Food Facility Inspection Report

GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report

Establishment Name: Peking and Tokyo

Address: 200 Park Brooke DR STE 160

City:

Woodstock

Time In:

Time Out:

Inspection Date:

09/10/2020

CFSM:

Danfengl Lin

Purpose of Inspection: Routine Followup Initial
Issued Provisional Permit Temporary

Risk Type: 1 2 3 Permit#: 028-1407

Risk Factors are food preparation practices and employee behaviors most commonly reported to the Centers for Disease Control and Prevention as contributing factors in foodborne illness outbreaks. Public Health Interventions are control measures to prevent illness or injury. Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.

Last Score 84	Grade B	Date 03/04/20
Prior Score 81	Grade B	Date 06/06/19

CURRENT SCORE

CURRENT GRADE

SCORING AND GRADING:

A=90-100 B=80-89 C=70-79 U≤69

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
(Mark designated compliance staus (IN, OUT, NA, or NO) for each numbered item. For items marked OUT, mark COS or R for each item as applicable.)

IN=in compliance OUT=not in compliance NO=not observed NA=not applicable COS=corrected on-site during inspection R=repeat violation of the same code provision=2 points

Compliance Status						COS	R
1	IN	OUT	NA	NO	Supervision	4 points
					1-2A. PIC present, demonstrates knowledge, performs duties
					1-2B. Certified Food Protection Manager
2	IN	OUT	NA	NO	Employee Health, Good Hygienic Practices, Preventing Contamination by Hands	9 points
					2-1A. Proper use of restriction & exclusion
					2-1B. Hands clean and properly washed
					2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed
						4 points
					2-2A. Management knowledge, responsibilities, reporting
					2-2B. Proper eating, tasting, drinking, or tobacco use
					2-2C. No discharge from eyes, nose, and mouth
					2-2D. Adequate handwashing facilities supplied & accessible
					2-2E. Response procedures for vomiting & diarrheal events
3	IN	OUT	NA	NO	Approved Source	9 points
					3-1A. Food obtained from approved source
					3-1B. Food received at proper temperature
					3-1C. Food in good condition, safe, and unadulterated
					3-1D. Required records: shellstock tags, parasite destruction
4	IN	OUT	NA	NO	Protection From Contamination	9 points
					4-1A. Food separated and protected
					4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food
						4 points
					4-2A. Food stored covered
					4-2B. Food-contact surfaces: cleaned & sanitized

Compliance Status						COS	R
5	IN	OUT	NA	NO	Cooking and Reheating of TCS Foods, Consumer Advisory	9 points
					5-1A. Proper cooking time and temperatures
					5-1B. Proper reheating procedures for hot holding
						4 points
					5-2. Consumer advisory provided for raw and undercooked foods
6	IN	OUT	NA	NO	Holding of TCS Foods, Date Marking of TCS Foods	9 points
					6-1A. Proper cold holding temperatures
					6-1B. Proper hot holding temperatures
					6-1C. Proper cooling time and temperature
					6-1D. Time as a public health control: procedures and records
						4 points
					6-2. Proper date marking and disposition
7	IN	OUT	NA	NO	Highly Susceptible Populations	9 points
					7-1. Pasteurized foods used: Prohibited foods not offered
8	IN	OUT	NA	NO	Chemicals	4 points
					8-2A. Food additives: approved and properly used
					8-2B. Toxic substances properly identified, stored, used
9	IN	OUT	NA	NO	Conformance with Approved Procedures	4 points
					9-2. Compliance with variance, specialized process and HACCP plan

GOOD RETAIL PRACTICES

(Mark the numbered item OUT, if not in compliance. For items marked OUT, mark COS or R for each item as applicable. R = Repeat Violation of the same code provision = 1 point)

Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.

