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Business Info

Restaurant: PEKING WOK
Address: 1537 W Broad St, Columbus, OH 43222
Total inspections: 12
Last inspection: Oct 26, 2012

Score
(the higher the better)
99

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Violation descriptions and comments

PEKING RESTAURANT -- INSPECTED AND APPROVED TO OPERATE

Delivered a green sign
June was the PIC

I. Employee Health (+)
II. Personnel Cleanliness (+)
Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
III. Hand washing, Prevention of Contamination from Hands (+)
Hand washing facilities are adequate and conveniently located and accessible for employees
Hands are properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety question regarding the operation
June has been to Level 1 training
VII. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-)
Garlic and oil was not refrigerated.
VIII. Date Marking/Time as a Public Health Control (-)

XI. Protection from contamination(-)
Food in the freezer was not wrapped
XV. Temperature Measuring Devices (+)
Temperature measuring devices are provided and readily accessible that are properly designed and calibrated

PIC: June Ou
June is certified ServSafe.
Updated green sign.

* Personnel cleanliness is good
* Handwashing sink is located in a convenient location.
* Thawing was proper at the of inspection.
* Cooling/reheating, hot and cold holding was perfect and is in required temp.
* Date marking was not done in proper way, observed few items that was not date mark. (corrected at the time of inspection.)
*PIC is certified ServSafe.

PIC: June Ou
June is certified ServSafe.

No othe violations were found.
Updated green sign.

PIC: June
* Handwashink sinks are located in convenient locations
* Personnel cleanliness was good
* All the food items in the walk-in-cooler are properly date marked.
* Cooking, reheating, cooling, hot and cold food items are within the range of the required linits of temperatures.
* Thawing was proper
* All the measuring devices were available.
* All the ready to eat food were seperated from raw foods.

PIC- June
Critical violation noted and corrected at time of inspection.
No further action required.
Updated Green Sign.

PIC- June
Discussed Provided information:
Employee Health (+) Has Policy
Send employees home if they are sick or don’t allow them to come to work.
Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
Personnel Cleanliness (+) All employees were acceptable.
Person in Charge/Demonstration of Knowledge (+) Managers are Serv Safe Certified.
Thawing (+) All thawing is done in the walk in cooler.
Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable for cold holding at 41 F or below. All hot holding was acceptable at 135 or above.
Date Marking/Time as a Public Health Control (+) All dates are acceptable.
Protection from contamination (-) Observed raw eggs stored above ready to eat food in the walk in cooler. Corrected.
Chemical (+) Labeled and stored appropriately.
Temperature Measuring Devices (+) Present and calibrated
Temperature devices were available.

PIC- June
No critical violations at time of inspection.
No further action is required.
Updated Green Sign.
NOTE: Remember to keep the water running when thawing in the prep sink. Also, always ensure that when cooling the chicken, it goes from 135-70 in 2 hours and then from 70-41 in an additional 4 hours.

PIC- June
Discussed Provided information:
Employee Health (+) Has Policy.
Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
Personnel Cleanliness (+) All employees were acceptable.
Person in Charge/Demonstration of Knowledge (+) Managers are Serv Safe Certified.
Thawing (+) All thawing is done in the walk in cooler.
Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable for cold holding at 41 F or below. All hot holding was acceptable at 135 or above.
Date Marking/Time as a Public Health Control (+) All dates are acceptable.
Protection from contamination (+) Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physical and environmental contamination during storage, preparation, and display.
Chemical (+)Toxic materials are properly identified and stored.
Temperature Measuring Devices (+) Temperature measuring devices are provided and readily accessible that are properly designed and calibrated.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Ohio small cities
2. Ohio smaller cities
3. Ohio
4. Franklin County, OH Restaurants