BEIJING HOUSE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Beef stored overtop cooked rice noodles inside reach in cooler on cooks line. Chef removed raw beef and properly stored it. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef, cooked pork, has no date markings inside glass door refrigerator.

Basic - Clean linens stored on floor. Sanitizer bucket store on floor on server line management remove bucket and properly stored it. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on top of reach in cooler in back kitchen area. Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee eating in a food preparation or other restricted area. Employee drinking coffee in back kitchen area. Employee discarded drink no longer drinking coffee in kitchen area. Corrected On-Site

Basic - Food stored on floor. Fish stored on floor in back kitchen area. Employee removed fish from floor and properly stored it. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Raw shrimp, raw chicken, raw fish stored in glass door refrigerator uncovered.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket tested 400ppm of chlorine. Manager emptied and refilled bucket chlorine tested at 100ppm. Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee picked up food up off the floor and washed hands for less then 10 seconds.

High Priority - Live, small flying insects found. 1 fly in kitchen area.

Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside sugar bin. Manager removed bowl and discarded it. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored overtop reach in coolers on cooks line.

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food in back kitchen area has no hair restraint. Repeat Violation

Basic - Food stored on floor. Fryer oil, sesame oil, cooking whine stored on floor on cooks line.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between reach in coolers on cooks line.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Manager removed and placed tongs at dishwasher. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's stored in water at 87F. Manager discarded water and placed utensils at dishwasher. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside reach in coolers on cooks line are soiled. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on shelves overtop 3 compartment sink.

Basic - Raw fruits/vegetables not washed prior to preparation. Green onions not washed before cutting.

Basic - Working containers of food removed from original container not identified by common name. Clear bottles of sauces removed from the original containers and placed in plastic bottles has no labeling of ingredients on cooks line.

Intermediate - No soap provided at handwash sink. No handwashing soap at handwashing sink in kitchen area. Employee placed handwashing soap at sink.

Intermediate - Handwash sink not accessible for employee use at all times. Water pitcher and other items stored in handwash sink at kitchen. Operator removed items from handwash sink. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. A used straw and beans in handwash sink at wait station. Discussed with operator about handwash sink is for hand washing only.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodle, cooked chicken and various cooked food in walk-in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no lid stored on ice machine at wait station.

Basic - Food stored on floor. Cooked egg noodle and rice noodle stored on floor in walk-in cooler.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Standing water or very slow draining water in prep sink by dish machine.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator touch cut lettuce with no handwashing, discussed with operator. Operator states they are going to cook lettuce to a minimum of 145F. Operator rewashed hands. Corrective Action Taken

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw beef in freezer, discussed with operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pea n carrot 45 F, bean sprout 47 F, soybean skin 47 F, cut bok choy 45 F, corrected to 43F first temp 11:30 , prepared at 10:30 second temp 145 Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Container of degreaser stored above flour.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm); CORRECTED TO (Chlorine 50ppm); Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bathroom in women's restroom, Back handwashing sink near 3 compartment sink.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No soap provided at handwash sink. No soap at handwashing sink in women's restroom.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked food not date marked, cooked duck.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Quang Liu expired 09-13-2024 Rongzhang Li 08-22-2024

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in restroom. Unlabeled ketchup container containing soap unlabeled. Unlabeled spray bottle on dishwasher Discussed with operator. Repeat Violation

Basic - Accumulation of debris inside warewashing machine.

Basic - Dead roaches on premises. 4 dead roaches in dry storage area in kitchen. Operator cleaned and sanitized. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items on food storage rack in dry storage area. Employee personal belongings above single service.

Basic - Employee with no hair restraint while engaging in food preparation. Employee no hair restraint, discussed with operator. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting in dish area in drying rack.

Basic - Equipment in poor repair. Gaskets on reach in cooler. Cutting board has cut marks and is no longer cleanable.

Basic - Food stored on floor. Soy sauce throughout kitchen on floor. Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster. Shared dumpster Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle not on nonabsorbant pad. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching baking powder. In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water 111F, discussed with operator. Operator removed and washed at time of inspection. In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs on equipment door handle, discussed with operator. Operator moved at time of inspection.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout kitchen. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in walk in cooler. Operator moved at time of inspection. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Scallions not washed prior to prep, operator voluntarily discarded cut pieces. Operator moved box back to walk in cooler to wash later. Discussed with operator. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing of cooked beef and pork thawing on prep table, discussed with operator on proper thawing methods.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat sauce Operator moved to approved location at time of inspection. Stored food not covered. Duck and lettuce uncovered in walk in cooler. Operator covered at time of inspection. Corrected On-Site Repeat Violation

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.

Basic - Working containers of food removed from original container not identified by common name. Multiple bottles throughout kitchen not labeled. Container of sugar in dry storage area.

