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New Peking Chinese Restaurant

New Peking Chinese Restaurant
1887 Knox McRae Dr
Titusville, FL 32780
(321)383-3286

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Emergency Closure Orders Since October 2008

Notice According to Florida Statute 509.035; an emergency closure is not a disciplinary action, but rather an action taken to mitigate conditions that pose an elevated risk to the health, safety or welfare of the public or the establishment's employees. The licensee is closed until the conditions are corrected. Examples of conditions warranting immediate closure include: lack of approved utilities or hot water, sewage backups or overflows, fire damage, pest infestation or inadequate refrigeration.

A 24-hour callback inspection will be performed after an emergency closure or emergency suspension of license. The establishment may reopen only when a division inspection shows that all critical violations that caused the suspension are corrected.


New Peking Chinese Restaurant, Titusville was ordered Closed on September 06, 2012 due to Roach Activity and was allowed to Reopen on September 07, 2012

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4 Disciplinary Activity Orders Since January 2007

NoticeThe Division of Hotels and Restaurants conducts regular inspections of public food service establishments to assure compliance with state sanitation and safety laws.

New Peking Chinese Restaurant either allowed conditions to exist that pose an immediate threat to the public's health and safety or repeatedly did not correct non-critical violations noted during routine and call-back inspections, despite being given oral and written warnings and ample time to do so.

Each of the listed cases involves either a signed stipulation (“settlement”) between the Department of Business and Professional Regulation (DBPR) and New Peking Chinese Restaurant or a Final Order issued after a formal administrative hearing has been conducted. Section 509.261, Florida Statutes, authorizes the Division of Hotels and Restaurants to fine, suspend or revoke the license of establishments that do not comply with state health and safety laws.


Case Number: 4--2010027800 - On June 29, 2010 New Peking Chinese Restaurant, Titusville was ordered to pay $250 for violations observed during its May 18, 2010 inspection.

Case Number: 4--2010048512 - On November 02, 2010 New Peking Chinese Restaurant, Titusville was ordered to pay $2250 for violations observed during its September 10, 2010 inspection.

Case Number: 4--2012038398 - On September 20, 2012 New Peking Chinese Restaurant, Titusville was ordered to pay $400 for violations observed during its September 06, 2012 inspection.

Case Number: 4--2013050840 - On January 03, 2014 New Peking Chinese Restaurant, Titusville was ordered to pay $1000 for violations observed during its November 08, 2013 inspection.

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No (0) Food Misrepresentation Cases Since March 2006
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3 Food Service Inspections Since July 1, 2014
Inspection For: NEW PEKING CHINESE RESTAURANT
License Number: 1505258
License ID: 5244939
Inspection Visit ID: 5406209
Inspection Date: Thursday, November 13, 2014
Inspection Number: 2448672
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 25
Number of High Priority Violations: 3
Number of Intermediate Violations: 6
Number of Basic Violations: 16
Details
ViolationObservations of Inspector [as written on inspection]
24-27-4 Basic.Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
14-43-4 Basic.Gaskets/seals on chest freezer in bad repair air. Repaired with duct tape
23-15-4 Basic.Heavy Accumulation of food debris/soil residue on handwash sink.
23-06-4 Basic.Heavy Build-up of food debris, on all cook line shelving
36-74-4 Basic.Heavy Build-up of soil/debris on the floor along the walls, baseboards, cabinets under equipment.
14-42-4 Basic.Hood filter missing from automatic fire suppression/exhaust system.
36-47-4 Basic.Hood heavily soiled with accumulated grease.
10-01-4 Basic.In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Dry storage.
14-36-4 Basic.Interior of chest freezer in disrepair/has exposed insulation. **. Repeat Violation**
14-29-4 Basic.Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Chest freezer **. Repeat Violation**
36-33-4 Basic.Several Ceiling tiles in disrepair and missing.
08B-13-4 Basic.Stored foods not covered in walk-in cooler.
25-02-4 Basic.Unwrapped single-service utensils not presented so that only the handles are touched. Forks and spoons at the front counter **Corrected On-Site**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. On tables
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Assorted starches,flour, sugar etc.
08B-45-4 Basic.bag of cabbage stored on floor in walk-in cooler.
01B-01-4 High Priority.12 badly Dented cans present. See stop sale. 75lbs
08A-09-4 High Priority.Containers of Raw chicken stored over cooked ribs and chicken in walk-in cooler. **Corrected On-Site** **. Repeat Violation**
41-05-4 High Priority.Pesticide/insecticide labeled for household use only present in establishment. Jug of home defense under the front counter
22-22-4 Intermediate.Heavy Encrusted material on can opener blade.
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
05-08-4 Intermediate.No probe thermometer provided to measure temperature of food products.
53B-09-4 Intermediate.Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
22-07-4 Intermediate.Slicer blade guard heavily soiled with old food debris.
22-06-4 Intermediate.Slicer blade heavily soiled with old food debris.

Inspection For: NEW PEKING CHINESE RESTAURANT
License Number: 1505258
License ID: 5244939
Inspection Visit ID: 5405927
Inspection Date: Friday, August 29, 2014
Inspection Number: 2420598
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 14
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 13
Details
ViolationObservations of Inspector [as written on inspection]
36-39-4 Basic.Attached equipment soiled with accumulated grease. Cook line equipment.
23-06-4 Basic.Build-up of food debris, dust or dirt on nonfood-contact surface. On shelving throughout.
23-25-4 Basic.Build-up of grease/dust/debris on hood filters. Very heavily soiled, and wall surrounding hood
36-36-4 Basic.Ceiling tile missing. Trying to repair leak.
32-12-4 Basic.Covered waste receptacle not provided in women's bathroom.
36-41-4 Basic.Fan cover in walk-in cooler has accumulation of dust/debris. Dust
36-13-4 Basic.Grease accumulated under cooking equipment. Very heavy build up.
14-69-4 Basic.Ice buildup in reach-in freezer. Heavy build up
14-36-4 Basic.Interior of refrigerator in disrepair/has exposed insulation. In lift top freezer.
36-62-4 Basic.Light not functioning. By walk in cooler.
14-31-4 Basic.Nonfood-grade bags used in direct contact with food. Printed menus used as drain boards for foods, stored directly on the menus.
23-09-4 Basic.Soiled reach-in cooler gaskets.
14-17-4 Basic.Walk-in cooler/freezer shelves with rust that has pitted the surface.
22-27-4 Intermediate.Food-contact surfaces encrusted with grease and/or soil deposits. Inside of rice cooker.

