NEW PEKING RESTAURANT

34 - 3903

Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles. [Corrected]

30 - 2513

Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75ºF. [Corrected]

28 - 2503

Food contact surfaces and utensils are not being cleaned each time there is a change from working with raw foods to Ready To Eat foods. [Corrected]

25 - 1705

Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. [Corrected][Repeat]

25 - 1705

Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display. [Corrected][Repeat]

120 - 4119.2

Mops are not hung and/or stored to facilitate air drying. [Corrected]

119 - 4111.2

Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Corrected][Repeat]

105 - 3701.1

Floors are not smooth and easily cleanable. [Corrected]

94 - 3109.1

Hand wash lavatory is not accessible [Corrected][Repeat]

92 - 3903

Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Corrected]

82 - 2515.2

Equipment and utensils are not air-dried.

71 - 2117.1

Single-use gloves are used for more than one task and are not discarded when damaged, soiled or when interruptions occur during operation. [Corrected]

67 - 2101.2

Food scoop is constructed without a handle. [Corrected]

54 - 1501.1

Food is not stored in a clean, covered container. [Repeat]

54 - 1501.3

Food is stored where it is exposed to splash, dust, or other contamination [Repeat]