PEKING CHINESE RESTAURANT received a B, scoring 81 out of 100, in a Gwinnett County food-service inspection on Sep 30, 2026. The official report lists seven findings. [1]
The report states: “Multiple time/temperature control for safety (TCS) foods not cooling at a fast enough rate to cool properly (see temperature log).” [2]
The inspector also observed 2 containers of cut Napa and a container of cooked noodles held on a 4 hour time control that exceeded the 4 hour discard time. [3]
The report states: “Facility using improper methods for cooling cooked chicken, canned corn, and canned Waterchestnuts.” [4]
Showing 7 of 7 findings
Multiple time/temperature control for safety (TCS) foods not cooling at a fast enough rate to cool properly (see temperature log). TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Approved cooling methods were provided.
Code .04(6)(d)
Multiple time/temperature control for safety (TCS) foods not cooling at a fast enough rate to cool properly (see temperature log). TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Approved cooling methods were provided.Official report · Item 6-1C ↗
Observed 2 containers of cut Napa and a container of cooked noodles held on a 4 hour time control that exceeded the 4 hour discard time. Per person in charge, foods had been on time control for less than 4 hours. **2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)…
Code .04(6)(i)
Observed 2 containers of cut Napa and a container of cooked noodles held on a 4 hour time control that exceeded the 4 hour discard time. Per person in charge, foods had been on time control for less than 4 hours. **2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Foods were marked with the correct start and discard times.Official report · Item 6-1D ↗
Facility using improper methods for cooling cooked chicken, canned corn, and canned Waterchestnuts. Cooked chicken was cooking in deep plastic containers at room temperature at time of inspection. Employees moved chicken to the walk In cooler shortly after inspection began. Canned corn and canned Waterchestnuts cooling in the prep line cooler where high levels of worker activity are occurring. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in…
Code .04(6)(e)
Facility using improper methods for cooling cooked chicken, canned corn, and canned Waterchestnuts. Cooked chicken was cooking in deep plastic containers at room temperature at time of inspection. Employees moved chicken to the walk In cooler shortly after inspection began. Canned corn and canned Waterchestnuts cooling in the prep line cooler where high levels of worker activity are occurring. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed cooling cooked chicken in thin pans on the cooling rack in the walk in cooler. Discussed placing canned vegetables in the walk in cooler the night before opening.Official report · Item 11A ↗
At time of inspection, observed a large container of raw pork on the floor, 2 soy sauce buckets stored at a height less than 6 inches off the floor, and a large container of uncovered crispy noodles stored under the left side of the handwashing sink. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Raw pork and soy sauce buckets were stored at least 6 inches off the floor. Crispy noddles were discarded (water droplets were observed around the rim of the container).
Code .04(4)(q)
At time of inspection, observed a large container of raw pork on the floor, 2 soy sauce buckets stored at a height less than 6 inches off the floor, and a large container of uncovered crispy noodles stored under the left side of the handwashing sink. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Raw pork and soy sauce buckets were stored at least 6 inches off the floor. Crispy noddles were discarded (water droplets were observed around the rim of the container).Official report · Item 12A ↗
Observed 2 employees handling food while not wearing hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employees donned hair nets.
Code .03(5)(j)
Observed 2 employees handling food while not wearing hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employees donned hair nets.Official report · Item 12B ↗
Observed sole sanitizer bucket storing wet wiping cloths in a chlorine sanitizer concentration of 0ppm. **2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Chlorine sanitizer was remade to a concentration of 50-100ppm.
Code .04(4)(m)
Observed sole sanitizer bucket storing wet wiping cloths in a chlorine sanitizer concentration of 0ppm. **2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Chlorine sanitizer was remade to a concentration of 50-100ppm.Official report · Item 12C ↗
Chlorine sanitizer test strips expired in January 2026. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf) Corrective Actions: Person in charge obtained new chlorine sanitizer test strips.
Code .05(3)(h),(i)
Chlorine sanitizer test strips expired in January 2026. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf) Corrective Actions: Person in charge obtained new chlorine sanitizer test strips.Official report · Item 15B ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Sep 30, 2026
02 / Same facility ↗Official inspection historyAvailable records for this official facility
03 / How scoring works ↗Georgia’s food-service rulesScores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.
Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.
History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.
This report comes from Gwinnett County. History includes only this authority’s exact facility ID.
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