Inspection For: NEW PEKING CHINESE RESTAURANT
License Number: 1505258
License ID: 5244939
Inspection Visit ID: 5321956
Inspection Date: Thursday, August 28, 2014
Inspection Number: 2420598
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 28
Number of High Priority Violations: 4
Number of Intermediate Violations: 5
Number of Basic Violations: 19
Details
ViolationObservations of Inspector [as written on inspection]
36-39-4 Basic.Attached equipment soiled with accumulated grease. Cook line equipment.
23-06-4 Basic.Build-up of food debris, dust or dirt on nonfood-contact surface. On shelving throughout.
23-25-4 Basic.Build-up of grease/dust/debris on hood filters. Very heavily soiled, and wall surrounding hood
14-05-4 Basic.Cardboard used to line food-contact shelves. Soiled saran wrap covering shelves.
36-36-4 Basic.Ceiling tile missing. Trying to repair leak.
32-12-4 Basic.Covered waste receptacle not provided in women's bathroom.
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened soda can
40-06-4 Basic.Employee personal items stored in or above a food preparation area. Purse stored on shelf with rice cooker and other items
36-41-4 Basic.Fan cover in walk-in cooler has accumulation of dust/debris. Dust
08B-37-4 Basic.Food stored in a prohibited area. Employee food stored over customer food in walk in cooler
08B-38-4 Basic.Food stored on floor. Bags of flour, sugar.
36-13-4 Basic.Grease accumulated under cooking equipment. Very heavy build up.
14-69-4 Basic.Ice buildup in reach-in freezer. Heavy build up
14-36-4 Basic.Interior of refrigerator in disrepair/has exposed insulation. In lift top freezer.
36-62-4 Basic.Light not functioning. By walk in cooler.
14-31-4 Basic.Nonfood-grade bags used in direct contact with food. Printed menus used as drain boards for foods, stored directly on the menus.
33-16-4 Basic.Open dumpster lid.
23-09-4 Basic.Soiled reach-in cooler gaskets.
14-17-4 Basic.Walk-in cooler/freezer shelves with rust that has pitted the surface.
03A-15-4 High Priority.All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cook line cooler. 44° cooked noodles, 45° cooked pork, 44° raw chicken
08A-08-4 High Priority.Raw animal food stored in same container as ready-to-eat food. Bowl of cooked food stored directly on used egg crate. **Corrected On-Site**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. In walk in cooler, pan containing raw chicken directly on top of sauce buckets. **Corrected On-Site**
08A-04-4 High Priority.Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. Raw ground pork over dumplings, etc.
22-02-4 Intermediate.Accumulation of food debris/grease on food-contact surface. On food storage containers.
31A-15-4 Intermediate.Employee filled water pitcher/cup at handwash sink.
22-27-4 Intermediate.Food-contact surfaces encrusted with grease and/or soil deposits. Inside of rice cooker.
22-28-4 Intermediate.Interior of reach-in cooler soiled with accumulation of food residue. And freezers.
14-77-4 Intermediate.Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cook line cooler. 44° cooked noodles, 45° cooked pork, 44° raw chicken,

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5 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: NEW PEKING CHINESE RESTAURANT
License Number: 1505258
License ID: 5244939
Inspection Visit ID: 5251170
Inspection Date: Tuesday, June 03, 2014
Inspection Number: 2385046
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 27
Number of High Priority Violations: 6
Number of Intermediate Violations: 6
Number of Basic Violations: 15
Details
ViolationObservations of Inspector [as written on inspection]
23-15-4 Basic.Accumulation of food debris/soil residue on handwash sink.
36-74-4 Basic.Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
36-33-4 Basic.Ceiling tile in disrepair. Over dry bulk goods.
12B-02-4 Basic.Employee eating in a food preparation or other restricted area. On prep table, next to customer food
14-11-4 Basic.Equipment in poor repair. Large reach in freezer door, in disrepair.
36-41-4 Basic.Fan cover in walk-in cooler has accumulation of dust/debris.
08B-38-4 Basic.Food stored on floor. Bag of sugar.
36-13-4 Basic.Grease accumulated under cooking equipment.
14-69-4 Basic.Ice buildup in reach-in freezer.
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees.
25-32-4 Basic.Reuse of single-service articles. Observed stacked, used , cardboard egg crates in prep area.
23-14-4 Basic.Shelf under preparation table soiled with food debris.
23-09-4 Basic.Soiled reach-in cooler gaskets.
29-03-4 Basic.Water draining onto floor surface. From rear of cook line reach in cooler.
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses.
03D-01-4 High Priority.Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Breaded chicken , 3 hours, 82° at room temperature. Stop sale issued.
01B-36-4 High Priority.Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. Approximately 10 lbs of cooked, breaded chicken at room temperature. Operator discarded.
01B-01-4 High Priority.Dented/rusted cans present. Two 6 lb cans of water chestnuts, heavily dented on rim. Operator discarded.
14-15-4 High Priority.Nonfood-grade containers used for food storage - direct contact with food. Dry bulk goods containers
08A-09-4 High Priority.Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shrimp over cooked chicken. **Corrected On-Site**
08A-03-4 High Priority.Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken, over diced cooked pork. Both removed from original packaging. **Corrected On-Site**
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times. Soiled dishes stored in handsink by triple sink. **Corrected On-Site**
22-28-4 Intermediate.Interior of reach-in cooler soiled with accumulation of food residue.
03D-20-4 Intermediate.Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Large batch of breaded chicken in deep, approximately 8 inch high bin.
03D-19-4 Intermediate.Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Large pan of breaded chicken on speed rack.
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked dumplings, meats, etc.
43-08-4 Intermediate.Unnecessary persons in the food preparation, food storage, or warewashing area. Children on cook line. **Corrected On-Site**

