PEKING CHINESE RESTAURANT

6 findings recorded on Oct 28, 2026.

1. Inspector observationItem 6-1A ↗

   Cold holding

   ******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

   Inspection item: Inspection item 6-1A

   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 ↗

   Correction status not recorded

2. Inspector observationItem 6-1D ↗

   Time as a public health control

   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

   Inspection item: Inspection item 6-1D

   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 ↗

   Correction status not recorded

3. Inspector observationItem 8-2B ↗

   Toxic substance storage and use

   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

   Inspection item: Inspection item 8-2B

   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 ↗

   Correction status not recorded

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