BEIJING BBQ RESTAURANT

Raw meat stored above ready to eat food inside the walk in. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Mold like substance buildup inside the ice machine. [CA] Clean and sanitize routinely.

Water temperature at the 3-comp sink measured at 103F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Numerous fruits flies observed in the prep surface area and above dry storage shelves. [CA] Facility shall be free of flies.

Wet soiled wiping cloths stored on counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

PHfs measured at improper holding temperatures include fried eggs (55F), cooked rice (68F), sautéed pickles (59F).PIC stated items were cooked less than 4hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC time marked PHFs to discard within 4 hours of removal from temperature control.

Food containers stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Bulk condiments stored uncovered. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Hand sink by the steam table drains slowly. [CA] Repair plumbing fixture and maintain in clean and good repair.

Found personal hat and clothing items stored on shelf above to-go boxes and food prep area [CA] - No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Found boxes and containers of food stored on the floor inside the walk in freezer [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Food safety manager certificate and food handler cards are not available for review [CA] - Ensure at least one person has a valid food safety manager certificate. All other food staff shall maintain valid food handler cards. Keep copies of certificate and cards at facility available for review.

Found chemical spray bottles without labels and bottles stored on shelf above the ice machine [CA] Chemicals once removed from original container shall be labeled with common name. Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.

Found container of skewers stored on the floor [CA] Ensure all utensils and food items are stored off the floor, with minimum 6 inch clearance below for cleaning.

Observed heavy black build up on right side of hood (above solid fuel equipment) [CA] - Clean hoods

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1,925.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. Your account number is: AR1357700 A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.