Compliance Status			COS	R
10	OUT	Safe Food and Water, Food Identification	3 points
		10A. Pasteurized eggs used where required
		10B. Water and ice from approved source
		10C. Variance obtained for specialized processing methods
		10D. Food properly labeled; original container
11	OUT	Food Temperature Control	3 points
		11A. Proper cooling methods used: adequate equipment for temperature control
		11B. Plant food properly cooked for hot holding
		11C. Approved thawing methods used
		11D. Thermometers provided and accurate
12	OUT	Prevention of Food Contamination	3 points
		12A. Contamination prevented during food preparation, storage, display
		12B. Personal cleanliness
		12C. Wiping cloths: properly used and stored
		12D. Washing fruits and vegetables
13	OUT	Postings and Compliance with Clean Air Act	1 point
		13A. Posted: Permit/Inspection/Choking Poster/Handwashing
		13B. Compliance with Georgia Smoke Free Air Act

Compliance Status			COS	R
14	OUT	Proper Use of Utensils	1 point
		14A. In-use utensils: properly stored
		14B. Utensils, equipment and linens: properly stored, dried, handled
		14C. Single-use/single-service articles: properly stored, used
		14D. Gloves used properly
15	OUT	Utensils, Equipment and Vending	1 point
		15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
		15B. Warewashing facilities: installed, maintained, used; test strips
		15C. Nonfood-contact surfaces clean
16	OUT	Water, Plumbing and Waste	2 points
		16A. Hot and cold water available; adequate pressure
		16B. Plumbing installed; proper backflow devices
		16C. Sewage and waste water properly disposed
17	OUT	Physical Facilities	1 point
		17A. Toilet facilities: properly constructed, supplied, cleaned
		17B. Garbage/refuse properly disposed; facilities maintained
		17C. Physical facilities installed, maintained, and clean
		17D. Adequate ventilation and lighting; designated areas used
18	OUT	Pest and Animal Control	3 points
		18. Insects, rodents, and animals not present

Person in Charge (Signature)

(Print) danfeng lin

Date:

Inspector (Signature)

Follow-up:

YES

Follow-up Date:

Food Establishment Inspection Report Addendum

Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2)(h) and (i).

Establishment Peking and Tokyo	Permit # 028-1407	Date 09/10/2020
Address 200 PARK BROOKE DR STE 160	City/State WOODSTOCK GA	Zipcode 30189

TEMPERATURE OBSERVATIONS
Item/Location	Temp	Item/Location	Temp	Item/Location	Temp
Just Cooked, Main Kitchen, Wok, Chicken,	165.0 ° F	Cold Holding, Main Kitchen, Rice Holders, Rice,	168.0 ° F	Cold Holding, Main Kitchen, Rice Holders, Rice,	176.0 ° F
Cold Holding, Sushi, Prep Top Cooler, Fish/Seafood,	40.0 ° F	Cold Holding, Sushi, Prep Top Cooler, Fish/Seafood,	41.0 ° F	Cold Holding, Sushi, Prep Top Cooler, Ambient,	40.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Noodle,	40.0 ° F	Cold Holding, Main Kitchen, Prep Top Cooler, Beef,	38.0 ° F	Cold Holding, Main Kitchen, Prep Top Cooler, Chicken,	40.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Ambient,	40.0 ° F	Cold Holding, Main Kitchen, Steam Table, Soup,	150.0 ° F	Cold Holding, Main Kitchen, Steam Table, Egg Drop Soup,	128.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Noodle,	41.0 ° F	Cold Holding, Main Kitchen, Walk in Cooler, Chicken,	40.0 ° F	Cold Holding, Main Kitchen, Walk in Cooler, Ambient,	40.0 ° F
Cold Holding, Counter, , Chicken,	70.0 ° F	Cold Holding, Trash Can, , Chicken,	70.0 ° F