Inspection For: NEW PEKING CHINESE RESTAURANT
License Number: 1505258
License ID: 5244939
Inspection Visit ID: 5191578
Inspection Date: Thursday, February 13, 2014
Inspection Number: 2350790
Visit Number: 3
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Admin. Complaint Callback Complied - Return visit resulting from an administrative complaint found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: NEW PEKING CHINESE RESTAURANT
License Number: 1505258
License ID: 5244939
Inspection Visit ID: 5116758
Inspection Date: Friday, November 08, 2013
Inspection Number: 2350790
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Admin. complaint recommended
Total Number of Violations: 3
Number of High Priority Violations: 2
Number of Intermediate Violations: 0
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
10-06-4 Basic.In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. On cook line reach in cooler, non handled bowl used to scoop raw meat. Callback- non handled bowl used to scoop/ portion raw meat and placed in reach in cooler directly on raw onions. Operator discarded pan of onions.
01B-01-4 High Priority.Dented/rusted cans present. Operator removed for credit. Heavily dented on rim. 6 lb 10 oz can of water chestnuts. **Corrected On-Site**. Callback- 6 lb can of bamboo shoots heavily dented on rim of can. Operator discarded.
03A-27-4 High Priority.Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 84. Operator discarded, prepared 3. 5 hours ago. **. Repeat Violation**. Callback- fresh garlic and oil mixture prepared 3. 5 hours ago, 73°

Inspection For: NEW PEKING CHINESE RESTAURANT
License Number: 1505258
License ID: 5244939
Inspection Visit ID: 5051262
Inspection Date: Friday, November 08, 2013
Inspection Number: 2350789
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of High Priority Violations: 3
Number of Intermediate Violations: 0
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
08B-25-4 Basic.Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Non handled bowl on cook line, used to scoop raw meat and placed directly on top of pan of uncooked onions in top portion of reach in cooler. Operator discarded onions.
14-36-4 Basic.Interior of refrigerator in disrepair/has exposed insulation. Large reach in freezer.
14-17-4 Basic.Walk-in cooler/freezer shelves with rust that has pitted the surface.
01B-01-4 High Priority.Dented/rusted cans present. Operator discarded can. 6 lb can of bamboo shoots heavily dented on rim. Administrative action was requested on 11/8. **. Repeat Violation**
03A-27-4 High Priority.Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Recommended for administrative action. Per operator, fresh clove garlic is used for mixture and is chopped onsite. **. Repeat Violation**
08A-09-4 High Priority.Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken wings over produce.

Inspection For: NEW PEKING CHINESE RESTAURANT
License Number: 1505258
License ID: 5244939
Inspection Visit ID: 5051263
Inspection Date: Monday, August 26, 2013
Inspection Number: 2350790
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 23
Number of High Priority Violations: 5
Number of Intermediate Violations: 5
Number of Basic Violations: 13
Details
ViolationObservations of Inspector [as written on inspection]
36-74-4 Basic.Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-02-4 Basic.Employee eating in a food preparation or other restricted area. Eating on prep table, multiple meals.
36-41-4 Basic.Fan cover in walk-in cooler has accumulation of dust/debris.
08B-27-4 Basic.Food placed in soiled container/equipment. All food storage bins in walk in cooler,, heavily soiled.
10-01-4 Basic.In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Non handled scoop in dry bulk goods.
10-06-4 Basic.In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. On cook line reach in cooler, non handled bowl used to scoop raw meat.
29-11-4 Basic.Leaking pipe at plumbing fixture. Handsink by triple sink.
35B-03-4 Basic.Outer openings not protected with self-closing doors.
06-05-4 Basic.Potentially hazardous (time/temperature control for safety) food thawed in standing water. Ribs. **Corrected On-Site**
23-09-4 Basic.Soiled reach-in cooler gaskets. Mold like substance.
36-72-4 Basic.Walk-in cooler floor soiled.
14-17-4 Basic.Walk-in cooler shelves with rust that has pitted the surface.
01B-01-4 High Priority.Dented/rusted cans present. Operator removed for credit. Heavily dented on rim. 6 lb 10 oz can of water chestnuts. **Corrected On-Site**
03A-27-4 High Priority.Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 84°. Operator discarded, prepared 3. 5 hours ago. **. Repeat Violation**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch water. 89°, operator discarded, prepared 3. 5 hours ago.
08A-07-4 High Priority.Raw animal food not properly separated from ready-to-eat food. Raw meet over cheese wontons in upright reach in freezer. Both unpackaged.
08A-22-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer. Non packaged chicken over pork and vegetables
22-02-4 Intermediate.Accumulation of food debris/grease on food-contact surface. Inside of rice pot, on back line by bulk goods.
22-27-4 Intermediate.Food-contact surfaces encrusted with grease and/or soil deposits. Hood filters so heavily soiled with grease that they are dripping onto cook line.
22-28-4 Intermediate.Interior of reach-in cooler soiled with accumulation of food residue.
03D-19-4 Intermediate.Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken. **Corrected On-Site**
43-08-4 Intermediate.Unnecessary persons in the food preparation, food storage, or warewashing area. Young children eating and sitting in kitchen , at prep table.

