PEKING CHINESE RESTAURANT

7 findings recorded on Sep 30, 2026.

1. Inspector observationItem 6-1C ↗

   Cooling time and temperature

   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.

   Inspector’s full note

   Inspection item: Inspection item 6-1C

   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 ↗

   Correction status not recorded

2. Inspector observationItem 6-1D ↗

   Time as a public health control

   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)…

   Inspector’s full note

   Inspection item: Inspection item 6-1D

   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 ↗

   Correction status not recorded

3. Inspector observationItem 11A ↗

   Cooling methods and equipment

   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…

   Inspector’s full note

   Inspection item: Inspection item 11A

   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 ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.