Peking, 12730 Jefferson Davis Hwy, Chester, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
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June 30, 2009 | Routine | 1 | 5 | Details / Comments |
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March 19, 2009 | Routine | 0 | 7 | Details / Comments |
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September 18, 2008 | Routine | 2 | 6 | Details / Comments |
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May 01, 2008 | Routine | 1 | 2 | Details / Comments |
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July 26, 2007 | Routine | 3 | 9 | Details / Comments |
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August 23, 2006 | Routine | 3 | 7 | Details / Comments |
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March 24, 2006 | Routine | 2 | 6 | Details / Comments |
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August 09, 2005 | Routine | 3 | 5 | Details / Comments |
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March 21, 2005 | Routine | 2 | 6 | Details / Comments |
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August 18, 2004 | Routine | 1 | 8 | Details / Comments |
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February 04, 2004 | Routine | 3 | 6 | Details / Comments |
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March 01, 2003 | Routine | 1 | 8 | Details / Comments |
June 30, 2009 (Routine)
Violations:
- 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0790 - Repeat Improper methods used to thaw raw shrimp, which was left in standing water in a sink. at 53 degrees.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 1320 - There was no temperature measuring device located in the new spring roll refrigerator.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (employee rest room)
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Chlorine used as sanitzer; Proper strength and test kit on hand.
Good hand washing practices noted.
March 19, 2009 (Routine)
Violations:
- 0610 - Foods in both walk-ins uncovered and stored on floor
Stored foods must be protected from contamination and stored at least 6" off floor. - 0790 - Foods (chicken and shrimp) thawed improperly in standing water.
Potentially hazardous foods must be thawed either a. under refrigeration b.under running, drained, potable water at 70 or below c. part of the cooking process - 1580 - Cutting board scored from knife cuts.
Replace or resurface. - 2660 - No cover on trash receptacle in employee restroom
Cover trash receptacle. - 2930 - Back door of kitchen not tight fitting; has gaps at top.
Must be tight fitting to protect against entry of vermin. - 3045 - Handwash sign not posted in employee restroom.
Post sign in employee restroom to remind employees to wash hands. - 3250 - Toilet room door at back of entry not closed.
When bathroom enters into kitchen, door must be kept closed
Additional temps: sweet sour sauce 158+; cooked rice in vat 1: 185+; cooked rice in vat 2: 124; must find better method of hot holding rice to 135 or above.
Chlorine dish machine is operated properly with sufficient strength sanitizer.
Discussed and provided sample (in English Spanish, and Chinese), of Employee health policy
September 18, 2008 (Routine)
Violations:
- 0240 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor; observed direct floor storage of vegetables, poultry and food items in the walk-in cooler and walk-in freezer.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0820 A 2 - Critical Observed raw chicken and raw beef in the Fry station cooler tested at 46 and 47 degree F; General Tso's chicken in the walk-in cooler tested at 45 degree F ( cold holding at improper temperatures).
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. - 1450 - Observed the fry station cooler unable to maintain cold food temperatures at 41 degree F or below (ambient air reading- 48 degree F and food temperatures tested at 46 degree F).
Provide adequate refrigeration necessary to maintain food items at 41 degree F or below. Improper food storage temperatures are a major contributing factor to foodborne illness. - 1570 - The door gaskets to the Fry station cooler and cookline cooler are torn.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:residue build up inside the bar soda gun holder.
Maintain nonfood-contact surfaces of equipment clean. - 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law (threaded hose bibb with hose attached underneath the dishmachine).
Provide a backflow or backsiphonage prevention device on all threaded faucets. - 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (kitchen, employee restroom and female restroom)
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Note: An Employee Health policy was discussed with the operator.
May 01, 2008 (Routine)
Violations:
- 0140 - Critical Improper handwashing procedures observed.
Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. - 1800 - The nonfood contact surface of the shelving has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
July 26, 2007 (Routine)
Violations:
- 0520 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants. - 0540 - Critical Food in contact with soiled equipment or utensils.
Use only cleaned and sanitized utensils or equipment during food preparation. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0620 - Food stored under other sources of contamination. uncovered in several coolers.