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1 Food Service Inspection for July 1, 2012 - June 30, 2013
Inspection For: NEW PEKING CHINESE RESTAURANT
License Number: 1505258
License ID: 5244939
Inspection Visit ID: 5051263
Inspection Date: Monday, August 26, 2013
Inspection Number: 2350790
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 23
Number of High Priority Violations: 5
Number of Intermediate Violations: 5
Number of Basic Violations: 13
Details
ViolationObservations of Inspector [as written on inspection]
36-74-4 Basic.Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-02-4 Basic.Employee eating in a food preparation or other restricted area. Eating on prep table, multiple meals.
36-41-4 Basic.Fan cover in walk-in cooler has accumulation of dust/debris.
08B-27-4 Basic.Food placed in soiled container/equipment. All food storage bins in walk in cooler,, heavily soiled.
10-01-4 Basic.In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Non handled scoop in dry bulk goods.
10-06-4 Basic.In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. On cook line reach in cooler, non handled bowl used to scoop raw meat.
29-11-4 Basic.Leaking pipe at plumbing fixture. Handsink by triple sink.
35B-03-4 Basic.Outer openings not protected with self-closing doors.
06-05-4 Basic.Potentially hazardous (time/temperature control for safety) food thawed in standing water. Ribs. **Corrected On-Site**
23-09-4 Basic.Soiled reach-in cooler gaskets. Mold like substance.
36-72-4 Basic.Walk-in cooler floor soiled.
14-17-4 Basic.Walk-in cooler shelves with rust that has pitted the surface.
01B-01-4 High Priority.Dented/rusted cans present. Operator removed for credit. Heavily dented on rim. 6 lb 10 oz can of water chestnuts. **Corrected On-Site**
03A-27-4 High Priority.Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 84°. Operator discarded, prepared 3. 5 hours ago. **. Repeat Violation**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch water. 89°, operator discarded, prepared 3. 5 hours ago.
08A-07-4 High Priority.Raw animal food not properly separated from ready-to-eat food. Raw meet over cheese wontons in upright reach in freezer. Both unpackaged.
08A-22-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer. Non packaged chicken over pork and vegetables
22-02-4 Intermediate.Accumulation of food debris/grease on food-contact surface. Inside of rice pot, on back line by bulk goods.
22-27-4 Intermediate.Food-contact surfaces encrusted with grease and/or soil deposits. Hood filters so heavily soiled with grease that they are dripping onto cook line.
22-28-4 Intermediate.Interior of reach-in cooler soiled with accumulation of food residue.
03D-19-4 Intermediate.Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken. **Corrected On-Site**
43-08-4 Intermediate.Unnecessary persons in the food preparation, food storage, or warewashing area. Young children eating and sitting in kitchen , at prep table.

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5 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: NEW PEKING CHINESE RESTAURANT
License Number: 1505258
License ID: 5244939
Inspection Visit ID: 4552416
Inspection Date: Tuesday, April 24, 2012
Inspection Number: 2150366
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: NEW PEKING CHINESE RESTAURANT
License Number: 1505258
License ID: 5244939
Inspection Visit ID: 4586993
Inspection Date: Tuesday, April 24, 2012
Inspection Number: 2155742
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 45 degrees, cooked chicken. Chicken stacked to top rim of pan in ric. All other items filled lower within temperature. Will discard after 4 hours.
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw non commercially packaged chicken over pork, freezer.
08A-28-1 Critical. Observed food stored on floor. Bag of onions, prep area.
12A-15-1 Critical. Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. Storing pot lid, in handsink. Corrected On Site.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.

Inspection For: NEW PEKING CHINESE RESTAURANT
License Number: 1505258
License ID: 5244939
Inspection Visit ID: 4538123
Inspection Date: Monday, February 13, 2012
Inspection Number: 2150366
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 23
Number of Critical/Risk Violations: 15
Number of Noncritical Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Observed no date markings, egg rools, noodles, cooked meat, etc.
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Cooked chicken, rice.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fresh garlic and oil mixture. Will discard aftet 4 hours.
03D-01-1 Critical. Observed food being cooled by nonapproved method. Noodles cooling in deep pan, covered. Corrected On Site.
06-05-1 Critical. Observed potentially hazardous food thawed in standing water. Raw chicken in prep sink.
08A-16-1 Critical. Observed food stored in a prohibited area. Employee food stored with customer food, whole fish in walk in over customer sauce Corrected On Site.
08A-16-1 Critical. Observed food stored in a prohibited area. Employee squid stored over customer food, reach in freezer.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw non commercially packaged chicken over vegetables , upright freezer.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw meats over sauces, walk in cooler.
08A-28-1 Critical. Observed food stored on floor. Cases of meat, prep area.
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. Numerous items not covered, prepared meats, rolls, vegetables , etc.
08B-05-1 Critical. Observed employees using same utensil to handle raw and cooked product. Non handled metal bowl used for portioning raw meat stored on cooked noodles in reach in. Corrected On Site. Reheated noodles to 165 degrees in wok.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Dry bulk goods. Corrected On Site.
10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. In between equipment , cleavers. Corrected On Site.
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 76 degrees, rice scoop.
13-01-1 Observed employee with soiled clothing. Dirty apron.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting boards.
22-28-1 Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Walk in shelving.
25-01-1 Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Forkshandles intermixed.
36-15-1 Observed food debris accumulated on kitchen floor. Walk in cooler.
37-13-1 Observed hole in ceiling. Several ceilIng tiles missing throughout. Approximately 10.

Inspection For: NEW PEKING CHINESE RESTAURANT
License Number: 1505258
License ID: 3480632
Inspection Visit ID: 4349785
Inspection Date: Tuesday, August 23, 2011
Inspection Number: 2099429
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
03D-01-1 Critical. Observed food being cooled by nonapproved method. Observed several items cooling tightly covered. Corrected On Site.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw non commercially sealed shrimp over vegetables, upright freezer. Corrected On Site.
13-03-1 Observed employee with no hair restraint. Corrected On Site. One employee.
15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Rusted and peeling.
22-28-1 Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Standing water.
23-03-1 Observed build-up of grease on nonfood-contact surface. Cook line equipment.

Inspection For: NEW PEKING CHINESE RESTAURANT
License Number: 1505258
License ID: 3480632
Inspection Visit ID: 4268491
Inspection Date: Tuesday, August 23, 2011
Inspection Number: 2051790
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

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7 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: NEW PEKING CHINESE RESTAURANT
License Number: 1505258
License ID: 3480632
Inspection Visit ID: 4266044
Inspection Date: Monday, June 13, 2011
Inspection Number: 2051790
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 17
Number of Critical/Risk Violations: 11
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked meats, rolls, etc. Repeat Violation.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Whole eggs on cook line. Corrected On Site. Will discard after 4 hours.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw meats over sauce. Walk in. Corrected On Site. Repeat Violation.
08A-28-1 Critical. Observed food stored on floor. Buckets, kitchen.
08A-28-1 Critical. Observed food stored on floor. Bags of dry goods.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
13-03-1 Observed employee with no hair restraint.
20A-05-1 Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. Washed lid, not sanitized. Corrected On Site.
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board.
22-28-1 Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters. Heavy.
23-03-1 Observed build-up of grease on nonfood-contact surface. Dirty cardboard shelving liner. Cook line.
23-04-1 Observed build-up of mold-like substance on surface of nonfood-contact surface. Under handsink, by triple sink.
32-17-1 Critical. Handwashing cleanser lacking at handwashing lavatory. Back room.
36-15-1 Observed food debris/ grease accumulated on kitchen floor.
51-18-1 No copy of latest inspection report.
53A-09-1 Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site. Called owner in.

