BEIJING HOUSE

Observed several dry goods, such as salt, MSG, sugar, and chili powder, stored outside of their original containers and placed in containers without identifying labels.

Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

COS: PIC added labels of the common names to the containers.

Observed just cooked rice cooling at room temperature in a large container covered with saran wrap.

Cooling Methods (Pf, C) (e) Cooling Methods.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf
2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

COS:PIC removed saran wrap from the container of rice and placed rice in walk-in cooler to rapidly cool. Discussed with PIC proper cooling methods for rice such as using shallower pans, placing rice in cooler, or using ice baths.

Observed plastic covering service bell used to take orders covered in food debris. PIC stated that the plastic gets removed/cleaned every two days.

Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

PIC removed plastic from service bell and replaced with clean plastic cover. Discussed with PIC that the plastic on service bell needs to be removed and the service bell cleaned and sanitized more frequently.

Observed kimchi and other personal foods belonging to staff, according to the PIC, stored inside the walk-in cooler.

Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Discussed with PIC, that personal items need to be placed within the employee cooler or additional space specifically designated for employee items needs to be created to avoid cross contamination.

Observed cutting board on top of hand sink that was blocking the sink.

A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

COS: Food service employee moved cutting board.

Observed no written procedures for vomit/fecal clean up.

Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf.

Provided written procedure for vomit/fecal clean up.

Observed several dry goods such as salt, msg, sugar, chilli powder, etc that were removed from original packaging and placed in containers side by side, in front of the wok without a label on each container.

Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Discussed with PIC that containers holding foods that aren't easily identifiable shall be labeled with the common name of the product.

Observed improper cooling methods for rice that was stored in the prep top cooler with a lid and chicken that were not cooling at a rate to allow for proper temperature control.

Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; an (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

PIC removed the lid from the rice to properly cool. Advised PIC to use containers such as stainless steel to allow for better heat transfer. PIC moved chicken from prep top cooler to the walk-in cooler to rapidly cool.

Observed two food service employees wearing rings.

CA: Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

COS: Both food service employees removed rings and washed hands before returning to prep food.

Observed fruit flies throughout main kitchen.

CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises

Observed old inspection report (7/28/21) displayed in public view, but the most current inspection report is (12/4/23).

Displaying of the Inspection Report (C)

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed unclean shelves with food debris in the walk-in cooler, and shelves above sink in the main kitchen.

Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Advised PIC to clean shelving with debris buildup.

Observed unclean ceilings, walls, and floors in the main kitchen.

Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed water bottle belonging to food service employee stored on bottom shelf in prep table.

Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

COS: Food service employee voluntarily discarded personal water bottle.