- General Comments that relate to this Inspection
All violations corrected at time of re-inpsection. Cooling study reviewed at time of inspection and checked OK. Food safety manager and head chef has created a standard operating procedure to split the whole Peking Ducks after cooking prior to cooling ducks. Cooling parameters are being met with this process along with the use of a fan. Please document this process and retain for health authority review.
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5/3/2015 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Peking duck recorded at 160 F after 1.5 hours of cooling. Reviewed with operators two-step cooling process. Chef split whole ducks and set them under a fan to cool at time of inspection. Discussed with operator that the Peking Duck must be cooled to 70 F within next half hour. The Peking duck must be reheated to 165 F for fifteen seconds and the cooling process started again or the Peking Duck shall be voluntarily discarded if the first critical cooling point is not met.Hot foods must be cooled from 140 F to 70 F within the first two hours and than from 70 F to 40 F within an additional four hours. ** Operator notified health inspector after 30 minutes and Peking Duck temped at 60 F. CORRECTED ON SITE. Precooked rice recorded at 44 F in walk in cooler. Recommended to operator to discontinue wrapping cooling food in plastic bags. Rice was date marked for a previous day's date and stored in plastic trays within plastic trays and covered with plastic bags. Operator will be acquiring vented hotel pans to cold hold portioned plastic single service containers of rice and other portioned control foods. This may help with air flow of the portioned foods in plastic single service containers cold holding in walk in unit.
- General Comments that relate to this Inspection
Walk in unit noted at 36 F and all food properly stored. Cold holding temps. recorded:Peking duck @ 38 F; raw shrimp @ 41 F; raw beef @ 41 F; raw chicken @ 41 F; and rice noodles @ 41 F.Peking duck in oven temped at 200 F. Handsinks properly stocked with liquid soap and sanitary disposable towels. Reviewed with operator to discontinue placing rectangular garbage cans in front of handsinks. Keep handsinks accessible at all times to promote proper handwashing. Discussed with operator to conduct a cooling study on the process of cooling Peking Duck. Do follow the two step cooling process and rapidly cool hot foods.High temp. dishwasher noted at 180 F final rinse temperature. A reinpsection is required.
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4/24/2015 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
No Violations observed at time of inspection. Thank you.Cold holding temps recorded: Shrimp at 32F; chicken @ 35 F; mussels a 35 F; Calmar; squid@ 32 E; produce cooler @ 38 F walk in cooler @ 36 F. All food properly stored.Hot holding temps recorded: Rice @ 158 a and hot and sour and egg drop 172-174; F.Quat sanitizer recorded at 200 ppm. Quat sanitizer changed every 4 hours.Final rinse temperature at high temp dishwasher recorded at 185F.Replace all missing ceiling tiles in dish room.kitchen is clean and organized.
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1/28/2014 | Routine Inspection 1st | 100 |
- [1] Original container; properly labeled
Restaurant shall label all seasonings to prevent misuse. Please label bulk seasoning containers to the name of its contents.
- [2] Handling of food; ice; minimized
Observed styrofoam bowl used for scoop in chicken powder. Inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Inaccurate thermometer observed at high temp dishwasher. Please repair or replace non working thermometer at high temp dishwasher. Final hot water rinse should record at 180 F or higher. High temp dishwasher noted at proper rinse temperature but thermometer at dishwashing unit is not registering properly. Do repair thermometer to monitor for proper final hot water rinse to be at 180 F or higher.
- General Comments that relate to this Inspection
Walk in units recorded below 40 F. Food properly stored. No raw over ready to eat foods.Cold holding temperatures recorded throughout cold holding units and makeup lines:Stir fry mix @ 37 F; vegetable mix @ 37 F; barbecue pork @ 35.3 F; chow mein noodles @ 33 F; bok choi @ 33 F and gelato @ 35 F.Hot holding temperatures recorded:Brown rice @ 160 F; steamed white rice @ 160 F; egg drop soup @ 170 F; and hot and sour soup @ 168 F. Notes:Observed proper storage of clean linen. Thermometers present in all cold holding units. Handsinks properly stocked and functional. Proper storage of clean equipment.Chemicals properly stored.Chlorine sanitizer recorded high; do lower concentration of chlorine used at sanitizer buckets to be at levels between 50-100 ppm.