Item Number	OBSERVATIONS AND CORRECTIVE ACTIONS
1-2A	Violation of Code: [511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16] PIC failed to demonstrate knowledge when quizzed upon cooking temperature of chicken. She incorrectly stating 140 deg. CA: PIC Shall Have Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation. New Violation.
2-2B	Violation of Code: [511-6-1.03(5)(k)1&2] Observed employee drinks in an improper storage area, missing the required disposable cup, lid and straw. CA: Employees shall consume food/drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. New Violation.
4-1A	Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)] Observed improper vertical and horizontal separation of raw from raw meat and raw from vegetables. COS by rearranging. New Violation.
4-1A	Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)] Observed the preparation of raw chicken, raw beef and cutting vegetables all in the same area with no separation to protect vegetables.CA: Food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented. COS: Moved and sanitized area. New Violation.
4-1A	Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)] Observed raw chicken sitting on top of container of raw beef. CA: CA: Food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented. COS:Raw meats were rearranged. Corrected On-Site. New Violation.
6-1A	Violation of Code: [511-6-1.04(6)(f)] Observed improper cold holding temperatures on the raw chicken sitting in a dirty trash can at 70 deg F. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained 41°F or below. COS: Discarded. New Violation.
6-1B	Violation of Code: [511-6-1.04(6)(f)] Observed egg drop soup at 128 deg F from not being properly stirred from the bottom. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained 135°F or below. COS: Reheated. New Violation.
6-2	Violation of Code: [511-6-1.04(6)(g)] Observed fried chicken from yesterday with today's date and other fried chicken with no date. CA: A food that requires datemarking shall be discarded if it exceeds 7 days. Example foods prepared on 8.11.2020 shall be expired on 8.17.2020. COS: Labeled. Corrected On-Site. New Violation.
8-2B	Violation of Code: [511-6-1.07(6)(b)] Observed toxic substance unlabeled in spray bottle. CA: Containers of poisonous or toxic materials shall bear a legible manufacturer's label. New Violation.
10D	Violation of Code: [511-6-1.04(7)(c)] Observed food items stored in containers with no name labeling, salt, sugar, msg, etc. CA: Containers shall be clearly and legibly identified, in English, with the common name of the food. New Violation.
12A	Violation of Code: [511-6-1.04(4)(q)] Observed food (wonton) stored in plastic to-go bags (grocery sacks) in the walk-in freezer. CA: Food shall be protected from contamination that may result from a factor or source. New Violation.
12A	Violation of Code: [511-6-1.04(4)(z)] Observed large bowl of raw chicken stored in the trash can, sitting on top. CA: Food shall be protected from contamination that may result from a factor or source. COS: MOVED> Corrected On-Site. New Violation.
14A	Violation of Code: [511-6-1.04(4)(k)] Observed scoop stored in water less than 135 deg F. CA: In a container of water if the water is maintained at a temperature of at least 135°F (57°C)and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). New Violation.

Person in Charge (Signature)

Date:

Inspector (Signature) James Martin Little

Date: 09/10/2020

Food Establishment Inspection Report Addendum

Establishment Peking and Tokyo	Permit # 028-1407	Date 09/10/2020
Address 200 PARK BROOKE DR STE 160	City/State WOODSTOCK GA	Zipcode 30189

Item Number	OBSERVATIONS AND CORRECTIVE ACTIONS
15C	Violation of Code: [511-6-1.05(7)(d)] Observed very dirty light switch covers near water heater. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. New Violation.
16B	Violation of Code: [511-6-1.06(2)(r)] Observed horrible nauseating sewage smell inside the kitchen upon entering. The PIC explained it was from poor design and smell was coming from 3 compartment sink drain line. CA: Plumbing must be maintained and cleaned to prevent sewer gases from entering restaurant. New Violation.
17C	Violation of Code: [511-6-1.07(5)(a),(b)] Floors on cook line and in mop sink area are accumulating grease and trash buildup. Wall behind the dish machine very dirty. These areas must be cleaned. New Violation.

Remarks	-DO NOT STORE WIPING CLOTH BUCKETS ON THE FLOOR -DO NOT USE THE SAME BOWL FOR MULTIPLE RAW MEATS -DO NOT USE THE VEGETABLE PREP SINK FOR ANYTHING BESIDES INTENDED PURPOSE Dish Machine Plate Level=50 ppm Employee Health Policy Signed and in Place

Person in Charge (Signature)

Date:

Inspector (Signature) James Martin Little

Date: 09/10/2020