Peking House

Clean/sanitize/disinfect all exposed equipment.counters.tables wares ect... be re-inspected for approval to re-open.

Replace/recharge the used fire extinguisher.

Multiple food items exposed fire extinguisher discharge from the resulting Broiler station fire. Items were discarded prior to my arrival denatured on site.

Fire in the establishment(Broiler station) Chemical fire extinguisher discharge(powder). No power loss/no ansul discharge/no fire alarm activation. Assistant Commissioner Dan Prendergast notified. Voluntary closure issued. PIC Instructed to provide all necessary repairs clean/sanitize/disinfect the affected locations(staff OK to clean per Dan P) be re-inspected by Health Department for approval to re-open.

Clean the hood filters to remove evidence of fire extinguisher discharge.

Clean/sanitize/disinfect the location throughout(fire at the Broiler station fire extinguisher discharge)

Fire in the establishment(Broiler station) Chemical fire extinguisher discharge(powder). No power loss/no ansul discharge/no fire alarm activation. Assistant Commissioner Dan Prendergast notified. Voluntary closure issued. PIC Instructed to provide all necessary repairs clean/sanitize/disinfect the affected locations(staff OK to clean per Dan P) be re-inspected by Health Department for approval to re-open.

Replace/recharge the used fire extinguisher.

Clean/sanitize/disinfect the location throughout(fire at the Broiler station fire extinguisher discharge)

Clean/sanitize/disinfect all exposed equipment.counters.tables wares ect... be re-inspected for approval to re-open.

Clean the hood filters to remove evidence of fire extinguisher discharge.

Multiple food items exposed fire extinguisher discharge from the resulting Broiler station fire. Items were discarded prior to my arrival denatured on site.

Remove heavily soiled vents in the hood system to soak overnight - assist in removing the stubborn grease and grime

Replace stained ceiling tiles where needed

Discontinue the use of sponfes to clean the inside of large pots and pans

Post on site

Ensure sll prep cooks are wearing proper hair restraints

Store elevated off the floors after use

Some rodent activity noted by the dumpsters - adadress

Replace all dull and / or missing light bulbs where needed

Post hand washing only signage at all designated hand sinks in the kitchen and food prep

Resurface all peeling paint in the facility / food service area where needed

Clean floors and walls underneath and behind all cooking equipment from visible soils

Remove vents with heavy soils and soak overnight as discussed

Remove heavily soiled vents in the hood system to soak overnight - assist in removing the stubborn grease and grime

Resurface all rusted shelving units where needed

Discontinue the use of sponfes to clean the inside of large pots and pans

Discontinue purchasing foods from " Market Basket " and / or other no wholesaler purveyors

Half cooked chicken tenders out on the line - discontinuje practices - either " cook to order" or fully cook and hot hold at 135F and / or above - Discontinue partial cooking of raw poultry

Set up at seperate cooking sections in the prep areas as discussed

Post current food safety certificate on site along with the allergen awareness certificate

Post on site