PJK NEIGHBORHOOD CHINESE

835 4 AVE S

★★½☆☆ (2.7/5)

Based on 6 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 10815805

10-20-4:Basic - In-use tongs stored on equipment door handle between uses at cook line. Operator removed tongs. Corrected On-Site
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at cook line. Operated removed utensils. Corrected On-Site
01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at cook line; raw beef (49F - Cold Holding). Per operator raw beef stored in reach-in cooler for 5 hours. See stop sale.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at cook line; raw beef (49F - Cold Holding). Per operator raw beef stored in reach-in cooler for 5 hours. See stop sale.
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink used to store container at bar. Operator removed the container. Corrected On-Site

Inspection #: Visit ID: 8734528

06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In pantry reach-in cooler far right, raw salmon still in reduced-oxygen packaging with label to remove, fully thawed. Operator discarded.
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Outside dishroom.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) after running three times. Operator replaced chlorine and primed, chlorine 50ppm. Corrected On-Site
01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In pantry reach-in cooler far right, raw salmon still in reduced-oxygen packaging with label to remove, fully thawed. Operator discarded.
29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter added, missing 1 vacuum breaker.

Inspection #: Visit ID: 8574989

23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - From follow-up inspection 2024-02-14: **Time Extended**

Inspection #: Visit ID: 8449044

23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime in the can opener at the prep table near the fryers. Operator placed the can opener to get cleaned. **Corrective Action Taken**
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to the cook line. Operator placed the paper towels at the hand washing sink. Corrected On-Site
53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection #: Visit ID: 8448894

Inspection #: Visit ID: 8356230

14-01-5:Basic - Bowl or other container with no handle used to dispense food inside rice container. Operator removed the bowl from inside the rice container. Corrected On-Site Warning
16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed 000ppm chlorine at the dish washing machine. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly. Warning
21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Warning
10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit 77°F(Hot Holding) next to the rice. The operator replaced the water 166°F(Hot Holding). Corrected On-Site Warning
08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. Observed raw chicken over juice in the reach in cooler in front of the hand washing sink. Operator placed the raw chicken under the juice in the reach in cooler. Corrected On-Site Warning