WONG KEE BBQ AND PEKING DUCKS receives B in Gwinnett County health inspection

1. 01

   Time as a public health control

   Item 6-1D ↗

   Observed multiple items on time control being kept for longer than 4 hours (pickled vegetables, garlic and oil, chicken feet, duck, pork belly). Time stickers were changed but items were not discarded. 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…

   Inspector’s full note +

   Code .04(6)(i)

   Observed multiple items on time control being kept for longer than 4 hours (pickled vegetables, garlic and oil, chicken feet, duck, pork belly). Time stickers were changed but items were not discarded. 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: Items were discarded.

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

   Toxic substance storage and use

   Item 8-2B ↗

   Observed container of bleach and container of degreaser without labels. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Items were labeled.

   Inspector’s full note +

   Code .07(6)(b)

   Observed container of bleach and container of degreaser without labels. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Items were labeled.

   Official report · Item 8-2B ↗
   No correction or repeat marker recorded.
3. 03

   Toxic substance storage and use

   Item 8-2B ↗

   Observed only container of sanitizer in facility at too high of a concentration of chlorine. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizer was remade.

   Inspector’s full note +

   Code .07(6)(g)

   Observed only container of sanitizer in facility at too high of a concentration of chlorine. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizer was remade.

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

   Food storage and contamination

   Item 12A ↗

   Observed multiple containers of meat being stored on floor in walk-in freezer. 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: Meat was removed from floor.

   Inspector’s full note +

   Code .04(4)(q)

   Observed multiple containers of meat being stored on floor in walk-in freezer. 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: Meat was removed from floor.

   Official report · Item 12A ↗
   No correction or repeat marker recorded.
5. 05

   Wiping cloth use and storage

   Item 12C ↗

   Observed only sanitizer container in kitchen stored on floor. Wet wiping sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. (C) Corrective Actions: Sanitizer was removed from floor.

   Inspector’s full note +

   Code .04(4)(m)

   Observed only sanitizer container in kitchen stored on floor. Wet wiping sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. (C) Corrective Actions: Sanitizer was removed from floor.

   Official report · Item 12C ↗
   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.