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5/22/2013 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean and sanitize all reach-in refrigeration handles; gaskets; and various units inside; observed build-up. Maintain clean to avoid possible cross-contamination.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; final cook temperature on pot-stickers at 181F; hot-sour soup at 176F; egg flour soup at 167F; brown rice at 150F; white rice at 156F.Cold-holding checked good; shrimp at 33F; pork at 36F; chicken at 35F (walk-in unit).All refrigeration and freezer units holding within regulation.High temperature dishwasher checked at 183F on final rinse sanitization.All handsinks checked stocked and functional.Observed sanitizer buckets available at all stations; at approximately 200ppm; improved over last year (good).
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7/31/2012 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace damaged gasket on two door reach-in refrigeration unit.Facility shall re-caulk at vegetable preparation sink and handsink near vegetable preparation sink. (Ensure handsink is attached to wall)Facility shall attach/seal stainless counter to FRP/wall (near hot-holding soup area).Facility shall repair damaged sheet metal in walk-in vegetable refrigeration unit; all surfaces must be smooth and easily cleanable.
- [1] Lighting provided as required; fixtures shielded
Facility shall repair damaged light shield in food preparation area.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; spare ribs rethermalized in microwave to 199 degrees; hot-sour soup at 164 degrees; egg flour soup at 169 degrees; rice at 165 degrees; brown rice at 172 degrees; white rice at 165 degrees.Cold-holding checked good; plum sauce at 41 degrees; eggs at 36 degrees; shrimp at 38 degrees; cut beef at 35 degrees; chicken at 37 degrees.High temperature dishwasher sanitizing at 188 degrees on final rinse sanitization; sanitizer buckets available at all stations with 200-400ppm quatinary ammonia.Handsinks checked stocked and functional; handwashing procedures checked good.Refrigeration and freezer systems all checked within regulation; walk-in refrigeration checked at <40 degrees ambient temperature.
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7/29/2011 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed refrigeration unit with cut/raw produce not turned on; facility shall ensure refrigeration unit is turned on well in advance of stocking food products. All produce was immediately placed on ice. (no raw animal foods or dairy products in this unit.Please keep shell eggs under refrigeration at all times.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall re-caulk in dishwasher area; caulking is damaged/pealing.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding food products checked good; pot stickers at 142 degrees; broth at 169 degrees; egg flour soup at 163 degrees; rice at 165 degrees.All refrigeration sytems operating within acceptable ranges; walk-in checked at 33-37 degrees. (recommend more date labels on food products.)All handsinks stocked with sanitary towels and soap.Dishwasher final rinse sanitization checked at 183 degrees on final rinse cycle.Please keep potentially hazardous food deep in ice when left on the top of the make-up unit. Containers must be submerged to maintain product temperatures.
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2/24/2010 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding and final cook temperatures checked good; chicken and corn soup @ 175-180 degrees; final cook temperature on egg rolls at 206 degrees; white rice holding at 165 degrees.High temperature dishwasher sanitizing at 184 degreesAll handsinks stocked with sanitary towels and soap.All refrigeration and freezers holding within acceptable limits. Walk-in box holding at 38 degrees.Recommend the following:re-caulk around dishwasher room areause more sanitizer buckets on front lineuse more date labeling in walk-in box
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2/4/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:THIS IS A FINAL RE-MODEL INSPECTION.OK FOR FACILITY TO OPERATE.ALL PREVIOUS ITEMS HAVE BEEN CORRECTEDNEW NAME IS PEPPERMILL CHI RESTAURANT
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12/11/2008 | Opening Inspection | 100 |
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