BEIJING RESTAURANT

Observed left handwash sink is blocked by preparation cart at the time of inspection. Nearby handwash sinks are available in the food preparation area and front counter. [CA] Handwash sink shall be fully stocked and accessible at all times.

Observed multiple soiled wiping cloths stored on food preparation counters or on employee aprons. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in use.

In both restrooms, the hot water knob appears to be broken. Measured maximum water temperature in the restrooms at 72F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Facility lacks probe thermometer for use. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Observed eggs and sweet potatoes stored directly adjacent to the handwash sinks in the food prep area and front counter area. [CA] Store foods away from the handwash sinks. All food shall be separated and protected from possible contamination.

Observed back door is missing knobs, creating large gaps between the facility and the outside. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest harborage and entrance.

1. Measured the ambient temperature of the 1-door preparation unit at 60F. No Potentially Hazardous Foods stored in the unit at the time of inspection. Per PIC, facility is aware of the temperature issue. [CA] Refrigeration units shall maintain foods at 41F or below. 2. Observed multiple refrigeration gaskets are in disrepair. [CA] Maintain all equipment in good condition.

1. At the cook line, measured fried chicken stored in large pan at 77F. Per staff, fried chicken was prepared 2 hours prior to temperature measurement and will be cooked again for service. 2. At the cook line, measured black bean sauce stored in a deep metal container at 98F. Per staff, black bean sauce was cooked 2 hours prior to temperature measurement. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [SA] Per PIC, fried chicken and black bean sauce will be discarded within 4 hours of cooking. Discussed cooling and TPHC procedures with PIC.

1. In the mechanical dishwasher, measured chlorine sanitizer concentration at 25 ppm. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse with a chlorine sanitizer concentration of at least 50 ppm, or as per manufacturer's specifications. 2. Observed accumulation of black mold-like substance in the interior panel of the ice machine. [CA] Routinely clean and sanitize the ice machine.

1. At the front service station, measured caramelized sweet potato at 68F. Per staff, sweet potato was cooked 2 hours prior and is stored at room temperature. 2. Next to the cook line, measured eggs at 78F. Per staff, eggs were moved from the walk-in cooler 2 hours prior to temperature measurement. 3. In the soup warmer, measured black bean sauce from 110-120F. Per staff, black bean sauce was cooked 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] 1. Per PIC, caramelized sweet potato will be discarded within 4 hours of initial preparation. 2. Eggs were relocated into the walk-in cooler to facilitate rapid cooling. 3. Black bean sauce was reheated to 165F prior to being held in soup warmer. The temperature for the soup warmer was turned up.