Inspection For: NEW PEKING CHINESE RESTAURANT
License Number: 1505258
License ID: 3480632
Inspection Visit ID: 4230718
Inspection Date: Tuesday, April 26, 2011
Inspection Number: 2043300
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 16
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). 50 lbs, raw beef. 77 degrees, unknown amount of time.
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Cooked rice.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Meat 77 degrees, on counter,and in prep sink. Operator said they just arrived at establishment. Stop sale issued.
06-04-1 Critical. Observed potentially hazardous food thawed at room temperature. Ground meat.
08A-23-1 Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw beef non packaged over scallops,. Freezer.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw chicken over onions. Prep table.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw chicken over noodles. Wic. Repeat Violation.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw non packaged meat over Vegetables , reach in freezer.
09-05-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Raw meats. Corrected On Site.
14-31-1 Equipment or utensils not designed or constructed in a durable manner. Cut off jugs, scoop food. Ric.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
15-12-1 Nonfood-contact equipment not designed and constructed in a durable manner. Cardboard, stained. Shelf covering.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters. Very heavy.
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Reach in freezer.
36-13-1 Observed grease accumulated under cooking equipment. Heavy. Repeat Violation.

Inspection For: NEW PEKING CHINESE RESTAURANT
License Number: 1505258
License ID: 3480632
Inspection Visit ID: 3986658
Inspection Date: Thursday, February 17, 2011
Inspection Number: 1978821
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 26
Number of Critical/Risk Violations: 16
Number of Noncritical Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Wontons, rolls, meats, etc. Repeat Violation.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cornstarch water, wontons. Operator discarded.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw non commercially packaged dumpling meat ove wontons, upright freezer. Corrected On Site.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw meat over vegetables. Walk in. Corrected On Site.
08A-28-1 Critical. Observed food stored on floor. Pineapple chunks.
09-05-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Cook line, metal bowls, raw meat.
12B-01-1 Critical. Observed employee eating while preparing food/ chewing gum while serving soup.
13-03-1 Observed employee with no hair restraint.
16-18-1 Critical. Three-compartment sink not cleaned after being used for food preparation or washing wiping cloths. Raw chicen stored, not sanitized.
20A-09-1 Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Observed washing , rinsing sheet pan. No use of sanitizer.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
22-23-1 Critical. Observed encrusted, soiled material on slicer.
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting boards.
22-28-1 Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters, heavy.
23-03-1 Observed build-up of grease on nonfood-contact surface. Cook line, wok area.
25-01-1 Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Not inverted, boxes.
27-16-1 Critical. Hot water not provided/shut off at employee hand wash sink. 83 degrees.
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. Dirty utensils in sink.
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Restroom.
36-13-1 Observed grease/ debris accumulated under cooking equipment.
37-11-1 Observed attached equipment soiled with accumulated dust. Walk in fans.
40-04-1 Observed personal care item stored with food. Jacket, on cans. Corrected On Site.
50-09-1 Critical. Hotel and Restaurant license not properly displayed. Corrected On Site.
51-13-1 No Heimlich maneuver sign posted.
51-18-1 No copy of latest inspection report.

Inspection For: NEW PEKING CHINESE RESTAURANT
License Number: 1505258
License ID: 3480632
Inspection Visit ID: 4148005
Inspection Date: Thursday, December 02, 2010
Inspection Number: 2025515
Visit Number: 4
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Admin. Complaint Callback Complied - Return visit resulting from an administrative complaint found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: NEW PEKING CHINESE RESTAURANT
License Number: 1505258
License ID: 3480632
Inspection Visit ID: 4074064
Inspection Date: Friday, September 10, 2010
Inspection Number: 2025515
Visit Number: 3
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Admin. complaint recommended
Total Number of Violations: 4
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
08A-26-1 Critical. Violation: 08A-26-1Observed raw animal food stored over ready-to-eat food. Non hermetically sealed chicken over raw beef and ready to eat foods. Upright freezer. Callback-raw non packaged chicken over cooked krab sticks and wonton skins, reach in freezer.
08A-27-1 Critical. Violation: 08A-27-1Observed raw animal food stored over cooked food. Walk in. Raw beef and chicken over cooked chicken and cut vegetables. Corrected On Site. Callback- in walk in cooler- pan of raw unsealed chicken over sauce,another pan of loosely sealed chicken over washhed cut cabbage, another pan of raw chicken over cut, peeled onions.
08A-28-1 Critical. Violation: 08A-28-1Observed food stored on floor. Box of tomato sauce. Callback- walk in cooler- bag of carrots, pan of raw chicken on floor.
14-41-1 Violation: 14-41-1Food-contact surface not smooth and easily cleanable. Drill gun used for food preparation. Callback- drill with soiled paddle attachment above dry bulk items.

Inspection For: NEW PEKING CHINESE RESTAURANT
License Number: 1505258
License ID: 3480632
Inspection Visit ID: 4073518
Inspection Date: Thursday, July 08, 2010
Inspection Number: 2025515
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Extension given, pending
Total Number of Violations: 19
Number of Critical/Risk Violations: 14
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical. Violation: 01B-14-1Observed dented/rusted cans. 3 6 lb. Cans bamboo shoots.
01B-16-1 Critical. Violation: 01B-16-1Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Cooked pork, chicken,shrimp, imitation crab in reach in next to grill.
03A-07-1 Critical. Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Callback-raw chicken 56, cooked pork 61, cooked noodles 59, cooked chicken 54, all in reach in cooler across from cook line.
03D-06-1 Critical. Violation: 03D-06-1Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked chicken, walk in 90 after hour and half. Corrected On Site. Rapid chill in freezer after spreading out product.
04-01-1 Critical. Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in across from grill. All temperatures 54-62 degrers. Callback- potentially hazardous foods in reach in across fRom cook line between 54-61 degrees
08A-15-1 Critical. Violation: 08A-15-1Food not stored in a clean/dry location. Cooked wonton strips stored in unlined cardboard box. Corrected On Site.
08A-22-1 Critical. Violation: 08A-22-1Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Reach in freezer. Non hermetically sealed raw meats over rte
08A-26-1 Critical. Violation: 08A-26-1Observed raw animal food stored over ready-to-eat food. Non hermetically sealed chicken over raw beef and ready to eat foods. Upright freezer.
08A-27-1 Critical. Violation: 08A-27-1Observed raw animal food stored over cooked food. Walk in. Raw beef and chicken over cooked chicken and cut vegetables. Corrected On Site.
08A-28-1 Critical. Violation: 08A-28-1Observed food stored on floor. Box of tomato sauce.
09-01-1 Critical. Violation: 09-01-1Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Cooked rice. Corrected On Site.
14-41-1 Violation: 14-41-1Food-contact surface not smooth and easily cleanable. Drill gun used for food preparation.
21-12-1 Violation: 21-12-1Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
22-23-1 Critical. Violation: 22-23-1Observed encrusted, soiled material on slicer.
23-03-1 Violation: 23-03-1Observed heavy build-up of grease on nonfood-contact surface. Hood filters
23-06-1 Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface. Reach ins and upright shelves, racks.
25-06-1 Violation: 25-06-1Observed single-service articles stored without protection from contamination. Box of wrapper bags by fryer heavily soiled with grease.
31-12-1 Critical. Violation: 31-12-1Observed handwash sink used for purposes other than handwashing. Dishes in sink by dish. Corrected On Site.
53A-19-1 Critical. Violation: 53A-19-1Observed expired Food Manager Certification.

