PEKING CHINESE RESTAURANT receives B in Gwinnett County health inspection

1. 01

   Cold holding

   Item 6-1A ↗

   ******SECOND CONSECUTIVE REPEAT VIOLATION******** Observed multiple foods in the walk-in cooler that were cold holding above 41F. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods that were in the cooler from a prior day were discarded. Foods that were prepped, cooked, or moved from the freezer today were allowed to cool.

   Inspector’s full note +

   Code .04(6)(f)

   ******SECOND CONSECUTIVE REPEAT VIOLATION******** Observed multiple foods in the walk-in cooler that were cold holding above 41F. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods that were in the cooler from a prior day were discarded. Foods that were prepped, cooked, or moved from the freezer today were allowed to cool.

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
2. 02

   Time as a public health control

   Item 6-1D ↗

   Observed chili in oil and garlic in oil mixtures that were intended for time control that were not marked with a discard time. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety (TCS) food, or a ready-to-eat hermetically sealed food that upon opneing becomes a TCS food may start at 70°F (21°C) or less; (P) 2) the food does not exceed 70°F (21°F) within a maximum time period of 4 hours from the time it was rendered TCS; and (Pf) 3) the food items shall be labeled with a time that is 4 hours past the point in time the food was rendered TCS, not to…

   Inspector’s full note +

   Code .04(6)(i)

   Observed chili in oil and garlic in oil mixtures that were intended for time control that were not marked with a discard time. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety (TCS) food, or a ready-to-eat hermetically sealed food that upon opneing becomes a TCS food may start at 70°F (21°C) or less; (P) 2) the food does not exceed 70°F (21°F) within a maximum time period of 4 hours from the time it was rendered TCS; and (Pf) 3) the food items shall be labeled with a time that is 4 hours past the point in time the food was rendered TCS, not to exceed 4 hours; (Pf) 4) foods not consumed before the discard time shall be discarded; (P) 5) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 6) written procedures 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: Correct by 11/6/26.

   Official report · Item 6-1D ↗
   No correction or repeat marker recorded.
3. 03

   Toxic substance storage and use

   Item 8-2B ↗

   Observed two lighters stored on a cart above seasonings and food. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Lighters discarded.

   Inspector’s full note +

   Code .07(6)(c)

   Observed two lighters stored on a cart above seasonings and food. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Lighters discarded.

   Official report · Item 8-2B ↗
   No correction or repeat marker recorded.
4. 04

   Single-use article storage and use

   Item 14C ↗

   Observed multiple single-use food containers being reused to store food (pecans, rice, cashews, chicken flavoring). Single-service and single-use articles may not be reused. (C) Corrective Actions: Foods moved to appropriate containers.

   Inspector’s full note +

   Code .05(6)(r)

   Observed multiple single-use food containers being reused to store food (pecans, rice, cashews, chicken flavoring). Single-service and single-use articles may not be reused. (C) Corrective Actions: Foods moved to appropriate containers.

   Official report · Item 14C ↗
   No correction or repeat marker recorded.
5. 05

   Equipment cleanliness

   Item 15C ↗

   Observed multiple food containers that were in-use or stored cleaned with labels or stickers still attached from previous use. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Correct by 11/6/26.

   Inspector’s full note +

   Code .05(7)(a)2,3

   Observed multiple food containers that were in-use or stored cleaned with labels or stickers still attached from previous use. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Correct by 11/6/26.

   Official report · Item 15C ↗
   No correction or repeat marker recorded.
6. 06

   Equipment cleanliness

   Item 15C ↗

   Observed that there was a build-up of a black, mold-like substance on the condenser fan covers and the ceiling of the walk-in cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Correct by 11/6/26.

   Inspector’s full note +

   Code .05(7)(a)2,3

   Observed that there was a build-up of a black, mold-like substance on the condenser fan covers and the ceiling of the walk-in cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Correct by 11/6/26.

   Official report · Item 15C ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.