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Multiple bins through establishment use containers as handleless scoops inside bins. Warning - From follow-up inspection 2024-05-21: Handleless scoops used in sauce containers. Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Food stored on floor in multiple locations throughout establishment. Repeat Violation Warning - From follow-up inspection 2024-05-21: Sauce container stored on floor inside kitchen area. Time Extended

Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. Garbage and large amount of cardboard boxes on ground. Discussed with operator. Warning - From follow-up inspection 2024-05-21: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Repeat Violation Warning - From follow-up inspection 2024-05-21: Hood filter and walk in cooler door gasket soiled Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available upon request. Discussed with operator on obtaining test strips for sanitizer. Warning - From follow-up inspection 2024-04-19: No chemical test strips provided upon request at time of inspection. Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on dish drying rack in kitchen. Discussed with operator. Warning - From follow-up inspection 2024-04-19: Observed wet nesting at time of inspection. Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Oil stored on floor next to fryer. Soy sauce on floor in walk in cooler. Soy sauce on floor near kitchen entrance next to dough machine. Discussed with operator. Warning - From follow-up inspection 2024-04-19: Soy sauce stored on floor near kitchen entrance. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on tall reach in cooler next to kitchen entrance soiled. Warning - From follow-up inspection 2024-04-19: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp temped at 45F. Operator put ice in with shrimp to cool it further. Corrective Action Taken

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Two ceiling tiles near walk in cooler sloped down.

Basic - Exterior door has a gap at the threshold that opens to the outside. Bag door has large gap underneath it. Establishment has a replacement door on back order. Corrective Action Taken

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in rice bins. Manager removed scoops from bin. Corrected On-Site

Basic - Reach-in cooler shelves has rust that has pitted the surface in double door refrigerator near grill.

High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee worked with chemicals and put gloves on after to resume food prep without washing hands. Warning - From follow-up inspection 2022-12-19: Two Employee were outside eating their lunch and came back into kitchen, reached for clean gloves without washing hands. Manager spoke to employees and had them wash their hands. Time Extended Corrective Action Taken

High Priority - - From initial inspection : High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped nose with gloves. Spoke with manager who then had employee remove gloves and wash hands. Warning - From follow-up inspection 2022-12-19: Not observed at the time of inspection. Time Extended

High Priority - - From initial inspection : High Priority - Employee washed hands with cold water. Employee at prep station washed hand in cold water. Spoke with manager about reviewing proper hand washing protocols. Warning - From follow-up inspection 2022-12-19: Not observed at the time of inspection. Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hand wash sink next to three compartment sink does not have enough pressure to wash hands. Warning - From follow-up inspection 2022-12-19: Hand wash sink near three compartment sinks pressure has improved but is not strong enough for proper hand washing. Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink next to three compartment sink lacking hot water and enough pressure to wash hands. Warning - From follow-up inspection 2022-12-19: Hand wash sink near three compartment sink does not have hot water. Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Metal wall broken and lifting over dish machine. Warning - From follow-up inspection 2022-12-19: Metal wall broken and lifting over dish machine. Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Back door unable to close. Warning - From follow-up inspection 2022-12-19: Establishment has ordered new door. Mechanic called office 12/19 to explain process. Mechanic explained that door could take up to three weeks to arrive. They are using a plastic board to close up the gap. Time Extended Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly landed on exterior of raw chicken bowl. Operator placed chicken in different bowl and killed fly. Fly did not make contact with chicken. Placed raw chicken into walk in cooler. Spoke with operator about back door being left open. Operator closed door. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw beef containers over and next to cooked pork.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw meat with glove, then went and got a clean bowl off the rack without removing gloves and washing hands. Spoke with operator about proper hand washing procedures. When an employee touches raw meat with their gloves they must remove gloves and wash hands before starting a new task with clean food surfaces or ready to eat food.

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Spoke with operator about big 6 and reporting responsibilities. Sent operator info sheet to display in kitchen.

Intermediate - Hand-wash sink not accessible for employee use at all times. Hand wash sink blocked by stacked sauce containers. Operator moved containers. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing from dispenser. Operator placed paper towel into dispenser. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef prepared the day before, no date mark.

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding missing from wall at grill and wall at entrance of kitchen.

Basic - Floor soiled/has accumulation of debris. Floor has grease around grill and reach in cooler at cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Employee must wash hand sign missing from hand wash sinks near 3 compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Orange slime at the bottom of silver refrigerator across from cook line.

Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Cardboard lining shelf next to reach in cooler at cook line.

High Priority - Dented/rusted cans present. See stop sale. Soy sauce 1 can koon chun.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed multiple non grade bags used to bag up raw meat and cooked chicken in reach in cooler by hand washing sink and in reach in freezer chest.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over ready to eat produce in reach in cooler on cooks line. Observed employee move to bottom shelf. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 48 °F, cooked chicken 70 °F, cooked chicken 70 °F, cooked beef raw fish 62 °F, cut greens 60 °F, cut greens 60 °F, garlic with oil 58°F advised to put in walk in freezer.2nd temp at 2:52pm all foods went to 43 °F and below during time of inspection. Cold holding: raw chicken in proper thawing operator moved to walk in cooler temped at 49 °F, 2nd temp 45 °F, Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding : cooked rice 73 °F, observed operator re heat to 170°F 2nd temp 170 °F Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine ppm at 200. Operator remade to 100 ppm Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed by reach in freezer. Observed employee restock paper towels.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating in back kitchen. Discussed with operator to eat the food in dining room. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Observed grease behind cooks line kitchen equipment.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed in back kitchen. Repeat Violation

Basic - Floors not constructed to be easily cleanable. Observed In walk in cooler.

Basic - In-use tongs stored on equipment door handle between uses. Observed on cooks line.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed cup with handle above food in rice bin. Observed employee move cup above rice. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Reach in freezer chest gaskets soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef frozen on table and raw chicken by three compartment sink not under running water. Observed employee move raw chicken to walk-in cooler. Observed employee move frozen beef to walk in cooler. Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind dish machine and three compartment sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table by dish machine. Observed employee remove wiping cloths. Corrected On-Site