Peking Cafe, 7438a Little River Turnpike, Annandale, VA 22003 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: Peking Cafe
Address: 7438a Little River Turnpike, Annandale, VA 22003
Type: Fast Food Restaurant
Phone: 703 750-3498
Total inspections: 5
Last inspection: 06/08/2015

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Inspection findings

Inspection date

Type

**PLEASE REMEMBER THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT DURING ALL HOURS OF OPERATION OR RISK CLOSURE. It is advised that additional Food Employees attain a Certified Food Manager Card to ensure that a CFM is present during all times.
TIME will now be used as a Public Health Control Measure for Rice. **PLEASE REMEMBER THAT FOR RICE THAT IS NOT KEPT HOT, YOU MUST DISCARD WITHIN 4 HOURS. RECORD THE TIME MADE ON A LABEL ON RICE POT.
EHS provided training and additional handouts on proper Cooking, Proper Dish Washing, Handwashing, and use of Time as a Public Health Control for Rice in Chinese.

  • Duties / Monitor Cook Temperatures of PHF(TCS)
    Observation: Employees are not aware of or are not monitoring the cooking and reheating temperatures of potentially hazardous food.
    Correction: The Person in Charge or certified food manager shall be designating employees to monitor the cooking and reheating temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1) Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165°F for 15 seconds, 2) Beef and eggs for hot holding: cooked to an internal temperature of 155°F for at least 15 seconds, 3) Pork, seafood, plant foods for hot holding, and eggs for immediate service: cooked to an internal temperature of 145°F for at least 15 seconds, 4) Prepared and subsequently cooled foods reheated for hot holding to an internal temperature of 165°F for at least 15 seconds, and 5) Commercially processed foods reheated for hot holding to an internal temperature of 135°F for at least 15 seconds.
  • Duties / Monitor Cooling Procedures of PHF(TCS)
    Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
    Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores.
  • Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
    Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. UPON DISCUSSION WITH CFM, SLICER IS BEING WASHED IN 2VAT SINK WITHOUT SANITIZING. 3VAT SINK OBSERVED INCORRECTLY SET UP. 3VAT SINK OBSERVED WITH SANITIZER LEVEL >200PPM. FOOD EMPLOYEES ARE UNAWARE OF PROPER PROCEDURES.
    Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria. EHS EXPLAINED PROPER DISHWASHING PROCEDURES AND PROVIDED HANDOUTS.
  • Duties / Train Employees in Food Safety
    Observation: Employees are not properly trained in food safety as it relates to their assigned duties. OBSERVED IMPROPER FOOD HANDLING PROCESSES BY FOOD EMPLOYEES, CFM HAS NOT TRAINED EMPLOYEES PROPER PROCEDURES.
    Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
  • Critical: Hands and Arms / Cleaning Procedure (corrected on site)
    Observation: Observed food employees using improper handwashing procedures. OBSERVED FOOD EMPLOYEE WASH HANDS AT 3VAT SINK WITHOUT SOAP.
    Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
  • Critical: Handwashing / When to wash hands (corrected on site)
    Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED FOOD EMPLOYEE CRACK RAW SHELL EGG AT COOKLINE AND PROCEED TO PREPARE FOOD WITHOUT WASHING HANDS.
    Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. EHS EXPLAINED PROPER HANDWASHING PROCEDURES, FOOD EMPLOYEE WASHED HANDS.
  • Hair Restraint Effectiveness
    Observation: Employees observed working in the food service area without proper hair restraints. OBSERVED ALL FOOD EMPLOYEES WORKING IN KITCHEN WITH LONG HAIR WITHOUT HAIR RESTRAINTS. PAPER HATS PLACED ON HAIR, HOWEVER INAFFECTIVE.
    Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff. PLEASE PURCHASE HAIR NETS FOR HAIR RESTRAINT.
  • Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
    Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: OBSERVED ORANGE CHICKEN IN LOOSELY COVERED PLASTIC WRAP WITH FLYING INSECT INSIDE TOUCHING FOOD ITEM.
    Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. CHICKEN DISCARDED.
  • Utensils That are In-Use / Between-Use Storage (corrected on site)
    Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED SCOOPS FOR SUGAR, SALT AND FLOUR STORED WITH HANDLES IMERSED IN DRY FOOD ITEM.
    Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. SCOOPS REMOVED FROM DRY FOOD CONTAINERS AND PLACED IN 3VAT SINK FOR CLEANING. EHS EXPLAINED PROPER PROCEDURES.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: ORANGE CHICKEN 58F ON COUNTERTOP AT ROOM TEMPERATURE, GARLIC IN OIL 70F AT COOKLINE AT ROOM TEMPERATURE, WONTONS 43F IN WIC.
    Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ORANGE CHICKEN MOVED TO WIC. GARLIC IN OIL PLACED IN PREP COOLER. WONTONS DISCARDED.
  • Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
    Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED FOIL LINING RICE POT. OBSERVED FOIL LINING COOKLINE. OBSERVED CARDBOARD LINING SHELVING UNITS.
    Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. REMOVE FOIL LINING AND CARDBOARD OR REPLACE DAILY.
  • Manual Warewash Sinks, No Handwashing, No Mop Water (corrected on site)
    Observation: The compartment(s) of the manual warewashing sink was observed being used for handwashing activity. OBSERVED FOOD EMPLOYEE WASH HANDS AT 3VAT SINK WITHOUT SOAP.
    Correction: A warewashing sink may not be used for hand washing. EHS EXPLAINED PROPER HANDWASHING PROCEDURES. FOOD EMPLOYEE WASHED HANDS IN CORRECT HANDSINK.
  • Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
    Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED RICE POT HEAVILY ACCUMULATED AND ENCRUSTED WITH GREASE AND FOOD DEBRIS. FOIL LINING FOR RICE POT HEAVILY SOILED. OBSERVED SLICER IN NEED OF CLEANING. OBSERVED UNUSED MIXING BOWL SOILED WITH FOOD DEBRIS.
    Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. ALL EQUIPMENT PIECES ARE TO BE CLEANED.
  • Critical: Food-Contact Surfaces Cleaned before Different Type of Raw Animal Food
    Observation: Equipment food contact surfaces/utensils were not observed cleaned before each use with a different type of raw animal food. OBSERVED 1 PAIR OF TONGS BEING USED FOR RAW SHRIMP, RAW BEEF, RAW CHICKEN.
    Correction: Equipment food-contact surfaces and utensils shall be cleaned before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. CFM WILL PURCHASE ADDITIONAL TONGS.
  • Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
    Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED ICE BIN WITH MOLD AND IN NEED OF CLEANING.
    Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
  • Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
    Observation: Observed that clean KNIVES were stored in an manner that exposed the item(s) to contamination. OBSERVED KNIVES STORED IN BETWEEN SOILED COUNTER TOPS AT COOKLINE.
    Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. KNIVES REMOVED FROM AREA AND PLACED IN 3VAT SINK FOR WASHING.
  • Critical: Certified Food Manager/Presence Required (corrected on site)
    Observation: There is no Certified Food Manager present at the beginning of the inspection.
    Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CFM ARRIVED DURING INSPECTION.
  • Outer Openings, Protected / Screen Requirements
    Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means.
    Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
06/08/2015Routine
The purpose of today's visit is to conduct a risk factor assessment inspection.
  • Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
    Observation: Observed raw shell eggs stored at room temperature.
    Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less.---Discarded
  • Critical: Certified Food Manager/Presence Required (corrected on site)
    Observation: There is no Certified Food Manager present at the beginning of the inspection.
    Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
12/08/2014Risk Factor
The purpose of today's visit is to conduct a routine inspection.
Dish machine: n/a
EHS provided manager with 3-compartment set-up , employee health policy, and cooling handouts.
Note to manager:
-Obtain a food manager ID card from ORS and faxed to the Fairfax County Health Department within 10 days. Fax#703-653-9448
-Please have the food employees train and sign the employee health policy folder that was given by the EHS.
-How to properly clean kitchen equipment and use sanitizer buckets.
-Clean the oil/water/food debris build-up behind the cook-line
-Remember not to sit out food in room temperature to cool.
-Recommend to have the Beverage air 2dr cooler and the 2dr cooler at the cash register area to be service for repair.

  • Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
    Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
    Correction: A complete employee health policy must have the following elements:
    1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
  • Food Storage Containers, Identified with Common Name of Food (corrected on site)
    Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: sugar, starch, flour, MSG
    Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.--food containers above was provided with labels.
  • Wiping Cloths/Use Limitation/Wet Towel Storage
    Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
    Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
  • Cooling Methods (corrected on site)
    Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed containers of cooked rice and fried chicken cooling in room temperature.
    Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Sitting in room temperature: unshelled liquid eggs 67F, garlic/oil 62F, Beverage air 2dr cooler: egg rolls 46F, cooked chicken 45F
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.---unshelled liquid eggs, egg rolls 46F, cooked chicken 45F and cooked chicken 45F was moved to a unit that maintain 41F and below.
  • Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
    Observation: The cavity of the microwave oven is observed soiled.
    Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
  • Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
    Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: small shelf at the cook-line, interior of 2dr prep cooler
    Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: metal cooking pans being washed at the 2-compartment sink with no sanitizer.
    Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.---CFM setup the 3-compartment sink and rewashed the pans.
  • Certified Food Manager/Certificate Process
    Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
    Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
  • Cleaning Frequency for Physical Facilities
    Observation: Observed significant amount of oil,water, and food debris on the floor behind the cook-line.
    Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
  • Absorbent Materials on Floors, Use Limitation
    Observation: Observed the use of absorbent materials on the floors.---Cardboard in the Walk-in cooler
    Correction: Absorbent materials such as sawdust, wood shavings, granular salt, baked clay, or diatomaceous earth are not easily cleanable and shall not be used on floors.
04/30/2014Routine
The purpose of this visit is to conduct a risk factor assessment.
The refrigeration units have all been adjusted to the correct temperature of 41F or below.
Check walk in cooler temperatures on a daily basis. Keep a temperature log.

  • Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
    Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. IN WALK IN COOLER: OBSERVED RAW BEEF STORED OVER VEGETABLES, RAW CHICKEN STORED OVER SOUP.
    Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. MANAGER REMOVED READY TO EAT FOOD FROM BELOW RAW FOOD PRODUCTS.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
    WIC:
    1. Rice 48F
    2. Rice 47F
    3. Raw scallops 45F
    4. Beef 47F
    Reach in cooler 1.5 dr at cookline:
    1. Beef 44F
    2. Chicken 44F
    3. Shrimp 47F
    4. Pooled eggs 47F
    Beverage Air cooler:
    1. Eggrolls 45F, 46F
    2. Chicken 45F

    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. MANAGER REPAIRED ALL REFRIGERATION UNITS AND PLACED THE FOOD IN THE FREEZER UNTIL THE REFRIGERTION UNITS REACHED 41F AND BELOW.
08/08/2013Risk Factor
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that you implement an effective and complete Employee Health Policy. All required training, documentation has been provided to you during this inspection.
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.

  • Ventilation Hood Systems / Adequacy
    Observation: Grease/Condensation is noted to be accumulating on filter in the hood systems. This appears to be due to insufficient cleaning routine
    Correction: Clean filters to remove grease. Filters should be cleaned every two weeks
  • Equipment / Good Repair / Operation
    Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2DR Beverage Air Reach-in on cooks line
    Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.Fax work order to 703-385-9568
  • Equipment / Good Repair / Components / Gaskets
    Observation: Accumulation of dirt on refrigeration gaskets
    Correction: Clean all gaskets to remove accumulated dirt
  • Light Bulbs / Locations where Shielding is Required
    Observation: Light bulbs above three compartment missing light shields
    Correction: Install light shields on bulbs
  • Window & Doors Screened if Kept Open for Ventilation
    Observation: Back screen door has gaps and does not fit properly in door frame
    Correction: Repair/replace back screen door.
07/09/2013Pre-Opening

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