Relocate food storage to an approved area until the source of contamination is eliminated or removed. - 0820 - Critical upright and prep. coolers cold holding at improper temperatures. also hot food is below min. temp.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. keep hot food above 140 - 1320 - Corrected During Inspection There was no temperature measuring device located in the upright cooler,broken in prep. cooler.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 2000 - knives, cleevers were found stored between equipment.
Store utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 2260 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch. - 2720 - Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3290 - TOOLS STORED ON SHELF WITH CLEAN UTENSILS.
store seperatly.
August 23, 2006 (Routine)
Violations:
- 0570 - Repeat Wiping cloths improperly used.
Ensure cloths used for wiping food spills are not used for any other purpose. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: throughout kitchen.
Maintain nonfood-contact surfaces of equipment clean. - 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: can opener.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized. - 2260 - Critical Repeat Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
Provide a backflow or backsiphonage prevention device on all threaded faucets. - 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3260 - Employees are not using the dressing rooms or lockers provided. personal items with food.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 3340 - Critical Containers of wd-40 not stored separately from insecticides or rodenticides.
Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
March 24, 2006 (Routine)
Violations:
- 0170 - Corrected During Inspection A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing. - 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service.
Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0820 - Corrected During Inspection Critical Bowl of food and spring rolls hot holding at improper temperatures.
Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria. - 1100 - Bamboo wire strainers not approved for food use.
Procure a strainer that is easily cleanable and nonabsorbent. - 1570 - The door gasket of many reach-in cooers are damaged.
Repair or replace the reach-in door gaskets in accordance with the manufacturer's specifications. - 1770 C - 3 tier cart, high shelving, and gaps where equipment meet not cleaned.
Clean all non-food contact surfaces. - 2000 - Kitchen utensils were found stored wall and equipment.
Store kitchen utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
August 09, 2005 (Routine)
Violations:
- 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1570 - Unused or non-functioning equipment not removed from the premises.
Remove any unused or non-functioning equipment from the premises. - 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F. - 2260 - Critical Repeat Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
Provide a backflow or backsiphonage prevention device on all threaded faucets. - 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 2740 - Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. - 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
March 21, 2005 (Routine)
Violations:
- 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0620 - Repeat Food stored under other sources of contamination.un covered food in several locations.
Relocate food storage to an approved area until the source of contamination is eliminated or removed. - 1880 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: behind blade on food slicer,dried food build up.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized. - 2260 - Critical Repeat Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
Provide a backflow or backsiphonage prevention device on all threaded faucets. - 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. - 3260 - Repeat Employees are not using the dressing rooms or lockers provided.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
August 18, 2004 (Routine)
Violations:
- 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1320 - There was no temperature measuring device located in the prep. cooler, or the refrigerator.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: water heater,sides of equipment, handles ect. has well as floors.
Maintain nonfood-contact surfaces of equipment clean. - 2000 - knives were found between equipment.
Store utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.tool box stored on food cart.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
February 04, 2004 (Routine)
Violations:
- 0550 - In-use utensils improperly stored between use.
Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0620 - Food stored under other sources of contamination.
Relocate food storage to an approved area until the source of contamination is eliminated or removed. - 0820 - Critical prep. cooler cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 1880 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: slicer.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized. - 2260 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch. - 2720 - Repeat Outside refuse container was uncovered.
Cover all waste containers when not in continuous use. - 3260 - Repeat Employees are not using the dressing rooms or lockers provided.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
March 01, 2003 (Routine)
Violations:
- 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0520 - Repeat Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants. - 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0690 - uncovered food in walk in and other coolers.
Protect food from miscellaneous sources of contamination. - 1880 - Repeat The food-contact surfaces of the following equipment were not observed sanitized: can opener and food slicer.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized. - 2720 - Repeat Outside refuse container was uncovered.
Cover all waste containers when not in continuous use. - 3030 - No disposable towels were provided a the hand washing lavatory in the bar.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3260 - Employees are not using the dressing rooms or lockers provided.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 3340 1 - Containers of paint thinner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of all hazardous products must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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