Peking One, 16229 Sw 88 St, Miami, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Bathroom door not self-closing.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Around door of walk in freezer, and some shelving **Repeat Violation**
- Basic - Cardboard used to line food-contact shelves.
- Basic - Ceiling tile in disrepair. Some tiles have Water damage
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Clean utensils stored between equipment and wall. Knives
- Basic - Cloth used as a food-contact surface. Employee covered brocolli with cloth
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Employee personal items stored in or above a food preparation area. Cell phones, keys on top of shelf.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood shelf used to prep food next to cookline
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored in a location that is exposed to dust.
- Basic - Food stored in holding unit not covered. **Repeat Violation**
- Basic - Food stored on floor. Inside walk in freezer, container with cooked oork **Repeat Violation**
- Basic - Gaskets with slimy/mold-like build-up. Chest freezer
- Basic - In-use tongs stored on equipment door handle between uses. At cart
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No copy of latest inspection report available.
- Basic - No suitable facilities provided to store employee clothing and other possessions.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Employee stores cooked pork **Repeat Violation**
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.raw chicken
- Basic - Reuse of single-use number 10 cans.used as a scoop inside rice container **Corrected On-Site**
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. To store wonton
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Employee washed hands with cold water.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.observed cooked noodles 45 f at reach in cooler (as per operator it was transferred about 30 minutes ago to reach in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed cooked fried rice 89-90 f next to cook line(about 30 minutes ago)
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at 3 CS.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by mop bucket. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No hot running water at three-compartment sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front handwashing sink, bathroom handsink
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Soil residue in food storage containers.
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris.
|
09/22/2014 | Routine - Food | Warning Issued |
- Basic - Attached equipment soiled with accumulated dust.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of grease on nonfood-contact surface.
- Basic - Equipment in poor repair.
- Basic - Food stored in holding unit not covered.
- Basic - Food stored on floor.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Raw animal food stored above unwashed produce.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
2/12/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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