Inspection For: NEW PEKING CHINESE RESTAURANT
License Number: 1505258
License ID: 3480632
Inspection Visit ID: 4056129
Inspection Date: Wednesday, July 07, 2010
Inspection Number: 2025515
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 19
Number of Critical/Risk Violations: 14
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical. Observed dented/rusted cans. 3 6 lb. Cans bamboo shoots.
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Cooked pork, chicken,shrimp, imitation crab in reach in next to grill.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
03D-06-1 Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked chicken, walk in 90 after hour and half. Corrected On Site. Rapid chill in freezer after spreading out product.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in across from grill. All temperatures 54-62 degrers.
08A-15-1 Critical. Food not stored in a clean/dry location. Cooked wonton strips stored in unlined cardboard box. Corrected On Site.
08A-22-1 Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Reach in freezer. Non hermetically sealed raw meats over rte
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Non hermetically sealed chicken over raw beef and ready to eat foods. Upright freezer.
08A-27-1 Critical. Observed raw animal food stored over cooked food. Walk in. Raw beef and chicken over cooked chicken and cut vegetables. Corrected On Site.
08A-28-1 Critical. Observed food stored on floor. Box of tomato sauce.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Cooked rice. Corrected On Site.
14-41-1 Food-contact surface not smooth and easily cleanable. Drill gun used for food preparation.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
22-23-1 Critical. Observed encrusted, soiled material on slicer.
23-03-1 Observed heavy build-up of grease on nonfood-contact surface. Hood filters
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Reach ins and upright shelves, racks.
25-06-1 Observed single-service articles stored without protection from contamination. Box of wrapper bags by fryer heavily soiled with grease.
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. Dishes in sink by dish. Corrected On Site.
53A-19-1 Critical. Observed expired Food Manager Certification.

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4 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: NEW PEKING CHINESE RESTAURANT
License Number: 1505258
License ID: 3480632
Inspection Visit ID: 3880096
Inspection Date: Tuesday, May 18, 2010
Inspection Number: 1930440
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Admin. complaint recommended
Total Number of Violations: 7
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
12A-03-1 Critical. Violation: 12A-03-1Observed food employee washing hands in a sink other than an approved hand wash sink. Employee washing hands in three compartment sink. Corrected On Site. On 5/18/2010 callback: employee was using three compartment sink for handwashing
12A-20-1 Critical. Violation: 12A-20-1Observed employee wash hands with no soap. Corrected On Site. On 5/18/2010 callback: employee rinsed hands in three compartment sink with no soap, without drying, and returned to cookline
14-49-1 Violation: 14-49-1Observed single-use containers reused for the storage of food.
14-51-1 Violation: 14-51-1Observed nonfood-grade containers used for food storage. Plastic food containers not food grade.
16-12-1 Critical. Violation: 16-12-1Utensils not properly washed, rinsed, and sanitized between uses. On 5/18/2010 callback: employee washing dishes and utensils without soap and without sanitizing
17-07-1 Critical. Violation: 17-07-1No chemical test kit provided when using chemical sanitizer at three-compartment sink. Chlorine strips needed. On 5/18/2010 callback: no chlorine test kit available
23-05-1 Violation: 23-05-1Observed residue build-up on shelf over cooler at cookline. On 5/17/2010 callback: shelf has build-ip of dust/food debris

Inspection For: NEW PEKING CHINESE RESTAURANT
License Number: 1505258
License ID: 3480632
Inspection Visit ID: 3880095
Inspection Date: Monday, April 12, 2010
Inspection Number: 1930440
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 17
Number of Critical/Risk Violations: 11
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
03D-01-1 Critical. Observed food being cooled by nonapproved method. Chicken not placed in cooler after cooling to room temperature. Corrected On Site.
06-05-1 Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw meat stored over vegetables, walk-in cooler.
12A-03-1 Critical. Observed food employee washing hands in a sink other than an approved hand wash sink. Employee washing hands in three compartment sink. Corrected On Site.
12A-20-1 Critical. Observed employee wash hands with no soap. Corrected On Site.
14-35-1 Observed soiled cardboard used as shelf cover.
14-49-1 Observed single-use containers reused for the storage of food.
14-51-1 Observed nonfood-grade containers used for food storage. Plastic food containers not food grade.
15-30-1 Shelves in walk-in cooler rusted.
16-12-1 Critical. Utensils not properly washed, rinsed, and sanitized between uses.
17-07-1 Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink. Chlorine strips needed.
22-18-1 Critical. Observed soil residue on plastic food storage containers.
22-22-1 Critical. Observed encrusted material on can opener.
23-05-1 Observed residue build-up on shelf over cooler at cookline.
27-16-1 Critical. Hot water not provided/shut off at employee hand wash sink.
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. Utensils stored in handsink. Corrected On Site.
36-13-1 Observed grease/food debris accumulated under cooking equipment.

