PEKING CHINESE RESTAURANT Inspection – August 8, 2024

High Priority 1

#8High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shrimp stored below raw chicken in walk in cooler. Informed Manager.

Intermediate 2

#9Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Hand sink in prep station, food debris. Informed Manager. **Corrected On-Site**

Corrected On-Site

#10Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Breaded, cooked shrimp in reach cooler. Cook stated it was prepared two days ago.

Basic 7

#1Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed.

#2Basic14-17-4

Basic – Dry storage shelves with rust and legs in disrepair. In dry storage rooms bottom of shelves legs broken.

#3Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cooks line.

#4Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. Two cooks upon arrival.

#5Basic36-73-4

Basic – Floor soiled/has accumulation of debris. In back kitchen under shelves and floor in dry storage.

#6Basic08B-38-4

Basic – Food stored on floor. Dry storage soy sauce and duck sauce containers. Walk in freezer two containers/white buckets of food.

#7Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine and dish area. **Repeat Violation**

Repeat Violation

Florida Food Watch