Peking Chinese Fast Food Inc

Basic – Bowl or other container with no handle used to dispense food. Bowl with no handle in container of flour. Operator removed at time of inspection. Corrected On-Site

Basic – Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys on reach in cooler.

Basic – Equipment in poor repair. Reach in cooler door handle broken on cook line.

Basic – Food stored on floor. Container of flour on floor.

Basic – No handwashing sign provided at a hand sink used by food employees. At handwash sink on cook line.

Basic – Working containers of food removed from original container not identified by common name. Container of flour not labeled.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above fries in reach in cooler.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 58 F, egg rolls 60 F on cook line counter. Operator placed items in cooler. Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided employee training for one employee.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken, egg rolls, and pork in walk in cooler not date marked.

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink on cook line temped 71 F ran approximately 2 minutes.