Inspection For: NEW PEKING CHINESE RESTAURANT
License Number: 1505258
License ID: 3480632
Inspection Visit ID: 3653025
Inspection Date: Thursday, December 17, 2009
Inspection Number: 1869622
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
08A-28-1 Critical. Observed condiment boxes stored on floor.
14-35-1 Observed soiled cardboard used as shelf cover.
15-30-1 Rust build-up on shelves walk-in cooler.
22-17-1 Critical. Observed soiled reach-in cooler gaskets.
22-18-1 Critical. Observed plastic food storage containers not clean.
22-26-1 Critical. Observed metal cooling rack by the water heater not clean.
22-28-1 Critical. Observed reach-in freezer not clean.
29-12-1 Faucet handles on handsink not clean.

Inspection For: NEW PEKING CHINESE RESTAURANT
License Number: 1505258
License ID: 3480632
Inspection Visit ID: 3653026
Inspection Date: Thursday, July 30, 2009
Inspection Number: 1869623
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
01B-13-1 Critical. Observed food offered in a way that misleads/misinforms the consumer. Menu states NO MSG, MSG is being served.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw meat over vegetables, walk-in cooler.
12A-16-1 Critical. Observed employees engage in food preparation without washing hands. Corrected On Site.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
22-17-1 Critical. Observed soiled reach-in cooler gaskets.
22-22-1 Critical. Observed encrusted material on can opener.
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. Utensils stored in handsink. Corrected On Site.
36-15-1 Observed food debris accumulated on kitchen floor under cooking equipment.

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4 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: NEW PEKING CHINESE RESTAURANT
License Number: 1505258
License ID: 3480632
Inspection Visit ID: 3524824
Inspection Date: Friday, May 15, 2009
Inspection Number: 1815392
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 2
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
08A-28-1 Critical. Violation: 08A-28-1Observed bagged rice stored on floor.
08A-29-1 Critical. Violation: 08A-29-1Observed uncovered food in reach-in freezer.

Inspection For: NEW PEKING CHINESE RESTAURANT
License Number: 1505258
License ID: 3480632
Inspection Visit ID: 3522321
Inspection Date: Tuesday, March 10, 2009
Inspection Number: 1815392
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 19
Number of Critical/Risk Violations: 15
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical. Observed dented cans. Bamboo shoots, pineapple, soy sauce.
03A-07-1 Critical. Observed potentially hazardous food cold, marinating pork, held at greater than 41 degrees Fahrenheit. Operator states 1 hour, started cooking process. Corrected On Site.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice at cookline. Operator states less than 1 hour. Advised operator to use Time documentation as a public health control.
06-05-1 Critical. Observed potentially hazardous food, shrimp, thawed in standing water.
08A-27-1 Critical. Observed raw chicken stored over cooked meat, walk-in cooler.
08A-28-1 Critical. Observed bagged rice stored on floor.
08A-29-1 Critical. Observed uncovered food in reach-in freezer.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense sugar, flour.
12A-22-1 Critical. Observed food employees touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employees handling cooked chicken with barehands. Corrected On Site.
14-35-1 Observed soiled cardboard used as shelf cover.
20A-02-1 Critical. No sanitizer in establishment for sanitizing utensils.
22-17-1 Critical. Observed soiled reach-in cooler gaskets.
22-18-1 Critical. Observed soil residue on dry food storage containers.
22-22-1 Critical. Observed encrusted material on can opener.
22-26-1 Critical. Observed buildup of soiled material/rust on racks in the walk-in cooler.
22-28-1 Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
23-03-1 Observed build-up of grease on exterior of cooking equipment.
25-01-1 Observed single-service articles, plastic utensils at front counter, displayed/dispensed in a manner that allows for contamination.
36-13-1 Observed grease accumulated under cooking equipment.

Inspection For: NEW PEKING CHINESE RESTAURANT
License Number: 1505258
License ID: 3480632
Inspection Visit ID: 3198750
Inspection Date: Monday, January 05, 2009
Inspection Number: 1677909
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
02-26-1 Critical. Working containers of food removed from original container not identified by common name. Dry storage containing flour, sugar, etc.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken in prep table, 45F. Advised.
05-08-1 Critical. No thermometer provided to measure temperature of food product.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw chicken over vegetables, walk-in cooler
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
12A-17-1 Critical. Observed employee washing hands in three compartment sink. Corrected On Site.
17-07-1 Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink.
31-09-1 Critical. Handwash sink not accessible for employee use at all times. Blocked by dishes. Corrected On Site.
51-18-1 No copy of latest inspection report.

Inspection For: NEW PEKING CHINESE RESTAURANT
License Number: 1505258
License ID: 3480632
Inspection Visit ID: 3198751
Inspection Date: Tuesday, August 26, 2008
Inspection Number: 1677910
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical. Observed dented cans. Water chestnuts.
06-05-1 Critical. Observed potentially hazardous food thawed in standing water. Chicken and pork. Corrected On Site.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw chicken over vegetables, walk-in cooler.
08A-28-1 Critical. Observed food stored on floor. Bagged rice.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Sugar. Corrected On Site.
22-17-1 Critical. Observed soiled reach-in cooler gaskets.
41A-02-1 Critical. Observed toxic item stored by food. Soap stored over prep sink. Corrected On Site.

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3 Food Service Inspections for July 1, 2007 - June 30, 2008
Inspection For: NEW PEKING CHINESE RESTAURANT
License Number: 1505258
License ID: 3480632
Inspection Visit ID: 3108725
Inspection Date: Monday, April 28, 2008
Inspection Number: 1634665
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. Reach-infreezer.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Rice barrel.
22-17-1 Critical. Observed soiled reach-in cooler gaskets.
23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters.
45-35-1 Critical. No current hood fire suppression system inspection report available.
45-36-1 Critical. No Hood suppression system tag.
52-01-1 Critical. Identity of food or food product misrepresented. Imitation crab is being served as crabmeat.

