2013Routine - FoodWarning Issued
  • Observed employee with no hair restraint.
  • Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
  • Critical - Observed handwash sink used for purposes other than handwashing. Repeat Violation.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs, chicken , rice, garlic/oil, repeat violation on garlic/oil. Repeat Violation.
  • Critical - Observed raw animal food stored over ready-to-eat food. Repeat Violation.
  • Observed single-service items stored on floor.
  • Observed utensils stored in crevices between equipment. Repeat Violation.
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Wet wiping cloth not stored in sanitizing solution between uses.
8/6/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Handwash sink not accessible for employee use at all times.
  • Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cutting ready to eat pork using bare hands, with no immediate re-heating to 145 F. Corrected On Site.
  • Critical - Observed employee improperly washing hands. Corrected On Site.
  • Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
  • Critical - Observed handwash sink used for purposes other than handwashing.
  • Critical - Observed interior of microwave soiled.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic/oil
  • Observed utensils stored in crevices between equipment.
  • Critical - Raw animal food not properly separated from ready-to-eat food, while in the preparation process. Corrected On Site.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Wet wiping cloth not stored in sanitizing solution between uses.
1/25/2012Routine - FoodInspection Completed - No Further Action
  • Observed attached equipment soiled with accumulated dust. walk in cooler fans
  • Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
  • Observed ceiling soiled with accumulated dust. walk-in cooler
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.garlic/oil mixture
  • Observed walls soiled with accumulated grease.
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken ,pork,rice.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
8/31/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical - Violation: 03A-06-1 Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Repeat Violation.
  • Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
  • Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. Repeat Violation. RICE 80 DEGREES.
  • Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Repeat Violation.
  • Violation: 14-50-1 Observed a nonfood-grade basting brush used in food.
  • Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
  • Violation: 24-10-1 Observed utensils stored in crevices between equipment.
4/27/2011Routine - FoodCall Back - Admin. complaint recommended
  • Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
  • Critical - Certified Food Manager unable to answer basic Food Code questions. Repeat Violation.
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Repeat Violation.
  • Critical - Equipment food-contact surfaces and utensils not sanitized.
  • Floors not maintained smooth and durable. wic
  • Critical - Hand wash sink lacking proper hand drying provisions.
  • Critical - Handwash sink not accessible for employee use at all times.
  • Critical - Hot water not provided/shut off at employee hand wash sink. kitchen
  • Observed a nonfood-grade basting brush used in food.
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
  • Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Repeat Violation.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. under food prep table.
  • Critical - Observed buildup of soiled material on racks in the reach-in cooler. Repeat Violation.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
  • Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
  • Critical - Observed evidence of mop/cleaning waste water dumped onto ground.
  • Critical - Observed food stored on floor. Repeat Violation.
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. rice cooker.
  • Observed grease accumulated on kitchen floor.
  • Observed grease accumulated under cooking equipment.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Repeat Violation.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
  • Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
  • Critical - Observed raw animal food stored over ready-to-eat food. Repeat Violation.
  • Observed single-use containers (boxes and/or cans) reused for the storage of food.
  • Critical - Observed toxic item stored by food. Corrected On Site.
  • Critical - Observed uncovered food in holding unit/dry storage area. Repeat Violation.
  • Observed utensils stored in crevices between equipment.
  • Observed wall soiled with accumulated grease.
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Repeat Violation. RICE 80 DEGREES.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Repeat Violation.
  • Wet mop not hung to dry.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical - Working containers of food removed from original container not identified by common name.
2/2/2011Routine - FoodWarning Issued
  • Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
  • Critical. Violation: 12A-14-1 Observed employee drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
11/16/2010Routine - FoodCall Back - Admin. complaint recommended
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
  • Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice 97 degrees.
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
  • Critical. No thermometer provided to measure temperature of food product.
  • Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
  • Critical. Observed food stored on floor.
  • Critical. Observed uncovered food in holding unit/dry storage area.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
  • Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
  • Critical. Observed employee drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
  • Critical. Observed food employee with dirty hands or arms.
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
  • Observed employee with no hair restraint.
  • Food-contact surface not smooth and easily cleanable. using cardboards over tables.
  • Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. knives.
  • Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
  • Critical. Observed soil residue in storage containers.
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
  • Critical. Hand wash sink lacking proper hand drying provisions.
  • Critical. Handwashing cleanser lacking at handwashing lavatory.
  • Critical. Certified Food Manager failed to verify employee health, exclusions or restrictions.
  • Critical. Certified Food Manager unable to answer basic Food Code questions.
  • Critical. No professional hygiene and/or foodborne illness training provided.
9/9/2010Routine - FoodWarning Issued
  • Critical. Observed uncovered food in holding unit/dry storage area.
  • Critical. Observed interior of microwave soiled.
  • Observed single-service articles stored without protection from contamination.
  • Plumbing improperly installed.
  • Critical. Observed handwash sink used for purposes other than handwashing.
  • Critical. Hand wash sink lacking proper hand drying provisions.
  • Observed garbage on the ground and/or pad around dumpster.backdoor.
  • Lights missing the proper shield, sleeve coatings or covers. Dry storage area.
  • Wet mop not hung to dry.
3/11/2010Routine - FoodInspection Completed - No Further Action

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