Inspection For: NEW PEKING CHINESE RESTAURANT
License Number: 1505258
License ID: 3480632
Inspection Visit ID: 2957987
Inspection Date: Monday, February 04, 2008
Inspection Number: 1608648
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 22
Number of Critical/Risk Violations: 21
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical. Observed dented can. Water chestnuts.
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Walk-in cooler.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Eggs, cookline.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice. Corrected On Site.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw Chicken over cooked shrimp. Walk-in cooler.
08A-28-1 Critical. Observed food stored on floor. Rice. Corrected On Site.
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. Numerous items in walk-in cooler.
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. Reach-in freezer.
09-05-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Rice.
12A-03-1 Critical. Observed food employee (cook, dishwasher, wait staff, etc. ) washing hands in a sink other than an approved hand wash sink.
22-17-1 Critical. Observed soiled reach-in cooler gaskets.
22-22-1 Critical. Observed encrusted material on can opener.
22-28-1 Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters.
27-04-1 Critical. Cold water not provided/shut off at employee handwash sink. Kitchen.
27-16-1 Critical. Hot water not provided/shut off at employee hand wash sink. Kitchen.
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Kitchen.
35B-04-1 Critical. Outer openings of establishment cannot be properly sealed when not in operation. Screen door does not close properly, leaving a gap at the side.
41B-09-1 Critical. Insecticide/rodenticide use not in compliance with regulations. Household Raid.
45-36-1 Critical. Hood suppression system tag missing.
45-41-1 Critical. Portable fire extinguisher tag out-of-date. ABC in kitchen.
47-06-1 Critical. Observed extension cord in use for non-temporary period.

Inspection For: NEW PEKING CHINESE RESTAURANT
License Number: 1505258
License ID: 3480632
Inspection Visit ID: 2957988
Inspection Date: Wednesday, July 11, 2007
Inspection Number: 1608649
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 25
Number of Critical/Risk Violations: 19
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical. Observed dented can.
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw garlic/oil stored at the cook line is 87 degrees F. ISSUED STOP SALE. Advised.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ready to eat pork stored at the prep line is 47 degrees F. Advised.
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Reach-in freezer.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Walk-in cooler.
08A-27-1 Critical. Observed raw animal food stored over cooked food. Walk-in cooler.
08A-28-1 Critical. Observed food stored on floor.
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. Reach-in freezer.
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook did not wash his hands prior to food prepping.
12A-17-1 Critical. Observed employee improperly washing hands.
14-33-1 Observed equipment in poor repair. The lid to the reach-in freezer is broken: loose hinges and the lid panel is damaged.
15-31-1 Observed nonfood-contact equipment in poor repair. Prep table lower shelf rusted.
15-32-1 Observed walk-in cooler gasket torn/in disrepair.
22-28-1 Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters.
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. Equipment stored in kitchen handsink.
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
32-17-1 Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
35B-04-1 Critical. Outer openings of establishment cannot be properly sealed when not in operation. Back screen door.
35B-15-1 Critical. Observed screen in door torn/in poor repair. Back screen door.
37-05-1 Observed wall soiled with accumulated food debris. Walk-in cooler.
37-10-1 Observed attached equipment soiled with accumulated grease. Hood/vent system.
45-38-1 Critical. Portable fire extinguisher not fully charged. ABC.
45-39-1 Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor.

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2 Food Service Inspections for July 1, 2006 - June 30, 2007
Inspection For: NEW PEKING CHINESE RESTAURANT
License Number: 1505258
Inspection Date: Monday, February 19, 2007
Inspection Number: 1530692
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 7
Details
1 risk violation of code 02 which requires:
  • “02 - Original container; properly labeled, date marking, shell stock tags.”
  • “02-11 - Consumer advisory on raw/undercooked oysters.”
  • “02-13 - Consumer advisory on raw/undercooked animal products.”
1 violation of code 13 which requires:
  • “Clean clothes, hair restraints”
1 violation of code 21 which requires:
  • “Wiping cloths clean, used properly, stored”
1 violation of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
1 violation of code 23 which requires:
  • “Non-food contact surfaces clean.”
1 violation of code 24 which requires:
  • “Storage/handling of clean equipment, utensils”
1 risk violation of code 32 which requires:
  • “Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue, covered waste receptacles.”
2 violations of code 36 which requires:
  • “Floors properly constructed, clean, drained, coved”
1 violation of code 42 which requires:
  • “Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel”

Inspection For: NEW PEKING CHINESE RESTAURANT
License Number: 1505258
Inspection Date: Monday, November 06, 2006
Inspection Number: 1525672
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 22
Number of Critical/Risk Violations: 13
Number of Noncritical Violations: 9
Details
3 risk violations of code 02 which requires:
  • “02 - Original container; properly labeled, date marking, shell stock tags.”
  • “02-11 - Consumer advisory on raw/undercooked oysters.”
  • “02-13 - Consumer advisory on raw/undercooked animal products.”
1 risk violation of code 03 which requires:
  • “03a - Cold food at proper temperatures during storage, display, service, transport and cold holding.”
  • “03b - Hot food at proper temperature.”
  • “03c - Foods properly cooked/reheated.”
  • “03d - Foods properly cooled.”
1 critical violation of code 06 which requires:
  • “Potentially hazardous food properly thawed.”
3 risk violations of code 08 which requires:
  • “08a - Food protection during storage, preparation, display, service, transportation.”
  • “08b - Cross-contamination, equipment, personnel, storage.”
  • “08c - Potential for cross-contamination, storage practices; damaged food segregated.”
1 violation of code 13 which requires:
  • “Clean clothes, hair restraints”
2 violations of code 14 which requires:
  • “Food contact surfaces designed, constructed, maintained, installed, located”
1 violation of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
1 violation of code 23 which requires:
  • “Non-food contact surfaces clean.”
1 violation of code 25 which requires:
  • “Single service items properly stored, handled, dispensed”
1 critical violation of code 27 which requires:
  • “Water source safe, hot and cold under pressure.”
2 risk violations of code 32 which requires:
  • “Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue, covered waste receptacles.”
1 violation of code 33 which requires:
  • “Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean”
1 violation of code 34 which requires:
  • “Outside storage area clean, enclosure properly constructed”
1 violation of code 37 which requires:
  • “Walls, ceilings, and attached equipment, constructed, clean”
1 violation of code 42 which requires:
  • “Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel”
1 critical violation of code 45 which requires:
  • “Fire extinguishers - proper and sufficient (For Reporting Purposes Only)”

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day New Peking Chinese Restaurant in Titusville Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Titusville's New Peking Chinese Restaurant.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while New Peking Chinese Restaurant may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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